Making a batch of this Perfect Lemon Curd is so easy, once you get the hang of it, you'll be making it all the time. It's great to have on hand as a dessert topping or sauce and since it can be stored so easily you can make a large batch of it in one go and stock up!
Just Six Ingredients
There are only 6 ingredients in this recipe, most of which most people often have at hand. Each one serves a key purpose in the recipe:
- Egg Yolks - The egg yolks are what thicken the curd. Whisking them constantly to prepare the sauce is essential to a smooth and creamy texture. This, along with controlled heat prevents the eggs from curdling.
- Sugar - The sugar provides a sweetness that enhances the tartness of the lemons. Also, as it lacks water content, unlike other sweeteners such as honey, it provides a necessary structure for the sauce.
- Lemon Zest - Lemon Zest always helps enhance the flavor in any lemon based dessert. I leave mine in the curd after it's been cooked but if you prefer not to have any bits floating around you can strain the curd to remove any grainy bits.
- Lemon Juice - Fresh squeezed lemon juice is key to a good curd. The bottled variety lacks the correct flavor due to additives and preservatives and is not recommended.
- Salt - A pinch of salt acts as a flavor balancer, helping to balance the sweet and acidic components.
- Butter - Last but not least the butter adds to the creaminess and the thickness of the curd. As the curd cools, the butter solidifies and helps it set. If for some reason you're looking for a good dairy free option I've come across a great one at noshtastic.com that gives instructions on how to make a lemon curd with a butter substitute.
What To Eat Your Perfect Lemon Curd With
Some great ways to enjoy your lemon curd are with:
- Cake Filling
- Tart Filling
and the rest is up to your imagination! For example, I love eating mine with my no-churn-vanilla-bean-ice-cream. Another great idea is to make a few extra bottles and give them as gifts to family and friends! Who wouldn't love such a lovely present!?
Other Fruit Curd Ideas
Lemon Curd is by far the most common and popular type but curd can actually be made with the juice of any fruit. Some other great ones to try are:
- Passion Fruit
are amongst some of the more popular ones, but feel free to experiment with others!
As mentioned above, the best part is that the curd can be stored for a long time in the fridge and freezer. I often make a double batch for this reason.
- Fridge Life - 4 weeks in an airtight container (I use canning jars)
- Freezer Life - 2-3 months in an airtight container. Thaw for 24 hours in the fridge before using.
Now go and make yourself a batch! You won’t regret it!
Perfect Lemon Curd
- 6 egg yolks
- ⅔ cups sugar
- 2 lemon zest (SEE NOTES)
- ½ cup lemon juice (SEE NOTES)
- ½ tsp salt
- 6 tbsp butter
- Cut the butter into slices and set aside
- Zest the 2 lemons and set zest aside
- Add the lemon juice, zest, sugar, salt and egg yolks to a double boiler and whisk
- Stir constantly till the mixture thickens and coats the spoon (SEE NOTES)
- Turn the stove off, add in the butter and stir till it melts
- Spoon the mixture into the jars and cool