- In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt until fully combined.
Step 2: Cook the Curd
- Place the bowl over a simmering pot of water (double boiler method).
- Stir continuously for 8–10 minutes, until the mixture thickens and coats the back of a spoon.
Step 3: Add the Butter
- Remove from heat and immediately stir in the butter, one cube at a time, until fully melted and incorporated.
- Strain the curd through a fine-mesh sieve for extra smoothness.
Step 4: Cool & Store
- Transfer the lemon curd to a jar or airtight container.
- Cover with plastic wrap (touching the surface) to prevent skin from forming.
- Refrigerate for at least 2 hours before using.
Serving and Storage Tips
🍋 Store in the fridge for up to 2 weeks.
🍋 Freeze for up to 3 months—thaw in the fridge before use.
🍋 Use it as a cake filling, tart base, or mix it into yogurt.
Variants
- Extra Tangy Curd – Increase lemon juice to ⅔ cup and reduce sugar slightly.
- Vanilla Lemon Curd – Add ½ teaspoon vanilla extract for a mellow twist.
- Orange or Lime Curd – Substitute lemon juice with fresh orange or lime juice.
- Dairy-Free Version – Replace butter with coconut oil.
FAQ
1. Why is my lemon curd not thickening?
It needs more cooking—keep stirring over low heat until it reaches the right consistency.
2. Can I make lemon curd without eggs?
Yes! Use cornstarch (2 tbsp) mixed with water as a thickener instead.
3. How do I prevent scrambled eggs in curd?
Cook low and slow, and strain the curd for an ultra-smooth texture.
4. Can I use bottled lemon juice?
Fresh lemons are best for bright flavor and natural zest.
5. Why does my curd taste metallic?
Avoid cooking in aluminum or reactive metal pans, as citrus can react with them.
Final Thoughts
This Creamiest Lemon Curd is buttery, tangy, and luxuriously smooth—a must-have for lemon lovers! Whether spread on toast, layered in desserts, or eaten by the spoonful, it’s a simple yet irresistible treat.
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