Seriously Good Lemon Curd – The Ultimate Recipe
The Science of Perfect Lemon Curd
Why This Recipe Works
This isn’t just lemon curd – this is seriously good lemon curd because:
✔ Perfect Balance – Equal parts sweet and tart
✔ Velvety Texture – No graininess, no lumps
✔ Foolproof Method – No scrambled eggs guaranteed
✔ Versatile – Works as filling, topping, or straight from the jar
The Key Ingredients Explained
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Fresh Lemons – Must use fresh juice (4-5 medium lemons)
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Eggs – Whole eggs + yolks for richness
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Sugar – Granulated white sugar dissolves best
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Butter – Unsalted, cut into cubes (European-style preferred)
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Salt – Just a pinch to balance flavors
The Technique That Makes All The Difference
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Double Boiler Method – Gentle heat prevents curdling
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Constant Whisking – Creates emulsion for smooth texture
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Temperature Control – Cook to 170°F (77°C) for perfect thickness
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Straining – Guarantees silky smooth consistency
Troubleshooting Guide
⚠ Too Thin? Cook longer or add 1/2 tsp cornstarch
⚠ Too Thick? Whisk in 1 tbsp warm water
⚠ Grainy? Either undercooked or sugar didn’t dissolve
⚠ Eggy Taste? Cooked too fast at too high heat
Storage & Shelf Life
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Refrigerator: 2 weeks in airtight jar
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Freezer: 3 months (thaw overnight in fridge)
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Canning: Not recommended (low acid content)
Nutrition Facts (Per Tbsp)
| Calories | 60 |
| Fat | 3.5g |
| Carbs | 7g |
| Protein | 1g |
The Only Lemon Curd Recipe You’ll Ever Need
Description
This is the definitive lemon curd recipe – tart, creamy, and absolutely perfect every time.
Time
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Prep: 10 min
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Cook: 15 min
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Total: 25 min
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Yield: 1 1/2 cups
Ingredients
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3 large eggs + 1 yolk
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1 cup (200g) granulated sugar
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1/2 cup (120ml) fresh lemon juice
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Zest of 3 lemons
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1/2 cup (113g) unsalted butter, cubed
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1/8 tsp salt
Instructions
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Set Up – Heat 2″ water in saucepan; place heatproof bowl on top (not touching water)
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Whisk – Combine eggs, sugar, juice, and zest in bowl
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Cook – Whisk constantly over simmering water until thick (10-12 mins)
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Strain – Press through fine-mesh sieve into clean bowl
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Finish – Whisk in butter one cube at a time until melted
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Cool – Press plastic wrap directly on surface; chill 2+ hours
Pro Tips
✔ Use room temp eggs – Prevents temperature shock
✔ Microplane zest – No bitter pith
✔ Watch the clock – 12 minutes is usually perfect
✔ Layer protection – Plastic wrap directly on surface prevents skin