Description
This homemade lemon curd is smooth, creamy, and perfectly balanced with a bright, tangy flavor. Made with simple ingredients, it’s easy to prepare and perfect for filling cakes, Swiss rolls, tarts, or simply spreading on toast.
Ingredients
Units
Scale
- 2 eggs + 5 egg yolks
- 115 g caster sugar
- 118 ml lemon juice (about 3 medium lemons)
- zest of a lemon
- 60 g cold butter
Instructions
- In a heatproof bowl, whisk together eggs, egg yolks, sugar, lemon juice, and lemon zest.
- Set the bowl over a pot of simmering water, stirring constantly until thickened (about 8-10 minutes).
- Push the cooked lemon curd through a sieve.
- Remove the sieve and stir in the cold butter until smooth.
- Store it in a glass container. Allow it to cool completely before storing in a refrigerator.
Notes
- For the best flavour, use freshly squeezed lemon juice and zest—this really makes a difference.
- Stir constantly over gentle heat to prevent the eggs from scrambling and to keep the curd smooth.
- If your curd turns out slightly lumpy, simply strain it through a sieve for a silky finish.
- The curd will continue to thicken as it cools, so don’t worry if it looks a bit loose while still warm.
- Adjust the sweetness to your taste by slightly increasing or reducing the sugar.