Lemon Curd Recipe

Lemons: Fresh lemons are used for their juice and zest, providing the essential citrus flavor.

Sugar: Granulated sugar adds sweetness to balance the tartness of the lemons.

Eggs: Eggs are used to thicken the curd and give it a rich, creamy texture.

Unsalted butter: Butter adds a smooth, velvety finish to the curd and helps to balance the flavors.

When whisking together the lemon juice, lemon zest, sugar, and eggs in the saucepan, make sure to use a non-reactive pan like stainless steel or enamel-coated cast iron. This prevents any metallic taste from affecting the lemon curd. Additionally, when cooking the mixture over medium heat, keep a close eye on it and stir constantly to avoid curdling the eggs. If you notice any small lumps forming, lower the heat slightly and continue stirring until the mixture thickens properly.

• zested and juiced lemons - Substitute with lime juice and zest: Lime provides a similar tartness and citrus flavor, though it may be slightly more bitter.

• zested and juiced lemons - Substitute with orange juice and zest: Orange will give a sweeter and less tart flavor, but still provides a citrusy note.

• sugar - Substitute with honey: Honey adds a different sweetness and a slight floral note, but will alter the texture slightly.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness, though it will also change the consistency.

• large eggs - Substitute with egg yolks: Using only yolks will make the curd richer and thicker.

• large eggs - Substitute with cornstarch and water mixture: This can thicken the curd without eggs, suitable for a vegan option.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor, making it a good dairy-free option.

• unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar texture and fat content.

• To store your lemon curd, transfer it to a clean, airtight container. Ensure the container is dry to prevent any unwanted moisture from affecting the curd's texture.
• Place a piece of plastic wrap directly on the surface of the lemon curd before sealing the container. This helps prevent a skin from forming on top.
• Store the container in the refrigerator. Properly stored, lemon curd can last up to two weeks, maintaining its vibrant flavor and creamy texture.
• For longer storage, consider freezing the lemon curd. Spoon the curd into a freezer-safe container, leaving some space at the top for expansion.
• Cover the surface of the lemon curd with plastic wrap before sealing the container to protect it from freezer burn.
• Label the container with the date to keep track of its freshness. Frozen lemon curd can be stored for up to three months.
• When ready to use, thaw the lemon curd in the refrigerator overnight. Stir well before using to restore its smooth consistency.
• Avoid refreezing lemon curd once it has been thawed, as this can affect its texture and flavor.

• Gently reheat the lemon curd on the stovetop over low heat. Stir constantly to ensure it warms evenly and doesn't scorch. This method helps maintain its silky texture.
• Use a double boiler by placing the lemon curd in a heatproof bowl set over a pot of simmering water. Stir frequently until it reaches the desired temperature. This gentle method prevents curdling.
• Microwave the lemon curd in short bursts of 15-20 seconds, stirring in between each interval. Be cautious not to overheat, as it can cause the curd to separate.
• If you prefer a cold treat, simply let the lemon curd come to room temperature by leaving it out for about 30 minutes. This works well if you're using it as a spread or filling.

• Saucepan: Used to cook the lemon curd mixture over medium heat.

• Whisk: Essential for combining the lemon juice, lemon zest, sugar, and eggs smoothly.

• Fine-mesh strainer: Helps to strain the curd to remove any lumps for a smooth texture.

• Bowl: Used to collect the strained lemon curd.

• Plastic wrap: Prevents a skin from forming on the surface of the curd while it chills.

• Spoon: Used to check the thickness of the curd by seeing if it coats the back of the spoon.

• Knife: Useful for cutting the butter into pieces.

• Zester: Required to zest the lemons for added flavor.

• Juicer: Helps to extract juice from the lemons efficiently.

Prepare ingredients in advance: Measure and zest the lemons and cut the butter into pieces before starting.

Use a double boiler: This helps prevent the curd from curdling and allows for more even cooking.

Strain while hot: Strain the curd immediately after cooking to save time and ensure a smooth texture.

Chill quickly: Place the curd in a shallow dish to cool faster in the refrigerator.