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–+ servings
Zesty Lemon Curd

Deliciously Zesty Lemon Curd

94kcal
5 from 1 vote
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Prep 10 minutes
Cook 10 minutes
Resting Time 1 hour
Total 1 hour 20 minutes
Making Lemon Curd is fun; it's simple to prepare, healthy, and tastes deliciously zesty and creamy. Overall, it is a delicious treat for citrus enthusiasts and gives a variety of desserts and snacks a flavor boost.
Servings 20
Course Condiments
Cuisine Mediterranean

Ingredients

  • 250 grams Lemon Juice (4-5 medium unwaxed lemons)
  • 200 grams Golden Caster Sugar or your favorite
  • 3 large Egg Yolks
  • 1 large Whole Egg
  • 120 grams Butter or dairy-free
  • Lemon Zest

Equipment

Method

  1. Zest the lemons to get some lemon zest, avoiding the bitter white pith. Set the zest aside.
    250 grams Lemon Juice
  2. Juice the lemons to obtain about 250g of lemon juice, then strain to remove any seeds or pulp.
  3. Whisk together the lemon juice, lemon zest, sugar, eggs, and the single full egg in a heatproof bowl until well combined.
    200 grams Golden Caster Sugar, 3 large Egg Yolks, 1 large Whole Egg, Lemon Zest
  4. Add the butter.
    120 grams Butter
  5. Place the bowl over a pot of simmering water (double boiler) and cook the mixture, stirring constantly, until it thickens. This can take about 8-10 minutes. The curd is ready when it coats the back of a spoon and holds a line when you run your finger across it.
  6. Remove the bowl from the heat and stir in the cubed butter, a few pieces at a time, until it is fully incorporated.
  7. Let the lemon curd cool to room temperature before jarring. This is approximately one hour.
  8. Transfer the lemon curd to sterilized jars.
  9. Place a disc of parchment paper on top of the curd - optional.
  10. Wipe the jar rims to ensure they are clean, then place the lids on the jars.
    Note: The lemon curd can be made ahead of time, and without canning, they'll keep it in the fridge in an airtight container for about 2-3 days.
  11. Refrigerate and enjoy your lemon curd.
Sterilizing Jars
  1. Put the jars in a boiling water bath for 10-15 minutes to seal and cool.
  2. Carefully remove the jars from the water bath and place them on a clean towel. Allow them to cool completely.
    Note: If the jars and lids aren't dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel.
  3. Once the lemon curd is cooked, pour into the jars.
  4. Place a disc of parchment paper on top of the jam, then lid the jars.
Canning
  1. Process the sealed jars in a boiling water bath for 10-15 minutes.
  2. Remove the jars from the water bath when slightly cooled. Place them on a clean towel to cool. You may hear the lids pop as they seal.
  3. After the jars have cooled, press down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, refrigerate the jar and use it within a few weeks.
  4. Store the sealed jars in a cool, dark place. Label the jars with the date and type of jam.
    Note: You can expect about two years of shelf life when stored in a cool, dry place.

Nutrition

Calories94kcalCarbohydrates11gProtein1gFat6gSaturated Fat3gPolyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.2gCholesterol50mgSodium5mgPotassium20mgFiber0.04gSugar10gVitamin A193IUVitamin C5mgCalcium7mgIron0.1mg

Notes

Here are some top tips to help you succeed in making Lemon Curd like a pro:
  1. For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
  2. It can be made ahead of time, and without canning, it can be kept in the fridge in an airtight container for about 2-3 days. When canning and storing in a cool, dry place, you can expect about two years of shelf life.
  3. For the best flavor, use freshly squeezed lemon juice, not bottled lemon juice. Fresh lemons have more vibrant and natural citrus flavors.
  4. Always zest the lemons just before juicing them. Zesting after juicing can be difficult and may taste bitter due to the white pith included.
  5. Strain the lemon juice to remove any seeds or pulp. This ensures a smooth and seed-free curd.
  6. Keep the water in the double boiler at a gentle simmer, not a rolling boil. High heat can cause the eggs to cook too quickly and lead to lumps.
  7. When adding butter to the cooked curd, do it gradually and whisk until fully incorporated. This creates a velvety texture.
  8. Let the lemon curd cool to room temperature before transferring it to the refrigerator. Cover the surface with plastic wrap to prevent skin from forming.
  9. Homemade lemon curd should be made with unwaxed lemons, preferably organic. Buy lemons with brightly colored yellow skins and smooth, firm, plump, large, and heavy skin. At all costs, never buy lemons with blemishes, squishy skin, or wrinkles. Before you zest the lemons, wash them thoroughly with soap and water to ensure they’re clean.
  10. When zesting the lemons, do not remove the pith, as it will taste bitter. Once you have removed the outer rind, cut them in half across the middle, not top to bottom. You are now ready to squeeze the lemons by hand or use a citrus juicer.
  11. The cooking process involves constantly stirring and watching the curd thicken into a smooth and velvety consistency. The lemon curd will thicken without any cornstarch or other flour. To make it extra creamy, use dairy butter; organic grass-fed is even better if you can find it.
  12. The servings for this recipe are based on an average because it’s difficult to be exact. We have, therefore, rounded the serving quantity to 20.
  13. Use fresh or even organic ingredients for a better taste.
  14. Butter: Use dairy-free butter as an alternative to dairy.
  15. Lemons: Alternatives to lemons are limes; both are equally delicious. Use the same quantity to achieve the best outcome.
  16. Sugar: Removing refined sugar reduces the carbohydrates to 1g per serving. Check out our recommended sugar substitutes.

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