Fresh Lemon Curd

FRESH LEMON CURD

3/30/2023

Fresh Lemon Curd

Oh how we love fresh Lemon Curd! You can buy expensive jars of this in the gourmet section of your local market, but it is just so dang easy to make a batch of fresh! Lemon Curd is super rich, creamy and buttery, slightly thicker and packs a more intense lemony sweet & tart “punch” than regular lemon pudding or the filling in Fresh Lemon Bars.

This is perfect for filling shortbread cookies, drizzling on buttermilk pancakes, perfect with fresh blueberries in crepes, or as a wonderful filling for your favorite yellow or white layer cake.

When I was a young girl and only in love with anything chocolate, it puzzled me that anyone would pick lemon over chocolate in any form - cookies, cakes, candies....and then my taste buds grew up, and now I understand! And as much as I love fresh lemon bars, or lemon meringue pie, they pale in comparison to Fresh Lemon Curd!

Lemon Curd

This super rich, creamy and buttery treat is so super easy to make, it's hard to believe that anyone would buy the expense jars of this in the gourmet section of your local market! A few ingredients, a few minutes, and you'll be enjoying this faster than you can imagine!

Fresh Lemon Curd

EASY AND FAST TO MAKE! TIPS & TRICKS FOR THE BEST LEMON CURD EVER!

FRESH LEMON JUICE: For best results, make sure to use FRESH lemon juice, and not bottled juice. It only takes a minute to squeeze fresh lemon, and it is well worth the extra effort!
LOOKING FOR A THICKER CONSISTENCY? Especially for filling cookies and use as a filling for cakes and cupcakes, you may want a slightly thicker lemon curd. Simply replace 2 of the egg yolks with 1 whole large egg, keeping the rest of the recipe and instructions the same.
BUTTER SUBSTITUTIONS: I recommend using unsalted butter for baking so that you can control the exact amount of salt you use, but in a pinch you can substitute salted butter – simply omit the salt in the recipe. NEVER substitute margarine for butter in this recipe!
FREEZE: Fresh Lemon Curd will stay fresh for about 10 days in the refrigerator, or for longer storage, you can freeze Lemon Curd for up to 3 months. Store in an airtight container and thaw in the refrigerator overnight before using
DON’T HAVE A DOUBLE BOILER? If you do not have a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
DO I NEED TO STRAIN THE COOKED LEMON CURD? I don’t usually strain the lemon curd, because it really does add an extra bit of flavor. The zest is very tiny and has been cooked, so you can hardly detect its texture. However, feel free to run the finished lemon curd through a fine mesh sieve using the back of a silicone if you want to take the extra step.

LEMON CURD RECIPE VARIATIONS:

KEY LIME CURD OR LIME CURD: Replace the lemon juice and lemon zest with fresh lime or key lime juice and zest.
FRESH GRAPEFRUIT CURD: Replace the lemon juice and lemon zest with fresh grapefruit juice and zest.
FRESH ORANGE CURD: Replace the lemon juice and lemon zest with fresh orange juice and zest.
FRESH CRANBERRY CURD: See my recipe for this delicious variation!
FRESH RHUBARB CURD: See my recipe for this delicious variation!

Fresh Lemon Curd

HOW TO USE FRESH LEMON CURD:

SCONES: spoon Fresh Lemon Curd on classic scones for the ultimate afternoon tea party!
ENGLISH MUFFINS: Shmear on toasted and buttered English muffins for a tasty breakfast treat!
PANCAKES & WAFFLES: Fresh Lemon Curd is wonderful on Buttermilk Pancakes and tender waffles!
CREPES: Fill delicate crepes with Fresh Lemon Curd and sweetened whipped cream - SO GOOD!
MUFFINS & CUPCAKES: Perfect for filling muffins and Lemon Cupcakes!
SHORTBREAD COOKIES: Lemon Curd is one of the most popular varieties of my Fruit & Almond Shortbread Cookies!
LEMON TRIFLE: Layer with cubes of angel food cake or yellow cake, adding sweetened whipped cream for a wonderful Fresh Lemon Trifle!
POUND CAKE: Drizzle on top of vanilla pound cake for a fresh flavorful and easy dessert!
LEMON LAYER CAKE: Use Fresh Lemon Curd as a filling for Lemon Layer Cake.

Of course, I never have any shortage of volunteers to eat this with a spoon or lick their fingers! Move over chocolate - there's a new favorite in town!

Fresh Lemon Curd

FRESH LEMON CURD

Oh how we love fresh Lemon Curd! You can buy expensive jars of this in the gourmet section of your local market, but it is just so dang easy to make a batch of fresh! Lemon Curd is super rich, creamy and buttery, slightly thicker and packs a more intense lemony sweet & tart “punch” than regular lemon pudding or the filling in Fresh Lemon Bars. This is perfect for filling shortbread cookies, drizzling on buttermilk pancakes, perfect with fresh blueberries in crepes, or as a wonderful filling for your favorite yellow or white layer cake.

Fresh Lemon Curd

INGREDIENTS:
4 large egg yolks (room temperature)
2/3 cup granulated sugar
Zest from 3 fresh lemons
1/3 cup fresh lemon juice (about 3 lemons)
1/8 teaspoon salt
6 Tablespoons unsalted butter (softened to room temperature)

HOW WE MAKE THIS:

Fill bottom pan of your double boiler with 1-1/2 to 2 inches of water. Place over high heat. Once the water begins to boil, reduce heat to low to keep simmering.
Meanwhile, place egg yolks, sugar, fresh lemon juice, lemon zest and salt into the top pan of your double boiler, whisking until blended. Place this pan over top of double boiler once the water is simmering, and continue to whisk as the lemon curd starts to cook. Constant whisking will prevent the egg yolks from curdling. Whisk and cook until the mixture becomes thick, about 10 to 12 minutes. Remember to whisk constantly!
Remove pan from heat. Cut the butter into six pieces and whisk each piece into the curd, one at a time. The butter will melt from the heat of the lemon curd.
Pour lemon curd into a jar or bowl and put a piece of plastic wrap directly on top, touching the top of the curd. This will prevent a skin from forming on top.
The lemon curd will continue to thicken as it cools.
Refrigerate lemon curd in a covered container until you are ready to use. Fresh Lemon Curd will stay fresh for about 10 days in the refrigerator, or you can freeze for up to 3 months.

YIELD: 1-1-1/2 cups

RECIPE TIPS & TRICKS:

FRESH LEMON JUICE: For best results, make sure to use FRESH lemon juice, and not bottled juice. It only takes a minute to squeeze fresh lemon, and it is well worth the extra effort!
LOOKING FOR A THICKER CONSISTENCY? Especially for filling cookies and use as a filling for cakes and cupcakes, you may want a slightly thicker lemon curd. Simply replace 2 of the egg yolks with 1 whole large egg, keeping the rest of the recipe and instructions the same.
BUTTER SUBSTITUTIONS: I recommend using unsalted butter for baking so that you can control the exact amount of salt you use, but in a pinch you can substitute salted butter – simply omit the salt in the recipe. NEVER substitute margarine for butter in this recipe!
FREEZE: Fresh Lemon Curd will stay fresh for about 10 days in the refrigerator, or for longer storage, you can freeze Lemon Curd for up to 3 months. Store in an airtight container and thaw in the refrigerator overnight before using
DON’T HAVE A DOUBLE BOILER? If you do not have a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
DO I NEED TO STRAIN THE COOKED LEMON CURD? I don’t usually strain the lemon curd, because it really does add an extra bit of flavor. The zest is very tiny and has been cooked, so you can hardly detect its texture. However, feel free to run the finished lemon curd through a fine mesh sieve using the back of a silicone if you want to take the extra step.

RECIPE VARIATIONS:

KEY LIME CURD OR LIME CURD: Replace the lemon juice and lemon zest with fresh lime or key lime juice and zest.
FRESH GRAPEFRUIT CURD: Replace the lemon juice and lemon zest with fresh grapefruit juice and zest.
FRESH ORANGE CURD: Replace the lemon juice and lemon zest with fresh orange juice and zest.
FRESH CRANBERRY CURD: See my recipe for this delicious variation!
FRESH RHUBARB CURD: See my recipe for this delicious variation!

Original recipe created May 2015; revised and reposted March 2023.

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