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Hi Bold Bakers!
As a baker, there are just some recipes that you need — what I call “Master Recipes.” They are those recipes you go to for your baking basics, like yellow cake, buttercream frosting, and now you have one for lemon curd — perfect for my No-Bake Lemon Meringue Cheesecake!
Lemon curd is a funny creature because it is both zippy and creamy at the same time. The lemon juice gives it acidity and the eggs and butter make it creamy. Think of lemon curd like a custard but made on lemon juice rather than cream.
Some people experience the egg white cooking when they make the curd and it shows through. I have had this happen to me before, so I sought a recipe that this wouldn’t happen in. A little tip is to keep your eggs at room temperature so they are not cold going into your hot lemon mix. Worse comes to worst the egg white cooks a little and in that case, all you have to do is strain it out. Presto chango!
Lemon curd has so many uses. It can be smeared on Scones. It is one of the main ingredients of Lemon Meringue Pie. And it is in my Big & Bold Lemon Meringue Cake. Regardless of what recipe you use it in you should already have a jar of it in the back of your fridge for baking emergencies. Also, be sure to watch my video on the best way to juice a lemon to get the most out of your citrus.
Short On Time?
Not everyone has the time — or patience — to make a Lemon Curd the old fashioned way. And, as I always say, work smarter — not harder. Make my Microwave Lemon Curd!
Can’t Eat Eggs?
If you can’t eat eggs, or just choose not to, you don’t have to sit out making a lemon curd of your own! Make Liv’s Vegan Lemon Curd!
Try These Recipes!
Watch The Recipe Video!
Ingredients
- Finely grated zest and juice of 4 large lemons
- ½ cup (4oz/115g) sugar
- 2 tablespoons cornflour
- 1 whole egg and 3 yolks , mixed (at room temperature)
- 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter
Instructions
- In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
- Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
- Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
- Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
- Store in the fridge for 2 weeks.
Recipe Notes
A 'large' lemon should produce 3 tablespoons of juice, (45ml) and one tablespoon of zest, but it is not an exact science.
Choose to buy lemons which have a little give when pressed, and remember to wash well before zesting.
I found it better to add a pinch of salt, a few drops of vanilla essence and most importantly, not to add the butter while the mixture is on the stove, but to add it after it is taken off the stove so that the butter cools down the curd, gives it a smoother texture, and so that the butter does not cause the curd to become oily and therefore more stiff when cooled. To prevent burning at the bottom even more, use completely non stick pan.
I live in the US and am unsure about cornflour. Is that cornstarch or is it corn meal very fine?? I’m assuming is corn starch. Thanks
Hi, Gemma. I made your lemon curd with the egg yolks left over from making your pavlova recipe! Then topped the pavlova with half the curd, coconut yoghurt, strawberries and passionfruit. It was wow! Thanks for the recipes, from an Aussie fan. BTW, your videos are a pleasure to watch!
I made this for my mother on Sunday morning. It was so easy and a great recipe I did not strain it however I like the zest staying and my eggs went in no issues. I will be making this again! Thank you for sharing this with us all! <3
I’ve just made my second batch of Lemon curd and my second batch of Golden Syrup Substitute and OMG they are amazing thanks Gemma .
Could you give measurement of lemon juice and lemon zest and can we substitute coconut oil with butter? If we can, what is the measurement?
Delight in your recipes and your kind way. Just made perfect lemon curd for the meringue cheesecake. Perfect! Keep on baking you have amazing skills. Happy day Gemma!
Hi, I have a doubt about the lemons for this recipe. I’m from Mexico and the lemons we usually found here are green, smaller and more acid than the ones that appear on your recipes, so I tried this recipe and didn’t work out, it was too acid
how much lemon should I use? or should I disolve it with water?
Loved the lemon curd!
I used lime as well since lemons are not easily available in India.
At first I thought I’d use 180ml lemon juice (since you suggested 1 lemon should give around 45ml juice).
however, since Indian limes are acidic, I used 5 limes and the zest of all 5.
rest all as per your recipe and the curd was just about right and tart!
thank you!
Gemma,
I’ve made your lemon curd recipe a couple of times, and I love it! The only problem I have is straining it to get out the zest. It’s too thick to go through any of the mesh strainers I have. Am I doing something wrong? Can I strain it earlier in the process?