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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!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 cups
- 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
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.
Lemons vary in size, in the texture of their skin, and volume of juice and zest according to variety.
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.
This Recipe Made By Bold Bakers