Easy Lemon Curd Recipe

Print Recipe

5 from 2 votes

Enjoy the zesty sweetness of this versatile condiment.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Dessert

Cuisine: Australian

Servings: medium jar

Calories: 963kcal

Author: Libby Hakim

Equipment

medium sized jar, sterilised

Ingredients

2 eggs (60 gram eggs)
1 cup sugar (210 grams)
1 teaspoon butter (5 grams)
1 lemon (juice only, approx ⅓ cup or 85ml)

Instructions

Beat the eggs well in a medium saucepan.
Juice the lemon and add to the saucepan along with the sugar and butter.
Place the saucepan over very low heat and stir with a whisk to dissolve sugar. Slowly increase heat to bring the mixture to a simmer, continuing to stir.
Simmer for about 3 minutes or until the mixture thickens, continuing to stir briskly with the whisk and taking care not to burn.
Pour into a medium sized jar and secure with a lid.
Allow to cool to room temperature and then store in fridge.

Notes

Tips:

Low heat is key – curd needs to be cooked gently.

If you heat too quickly, the egg may start to cook and you'll see strands of the cooked white. If this happens, take off heat, strain the mixture to remove the egg white and then return to cooking the curd.

Your lemon curd will thicken a little more as it cools, so keep this in mind when cooking.

Serving:

Lemon curd is perfect to fill tart shells or as a topping for cupcakes, scones or cakes. Spread it on a crepe, layer it in a trifle or stir it into ice cream. Team it with berries or meringue or, alternatively, enjoy a spoonful straight from the jar!

Storing:

You can store lemon curd for up to approximately 3 weeks in the fridge.

Freezing:

You can freeze it for up to one year. Store in an airtight container and cover surface of curd with plastic food wrap before freezing.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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