Lemon is one of my favorite dessert flavors. There’s really something special about the sweet and sour kick that comes from lemons. It’s definitely one of the best summer dessert flavors out there. It’s refreshing and delicious all at the same time.
While nothing beats a glass of ice-cold lemonade on a hot summer day, this lemon curd is a CLOSE second.
If you haven’t heard of lemon curd before, you might be a little confused. A lot of South-Asian countries use the word “curd” to refer to yogurt. So there’s a fair chance you might be thinking I am talking about some weird rendition of yogurt with lemon 😂. But that’s not what it is!
So, What Is Lemon Curd?
Lemon curd is an almost custard-like dessert filling or topping that is made with an egg base. It has a strong, tart, lemon kick that can make any dessert refreshing.
Lemon curd is used in many different desserts like lemon tarts, scones, pastries, and so much more. But honestly, it’s so delicious that you can eat it right out of a spoon. I’ve definitely done that MANY times.
Trust me, a jar of lemon curd is the best thing to have in your fridge during summer. You can spread it on toasts and croissants for a quick and delicious breakfast, too. Paired with some blueberries or strawberries…..🤤, okay I am losing track of things now.
How To Make Lemon Curd
The best thing about lemon curd is that it’s literally the EASIEST thing to make, and uses only 4 simple pantry ingredients – eggs, lemons, sugar, and butter. You can whip up a delicious lemon curd in less than 20 minutes.
It does require a lot of whisking, but we can count that as your workout for the day 😉.
To make lemon curd, all you have to do is add the egg yolk, sugar, lemon juice, lemon zest, and sugar in a double boiler, then whisk it continuously until the mixture thickens, take it off the heat and add butter.
Now I know what you are wondering, what in the world is a double boiler? Don’t worry, I got you!
What Is A Double Boiler
A double boiler (also called “bain-marie”) is an “equipment” that is used to cook heat-sensitive ingredients like chocolate and eggs that cannot be placed on direct heat.
It sounds complicated but it’s really the simplest thing. All you need to make a double boiler is a saucepan and a heat-proof bowl. To make a double boiler, fill a saucepan halfway with simmering water, then place a heat-proof bowl on top of the saucepan. When you are ready to start cooking the lemon curd, add the ingredients into the heat-proof bowl on top, then whisk continuously until the curd reaches a thick consistency.
Have a look at this quick double boiler tutorial on my Instagram to help you make on!
Why do you need to use a double boiler to cook lemon curd? It’s because of the eggs. You all know what happens when we put eggs directly on a heated pan, right? They scramble, and that’s not what we want in our lemon curd. You want the eggs to cook without scrambling them, which is why you cannot cook the curd on direct heat and need to use a double boiler.
This is also why you have to continuously whisk the lemon curd mixture while it’s on heat, to stop the eggs from scrambling.
Okay, now that we have all that cleared, let’s get to the recipe!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Easy 4 Ingredient Lemon Curd
Equipment
- Saucepan
- Heat-proof bowl
- Hand whisk
Ingredients
- 4 egg yolks
- 140 gs granulated white sugar
- 15 gs lemon zest
- 100 ml fresh lemon juice
- 90 gs unsalted butter, softened
Instructions
- Fill a saucepan halfway with water and let it come to a boil.
- Meanwhile, take a heat-proof bowl that fits at the top of your saucepan. Add the egg yolks (4), lemon zest (15 gs), fresh lemon juice (100 ml), and sugar (140 gs) into the bowl and give it a quick whisk.4 egg yolks, 15 gs lemon zest, 100 ml fresh lemon juice, 140 gs granulated white sugar
- Once the water in the saucepan has come to a boil, reduce the heat and bring the water to a simmer. Then, place the heat-proof bowl with the lemon curd mixture on top of the saucepan. Make sure that the bottom of the bowl is not touching the water.
- As soon as you place the bowl on the saucepan, start whisking the mixture and keep whisking continuously to stop the eggs from scrambling from the hear. Keep whisking until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- Once thickened, take the lemon curd off the heat and immediately add the softened butter (90 gs) and whisk until it's melted incorporated into the mixture.90 gs unsalted butter, softened
- Cover the lemon curd with a cling film while you chill it in the refrigerator. Make sure that the cling film is touching the surface of the lemon curd to stop a film from forming on top of the curd. Let the curd chill for 1 hour. Give it a quick whisk before using to smooth out any lumps.
Notes
Variation
You can replace the lemon with any citrus fruit like orange, lime, or grapefruit to make a different flavored curd.Storage:
Lemon curd can be stored for up to a week in an airtight container in the refrigerator.See? As simple as 1-2-3! If you love lemony desserts as much as I do, then you have to make this lemon curd this summer!
Don’t forget, you can switch the lemons with any other citrus, like orange or lime, to make that particularly flavored curd 🤤.
If you give this recipe a try, don’t forget to let me know in the comments how you liked it! And of course, don’t forget to share it with me on Instagram!
See you next time!
