Equipment
* optional
Ingredients
Citrus & Sugar
- 120 ml lemon juice, freshly squeezed
- 10 g lemon zest, finely grated
- 200 g caster sugar
Eggs & Dairy
- 3 large eggs, whole, room temperature
- 1 egg yolk, room temperature
- 115 g unsalted butter, cut into 1cm cubes, chilled
- 1 g fine sea salt, a generous pinch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 118 kcal
- Protein
- 1 g
- Carbohydrates
- 13 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 13 g
- Sodium
- 39 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 60 mg
- Potassium
- 25 mg
- Calcium
- 10 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.0 mg
- Folate
- 8 mcg
- Water
- 16 g
Sources: USDA FoodData Central
Method
Wash the lemons thoroughly. Zest the lemons avoiding the bitter white pith, then juice them to yield 120ml of fresh lemon juice.
Fill a medium saucepan with about 3 to 5 centimeters of water. Bring to a gentle simmer over medium heat (around 95°C/203°F).
In a heatproof bowl that fits over the saucepan without touching the water, vigorously whisk together the eggs, egg yolk, sugar, lemon juice, lemon zest, and salt until smooth and lightened in color.
Place the bowl over the simmering saucepan. Whisk continuously, ensuring you scrape the bottom and sides of the bowl to prevent the eggs from scrambling. Cook until the mixture significantly thickens and reaches 76°C/170°F, leaving a clear path on the back of a spoon when swiped with a finger.
Remove the bowl from the heat. Immediately begin whisking in the cold cubed butter, a few pieces at a time. Wait until the previous batch of butter is nearly melted before adding the next.
Strain the warm curd through a fine mesh sieve into a clean bowl or directly into sterilized jars. Use a spatula to gently push it through. This removes the zest and any tiny bits of cooked egg.
Press a sheet of plastic wrap directly onto the surface of the warm curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.
Chef's Notes
- To extract the maximum amount of juice, roll the lemons firmly on the countertop before cutting, or microwave them for 10-15 seconds to soften the membranes.
- Do not skip straining the curd. Even professional pastry chefs strain their curds to guarantee a flawless, silky mouthfeel.
- If you want a sharper, more tart curd, you can slightly reduce the sugar to 180g, but be aware it may affect the final consistency and shelf life slightly.
- The extra egg yolk provides additional richness and emulsification power, giving the curd a deeper golden color and a creamier set.
Storage
Refrigerator: 2 weeks — Store in an airtight sterilized jar with plastic wrap pressed against the surface before sealing.
Freezer: 3 months — Thaw overnight in the refrigerator before using.
Troubleshooting
Grainy or lumpy texture
Cause: The heat was too high or whisking was inadequate, causing the egg proteins to scramble.
Fix: Immediately strain through a fine mesh sieve to catch the cooked egg bits. The remaining curd will still taste delicious.
Prevention: Maintain a gentle simmer, never let the bowl touch the water, and whisk constantly and vigorously.
Curd is too thin and runny after chilling
Cause: The curd was not cooked to a high enough temperature (76°C) to fully coagulate the yolks.
Fix: Return to the double boiler and gently heat while whisking until it reaches 76°C, then chill again.
Prevention: Use a thermometer to verify doneness, or ensure the mixture heavily coats the back of a spoon before removing from heat.
Metallic aftertaste
Cause: Using a reactive metal bowl (like aluminum or unlined copper) which reacts with the acidic lemon juice.
Fix: Cannot be fixed
Prevention: Always use glass, ceramic, or high-quality stainless steel bowls and saucepans when cooking high-acid foods.
Cultural Context
Lemon curd originated in England during the early 19th century. Originally, it was a literal 'curd' where lemon juice was used to acidulate cream, separating it into curds and whey. Over time, the recipe evolved into the rich, egg-thickened, velvety spread we know today, serving as a staple alternative to jam for traditional afternoon tea, slathered thickly onto fresh scones or crumpets.
