old fashioned lemon curd recipe

Written ByJenny Smyth Posted on
old fashioned lemon curd recipe
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned lemon curd recipe

I’m so excited to share this old fashioned lemon curd recipe with you. It’s a classic that’s been passed down through generations in my family, and it’s always a hit at our family gatherings. The first time I made it, I was a bit skeptical – I mean, how hard can it be to make a lemon curd, right?

But the process is actually quite involved, and it requires a bit of patience and attention to detail. But trust me, it’s worth it. The end result is a tangy, sweet, and creamy spread that’s perfect for topping toast, scones, or even using as a filling for cakes and pastries.

My kids love it when I serve it at breakfast time, and my husband always asks for seconds (or thirds!) I’ve even used it as a topping for yogurt or oatmeal – the possibilities are endless! And the best part?

It’s ridiculously easy to make ahead of time and store in the fridge for up to two weeks. Just mix all the ingredients together in a saucepan over low heat, whisking constantly until the mixture thickens. Then, let it cool to room temperature before transferring it to an airtight container and refrigerating until ready to use.

Simple as that! I’ve included some helpful tips below if you’re new to making lemon curd – but honestly, this recipe is foolproof even for the most novice of cooks. So go ahead and give it a try – your taste buds (and your family) will thank you!

Old Fashioned Lemon Curd

Old Fashioned Lemon Curd

4.6 from 1933 votes

This classic lemon curd is a silky, tangy spread made with fresh lemon juice, butter, eggs, and sugar. It is perfect for filling tarts, spreading on scones, or layering in cakes.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Lemon Curd

1/2 cup fresh lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
3/4 cup granulated sugar
6 tablespoons unsalted butter, cut into small pieces
3 large eggs
1 large egg yolk
1 pinch salt

👨‍🍳Directions

1In a medium saucepan, combine the lemon juice, lemon zest, and sugar.
2Place over medium heat and stir until the sugar dissolves completely, about 2 minutes.
3Do not let it boil.
4In a separate bowl, whisk together the eggs and egg yolk until well blended.
5Slowly pour about half of the warm lemon mixture into the eggs while whisking constantly to temper them.
6Then pour the egg mixture back into the saucepan with the remaining lemon mixture.
7Cook over medium-low heat, stirring constantly with a whisk, until the curd thickens and coats the back of a spoon, about 8 to 10 minutes.
8The mixture should reach 170°F on a thermometer and will visibly thicken.
9Remove the saucepan from heat and immediately add the butter pieces, stirring until fully melted and incorporated.
10Stir in the salt.
11Strain the curd through a fine mesh strainer into a clean bowl to remove any cooked egg bits and zest.
12Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming.
13Transfer to a jar or container, cover, and refrigerate until fully set, at least 2 hours.
14The curd will thicken further as it chills.

🔧Equipment

Medium saucepan
Whisk
Fine mesh strainer
Glass bowl or jar for storage
Microplane or zester

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 115mg🧂Sodium: 45mg🌾Total Carbs: 21g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Use fresh lemon juice for the best flavor. Avoid letting the curd boil after adding eggs to prevent scrambling. Store in the refrigerator for up to two weeks.

Watch Video Of How Old Fashioned Lemon Curd Works

This old fashioned lemon curd recipe is always a hit at our family gatherings – whether we’re hosting dinner parties or just having an impromptu breakfast together on Sunday mornings. And let me tell you, making it from scratch is incredibly rewarding too (especially when you get those first few bites!)

As an added bonus, this recipe makes great leftovers – simply store any excess in an airtight container in the fridge for up to two weeks (or freeze for longer-term storage). When reheating leftover lemon curd on toast or scones (or whatever your favorite base might be!)

, just be sure not to microwave too long since this can cause hot spots that ruin both texture & taste simultaneously!

❓ Frequently Asked Questions About Old Fashioned Lemon Curd

Q: What is lemon curd?

A: Lemon curd is a tangy and sweet spread made from lemons, sugar, eggs, and butter. It’s similar to a jam or preserves but has a more custard-like texture due to the eggs.

Q: What’s the difference between lemon curd and lemon marmalade?

A: While both are citrus-based spreads, lemon curd has a smoother texture and a sweeter flavor than lemon marmalade, which typically contains chopped citrus peel and has a more bitter taste.

Q: Can I make lemon curd without eggs?

A: Yes! If you’re looking for an egg-free option, you can substitute flaxseed or chia seeds soaked in water as an egg replacement in this recipe. Keep in mind that this will affect the texture slightly so you may need to adjust the amount of sugar accordingly.

Q: How do I store leftover lemon curd?

A: Store leftover lemon curd in an airtight container in the refrigerator for up to two weeks or freeze for up to three months. Once thawed or refrigerated, give it a good stir before serving as it may separate during storage.

Q: Can I use bottled lemon juice instead of fresh lemons?

A: While bottled lemon juice will work in this recipe, keep in mind that commercial lemons may contain added preservatives that can affect the flavor of your final product.

Similar Posts