Scones are often enjoyed with clotted cream and jam but sometimes you’ll find lemon curd as an option, too. Lemon curd is a tangy, rich and creamy topping for scones. I used to think it was tricky to make, so I avoided doing so for a long time. But, it would keep showing up on the table at afternoon tea. So, I started falling in love with it even more, wishing I had it to lather on my homemade scones. After a few attempts, I finally achieved the perfect tart and sweet balance and custard-like texture. This recipe comes together quickly on the stove, no double boiler required. Best of all, you only need 5 ingredients to make lemon curd at home!
What is Lemon Curd?
Lemon curd is a rich dessert spread made with the vibrant citrus fruit. It is not the same as lemon jam though. The texture is more custard like.
Depending on the grocery store you can sometimes find it on the shelf with jam. However, you don’t need to buy it when it’s super simple to make!
You may have had lemon curd in some desserts without realizing it. It’s often in lemon pies and tarts.
Technically, curd can be made with other citrus fruits like oranges, lime or grapefruit, but lemon is the most popular. Curd can also be made with berries and some tropical fruits like mango.
Basically, if you can squeeze juices out of the fruit then you can try to make curd with it!
History
Lemon curd originated in 19th century England. Traditionally, it was made for baking.
It is referred to as “curd” because the recipe back then was vastly different than today. Lemon would be added to cream to form actual curds before straining.
The original recipe is quite different from how we know lemon curd today. Today it is more velvety smooth and not chunky. It’s also made with a few more ingredients.
5 Ingredient Lemon Curd
Here is what you will need:
– Eggs
Eggs thicken the lemon curd. Often you’ll find recipes for lemon curd that use only the egg yolks and not egg whites. Doing so will make it more rich and vibrant yellow. However, I like to avoid dividing yolks and whites when possible. Thankfully, you can still make a very tasty lemon curd with the whole egg so that’s what is used in this recipe.
– Sugar
Adding sugar gives it some sweetness and also balances the tart flavour.
– Lemon Juice
Fresh lemon juice is recommended for this recipe.
– Lemon Zest
Another reason to use fresh lemons in this recipe…you need the zest!
– Butter
This ingredient makes it creamy and velvety. Without butter it will have a matte finish. There is no additional salt in this recipe so unsalted or salted butter is okay to use.
How to Use Lemon Curd
There are lots of ways you can use this delicious spread! In fact, deciding on which way to try first may be difficult. Of course I recommend scones first but here are more options:
- Enjoy on scones (like these classic English scones)
- Top pancakes, waffles or crepes
- Fill cookies, tarts or pies
- Layer in cakes or parfaits
- Mix into ice cream
- Spread on toast
- Fold into batter for muffins, loaves, and more!
FAQ: How thick should lemon curd be?
I think this is all about preference but also how you plan to use it.
A thick lemon curd is great to use as a spread or topping, while a thinner one is best for drizzling on desserts. Either or will taste delicious.
If you made it thick and preferred a thinner version you can try thinning it out with a by whisking in more fresh lemon juice.
If it is thinner than you would like you can add another egg yolk to the recipe.
Small Batch Lemon Curd Recipe
In a small saucepan, whisk together sugar, fresh lemon juice, lemon zest and eggs.
Add butter and cook over medium-low heat for about 8-10 minutes. Whisk continuously during this process so you don’t end up with scrambled eggs. Do not boil.
The lemon curd is done cooking once it has reached a thicker consistency that will coat the back of the spoon. If it is still too runny, turn up the heat a bit and continue whisking.
Remove from heat. Pour through a fine mesh strainer into a clean jar. The fine mesh strainer will make sure it is smooth as it will remove the lemon zest and any scrambled eggs. Scrambled eggs may happen if it was cooked on too high of heat and not whisked continuously.
Cover the jar with plastic wrap letting it touch the top layer of the lemon curd. Doing this will prevent skin from forming.
Let cool for 1 hour before removing the plastic wrap and sealing with a lid. Once cooled it should be thicker, almost like pudding.
This small-batch lemon curd recipe makes about 3/4 cup. It can be stored in the refrigerator in an airtight container for up to 2 weeks.
Tips & Troubleshooting
- Whisk as much as you can! This is a simple and quick recipe with one very important step – whisking. If you do not whisk enough you risk scrambling the eggs. Therefore, it will not thicken properly and it will be lumpy, not silky smooth. It may also taste too eggy.
- Avoid using metal pots, whisks or other utensils. The metal can cause the lemon curd to have a metallic flavour because of the high acidity content of the lemon. The same can be said for the containers. Do not store in metal.
- You can also use the double boiler method. But, again, do not use metal or aluminum bowls. Use glass bowls instead.
- If you prefer a thicker, more rich lemon curd use egg yolks only. But, use 2 yolks per 1 whole egg when replacing.
Lemon Curd
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice approx. 2-3 lemons
- 2 teaspoons lemon zest
- 4 tablespoons butter
Instructions
- In a small sauce pan, whisk together sugar, fresh lemon juice, lemon zest and eggs.
- Add butter and cook on medium-low heat for about 8-10 minutes. Whisk continuously. Do not boil. The lemon curd is done cooking once it has reached a thicker consistency that will coat the back of the spoon. If it is still too runny, turn up the heat a bit and continue whisking.
- Remove from heat. Pour the lemon curd through a fine mesh strainer into a clean jar. This will ensure the lemon curd is smooth as it will remove the lemon zest and any scrambled eggs.
- Cover the jar of lemon curd with plastic wrap. Have the plastic wrap touching the top layer. This will prevent skin from forming. Let cool for about 1 hour. Once cooled the lemon curd should be thicker, almost like pudding.
- Remove plastic wrap, seal with a lid and store in the refrigerator for up to 2 weeks. Enjoy on scones with a cup of tea.*
Notes
Want to make this recipe later? Pin it here –> https://bit.ly/3Mqx4Ne
*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.