Creamy Homemade Lemon Curd

I am going to be honest and say that I get pretty lazy when I think about making lemon curd, only because zesting and juicing feels tedious. But then, whenever I want to impress with my Limoncello Mascarpone Cake, I get my self to the kitchen only to realize how simple and easy this recipe is, (Juicing the lemons still is the hardest part).

There are a few tiny details one should always keep in mind when making homemade curd, and you can find all the tips and trick in this post.

Whole Eggs vs. Egg Yolks

Most lemon curd recipes call for egg yolks only. This recipe uses a combination of both, because I wanted the texture to be as light and bright as the color and the flavor.

When we use whole eggs, we increase the amount of water in the recipe, giving it a lighter texture and brighter color. It also means that the recipe thickens faster due to the increase of protein that coagulate at a lower temperature (egg whites vs. egg yolks).

Make It

Below are step by step images for a visual guide, and I also included all by tips, tricks and lessons I learned when developing this recipe. The complete recipe is at the bottom of this post in the recipe card.

• Use room temperature ingredients. The process begins as soon as we start mixing, and a smooth curd depends on proper blending from the start. Room temperature ingredients combine more evenly, preventing separation and ensuring a stable, cohesive mixture.
• Use a rubber spatula, or a wooden spoon to mix while cooking. Some silver and metal spoons (and whisks) may contain aluminum, that when in touch with eggs and heat can react and give the curd into a yellow-grayish color.
• Cook the mixture over steady, low heat and stay put while constantly stirring. You want to prevent the eggs from cooking, and curdling.
• The best way to know if the curd is ready is to test it on the back of a spoon or spatula. Run your finger through the center, if the line stays clear and the curd does not run back together, it’s ready.
• For a thicker curs: increase the amount of butter by 2-3 tablespoons.
• The curd might seem thin at first when warm, as it cools it will thicken and set.
  

Recipes To Use Lemon Curd With

• Make this tangy Limoncello Tiramisu.
• Serve it over a piece of pound cake or angel food cake. Try this Butter Cake and this Ciambellone cake.
• Serve it with a piece of Limoncello Cake.
• Use it as a filling for cake layers. 
• Try these Lemon curd cookies. 
• Drizzle it over pancakes, mini pancakes, waffles, or ice cream.
• Mix it into whipped cream for a lemony twist, and fill a pre baked Pate-Sablee crust.

Storing

Store the curd in the refrigerator for up to five days. To freeze, place it in a freezer bag, remove as much air as possible, and freeze for up to twenty weeks. When ready to use, refrigerate overnight.