Easy Lemon Curd Recipe (No egg waste)
When I was researching lemon curd recipes, I noticed that most of them called for egg yolks or a combination of a whole egg and an extra yolk. However, whenever I tried to save leftover egg whites or yolks in the fridge, I'd end up throwing them away. Determined to create a no-waste recipe, I developed this lemon curd using two whole eggs. It's just as delicious and creamy, without the hassle of dealing with extra egg parts.
My best friend, who first fell in love with this recipe at a dinner party, can't get enough of it. I hope you enjoy it just as much (you can read all about it in my Lemon Cake Recipe!) 🍋
Understanding The Ingredients:
Eggs: For this recipe, I use two whole eggs to keep things simple and avoid waste. The eggs provide structure and richness to the lemon curd, making it smooth and creamy.
Lemon Juice: Freshly squeezed lemon juice is a must! It gives the curd its bright, tangy flavor. Bottled lemon juice won't provide the same fresh taste, so be sure to use real lemons.
Lemon Zest: Lemon zest adds an extra burst of citrus flavour. The zest contains essential oils that enhance the lemony taste of the curd. Make sure to zest your lemons before juicing them to get the most flavour (make sure you only use the yellow part as the white part is bitter).
Unsalted Butter: Butter adds richness and a silky texture to the lemon curd. It helps to balance the tartness of the lemons and gives the curd a smooth, velvety finish. Use unsalted butter to control the saltiness of the final product.
Disclaimer: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase.
Common Questions I get Asked:
Can I use bottled lemon juice instead of fresh? I recommend using fresh lemons for the best flavour. Bottled lemon juice won't give you the same bright, fresh taste that makes this lemon curd so delicious.
What type of butter should I use? Use unsalted butter to control the saltiness of your lemon curd. It adds a rich, creamy texture and balances the tartness of the lemons.
Why do I need to use lemon zest? Lemon zest contains essential oils that enhance the lemony flavor of the curd. It adds an extra burst of citrus taste that you wouldn't get from lemon juice alone.
Can I use only egg yolks instead of whole eggs? This recipe is designed to use whole eggs to avoid waste and keep things simple. Using only yolks would change the consistency and richness of the curd.
How should I store the lemon curd? Store your lemon curd in an airtight container in the refrigerator. It will keep well for up to two weeks.
Can I freeze lemon curd? Yes, you can freeze lemon curd. Place it in an airtight container, leaving some space for expansion. It will keep for up to three months in the freezer. Thaw it in the refrigerator before using.
What can I use lemon curd for? Lemon curd is incredibly versatile! Use it as a spread on toast, a filling for cakes and pastries, a topping for yogurt or pancakes, or simply enjoy it by the spoonful.
Is it okay if my lemon curd looks a bit runny when hot? Yes, lemon curd will thicken as it cools. If it seems runny while hot, don't worry; it should set to the perfect consistency once it has chilled in the refrigerator.
How To Make Lemon Curd from Scratch?
Lemon Curd Recipe
PREP TIME: 5 minutes | COOK TIME: 10 minutes | TOTAL TIME: 15 minutes | YIELDS: 1 Cup
Ingredients
Instructions
- Combine lemon juice, eggs, and sugar in a heatproof bowl.
- Mix well and place the bowl over a double boiler.
- Stir continuously until the mixture thickens, about 10 minutes.
- Remove from heat and add cold butter and lemon zest. Stir until butter is melted and fully incorporated.
- Let the curd cool to room temperature. Cover it to prevent a crust from forming.
Lemon Curd Recipe
PREP TIME: 5 minutes | COOK TIME: 10 minutes | TOTAL TIME: 15 minutes
Ingredients
- 2 Eggs (100g)
- 1/3 Cup Granulated Sugar (65g)
- 1/4 Cup Lemon Juice (60ml)
- 2 Tbsp Unsalted Butter (30g)
- Lemon Zest (of 1 or 2 lemons, to taste)
Instructions
- Combine lemon juice, eggs, and sugar in a heatproof bowl.
- Mix well and place the bowl over a double boiler.
- Stir continuously until the mixture thickens, about 10 minutes.
- Remove from heat and add cold butter and lemon zest. Stir until butter is melted and fully incorporated.
- Let the curd cool to room temperature. Cover it to prevent a crust from forming.
This recipe is best paired with my Lemon Cake Recipe!
👉🏻 Lemon curd is at 2:14 minutes!
Tips To Make The Best Lemon Curd:
Use Fresh Lemons: Always use fresh lemons for both juice and zest. The fresh juice and zest provide a brighter, more vibrant flavor compared to bottled lemon juice or dried zest.
Zest Before Juicing: It's easier to zest the lemons before juicing them. This way, you can get all the zest without struggling with squeezed, slippery lemons.
Mix Well: Make sure to whisk the eggs, sugar, and lemon juice thoroughly before heating. This helps ensure a smooth and consistent texture in your lemon curd.
Stir Constantly: While cooking the lemon curd over the double boiler, stir constantly to prevent the eggs from curdling. This also helps achieve a smooth and creamy consistency.
Temperature Control: Keep the heat low and gentle. High heat can cause the mixture to cook too quickly, leading to a grainy texture or curdled eggs.
Use Cold Butter: Adding cold butter at the end helps to quickly bring down the temperature of the curd, giving it a silky smooth texture.
Strain If Needed: If you notice any lumps or bits of cooked egg in your curd, strain the mixture through a fine-mesh sieve for a perfectly smooth finish.
Cover to Prevent Crust: After making the curd, let it cool at room temperature and cover it with plastic wrap directly on the surface to prevent a crust from forming.
Storage: Store your lemon curd in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months.
