Desserts > Dessert Sauces & Toppings > Topping Recipes > Meringue Recipe

Lemon Curd Topping

A bright and tangy lemon curd, perfect for topping desserts or swirling into yogurt.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
About 2 cups
Ingredients
  • 3 Lemons
  • 1 cup Sugar
  • 2 Eggs
  • 2 Egg Yolks
  • 1/2 cup Butter
  • 1/4 tsp Salt

Prepare the Lemons

Zest the lemons, being careful to avoid the white pith, and then juice them. You should have about 1/2 cup of lemon juice.

Combine Ingredients

In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), combine the lemon zest, lemon juice, sugar, eggs, egg yolks, butter, and salt.

Cook the Curd

Cook, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon and reaches a temperature of 170-175°F (77-79°C). This should take about 10-15 minutes. Be patient and stir constantly to prevent the eggs from scrambling.

Strain and Cool

Remove the bowl from the heat and strain the curd through a fine-mesh sieve to remove any bits of cooked egg or zest. This will ensure a smooth texture.

Chill

Pour the curd into a clean jar or container. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cool and set. The curd will thicken further as it cools.

Nutrition Facts Estimated per 100g of product

Calories: 250-300, Carbohydrates: 30-40g, Fat: 15-20g, Protein: 3-5g. Note: These values are approximate and may vary based on specific ingredient amounts.

Other Important Considerations for Nutrition

Lemon curd is relatively high in sugar and fat. Consume in moderation as part of a balanced diet.

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FAQ

  • How long does lemon curd last?

    Homemade lemon curd will last for about 1-2 weeks in the refrigerator, stored in an airtight container.
  • Can I freeze lemon curd?

    Yes, you can freeze lemon curd for up to 2-3 months. Thaw it in the refrigerator overnight before using.
  • Why is my lemon curd lumpy?

    Lumpy lemon curd is usually caused by the eggs scrambling. Be sure to stir constantly and cook over low heat.