Homemade Tangy Lemon Curd: The Ultimate Low-Sugar Recipe for Sweet & Savory Delights

This Super Tangy Lemon Curd is a classic sweet spread that can be used in countless delicious ways, adding a burst of bright, zesty flavor to any dish. Imagine it generously spread over fluffy pancakes or warm, buttery scones. It’s also an exquisite filling for cakes, tarts, or a luxurious topping for cheesecakes. Once you try this homemade Low Sugar Lemon Curd, you’ll undoubtedly want to keep a jar of its vibrant, sunshine-yellow goodness in your fridge at all times!

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Why You’ll Adore This Homemade Lemon Curd Recipe

There’s a reason why lemon curd remains a timeless classic in the culinary world: its vibrant, tart-yet-sweet flavor is utterly irresistible and incredibly versatile! While it might be tempting to grab a jar from the supermarket aisle, you’ll be astonished by how quickly and easily you can create a superior version right in your own kitchen. Much like preparing other fruit curds such as our delightful Orange Curd, comforting Apple Curd, exotic Mango Curd, sweet Raspberry Curd, or tropical Passion Fruit Curd, this lemon curd recipe requires just four simple ingredients, a single pot, and a whisk. It’s truly a beginner-friendly baking project with gourmet results!

Crafting lemon curd from scratch also offers the fantastic advantage of allowing you to precisely control the balance of sweetness and sourness to perfectly suit your palate. I personally lean towards a super tangy profile – after all, it’s lemon, so it should have that delightful zing! This low-sugar version is therefore ideal for me, delivering maximum citrus punch without being overly sweet. It’s the perfect accompaniment to a wide array of dishes, from being a luscious sauce for breakfast items like Brioche French Toasts to an elegant topping for desserts or a rich filling for cakes, such as our light and airy Lemon Ricotta Cake.

Beyond being a simple spread or topping, this versatile lemon curd can be transformed into a key ingredient for many delicious baked goods and desserts. Its bright flavor enhances everything it touches, adding an irresistible zest and smooth texture. Here are just a few ideas for how to incorporate this amazing spread into your baking repertoire:

The Simple Ingredients You’ll Need

Creating this irresistible lemon curd requires just four essential ingredients, ensuring a pure and intense lemon flavor. The quality of your ingredients will directly impact the final taste and texture, so opt for fresh and high-quality options whenever possible.

You will only need these four key ingredients:

• Egg Yolks: For the best results, use medium-sized eggs that are at room temperature. This helps them combine smoothly and cook evenly without scrambling. Don’t discard those leftover egg whites! They can be used for many other recipes, such as meringues, macarons, or even our Raspberry Mousse.
• Sugar: Caster Sugar, also known as Fine White Granulated Sugar, is recommended for its ability to dissolve quickly and evenly, ensuring a smooth curd. While I haven’t personally tested this recipe with liquid sweeteners or sugar-free alternatives, be aware that these can significantly alter the consistency, setting properties, and shelf life of the curd. For the classic, luscious texture, stick with caster sugar. Remember, this is a low-sugar recipe, so the tanginess of the lemon really shines through!
• Lemon: You’ll need both the fresh Juice and the aromatic Zest. The number of lemons required will vary depending on their size and juiciness, typically between 2 and 4 large lemons for this recipe. Always prioritize measuring the liquid quantity (ml or cups) as specified in the recipe card, rather than relying solely on the number of fruits. For the best flavor, use organic, unwaxed lemons, if possible.
• Butter: Unsalted butter, at room temperature, is essential. Room temperature butter emulsifies much more easily with the other ingredients, leading to a smoother, more stable curd. I highly recommend cutting it into small cubes before you begin, as you’ll be adding it gradually to the curd, a little bit at a time, to ensure perfect incorporation.

How to Make Homemade Lemon Curd: A Step-by-Step Guide

Making lemon curd from scratch is a surprisingly straightforward process that yields incredibly rewarding results. The entire cooking process takes place in a single pot on your stovetop. You’ll also need a reliable whisk to ensure a smooth, lump-free consistency and a good zester – I personally find a Microplane to be excellent for zesting citrus fruits without getting into the bitter white pith.

To ensure a seamless cooking experience, I always recommend preparing all your ingredients (mise en place) before you even turn on the stove. This includes separating your egg whites from the yolks and having your room-temperature butter pre-cut into small, manageable cubes.

• Photo 1: Prepare Your Lemons. Begin by carefully zesting your lemons, ensuring you only get the bright yellow outer layer and avoid the bitter white pith underneath. Then, juice the lemons. As mentioned, the amount of juice can vary greatly, so always rely on the liquid measurement provided in the recipe card rather than a fixed number of lemons. This usually requires 2 to 4 large lemons.
• Photo 2: Combine Wet Ingredients. In a small, heavy-bottomed pot, combine the freshly squeezed Lemon Juice, the separated Egg Yolks, and the Caster Sugar.
• Photo 3: Initial Whisking on Low Heat. Whisk these ingredients together until well combined. Then, place the pot over very low to low heat. This is a critical step: working slowly and gently on low heat is paramount to prevent the eggs from scrambling or cooking too quickly. Continuously whisk the mixture for about 3-5 minutes, or until you notice the liquid just beginning to thicken slightly. It should not come to a boil at this stage, or you risk ending up with unpleasantly cooked egg bits in your curd.
• Photo 4: Incorporate the Butter. Begin adding the cubed room-temperature Butter to the pot, a small amount at a time. Whisk continuously until each addition of butter has fully melted and is completely incorporated into the mixture before adding the next batch. This gradual addition helps to create a stable emulsion and prevents the curd from splitting. Once all the butter is melted and blended, stir in the Lemon Zest, which infuses the curd with an even more intense citrus aroma and flavor.

• Photo 5 & 6: Continue to Cook and Thicken. After all the butter and zest are incorporated, continue whisking constantly over low heat for another 5 to 15 minutes, or until the curd visibly thickens. The exact cooking time can vary based on your stove’s heat and pot, so patience is key here. It might feel like it’s taking a long time, especially on very low heat, but trust the process – it will thicken beautifully! Remember, the goal is to gently cook the eggs without bringing the mixture to a boil, which would scramble them.

How to Know Your Lemon Curd is Perfectly Cooked and Ready:

• Photo 7: The Spoon Test. This is a classic method to check for doneness. Dip the back of a spoon into the curd, then draw a clear line across the back of the spoon with your finger (be careful, as it will be hot!). If the line holds clear and the curd doesn’t drip back down into the gap, your curd is fully cooked and has achieved the ideal consistency.
• Check with a Food Thermometer: For a more precise measurement, you can use a food thermometer. Similar to making a Crème Anglaise, the eggs need to reach a specific temperature to be fully cooked (and safe for consumption) while maintaining a beautifully smooth consistency. The lemon curd is perfectly cooked when it reaches a temperature between 80°C and 85°C (175°F to 185°F).

• Photo 8: Strain for Ultimate Smoothness (Optional). For an incredibly silky-smooth lemon curd, pass the cooked mixture through a fine-mesh sieve. This step is optional but highly recommended as it removes any minuscule bits of cooked egg that might have formed despite careful whisking, or any larger pieces of lemon zest, resulting in a perfectly refined texture.

Essential Tips for Perfect Lemon Curd Every Time

Achieving that perfectly smooth, vibrant, and tangy lemon curd is easier than you think, especially with these crucial tips:

• Always Use Room Temperature Ingredients: This tip applies to both your egg yolks and your butter. Using ingredients that are at room temperature is vital for creating a smooth, homogenous mixture. Cold ingredients, especially cold butter added to a warm liquid, can shock the mixture, making it difficult to emulsify properly and increasing the likelihood of the curd splitting. Plan ahead and take your eggs and butter out of the fridge at least 30 minutes to an hour before you plan to start cooking.
• Cook on Very Low Heat – Patience is a Virtue: This is arguably the most important rule for making any custard-based product, including lemon curd. Cooking on very low heat prevents the egg proteins from cooking too rapidly and curdling, which results in a grainy or lumpy texture. While it will take longer for the curd to thicken, this gentle heat ensures a flawlessly smooth consistency. It’s also crucial that the curd NEVER comes to a boil. If you see bubbles forming or the mixture simmering vigorously, immediately remove it from the heat and whisk rapidly to cool it down before returning it to an even lower heat setting.
• Add Butter Gradually and Whisk Thoroughly: When it’s time to add the butter, introduce it slowly, a few small cubes at a time. After each addition, whisk continuously until the butter has completely melted and is fully incorporated into the lemon mixture, leaving no visible streaks of fat. Only then should you add the next batch of butter. Dumping all the butter in at once, or adding it when it’s too cold, can disrupt the emulsion and cause the curd to split, leading to an oily or separated texture.
• Taste and Adjust Sweetness While Hot: Once your lemon curd has thickened and is cooked, give it a taste! This recipe is designed to be quite tangy, celebrating the bright flavor of fresh lemons. However, personal preferences vary, so this is your opportunity to customize. If you prefer a slightly sweeter curd, whisk in a tablespoon or two of additional caster sugar while the curd is still hot. The residual heat will help the sugar dissolve quickly and smoothly, ensuring it blends seamlessly into the mixture.

Common Lemon Curd Problems & Quick Fixes

Even seasoned bakers can encounter a hiccup or two. Here’s how to troubleshoot common issues you might face when making lemon curd:

• The curd is very thick: If your curd seems excessively thick right off the stove, don’t panic. First, try pouring it through a fine-mesh sieve to catch any larger lumps that might contribute to the thickness. Next, if it’s still too thick, you can very slowly blend it with an immersion blender. Be extremely gentle and quick, as over-blending can sometimes make the curd too liquid. Alternatively, you can mix in a small amount (about a tablespoon at a time) of additional fresh lemon juice or even a little water, whisking well after each addition until you reach your desired consistency.
• The curd is too liquid: This is a very common concern. Before you do anything drastic, remember that lemon curd continues to thicken considerably as it cools in the fridge. So, if it feels a bit thin but passed the spoon test (or reached the correct temperature), let it cool completely and refrigerate it overnight. If it failed the spoon test, however, it simply needs more cooking time. Return the pot to very low heat and continue whisking continuously. It’s completely normal for the thickening process to take a long time, sometimes up to 15-20 minutes or even more, especially when cooking gently. Be patient and keep whisking!
• The curd has split (curdled): A split curd usually happens due to cooking at too high a temperature, causing the eggs to scramble, or from using ingredients that are not at room temperature. While saving a curdled curd isn’t always successful, it’s worth a try! First, immediately remove the pot from the heat. Try blending it very slowly and gently with an immersion blender to see if you can bring the emulsion back together. After blending, pour the curd through a thin-mesh sieve to remove any remaining cooked egg bits or chunks. If it still needs to thicken, you can carefully return it to the stove over *extremely* low heat, whisking constantly and diligently monitoring the temperature to avoid further curdling.

Creative Ways to Enjoy Your Homemade Lemon Curd

The culinary possibilities with homemade lemon curd are truly endless! Its bright, tangy flavor profile makes it incredibly versatile, suitable as a decadent topping, a luxurious cake or dessert filling, a delightful breakfast spread, a flavorful dip, or simply enjoyed straight from the spoon (no judgment here!). Here are some fantastic ideas to inspire you:

Lemon Curd Recipe FAQs

Got questions about making or storing your homemade lemon curd? We’ve got answers!

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Recipe Card

Tangy Lemon Curd

4.41 from 5 votes

This Super Tangy Lemon Curd is a classic sweet spread that can be used in so many delicious ways. Perfect to serve over pancakes, scones, with cake and desserts or as a cheesecake topping, you will want to keep a jar of this Low Sugar Lemon Curd in your fridge at all time!

Servings:

1
jar

Author:

Sylvie

Prep Time

5
minutes

mins

Cook Time

20
minutes

mins

Total Time

25
minutes

mins

Print Recipe

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Ingredients

• 3
  Egg Yolks,
  at room temperature
• 80
  gr (1/3 cup)
  Caster Sugar,
  or Fine White Granulated Sugar
• 100
  ml (1/3 cup + 1 tablesp.)
  Lemon Juice,
  2 to 3 large lemons
• 60
  gr (4 tablesp.)
  Unsalted Butter,
  at room temperature
• 1
  Lemon Zest,
  optional

Instructions

• Prepare all of your ingredients: separate the Egg Yolks and Whites (keep the egg whites for another recipe), cut the Butter into small cubes and zest/juice the Lemons.
• Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken (about 3 to 5 mintutes – see note 1).
• Add the Butter cut into small cubes, a little bit at the time. Whisk until the butter has melted and is well combined with the liquid before adding more butter (see note 2). Continue until all the butter has been integrated.
• Add the Lemon Zest, then continuously whisk on low heat until the curd has thickened, about 5 to 15 minutes (see note 3).
• To know the curd is fully cooked and ready, do the spoon test: dip the back of a spoon in the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer (see note 4).
• Optional: pour the curd through a thin mesh sieve to remove any bits of cooked eggs or lumps.
• Place in an open jar, bowl or container and leave to cool down at room temperature before closing or covering the recipient. Store in the fridge for up to a week. This recipe is not suited for canning/preserving.

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Notes

Yield: This recipe is designed to produce approximately one standard jar of delicious Lemon Curd. If you’re planning for a larger gathering or simply want to have more on hand, this recipe can easily be doubled or even tripled by simply increasing the quantities of all ingredients proportionally.

Ingredients Notes:

• While this recipe creates a beautifully tangy curd with reduced sugar, you have the flexibility to adjust the level of sweetness to perfectly match your personal preference. I always recommend tasting the curd as it cooks and, if desired, whisking in an additional tablespoon or two of caster sugar while the mixture is still warm.
• The size and juiciness of lemons can vary significantly, which directly impacts the amount of juice they yield. Therefore, it’s crucial to measure the lemon juice quantity precisely in milliliters or cups, rather than relying solely on the estimated number of lemons. This ensures the correct balance of flavors and proper consistency.

Instructions Notes:

1. During the initial whisking stage, the mixture doesn’t need to reach a very thick consistency. You’re looking for a subtle change in texture – just a slight thickening – before you proceed to incorporate the butter. The exact timing can vary slightly depending on your stovetop’s specific temperature settings.
2. It’s paramount to add the butter slowly, a little bit at a time. If you add all the butter at once, or if the butter itself is too cold, there’s a higher risk of the fats separating from the liquid, leading to a “split” or curdled appearance. Always ensure each addition of butter is fully melted and smoothly combined into the liquid before adding more.
3. The final thickening stage requires patience! The exact time will depend on the precise temperature of your stove and the pot you’re using. It can take anywhere from 5 to 15 minutes, and sometimes even longer. It’s vital to whisk continuously during this period to prevent the curd from sticking to the bottom of the pan or burning. Although it might initially seem like the curd will never thicken, rest assured, it will eventually come together. Crucially, make sure the curd never boils; boiling will cause the eggs to cook unevenly and result in a grainy, rather than smooth, curd.
4. For an even more accurate assessment of doneness, a food thermometer can be very useful. The curd is fully cooked and safe for consumption when it reaches a temperature between 80°C and 85°C (175°F to 185°F). This temperature ensures the eggs are properly cooked while maintaining the curd’s smooth texture.

Nutrition (per serving)

Calories:
936
kcal

|

Carbohydrates:
89
g

|

Protein:
9
g

|

Fat:
63
g

|

Saturated Fat:
36
g

|

Cholesterol:
715
mg

|

Sodium:
34
mg

|

Potassium:
162
mg

|

Fiber:
1
g

|

Sugar:
83
g

|

Vitamin A:
2278
IU

|

Vitamin C:
39
mg

|

Calcium:
84
mg

|

Iron:
1
mg