Sunshine in a Jar Silky Smooth Lemon Curd

Sunshine in a Jar My Silky Smooth Lemon Curd Recipe

By Lila BeaumontOctober 1, 2025

Table of Contents

Sunshine in a Jar: Your Lemon Curd Recipe Awaits

Ever fancied making something that tastes like sunshine? Then you've come to the right place! This lemon curd recipe is like a burst of summer, no matter the weather.

It's tangy, sweet, and utterly addictive.

What's the Deal with Traditional Lemon Curd ?

Lemon curd is originally British. Think of it as a fancy lemon spread. It's perfect on scones, but honestly? I could eat it straight from the jar! It's surprisingly easy to make.

This recipe takes about 30 minutes. You'll end up with around 1.5 cups, enough for a small Lemon Curd Tart or a load of scones.

Why This Best Lemon Curd Recipe Rocks

This recipe is special because it uses both egg yolks and whole eggs. This gives it a super creamy texture and extra richness.

The bright lemon flavor cuts through perfectly. It's also got a good dose of vitamin C from all those lemons.

Perfect for fighting off those pesky winter colds or just brightening up a grey day. Serve this Homemade Lemon Curd at afternoon tea, or on a celebratory brunch! What makes it stand out from other Curd Recipe is how easy it is to prepare, even if you're not a pro baker

Ready to Get Zesty?

So, you're hooked? Awesome. Let's talk ingredients. For this Easy Lemon Tart Recipe , you will need lemons, butter, sugar, eggs, and a pinch of salt.

Simple, right? Don't forget the lemon zester! Zesting the lemon before juicing is so much easier, trust me!

One Quick Story

Once, I tried to rush the Lemon Curd for Scones process. Big mistake! The eggs scrambled, and I ended up with lemony scrambled eggs.

Not the worst, but definitely not lemon curd . So, take your time and keep that heat low. You'll thank me later!

Alright, let’s chat about what you need to make this awesome lemon curd recipe . I mean, honestly, it's simpler than you think! Trust me.

Ingredients & Equipment

So, you wanna whip up some homemade lemon curd ? Brilliant! Here's the lowdown on what you'll need. This curd recipe is proper lush.

Main Ingredients

Here’s your shopping list. Get these right, and you're golden. These amounts will make about 1.5 cups, perfect for your Lemon Curd for Scones !

4 large lemons (about 1 cup juice and zest of 2 lemons) - (Approximately 240ml juice) . Look for lemons that are heavy for their size. They should be firm and have vibrant yellow skin.
1 cup ( 2 sticks) unsalted butter, cut into cubes - ( 227g ) . Go for proper butter, not that spreadable stuff.
1 ½ cups granulated sugar - ( 300g ) . Caster sugar works a treat too!
4 large egg yolks. Free range if you can! The colour will be amazing.
2 large eggs.
Pinch of salt.

Seasoning Notes

Now, the magic touch!

Lemon zest and juice: This is the heart of your lemon curd . Don't skimp on the zest; it adds so much flavor.
Salt: Just a pinch balances the sweetness and enhances the lemon's tang.
Fancy something a bit different? Add a tiny dash of vanilla extract.

Equipment Needed

Right, kit yourself out!

Lemon zester. A microplane is your best mate here.
Lemon juicer. Get all that lovely juice.
Medium saucepan (stainless steel or enamel preferred). Non-stick isn't ideal.
Heatproof bowl. It needs to fit snugly over the saucepan for a double boiler effect. This is optional, but it's proper handy.
Whisk. A balloon whisk is your best bet.
Fine mesh sieve. No one wants lumpy lemon curd !
Sterilized jars for storage. Kilner jars are fab, but any clean jar will do.

Honestly, that's it! Don't overthink it. The magic happens when you start cooking.

You're gonna be making an Easy Lemon Tart Recipe or a Lemon Curd Tart in no time. Who knows? You may even win bake off with the Best Lemon Curd Recipe or Traditional Lemon Curd .

Cooking Like a Pro: Mastering the Art of Lemon Curd

Honestly, who doesn’t love lemon curd ? It's that zingy, creamy stuff that makes everything better. I remember the first time I tried to make it.

Oh my gosh! What a disaster! Scrambled eggs in lemony butter. Not pretty. But hey, you live and you learn, right? Now I’m here to share my hard earned wisdom with you.

Prep Steps: Your Mise en Place Mission

First things first: get organised. It's all about essential mise en place . Zest those lemons before you juice them. Trust me, it's a lifesaver.

Measure out all your ingredients. Having everything ready before you start means less chance of a curd catastrophe. Safety reminder: be careful with that zester! I've had a few close calls.

step-by-step: From Mess to Magnificent

Here’s how to whip up the best lemon curd recipe , without ending up with lemony scrambled eggs.

Zest 2 lemons and juice all 4. Aim for about 240ml of glorious juice.
In your saucepan, whisk together juice, zest, 227g cubed butter, 300g sugar, 4 egg yolks, 2 whole eggs and a pinch of salt.
Cook over low heat. Seriously, low. Whisk constantly. Don't stop, like you're stirring a potion!
Keep whisking until it thickens. About 15- 20 minutes . It should coat the back of a spoon.
Strain! Pour that gorgeousness through a sieve. It'll remove any lumps, leaving you with silky smooth lemon curd .

Pro Tips: The Secret Sauce to Perfect Curd

Avoid the biggest mistake: high heat! Low and slow is the key. Also, sterilize your jars! This will keep your homemade lemon curd fresh for longer.

Don’t have time right now? You can make it ahead! It keeps in the fridge for about a week. Just promise me you'll try this curd recipe .

If you don't, i'm gonna cry!

Now, this is something that you can apply to other recipes, like an Easy Lemon Tart Recipe or Lemon Curd Tart , you may want to try Lemon Curd for Scones if you are trying to make a traditional Lemon Curd .

In conclusion, if you follow those steps carefully, in no time, you will have created the best Lemon Tart Recipe !

Recipe Notes to Make the Best Lemon Curd Recipe Ever!

Alright, so you’re ready to whip up some homemade lemon curd ? Ace! Just a few things to keep in mind, yeah? These are the bits I wish I'd known from the start.

Honestly, some of these tips saved my bacon... or should I say, my lemon curd !

Fab Serving Suggestions for Your Curd Recipe

Okay, you've made this amazing lemon curd . Now what, eh? For plating, think simple. A dollop next to some fresh berries looks smashing.

Or spoon it into a fancy dish. Presentation's key, innit?

For sides, scones are a must . You know? The classic. But try it with crumpets too. As for drinks? A nice cup of Earl Grey or a sparkling lemonade hits the spot.

Spot-On Storage Tips

Right, listen up. Your lovely lemon curd will keep in the fridge for up to 2 weeks . Make sure it's in a sealed jar.

I use old jam jars. Freezing? Yeah, you can. It’ll last for about 2 months . Thaw it in the fridge overnight.

Reheating? Just give it a gentle stir. If it's a bit watery, don't panic!

Cracking Variations of This Easy Lemon Tart Recipe

Fancy a twist? Try a lime curd! Just swap the lemons for limes. Easy peasy. For a lemon curd tart , add blueberries or raspberries on top.

If you need a dairy-free version? Find a vegan butter alternative. It may take a bit of effort to get the same texture, but it's worth it! I once accidentally used salted butter… don’t do that.

Trust me .

Lemon Curd for Scones Nutrition Lowdown

So, a tablespoon of lemon curd has about 70 calories. It's got some fats and carbs, mostly from the sugar.

There are a few trace vitamins from the lemons. The best part? It’s pure sunshine in a jar!

So there you have it. Lemon curd made easy, just like nan used to. Now go forth and create a lemon tart recipe masterpiece. You got this!

Frequently Asked Questions

Help! My lemon curd tastes a bit eggy, what went wrong?

An eggy taste in your lemon curd usually means the eggs cooked too quickly. Next time, make sure you're cooking over very low heat and whisk constantly to prevent the eggs from scrambling. Straining the curd through a fine mesh sieve at the end can also help remove any small bits of cooked egg.

How long does homemade lemon curd last, and how should I store it?

Homemade lemon curd, if stored properly in sterilized jars, will typically last for about 2-3 weeks in the refrigerator. Make sure the jars are properly sealed. Once opened, it's best to use it within a week.

You can also freeze lemon curd for up to 2-3 months, though the texture may change slightly upon thawing, so bear this in mind if you are planning to put it on top of a cake.

Can I use a different type of citrus fruit to make curd?

Absolutely! You can easily adapt this recipe to make other citrus curds. Lime curd and orange curd are popular variations. Simply substitute the lemon juice and zest with the juice and zest of your preferred citrus fruit, keeping the quantities the same.

Experimenting with grapefruit or even blood orange can also yield delicious results, like something you might find on the Great British Bake Off!

My lemon curd is too thick/too thin, what did I do wrong and how can I fix it?

If your lemon curd is too thick, it's likely been overcooked. A splash of lemon juice can help loosen it up. If it's too thin, continue cooking it over low heat, whisking constantly, until it reaches the desired consistency. Remember, it will thicken slightly as it cools.

It may also have to do with the size of your eggs or the amount of butter, try and measure accurately when repeating the recipe.

I'm a bit posh, can I pimp my Lemon Curd?

Right you are old chap! Lemon curd is a versatile dish, you can try adding herbs like rosemary or thyme for an earthy note, or try adding berries like raspberries or blueberries for a splash of flavour! For the adults in the room, you can add a little bit of gin or vodka to the mixture to create a boozy lemon curd.

Is Lemon Curd bad for me?

Lemon curd is certainly delicious, but it's also quite rich due to the butter, sugar, and eggs. Enjoy it in moderation as part of a balanced diet. It’s a treat, not a dietary staple! While it provides a small amount of vitamin C from the lemons, it's primarily a source of fats and carbohydrates.