Nigella Lemon Curd Recipe

This creamy lemon curd is smooth, sweet, and full of fresh lemon flavor. It’s perfect for cakes, tarts, toast, or just by the spoonful. Made with simple ingredients like lemon juice, butter, and egg yolks, this curd is super easy to make at home and tastes much better than store-bought.

Ingredients Needed:

• 1 cup granulated sugar 
• 2 tbsp lemon zest 
• 6 egg yolks
• 1/2 cup lemon juice 
• 1/2 cup butter 

How To Make Lemon Curd Recipe?

1. Separate the egg yolks: crack the eggs and gently separate the yolks from the whites. Keep the yolks and save the whites for another recipe or freeze them.
2. Zest the lemons: use a fine grater to remove the yellow skin from two lemons. For extra flavor, you can pulse the zest with the sugar in a food processor, but this is optional.
3. Juice the lemons: squeeze fresh lemons until you get just under 1/2 cup of juice. Strain it to remove seeds.
4. Mix the yolks and sugar: place the egg yolks in a pot and strain them through a fine sieve. Whisk gently, then add the sugar and whisk again until the color turns a bit lighter.
5. Add the lemon juice: pour it in slowly while whisking to keep the mix smooth.
6. Cook on low heat: set the pot over low heat and keep whisking nonstop. The curd will slowly thicken and start to bubble. It’s ready when it coats the back of a wooden spoon.
7. Add butter: take the pot off the heat, add the cold cubed butter, and stir until it melts and the curd turns smooth.
8. Strain the curd (optional): if you want a silky texture, strain the finished curd to remove bits of zest or egg.
9. Cool and store: pour the lemon curd into a clean jar or bowl. Place plastic wrap directly on top so skin doesn’t form. Let it cool fully before using.

Recipe Tips:

• Use fresh lemons only: bottled lemon juice is too sour and won’t give the same fresh flavor. Always squeeze real lemons before starting.
• Keep the heat low the whole time: if the heat is too high, the eggs will cook too fast and make the curd lumpy. Slow and steady is best.
• Whisk non-stop while cooking: never stop stirring or the curd can stick to the bottom and cook unevenly. Gentle, constant whisking is key.
• Strain the curd at the end: this removes any cooked egg bits or zest and makes the curd super smooth and creamy. Worth it.
• Add cold butter after removing from heat: this helps cool the curd down fast and gives it that glossy, rich texture. Cut it into small cubes for easy melting.

How To Store Leftovers?

• Refrigerate: First, let the leftover lemon curd cool completely at room temperature. then, transfer it to a clean jar or airtight container and place it in the fridge. It will stay fresh for up to 1 week.
• Freeze: Let the lemon curd cool down fully, then pour it into a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 197 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 142mg
• Sodium: 87mg
• Potassium: 24mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 2g

Try More Nigella Lawson Recipes:

• Nigella Lemon Curd Cake Recipe
• Nigella Lemon Posset Recipe

Nigella Lemon Curd Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

197

kcal

This creamy lemon curd is smooth, sweet, and full of fresh lemon flavor. It’s perfect for cakes, tarts, toast, or just by the spoonful. Made with simple ingredients like lemon juice, butter, and egg yolks, this curd is super easy to make at home and tastes much better than store-bought.

Ingredients

• 1 cup granulated sugar 

• 2 tbsp lemon zest 

• 6 egg yolks

• 1/2 cup lemon juice 

• 1/2 cup butter 

Directions

• Separate the egg yolks: crack the eggs and gently separate the yolks from the whites. Keep the yolks and save the whites for another recipe or freeze them.
• Zest the lemons: use a fine grater to remove the yellow skin from two lemons. For extra flavor, you can pulse the zest with the sugar in a food processor, but this is optional.
• Juice the lemons: squeeze fresh lemons until you get just under 1/2 cup of juice. Strain it to remove seeds.
• Mix the yolks and sugar: place the egg yolks in a pot and strain them through a fine sieve. Whisk gently, then add the sugar and whisk again until the color turns a bit lighter.
• Add the lemon juice: pour it in slowly while whisking to keep the mix smooth.
• Cook on low heat: set the pot over low heat and keep whisking nonstop. The curd will slowly thicken and start to bubble. It’s ready when it coats the back of a wooden spoon.
• Add butter: take the pot off the heat, add the cold cubed butter, and stir until it melts and the curd turns smooth.
• Strain the curd (optional): if you want a silky texture, strain the finished curd to remove bits of zest or egg.
• Cool and store: pour the lemon curd into a clean jar or bowl. Place plastic wrap directly on top so skin doesn’t form. Let it cool fully before using.

Notes

• Use fresh lemons only: bottled lemon juice is too sour and won’t give the same fresh flavor. Always squeeze real lemons before starting.
• Keep the heat low the whole time: if the heat is too high, the eggs will cook too fast and make the curd lumpy. Slow and steady is best.
• Whisk non-stop while cooking: never stop stirring or the curd can stick to the bottom and cook unevenly. Gentle, constant whisking is key.
• Strain the curd at the end: this removes any cooked egg bits or zest and makes the curd super smooth and creamy. Worth it.
• Add cold butter after removing from heat: this helps cool the curd down fast and gives it that glossy, rich texture. Cut it into small cubes for easy melting.