Lemon curd is a two-hour project that gives you something you’ll use for a month. Spread it on toast, spoon it into tart shells, stir it through yogurt, give a jar to someone and let them figure it out. You need a double boiler and patience. The eggs go in slowly and the stirring doesn’t stop. Four lemons gives you a sharp, bright curd. Drop to three if you want it softer. This batch fills four standard jars.
How to Make Lemon and Vanilla Curd
The double boiler setup
Use a heatproof bowl that sits over, not in, the simmering water. If the bowl touches the water, your eggs will scramble before the curd thickens. Keep the heat at a steady medium-low throughout.
Adding the eggs
Whisk the yolks and eggs with the vanilla paste before they go near the heat. Pour the egg mixture into the lemon-butter base slowly, whisking constantly. Rushing this is how you end up with flecks of cooked egg in your curd. 
Jarring and storing
Dry, sterilized jars only. Any moisture will shorten the shelf life fast. The curd thickens further as it cools, so don’t worry if it looks loose when it first goes in.
Lemon and Vanilla Curd
- Total Time: 20 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore
Description
Bright, zesty lemon curd is surprisingly easy to make. A delightful homemade gift or a luxurious addition to your breakfast.
Ingredients
- 4 lemons
- 1 cups (227 g) caster sugar
- 1/2 cups (108 g) unsalted butter
- 2 large free-range eggs
- 3 free-range egg yolks
- 1 tablespoon of vanilla bean paste
Instructions
- Juice the lemons, strain out the seeds, and place the juice in a bowl.
- Add the sugar and butter to the bowl and place it over a saucepan of boiling water.
- Stir until the sugar and butter have melted.
- In a mug, whisk together the egg yolks, eggs, and vanilla bean paste until smooth.
- Pour the egg mixture into the lemon mixture and whisk until thoroughly combined.
- Stir the mixture continuously over the heat until it coats the back of a wooden spoon (82°C/180°F).
- Remove the bowl from the heat and pour the curd into warm, sterilized jars.
- Store in the fridge until ready to use.
Notes
- Ensure your jars are completely dry and sterilized before adding the hot curd to prevent spoilage.
- For a less intense lemon flavor, use 3 lemons instead of 4. Adjust sugar to taste.
- If vanilla bean paste isn’t available, substitute with 1 teaspoon of pure vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 20
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 50
Frequently Asked Questions
How long does homemade lemon curd keep?
Stored in a clean jar in the fridge, it lasts about two weeks. You can also freeze it for up to three months; just thaw in the fridge overnight.
Why use both whole eggs and extra yolks?
The extra yolks give the curd a richer, silkier texture. Whole eggs alone can make it slightly thinner and less smooth.
Can I skip the vanilla bean paste?
You can, but it adds a subtle warmth that complements the lemon well. If you skip it, the curd will still work; it will just taste more purely citrus.
