Lemon curd

What is lemon curd?

Lemon curd is a creamy spread that's made by gently cooking a mixture of fresh lemon juice, sugar, butter and eggs until thickened. This spread is traditionally used as a spread for toast or scones, but is also ideal as a filling for tarts, cakes, biscuits or even swirled through ice cream.

Top lemon curd tips

When you're making lemon curd, use a heavy-based saucepan, such as those made from stainless steel, anodized aluminium or enamel. Some materials, such as plain aluminium or unlined copper, can react with the acid in the lemon juice, which will discolour the curd and give it a metallic taste.
Lemon curd is prone to sticking as it cooks, so to ensure the mixture is silky smooth by whisking it often. This will also prevent the protein molecules in the eggs from bonding too tightly, which can make the curd lumpy, rather than smooth.
Remember to keep the curd on a moderate heat and never allow it to reach a boil, or you risk the mix curdling.
If you own an instant read thermometer, use it measure the temperature of the curd, as it is cooked when it reaches 76°C. If you don't own a thermometer you can check if it's cooked by running your finger down the back of the wooden spoon. If your finger leaves a clear path on the back of a spoon you know it's done. The curd will continue to thicken as it cools.

Ready to make your own?

Try making your own lemon curd with one of these great recipes:

What to do with lemon curd?

Once you've made a batch of lemon curd, you can put it to a range of delicious uses. Here are a few ideas to get you started:

Swirl it through an uncooked cheesecake filling, using a knife to run it through the mix.
Pipe it between biscuits.
Spoon it into a cooked and cool pastry case to make a lemon tart.
Sandwich it between layers of sponge cake.
Use it to flavour homemade ice cream.
Spoon it on top of a pavlova, before topping with whipped cream and fruit.
Add it to a trifle.
Use it as a filling in fairy cakes or cupcakes.