• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Cinco de Mayo
  • Mother’s Day
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Desserts

    Home » Recipes » Desserts

    Classic English Lemon Curd

    By Chula King · July 12, 2017 · Updated April 9, 2021 2 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe

    With only four ingredients, Classic English Lemon Curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. It’s perfect for topping biscuits (a.k.a. cookies), scones, yogurt, ice cream, cheesecake, cupcakes, and so much more! In addition, it’s luscious on its own. What’s even better is that it only takes 10 minutes to make!

    Classic English Lemon Curd

    Contents show
    1 Making the Classic English Lemon Curd:
    2 Classic English Lemon Curd
    2.1 Ingredients
    2.2 Instructions
    2.3 Nutrition

    Making the Classic English Lemon Curd:

    I used the following four ingredients: Eggs, granulated sugar, lemons (for both lemon zest and lemon juice), and unsalted butter.

    Ingredients for Classic English Curd

    First, I whisked the eggs, sugar, and lemon zest together in an enameled saucepan. Then, I whisked in the lemon juice. Next, I added the butter that I had cut into small pieces.

    Adding lemon curd ingredients to saucepan

    I placed the saucepan over medium heat, and whisked the mixture constantly until it thickened. This took about six minutes. I continued whisking the mixture for several more minutes until it started to bubble, before removing the pan from the heat.

    Thickened Lemon Curd

    Next, I poured the lemon curd into a wire mesh strainer set over a measuring cup. Then, I used a rubber spatula to help push the lemon curd through the strainer.

    Straining Lemon Curd

    Sometimes, you’ll see lemon curd recipes that omit the straining step. In my opinion, this is a huge mistake. The reason is that a small amount of the egg whites inevitably “scrambles”.

    Pieces of scrambled egg whites left behind

    I pressed a piece of plastic wrap onto the lemon curd and put it in the refrigerator to cool completely.

    Plastic wrap pressed on lemon curd

    I ended up with about 1-⅓ cups of velvety smooth and amazingly tasty Classic English Lemon Curd. The Master Taste totally approved of it as he  spread it on his English biscuits. Yum!

    Classic English Lemon Curd

    Once you have made this Classic Lemon Curd you should try the following recipes using it:

    • Yummy Mummy Lemon Curd Bread
    • No-Bake Lemon Curd Icebox Cheesecake
    • Lemon Curd Tartlets
    Classic English Lemon Curd

    Classic English Lemon Curd

    With only four ingredients, Classic English Lemon Curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. It's perfect for topping biscuits (a.k.a. cookies), scones, yogurt, ice cream, cheesecake, cupcakes, and so much more! In addition, it's luscious on its own. What's even better is that it only takes 10 minutes to make!
    4.34 from 6 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 6 minutes
    Total Time: 11 minutes
    Servings: 12 servings
    Calories: 100kcal
    Author: Chula King

    Ingredients

    • 3 large eggs room temperature
    • ½ cup (3.5 ounces, 100 grams) granulated sugar
    • 2 teaspoons lemon zest
    • ½ cup (4 ounces, 113 grams) fresh lemon juice 2-½ to 3 lemons depending on size
    • 6 Tablespoons (3 ounces, 85 grams) unsalted butter cut into small pieces

    Instructions

    • Whisk together eggs, sugar, and lemon zest in a non-reactive saucepan (stainless steel, enameled, glass). Add lemon juice; whisk to combine. Add butter pieces.
    • Place pan over medium heat. Whisk mixture constantly, until thickened, about 6 minutes. Continue whisking constantly for several more minutes, until bubbly.
    • Remove from heat. Pour lemon curd into wire mesh strainer set over a bowl. Stir with rubber spatula or spoon to force lemon curd through strainer. Discard any bits left behind in strainer.
    • Press piece of plastic wrap on top of lemon curd; refrigerate at least one hour to cool completely.
    • Yield: 1-⅓ to 1-½ cups.

    Nutrition

    Calories: 100kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 16mg | Potassium: 25mg | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 4.4mg | Calcium: 8mg | Iron: 0.2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Desserts, International, Sauces

    Reader Interactions

    Comments

    1. Anne says

      May 27, 2019 at 10:07 am

      Pleeeeeze list gram masses.

    2. PudgeFactor says

      May 27, 2019 at 5:21 pm

      Hi Anne,

      I’ve added the grams. Not sure why I didn’t include them before. Sorry!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

    More about me →

    Mother's Day

    • Easy Potato Waffles
    • Make Ahead Breakfast Enchiladas
    • Easy Cheesy Sausage Bread
    • Banana Craisin Mini Muffins

    See more Mother's Day→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2022 · Pudge Factor®, LLC · Privacy Policy · Disclaimer