Zest Of Sunshine: Homemade Lemon Curd Recipe

As the seasons change and the days grow longer, the air feels warmer, and the world starts to bloom again. It’s the perfect time to bring fresh, fruity flavors back into your kitchen and nothing captures that feeling quite like lemon curd.

With its brilliant yellow hue and irresistible balance of sweet and tangy, lemon curd is like sunshine in a jar. It’s smooth, rich, and bursting with the vibrant taste of real lemons. Whether you are slathering it on warm scones, layering it into a cake, or sneaking a spoonful straight from the fridge, this zesty spread adds a bright, cheerful note to any dish.

What makes Dr. Oetker’s lemon curd recipe especially delightful is how quick and easy it is to prepare. You don’t need fancy equipment or special techniques - just a handful of everyday ingredients and a little stirring on the stove. The result? A homemade spread that feels indulgent but is wonderfully simple to make.

In this post, we will walk you through how to whip up a batch of this velvety lemon curd in no time. Once you try it, you will never want to go back to store-bought.

Ingredients:

• 150 ml / 5.0 oz Lemon juice (from about 4 organic lemons)
• 225 g / 7.93 oz Sugar
• 2 packets Dr. Oetker Vanillin Sugar or a few drops Vanilla Extract
• 75 g / 2.65 oz Butter
• 3 Medium eggs
• 1 tsp Corn Starch 

Method:

Start by washing the lemons thoroughly in hot water to remove any wax or residue from the peel. Pat them dry with a clean towel. Zest and juice the lemons and set 150 ml (5.0 oz) aside.

In a saucepan, combine and whisk together the lemon juice, sugar, vanilla sugar or vanilla extract, butter and eggs. Add the cornstarch and mix until smooth. 

Place the saucepan over medium heat and whisk continuously to combine all the ingredients. As the mixture heats, the butter will melt and the curd will start to thicken. Bring the mixture to a gentle boil and be sure to stir constantly; this prevents the eggs from curdling and ensures a creamy, lump-free texture. 

Once thickened to a silky, custard-like consistency, immediately pour the hot lemon curd into sterile jars. Seal them tightly. Allow the jars to cool at room temperature, then refrigerate. The curd will continue to thicken as it cools. 

Your homemade lemon curd will keep in the refrigerator for up to two weeks. For longer storage, it can be frozen and thawed as needed.

This simple lemon curd recipe isa celebration of all things bright, fresh, and homemade. With just a few ingredients and a little love, you can create a jar of golden goodness that adds a burst of flavor to just about anything. It's the perfect way to capture the joy of spring in every spoonful.

Flavor Variations:

Orange Curd

• Flavor: Milder and sweeter than lemon curd, with a more subtle tang.

• Tips: Use a splash of lemon juice or a bit of zest from another citrus (like lemon or lime) to brighten the flavor, since oranges lack the acidity of lemons.

• Best for: Spreading on scones, layering in cakes, or serving with yogurt.

Lime Curd

• Flavor: Tart and tangy with a zesty kick more intense than lemon.

• Tips: Key limes work beautifully for a tropical twist, but regular limes are also great.

• Best for: Tarts, pavlovas, or drizzling over coconut desserts.

In both cases, the basic method remains the same - adjust the sugar slightly depending on the sweetness or tartness of your chosen citrus.

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