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Lemon Curd
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- Total Time
- 15 minutes, plus 1 hour’s cooling
- Rating
- Notes
- Read community notes
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Ingredients
- 1¼cups (250 grams) sugar
- 4large eggs
- 1tablespoon light corn syrup
- About ¾ cup (180 milliliters) freshly squeezed lemon juice (for 4 to 6 lemons)
- 1stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks
Preparation
- Step 1
Whisk the sugar, eggs, corn syrup and lemon juice together in a medium heavy-bottomed saucepan. Drop in the pieces of butter.
- Step 2
Put the saucepan over medium heat and start whisking. You want to get into the corners of the pan, so if your whisk is too big for the job, switch to a wooden or silicone spatula. Cook, continuing to whisk — don’t stop — for 6 to 8 minutes, until the curd starts to thicken. When it is noticeably thickened and, most important, you see a bubble or two come to the surface, stop; the curd is ready.
- Step 3
Immediately scrape the curd into a heatproof bowl or canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.
Private Notes
Cooking Notes
This British person has never made citrus curd with corn syrup. I see no reason at all to add it. I also prefer to make citrus curd with egg yolks only, and standard proportions are: 6 egg yolks, 1 stick butter, I cup sugar, 1/2 cup lemon or lime juice, plus as much zest as you wish to add. No corn syrup, ugh.
Lemon curd should be made in a double boiler (these seem to have gone out of fashion, but are very useful). Paula Peck's recipe, which I have always used, calls for five egg yolks (use the whites for the meringue), half a cup of sugar (no corn syrup), the juice and zest of two lemons, and a quarter cup of sweet butter. Combine everything except the butter in the double boiler over simmering water, Add the butter little by little. Cook, whisking, until thick.
I never put corn syrup in my lemon curd. It's silky smooth and delicious. I do make in a wide bowl suspended over a pot of simmering water. No corners and less likely to overcook.
I understand why people don't like corn syrup, but you should understand what it's good for. It prevents crystallization. When sugar is used in a recipe with no flour for it to bind onto, like Lemon Curd, Hot Fudge Sauce, Cream Cheese Frosting, it can become grainy, especially if cooked, or stored in the fridge or freezer for a while. A small amount of corn syrup, or maybe Golden Syrup, will prevent that and make the consistency much smoother than sugar. Dori knows what she's doing. Trust her!
Does anyone have any suggestions as to what could be used as a substitution for the corn syrup? I never use it and hate to purchase a full bottle just to make this. Thanks.
I always substitute Tate & Lyle Golden Syrup for corn syrup. Same characteristics and a delightful subtle flavor. Availability from Amazon if not in your local store.
The corn syrup comments seem over the top. Corn syrup is primarily glucose and has different chemical and physical properties than Lyle's Golden Syrup which is a 50/50 mix of glucose and fructose (invert sugar) and is much sweeter due to the fructose. Do commenters confuse it with high-fructose corn syrup which is an entirely different substance that varies from 42% to 70% fructose with the remainder being glucose? So much confusion around sweeteners with a whiff of moralism thrown in.
I have to make amends. I was convinced my English recipe (Jane Pettigrew's) used only yolks (I didnt make lemon curd for a while, so...), but no... It is very similar to Dorie Greenspan's, with even more (1 lb, 450 grams!) of sugar, and both the grated rind and juice of 3 big lemons. I made this a few days ago for my friends in London (in a double boiler) and they loved it (and so did I, I confess). Very simple and most rewarding.
This is the most delicious recipe! I made it for the Eton mess (which I made without the cranberry) and that was very good. But afterwards I had a lot of lemon curd left over. I froze it and wondered if it would survive. It did! After thawing it still tasted delicious, very tangy and fresh, and I used it to make a lemon tiramisu -- layer ladyfingers soaked in a mix of sugar syrup with lemon juice and limoncello, then lemon curd, then whipped cream, repeat, ending with whipped cream. Enjoy!!!
I live in a country where corn syrup is not easy to get, and I use lauter sugar instead: Mix 500 grams fine white sugar and 500 ml water in a pot and heat. Let mixture simmer for 3 minutes, let cool and bottle. Keeps in fridge for months. Adjust quantities as needed. Works well for sweetening cocktails, desserts, confectionary.
I made @keri's recipe below, only dialing down the sugar from 1C to 2/3C. Breathtakingly good. 6 eggs 2/3C sugar 1/2C lemon juice 1 stick buffer
Sugar! I am English and I am appalled at the idea of using corn sugar. Traditional British recipes always use sugar.
Tried this recipe but don’t recommend. The corn syrup can be smelled after refrigeration.
If you include the zest in the curd but dont care for the look of the pieces of zest in your smooth creamy lemon yumminess then just put the lemon juice and zest in a blender and blitz away those zesty bits!
Leave it out. I make a great lemon curd, similar recipe, but no corn syrup, and I add a good dollop of grated lemon rind.
No reason to add corn syrup at all. Also.. woke yolks are best as well, leaving out the egg whites!
I've made "this British person's" curd many times without any syrup or a double boiler. I stir constantly with a wire whip and it has never failed to be perfect. I stop when it just starts to bubble.
Perfect. I used a double boiler. Took a little longer, but better than my risking distraction and the inevitable scorch.
Not quite lemony enough. I made it exactly as written, including the corn syrup. I did not notice an after taste that some people mentioned but I like my lemon desserts to really sing and this one was a bit gentle. I added in some zest and that helped but still, I would prefer something more puckery. It is an easy recipe though and my guests seemed to like it.
I didn’t have corn syrup on hand so substituted honey, and also added a pinch of salt. Delicious! I’m not sure if the honey will do the same thing with anti-crystallization as mentioned in the above but the hint of honey in the lemon curd is reminiscent of honey lemon tea.
When do you add the butter?
The lemon tree was generous this year so making all the lemon recipes. This one was simple and tasty as is. Corn syrup and all.
It's worth taking the time to force the curd through a fine sieve after cooking. Beautiful, velvety texture.
Loved this recipe because it uses whole eggs and simplifies the technique - it’s not scary! Just keep whisking. I did use a double boiler with a ceramic bowl and sieved before chilling. Used on-hand salted butter and it turned out great. All this was after sticker shock of $9 small jar at my local grocery. Now to build the dessert of the summer, lemon “tiramisu”!
Excellent. Easy. Maybe strain thru a mesh strainer between pot and cooling bowl to make perfectly smooth, but otherwise, great.
If you don’t want to use corn syrup, try Molly O’Neil’s recipe on this site. It’s delicious.
The recipe Dorie shares must be strained to remove all the egg whites. Who wants lumpy curd!
I agree...i loved the flavor, but i would strain it the next time.
I used these ingredients and proportions, except added the zest of two small lemons toward the end. I stirred it nonstop with a silicon spatula. and then strained the mixture through a fine sieve. It was perfect. As for corn syrup, leave it out if you like, but this is not high fructose corn syrup (as the Karo label now takes pains to point out), and I agree with others that it's there for a reason. If you have eaten a marshmallow without dying, you'll be fine.
Made over double boiler. Wasn’t sure it was thickening do added a minute or two. Turned out great.
For those of you who don”t want to purchase corn syrup for one recipe may I suggest pouring it into a freezer zip close bag about 1/3-1/2 full, push out the air and zip. Put into freezer and save it for when you need an ice pack! I keep 2 large and 2 quart size bags in my freezer at all times. It stays very pliable and easy to form around an arm or leg as well as flat on the torso. My sister got this tip when she had hip joint replacement. She’s an ICU nurse and hadn’t heard of it before!
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