{"id":20721,"date":"2017-10-06T11:07:42","date_gmt":"2017-10-06T15:07:42","guid":{"rendered":"https:\/\/bakeschool.com\/?p=20721"},"modified":"2025-01-06T13:42:35","modified_gmt":"2025-01-06T18:42:35","slug":"lemon-curd","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/lemon-curd\/","title":{"rendered":"How to Make Lemon Curd"},"content":{"rendered":"\n<p>Learn how to make <strong>the best lemon curd from scratch<\/strong> with this easy recipe. This recipe for lemon curd makes about 2 cups, from freshly squeezed lemon juice, egg yolks, sugar, and butter, without any thickeners or gelatin.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is cooked on the stove, creating a tart, luscious, thick dessert filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"How to make the best lemon curd on the stove\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd.jpg\" alt=\"A spoonful of lemon curd set on a plate.\" data-skip-lazy class=\"wp-image-48522\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p>Learning to make lemon curd is life-changing! Once you start making lemon curd from scratch at home, you will become a lemon curd snob and you will come to hate the store-bought stuff, which pales in comparison. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"ingredients\"   class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p>Lemon curd is made from a simple list of ingredients, specifically:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is cooked on the stove, creating a tart, creamy filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"Easy recipe for lemon curd\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd.jpg\" alt=\"Ingredients to make lemon curd from scratch measured out.\" class=\"wp-image-48512\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Ingredients-to-make-homemade-lemon-curd-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>fresh lemons<\/strong>\u2014the flavour of lemon curd is superior if you use freshly squeezed lemon juice and lemon zest. Store-bought lemon juice sold in bottles is not a good <a href=\"https:\/\/bakeschool.com\/a-guide-to-baking-substitutions\/\">baking substitution<\/a> for lemon juice in this recipe.<\/li>\n\n\n\n<li><strong>egg yolks or whole eggs<\/strong>\u2014these help thicken the curd and provide body. The yolks contribute to the bright yellow colour, making it look less creamy<\/li>\n\n\n\n<li><strong>sugar<\/strong>\u2014use granulated sugar because the goal is to sweeten and enhance the lemon flavour without masking the acidity or interfering with it. Other sugars may overpower the lemon flavour. <\/li>\n\n\n\n<li><strong>butter<\/strong>\u2014I use unsalted butter here but a little salt in this recipe can enhance the flavours, but too much will interfere. If you want to experiment with salted butter, I recommend starting with a semi-salt butter to avoid adding too much salt to the curd.<\/li>\n<\/ul>\n\n\n\n<p>Please see the recipe card for the exact ingredients and quantities.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Additional Ingredients (Optional)<\/h3>\n\n\n\n<p>Other ingredients that you may see in lemon curd recipes help to make the curd thicker and more stable. These ingredients include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gelatin or agar agar<\/strong> helps to trap water, thickening the curd and stabilizing it. For example, for the <a href=\"https:\/\/bakeschool.com\/blackberry-almond-cake-milk-bar-style\/\">blackberry curd<\/a>, I added gelatin because the curd is a filling for a layer cake and needs to be stable enough to hold the weight of the layers.<\/li>\n\n\n\n<li><strong>Starches or flour<\/strong> also helps thicken the curd, like in <a href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\">pastry cream<\/a>. I tend to avoid these because I find starches and flour dull the flavour of lemon curd.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"important-note-about-tools-and-equipment\"   class=\"wp-block-heading\">Important Note About Tools and Equipment<\/h2>\n\n\n\n<p>The pH of lemon juice is low, between 2 and 3. This means that you have to be careful with the cookware and bakeware you use when cooking lemon curd and baking lemon bars or anything else that contains a lot of lemon. Make sure to use high quality stainless steel tools. For example I use my <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Balloon whisk\" href=\"https:\/\/amzn.to\/3rFFGbe\" data-linkid=\"31840\" data-shortcode=\"true\">OXO whisk <\/a>to make lemon curd. I once used a dollar store whisk and the flavour was metallic and inedible.<\/p>\n\n\n\n<p><strong>Avoid uncoated aluminum bakeware<\/strong> (sometimes called \"natural aluminum\") and copper pots which are reactive. Favour anodized aluminum or aluminized steel bakeware, or bakeware with a coating on it.<\/p>\n\n\n\n<h2 id=\"how-to-make-lemon-curd-on-the-stove\"   class=\"wp-block-heading\">How to Make Lemon Curd on the Stove<\/h2>\n\n\n\n<p>There are a few ways to mix the ingredients to make lemon curd and a few ways to cook them to achieve the perfect set. It's all dependent on comfort and skill levels. I prefer to make curd stepwise directly on the stove, as opposed to one-bowl methods in the microwave or over a double boiler.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is cooked on the stove, creating a tart, thick filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"How to make lemon curd\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd.jpg\" alt=\"Whisking egg yolks with sugar while heating lemon with sugar to make homemade lemon curd.\" class=\"wp-image-48515\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Whipping-egg-yolks-with-half-the-sugar-while-heating-lemon-juice-with-the-rest-to-make-the-best-lemon-curd-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 1<\/strong>\u2014whisk the egg yolks with part of the sugar in a medium bowl (<strong>image 1<\/strong>) until they have lightened in colour (<strong>image 2<\/strong>), Meanwhile combine the lemon juice and the rest of the sugar (<strong>image 3<\/strong>) and bring it almost to a boil directly on the stove.<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Vocabulary<\/strong>: \"Blanchir les oeuf,\" is the <a href=\"https:\/\/bakeschool.com\/dictionary-french-baking-terms\/\">French pastry term<\/a> for whisking the eggs with the sugar until they are lightened in colour (instead of orange-yellow hue). You do this step to avoid leaving the eggs to sit with the sugar, which can cause the proteins to coagulate, like the eggs are hard cooked.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is cooked on the stove, creating a tart, creamy filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"How to make the best lemon curd\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd.jpg\" alt=\"Tempering the egg yolks with hot lemon juice to make homemade lemon curd.\" class=\"wp-image-48514\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Tempering-the-egg-yolks-with-the-hot-lemon-juice-to-make-homemade-lemon-curd-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 2<\/strong>\u2014Pour the hot lemon juice over the whisked egg mixture to temper the eggs (<strong>image 4<\/strong>). Whisk the mixture until it's homogenous and has a thin foam on the top (<strong>image 5<\/strong>).<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Vocabulary<\/strong>: Once the eggs and sugar have been whipped and the sweet lemon mixture on the stove is hot, the hot liquid is poured over the eggs, while whisking. The <a href=\"https:\/\/bakeschool.com\/baking-vocabulary\/\">baking term<\/a> for this step is \"tempering the eggs\". The goal is to gently raise the temperature of the eggs so that they are warm without shocking them on the stove.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is made with egg yolks only and cooked on the stove, creating a tart, creamy filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"Lemon curd without gelatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam.jpg\" alt=\"Lemon curd before and after cooking on the stove until thick and glossy.\" class=\"wp-image-48517\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-before-and-after-cooking-on-the-stove-until-thick-and-theres-no-foam-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 3<\/strong>\u2014Transfer the lemon curd mixture back to the saucepan (<strong>image 6<\/strong>) and heat it on low until it almost comes to a boil. You will notice that when the lemon curd is done cooking, it coats the back of a wooden spoon, is glossy and bright, and the foam has completely disappeared (<strong>image 7<\/strong>).<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Note<\/strong>: Though I like to check on the texture with a wooden spoon, I prefer to use a whisk when I cook lemon curd to ensure that the curd doesn't catch on the bottom and scorch or burn. It's more likely to happen if you stir it with a spoon directly on the stove. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is cooked on the stove, creating a tart, creamy filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"Best recipe for lemon curd\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing.jpg\" alt=\"Adding butter to lemon curd before straining and storing.\" class=\"wp-image-48516\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Adding-butter-to-lemon-curd-before-straining-and-storing-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 4<\/strong>\u2014Add the butter to the lemon curd (<strong>image 8<\/strong>) and stir it in (either with a whisk or a wooden spoon). It should melt in completely and disappear. The goal is not to incorporate air at this stage so don't whip it excessively. Pour the lemon curd through a strainer set over a large measuring cup (<strong>image 9<\/strong>) and strain it to remove any bits of cooked egg yolk or lemon pulp\/zest. Cover with plastic wrap applied directly to the surface of the curd (<strong>image 10<\/strong>).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best lemon curd with this easy recipe. This lemon curd is made with egg yolks only and cooked on the stove, creating a tart, creamy filling that works well as a topping on cakes for dessert or smeared on toast for breakfast.\" data-pin-title=\"Lemon curd made with egg yolks\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks.jpg\" alt=\"A jar of lemon curd on a pink plate with a napkin.\" class=\"wp-image-48509\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-made-with-egg-yolks-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"top-tip-lemon-curd-setting-temperature\"   class=\"wp-block-heading\">Top Tip: Lemon Curd Setting Temperature<\/h2>\n\n\n\n<p>Fruit curds have to be heated to above a certain temperature to set properly, just like <a href=\"https:\/\/bakeschool.com\/making-marmalade-cooking-temperatures-the-jam-setting-point\/\">marmalade has a setting temperature<\/a>. This is especially important if you want to use lemon curd to fill cakes, tarts, and bars.<\/p>\n\n\n\n<p>For example, these <a href=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\">easy lemon bars<\/a> are made from a 1-2-3 shortbread cookie crust topped with lemon curd, which was cooked on the stove. To be able to cut these bars, the <strong>lemon curd has to be cooked, almost to the boiling point, so between 77\u00baC and 93 \u00baC (170 \u00baF to 200 \u00baF)<\/strong>. You can go higher (and even boil it), but there is more risk of hard-cooked bits of egg in your curd, ruining the texture.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"This easy recipe for lemon curd is so versatile that you can use it as a spread on toast or scones, or as a filling for cakes and trifle!\" data-pin-title=\"Easy lemon curd recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-683x1024.jpg\" alt=\"Pouring lemon curd over a shortbread crust to make lemon bars.\" class=\"wp-image-24626\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars-150x225.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Pouring-lemon-curd-over-shortbread-base-for-lemon-bars.jpg 1280w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h2 id=\"lemon-curd-variations-and-spinoffs\"   class=\"wp-block-heading\">Lemon Curd Variations and Spinoffs<\/h2>\n\n\n\n<p>You can take this base recipe and adapt it to make <a href=\"https:\/\/bakeschool.com\/passionfruit-curd\/\">passion fruit curd<\/a> (which I used to make <a href=\"https:\/\/bakeschool.com\/matcha-tarts-with-passion-fruit-curd\/\">passion fruit matcha tarts<\/a>) or even <a href=\"https:\/\/bakeschool.com\/grapefruit-coconut-cookies\/\">grapefruit curd<\/a> (which I used to make <a href=\"https:\/\/bakeschool.com\/grapefruit-coconut-cookies\/\">coconut sandwich cookies<\/a>). The same principle behind this recipe is used to make a blackberry curd that is stabilized with gelatin to fill this Milk Bar-style <a href=\"https:\/\/bakeschool.com\/blackberry-almond-cake-milk-bar-style\/\">blackberry almond layer cake<\/a>.<\/p>\n\n\n\n<p>Once you've mastered making lemon curd, you can take this technique and use it to make these <a href=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\">easy lemon bars<\/a>. You can also fold lemon curd into whipped cream to make <a href=\"https:\/\/bakeschool.com\/lemon-mousse\/\">lemon mousse<\/a>. Lemon curd makes a great topping for cakes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>you can spoon it over a <a href=\"https:\/\/bakeschool.com\/pavlova\/\">pavlova<\/a> with whipped cream and fresh berries.<\/li>\n\n\n\n<li>top a <a href=\"https:\/\/bakeschool.com\/gluten-free-lemon-cake-with-raspberries-youll-never-guess-the-secret-ingredient\/\">gluten-free lemon cake<\/a> with a thick layer of lemon curd and fresh raspberries for another show-stopping dessert!<\/li>\n\n\n\n<li>I love to serve <a href=\"https:\/\/bakeschool.com\/moist-gingerbread-cake-with-cream-cheese-frosting-and-lemon-curd\/\">gingerbread cake<\/a> with lemon curd<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"600\" height=\"400\" data-pin-description=\"Lemon curd is a versatile filling for tarts and it's easy to make with this recipe!\" data-pin-title=\"How to make lemon curd filling\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps.jpg\" alt=\"French tarte au citron made with a p\u00e2te sucr\u00e9e, a layer of frangipane, a layer of lemon curd, and then topped with Italian meringue, then torched.\" class=\"wp-image-1986\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps.jpg 600w, https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps-300x200.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps-360x240.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps-180x120.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2012\/04\/tarteaucitron_4994_ps-150x100.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h2 id=\"fruit-curd-faqs\"   class=\"wp-block-heading\">Fruit Curd FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1616621558996\"><strong class=\"schema-faq-question\">Why is my lemon curd runny? Will it thicken as it cools?<\/strong> <p class=\"schema-faq-answer\">Lemon curd becomes quite thick when it's cold, thick enough that it can be used as a tart filling and the tart can be sliced cleanly. This is partly due to the eggs, but also because the butter will solidify when cold. If your lemon curd is runny, it could be because you haven't chilled it sufficiently. I prefer to chill lemon curd in the fridge overnight to make sure it sets properly before I use it, especially when using it as a filling for cakes. <br\/>It could also be too soft or runny because you didn't cook the curd to a high enough temperature. The cooked curd should be very thick, like pudding when properly cooked, and coat the back of the spoon. The curd should cook to above 77 \u00baC or 170 \u00baF.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1733772668923\"><strong class=\"schema-faq-question\">Can I use whole eggs instead of egg yolks for lemon curd?<\/strong> <p class=\"schema-faq-answer\">Some lemon curd recipes are made with whole eggs, but I prefer lemon curd made with egg yolks. Egg yolks make a brighter yellow curd that is less opaque and hazy looking. I also think the flavour is richer using egg yolks.<br\/>Egg white proteins coagulate at a lower temperature than egg yolks, and I find that it's very important to strain curds made with whole eggs because of the whites, which form little lumps.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616621655629\"><strong class=\"schema-faq-question\">Why is my lemon curd lumpy?<\/strong> <p class=\"schema-faq-answer\">If you notice clumps or lumps in your lemon curd, it could be that you overcooked the curd and the eggs coagulated and cooked \"hard.\" You can strain the curd to remove the lumps.<br\/>If you used lemon zest to make lemon curd, the zest will lead to a less smooth mouthfeel. I recommend straining it.<br\/>If you made lemon curd with starch or flour, if you didn't incorporate it properly using a whisk, these could form lumps where the clumps hydrate and gel on the surface but stay dry in the middle.<br\/>If you set the curd with gelatin, it's important to whisk the gelatin into the curd when the curd is warm, otherwise, you may end up with beads of unmelted gelatin in the curd.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1733772821840\"><strong class=\"schema-faq-question\">Do I need to use a water bath to cook it?<\/strong> <p class=\"schema-faq-answer\">I make my lemon curd directly on the stove, but if you struggle with your curd over-cooking, try using a water bath\/double boiler set up. Whisk all the ingredients together in a bowl and place the bowl over a water bath with 1\u20132 inches of simmering water. Heat the lemon curd gently until it thickens and heats to above 82 \u00baC or 180 \u00baF. For this method, the butter may be added at the beginning or at the end. Personally I always like to finish with the butter at the end, whisking it into the hot curd, which helps cool it down once you've hit the right temperature for set.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616621656755\"><strong class=\"schema-faq-question\">How is lemon curd used?<\/strong> <p class=\"schema-faq-answer\">Lemon curd is used as a filling or a spread. Traditionally, it's served with <a href=\"\/category\/scone-recipes\/\">scones<\/a> for afternoon tea. You can also spread it on toast for breakfast.<br\/>You can fold lemon curd into whipped cream to make <a href=\"https:\/\/bakeschool.com\/lemon-mousse\/\">lemon mousse<\/a> or layer it with whipped cream to make an <a href=\"https:\/\/bakeschool.com\/a-taste-of-spring-strawberry-and-apricot-trifle\/\">apricot trifle<\/a>.<br\/>You can also sandwich it between layers of sponge cake, like this <a href=\"https:\/\/bakeschool.com\/a-recipe-for-a-family-favorite-zillas-cake\/\">warm milk sponge cake<\/a> or between layers of <a href=\"https:\/\/bakeschool.com\/vanilla-cake-and-milk-chocolate-frosting\/\">vanilla cake with chocolate frosting<\/a>.<\/p> <\/div> <\/div>\n\n\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#ffeebe\">If you tried this&nbsp;<strong>recipe for the best lemon curd<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-20722\" class=\"wprm-recipe-container\" data-recipe-id=\"20722\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"A jar of lemon curd set on a pink plate.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-300x300.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-1024x1024.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-768x768.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe-96x96.jpg 96w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"lemon-curd\"   class=\"wprm-recipe-name wprm-block-text-bold\">Lemon Curd<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">This recipe yields a creamy lemon curd that works great sandwiched between cookies or spread on toast, or even as a filling for layer cakes and lemon bars.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 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this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#f9ba11\" role=\"button\" 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wprm-rating-star-full\" data-rating=\"5\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-612920829\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-612920829\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/bakeschool.com\/wprm_print\/lemon-curd\" style=\"color: #ffffff;background-color: #181860;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"20722\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Flemon-curd%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2024%2F12%2FHomemade-lemon-curd-recipe.jpg&amp;description=Lemon+Curd&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"20722\" data-url=\"https:\/\/bakeschool.com\/lemon-curd\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe.jpg\" data-description=\"Lemon Curd\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"20722\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"20722\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-20722 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"20722\" aria-label=\"Adjust recipe servings\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">cups<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">39<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-20722-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"20722\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"ChefAlarm thermometer\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/www.avantlink.com\/click.php?tool_type=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=80b383e2-e8cf-4dc4-b093-711d34de8621&url=https%3A%2F%2Fwww.thermoworks.com%2Fchefalarm%2F\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">ChefAlarm thermometer<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"OXO balloon whisk\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3JjTEFY\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">OXO balloon whisk<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 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23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 C23.9328014,1.7194493 23.9272838,1.73710073 23.9214435,1.75461133 C23.9130937,1.78057383 23.9038746,1.80572912 23.8940331,1.83042064 C23.8871468,1.84713902 23.8798952,1.86440489 23.8723095,1.8814851 C23.8602176,1.90903343 23.8474942,1.93526551 23.8340529,1.96084342 C23.8267188,1.97460628 23.8189413,1.9887999 23.8109117,2.00282261 C23.789491,2.04037757 23.7665296,2.07615951 23.742116,2.11025074 C23.7361292,2.11837436 23.730366,2.12620343 23.7245111,2.13395705 C23.7018558,2.16426076 23.6779391,2.193016 23.6529446,2.22023557 C23.6511671,2.22181835 23.6491147,2.22403628 23.6470534,2.22624593 C22.2271772,3.74833439 21.6647271,4.65602375 21.4043432,6.25622236 L21.313921,6.9057026 C21.0634824,8.84220504 20.486405,13.8251595 19.5858719,21.8291803 C19.4531115,23.0090189 18.6885169,23.9016995 17.7616677,23.9923977 L17.605771,24 L7.04340288,24 C6.03281327,24 5.18975734,23.05054 5.06049935,21.8040728 L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-20722-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-20722-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"20722\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-20722 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"20722\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"20722\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-20722-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"2\" data-recipe=\"20722\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"2\" data-recipe=\"20722\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"2\" data-recipe=\"20722\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"2\" data-recipe=\"20722\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;170&#032;mL&#032;fresh lemon juice\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">170<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh lemon juice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;200&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;8&#032;large egg yolk(s)\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg yolk(s)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;150&#032;grams&#032;unsalted butter&#032;cut into pieces\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">cut into pieces<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-20722-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-20722-instructions-container wprm-block-text-normal\" data-recipe=\"20722\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20722-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a medium saucepan, combine the lemon juice with half the granulated sugar. Set on a burner on medium\u2013high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-20722-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Meanwhile in a medium heatproof bowl, whisk together the egg yolks with the rest of the sugar. Whisk vigorously until the mixture turns a very pale, light yellow. Set aside.<\/div><\/li><li id=\"wprm-recipe-20722-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place another bowl with a strainer over top next to the stove, and have the chopped butter ready on a plate close by as well. Have a heatproof spatula ready too. Do all this before going any further.<\/div><\/li><li id=\"wprm-recipe-20722-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the lemon juice just comes to a boil, take the pot off the burner and pour the juice over the sugary egg mixture. Whisk to temper the eggs and combine all the ingredients together. Pour the mixture back into the saucepan and return the pot back onto the burner. Whisk the mixture over medium\u2013low heat until it is thick enough to coat the back of a spoon and clings to it. You can use a thermometer to monitor the temperature: a properly cooked lemon curd is cooked to 77\u00baC and 93 \u00baC (170 \u00baF to 200 \u00baF).<\/span><\/div><\/li><li id=\"wprm-recipe-20722-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After the curd has reached the right set and temperature, immediately take the pot off the burner and turn it off. Drop the butter into the saucepan, whisking constantly.<\/span><\/div><\/li><li id=\"wprm-recipe-20722-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When all the butter has melted into the curd and disappeared, transfer it to the strainer set over a bowl. Collect the curd in the bowl, then cover with cling film pressed directly on the surface to protect it from the air. Chill overnight.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-20722-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>For the brightest, best flavour, please <strong>use freshly squeezed lemon juice<\/strong> from fresh lemons<\/li>\n<li>Do not substitute the lemon juice sold in bottles at the grocery store! It won't yield the same flavour or colour.<\/li>\n<li>You can also add lemon zest along with the juice. Make sure to strain the curd to remove the bits of zest which will ruin the smooth texture of the curd otherwise.<\/li>\n<li>For a thicker lemon curd, I have brought it up to a boil, but there is more risk of lumps of cooked egg.<\/li>\n<li>Beware of the material of your bakeware and cookware. Use high-quality stainless steel to avoid imparting a metallic flavour to your curd.<\/li>\n<li>Calories calculated per teaspoon of curd.<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-20722-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">39<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">47<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.02<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">63<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"600\" height=\"400\" data-pin-description=\"This easy lemon curd recipe is full of tips and tricks so you can make it today!\" data-pin-title=\"Easy lemon curd recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps.jpg\" alt=\"A spoonful of lemon curd sitting over a jar of it, with lemons, zester, and squeezer in the background.\" class=\"wp-image-1717\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps.jpg 600w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps-300x200.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps-360x240.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps-180x120.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/lemoncurd_5471_ps-150x100.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make the best lemon curd from scratch with this easy recipe. This recipe for lemon curd makes about 2 cups, from freshly squeezed lemon juice, egg yolks, sugar, and butter, without any thickeners or gelatin. Learning to make lemon curd is life-changing! Once you start making lemon curd from scratch at home,...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/lemon-curd\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":48510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2979,2792],"class_list":{"0":"post-20721","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-citrus-recipes","8":"category-filling-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make Lemon Curd - The Bake School<\/title>\n<meta name=\"description\" content=\"Learn how to make lemon curd with this easy recipe, including tips and tricks and cooking temperatures to achieve the perfect texture.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/lemon-curd\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make Lemon Curd - The Bake School\" \/>\n<meta property=\"og:description\" content=\"Learn how to make lemon curd with this easy recipe, including tips and tricks and cooking temperatures to achieve the perfect texture.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/lemon-curd\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bake School\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeSomethingAwesome\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-06T15:07:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-01-06T18:42:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janice Lawandi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:site\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janice Lawandi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/\"},\"author\":{\"name\":\"Janice Lawandi\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\"},\"headline\":\"How to Make Lemon Curd\",\"datePublished\":\"2017-10-06T15:07:42+00:00\",\"dateModified\":\"2025-01-06T18:42:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/\"},\"wordCount\":2223,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/12\/Homemade-lemon-curd-recipe.jpg\",\"keywords\":[\"lemon\"],\"articleSection\":[\"Citrus\",\"Dessert Fillings\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/bakeschool.com\/lemon-curd\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/\",\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/\",\"name\":\"How to Make Lemon Curd - 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She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.\",\"sameAs\":[\"https:\/\/bakeschool.com\/meet-janice\/\"]},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621558996\",\"position\":1,\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621558996\",\"name\":\"Why is my lemon curd runny? Will it thicken as it cools?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lemon curd becomes quite thick when it's cold, thick enough that it can be used as a tart filling and the tart can be sliced cleanly. This is partly due to the eggs, but also because the butter will solidify when cold. If your lemon curd is runny, it could be because you haven't chilled it sufficiently. I prefer to chill lemon curd in the fridge overnight to make sure it sets properly before I use it, especially when using it as a filling for cakes. <br\/>It could also be too soft or runny because you didn't cook the curd to a high enough temperature. The cooked curd should be very thick, like pudding when properly cooked, and coat the back of the spoon. The curd should cook to above 77 \u00baC or 170 \u00baF.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772668923\",\"position\":2,\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772668923\",\"name\":\"Can I use whole eggs instead of egg yolks for lemon curd?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Some lemon curd recipes are made with whole eggs, but I prefer lemon curd made with egg yolks. Egg yolks make a brighter yellow curd that is less opaque and hazy looking. I also think the flavour is richer using egg yolks.<br\/>Egg white proteins coagulate at a lower temperature than egg yolks, and I find that it's very important to strain curds made with whole eggs because of the whites, which form little lumps.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621655629\",\"position\":3,\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621655629\",\"name\":\"Why is my lemon curd lumpy?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"If you notice clumps or lumps in your lemon curd, it could be that you overcooked the curd and the eggs coagulated and cooked \\\"hard.\\\" You can strain the curd to remove the lumps.<br\/>If you used lemon zest to make lemon curd, the zest will lead to a less smooth mouthfeel. I recommend straining it.<br\/>If you made lemon curd with starch or flour, if you didn't incorporate it properly using a whisk, these could form lumps where the clumps hydrate and gel on the surface but stay dry in the middle.<br\/>If you set the curd with gelatin, it's important to whisk the gelatin into the curd when the curd is warm, otherwise, you may end up with beads of unmelted gelatin in the curd.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772821840\",\"position\":4,\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772821840\",\"name\":\"Do I need to use a water bath to cook it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"I make my lemon curd directly on the stove, but if you struggle with your curd over-cooking, try using a water bath\/double boiler set up. Whisk all the ingredients together in a bowl and place the bowl over a water bath with 1\u20132 inches of simmering water. Heat the lemon curd gently until it thickens and heats to above 82 \u00baC or 180 \u00baF. For this method, the butter may be added at the beginning or at the end. Personally I always like to finish with the butter at the end, whisking it into the hot curd, which helps cool it down once you've hit the right temperature for set.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621656755\",\"position\":5,\"url\":\"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621656755\",\"name\":\"How is lemon curd used?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lemon curd is used as a filling or a spread. Traditionally, it's served with <a href=\\\"\/category\/scone-recipes\/\\\">scones<\/a> for afternoon tea. You can also spread it on toast for breakfast.<br\/>You can fold lemon curd into whipped cream to make <a href=\\\"https:\/\/bakeschool.com\/lemon-mousse\/\\\">lemon mousse<\/a> or layer it with whipped cream to make an <a href=\\\"https:\/\/bakeschool.com\/a-taste-of-spring-strawberry-and-apricot-trifle\/\\\">apricot trifle<\/a>.<br\/>You can also sandwich it between layers of sponge cake, like this <a href=\\\"https:\/\/bakeschool.com\/a-recipe-for-a-family-favorite-zillas-cake\/\\\">warm milk sponge cake<\/a> or between layers of <a href=\\\"https:\/\/bakeschool.com\/vanilla-cake-and-milk-chocolate-frosting\/\\\">vanilla cake with chocolate frosting<\/a>.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How to Make Lemon Curd - The Bake School","description":"Learn how to make lemon curd with this easy recipe, including tips and tricks and cooking temperatures to achieve the perfect texture.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bakeschool.com\/lemon-curd\/","og_locale":"en_US","og_type":"article","og_title":"How to Make Lemon Curd - 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She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.","sameAs":["https:\/\/bakeschool.com\/meet-janice\/"]},{"@type":"Question","@id":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621558996","position":1,"url":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621558996","name":"Why is my lemon curd runny? Will it thicken as it cools?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Lemon curd becomes quite thick when it's cold, thick enough that it can be used as a tart filling and the tart can be sliced cleanly. This is partly due to the eggs, but also because the butter will solidify when cold. If your lemon curd is runny, it could be because you haven't chilled it sufficiently. I prefer to chill lemon curd in the fridge overnight to make sure it sets properly before I use it, especially when using it as a filling for cakes. <br\/>It could also be too soft or runny because you didn't cook the curd to a high enough temperature. The cooked curd should be very thick, like pudding when properly cooked, and coat the back of the spoon. The curd should cook to above 77 \u00baC or 170 \u00baF.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772668923","position":2,"url":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772668923","name":"Can I use whole eggs instead of egg yolks for lemon curd?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Some lemon curd recipes are made with whole eggs, but I prefer lemon curd made with egg yolks. Egg yolks make a brighter yellow curd that is less opaque and hazy looking. I also think the flavour is richer using egg yolks.<br\/>Egg white proteins coagulate at a lower temperature than egg yolks, and I find that it's very important to strain curds made with whole eggs because of the whites, which form little lumps.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621655629","position":3,"url":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621655629","name":"Why is my lemon curd lumpy?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If you notice clumps or lumps in your lemon curd, it could be that you overcooked the curd and the eggs coagulated and cooked \"hard.\" You can strain the curd to remove the lumps.<br\/>If you used lemon zest to make lemon curd, the zest will lead to a less smooth mouthfeel. I recommend straining it.<br\/>If you made lemon curd with starch or flour, if you didn't incorporate it properly using a whisk, these could form lumps where the clumps hydrate and gel on the surface but stay dry in the middle.<br\/>If you set the curd with gelatin, it's important to whisk the gelatin into the curd when the curd is warm, otherwise, you may end up with beads of unmelted gelatin in the curd.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772821840","position":4,"url":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1733772821840","name":"Do I need to use a water bath to cook it?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"I make my lemon curd directly on the stove, but if you struggle with your curd over-cooking, try using a water bath\/double boiler set up. Whisk all the ingredients together in a bowl and place the bowl over a water bath with 1\u20132 inches of simmering water. Heat the lemon curd gently until it thickens and heats to above 82 \u00baC or 180 \u00baF. For this method, the butter may be added at the beginning or at the end. Personally I always like to finish with the butter at the end, whisking it into the hot curd, which helps cool it down once you've hit the right temperature for set.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621656755","position":5,"url":"https:\/\/bakeschool.com\/lemon-curd\/#faq-question-1616621656755","name":"How is lemon curd used?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Lemon curd is used as a filling or a spread. Traditionally, it's served with <a href=\"\/category\/scone-recipes\/\">scones<\/a> for afternoon tea. You can also spread it on toast for breakfast.<br\/>You can fold lemon curd into whipped cream to make <a href=\"https:\/\/bakeschool.com\/lemon-mousse\/\">lemon mousse<\/a> or layer it with whipped cream to make an <a href=\"https:\/\/bakeschool.com\/a-taste-of-spring-strawberry-and-apricot-trifle\/\">apricot trifle<\/a>.<br\/>You can also sandwich it between layers of sponge cake, like this <a href=\"https:\/\/bakeschool.com\/a-recipe-for-a-family-favorite-zillas-cake\/\">warm milk sponge cake<\/a> or between layers of <a href=\"https:\/\/bakeschool.com\/vanilla-cake-and-milk-chocolate-frosting\/\">vanilla cake with chocolate frosting<\/a>.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/20721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/comments?post=20721"}],"version-history":[{"count":10,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/20721\/revisions"}],"predecessor-version":[{"id":48714,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/20721\/revisions\/48714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media\/48510"}],"wp:attachment":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media?parent=20721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/categories?post=20721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}