Imen Dridi This zesty Pioneer Woman Lemon Curd is made with fresh lemon juice, granulated sugar, unsalted butter, whole eggs, and an extra egg yolk. The result is a perfectly smooth, creamy, and tart spread with a bright, buttery flavor. This recipe is a wonderful topping for spring desserts and makes about 1 cup of curd.
Pioneer Woman Lemon Curd Ingredients
- 1/2 cup granulated sugar
- 5 tbsp unsalted butter, diced
- 1/4 cup fresh lemon juice (from 3 lemons)
- 3 large eggs + 1 egg yolk, lightly beaten
- 1/4 tsp kosher salt
How To Make Pioneer Woman Lemon Curd
- Melt the base ingredients: In a small saucepan, combine the sugar, diced butter, and fresh lemon juice. Place the pan over medium-low heat and whisk until the butter is just melted.
- Temper the eggs: Immediately add the lightly beaten eggs, egg yolk, and salt to the saucepan. Whisk everything together quickly to combine. Adding the eggs while the mixture is just warm prevents them from scrambling.
- Thicken the curd: Switch from a whisk to a rubber spatula. Cook the mixture, stirring constantly and scraping the bottom and sides of the pan, for about 10-12 minutes. Continue until the curd thickens enough to coat the back of the spatula (it should reach about 160°F on a thermometer).
- Strain and chill: Immediately remove the pan from the heat. Pour the curd through a fine-mesh strainer into a clean bowl to catch any small bits of cooked egg and ensure a silky texture. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool.
Recipe Tips
- Use Fresh Lemon Juice: For the absolute best flavor, use freshly squeezed lemon juice. Bottled juice lacks the bright, vibrant taste that makes homemade curd so special.
- Cook Low and Slow: The key to a smooth, creamy curd is gentle heat. If the heat is too high, the eggs will scramble. Be patient and stir constantly for the best results.
- Switch to a Spatula: After whisking the eggs in, a rubber spatula is the best tool. It allows you to scrape the bottom and corners of the pan, preventing the eggs from sticking and overcooking.
- Don’t Skip Straining: Pouring the finished curd through a fine-mesh strainer is a crucial final step. It guarantees a perfectly silky-smooth texture by removing any lemon pulp or tiny bits of egg that may have cooked too quickly.
What To Serve Lemon Curd
This versatile lemon curd is a fantastic topping for so many treats. Spread it on warm scones, biscuits, or toast for a delightful breakfast. Swirl it into yogurt or spoon it over vanilla ice cream for a simple dessert. You can also use it as a bright filling for tarts, cakes, and classic lemon meringue pie, or simply serve it in a bowl with fresh summer berries.
How To Store Lemon Curd Leftovers
Refrigerate: Store the cooled lemon curd in an airtight container in the refrigerator for up to one month. Press a piece of plastic wrap directly onto the surface of the curd before sealing to prevent a skin from forming. Freeze: Lemon curd freezes beautifully for up to one year. Place it in a freezer-safe airtight container, press plastic wrap against the surface, and seal tightly. Thaw it in the refrigerator before using.
Pioneer Woman Lemon Curd Nutrition Facts
Serving size: 1 cup (entire recipe yield)
- Calories: 1124 kcal
- Total Fat: 72g
- Saturated Fat: 41g
- Cholesterol: 711mg
- Sodium: 693mg
- Total Carbohydrate: 105g
- Sugars: 102g
- Protein: 20g
Frequently Asked Questions
Why didn’t my lemon curd thicken? Your curd likely did not get hot enough to cook the eggs properly. The mixture needs to reach about 160°F (71°C) to thicken. If you don’t have a thermometer, just make sure it’s thick enough to coat the back of a spoon.
Can I use bottled lemon juice instead of fresh? While you can use bottled juice in a pinch, fresh lemon juice is highly recommended. The flavor of freshly squeezed lemons is much brighter and more vibrant, which makes a big difference in a simple recipe like this.
Why is my lemon curd lumpy? Lumpy curd is usually a sign that the eggs have started to scramble. This happens when the heat is too high or if you don’t stir constantly. Cooking over low heat and straining the curd at the end will help ensure a perfectly smooth texture.
What is the purpose of the extra egg yolk? The extra egg yolk adds richness, fat, and extra thickening power to the lemon curd. This results in a creamier, more luscious final product with a beautiful, deep yellow color.
Pioneer Woman Lemon Curd Recipe
Description
This Pioneer Woman Lemon Curd recipe is a luscious, tart, and sweet spread that’s surprisingly easy to make. Made with fresh lemon juice, butter, sugar, and eggs, it cooks on the stovetop into a smooth, creamy topping perfect for scones, pies, yogurt, and more.
Ingredients
Instructions
- Melt the base: Combine sugar, butter, and lemon juice in a saucepan over medium-low heat. Whisk until the butter is just melted.
- Add the eggs: Remove from heat momentarily and quickly whisk in the beaten eggs, egg yolk, and salt until combined.
- Thicken the curd: Return to low heat and cook, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
- Strain and chill: Immediately pour the curd through a fine-mesh strainer into a bowl. Press plastic wrap directly onto the surface and chill until set.
