A few years ago, I decided to spend a rainy Sunday afternoon making something I had never tried before: lemon curd. The idea of whipping up a silky, tangy spread was so appealing. After some searching, I stumbled upon Jamie Oliver’s lemon curd recipe. It sounded perfect-simple, fresh, and packed with flavor. That afternoon in my kitchen became a whirlwind of whisking and zesting, and by the time it was done, I had a jar of bright, smooth curd that I couldn’t stop tasting. It was sweet and tart, buttery and creamy. I knew I had found my go-to recipe.
Lemon curd can elevate just about any dessert or breakfast. It’s perfect spread on toast, dolloped on pancakes, or swirled into a tart. Jamie’s version is my favorite because of how well it balances the sweet and sour, with just the right creamy texture. Let’s break it down.
Jamie Oliver’s Lemon Curd Recipe
Jamie Oliver’s recipe isn’t just straightforward. It’s designed to get you the perfect texture and flavor with minimal fuss. When I first tried it, the process seemed almost too simple to create something so amazing. But as I’ve made it more times, I’ve come to appreciate how his method hits all the right notes. It’s like the best lemon curd you’ve ever had, but without requiring hours of work.
The key to Jamie’s recipe is his choice of ingredients and careful control over the heat, which prevents the eggs from scrambling while still thickening the mixture.
Ingredients Needed
Here’s everything you’ll need to bring this delicious lemon curd to life:
- 4 large lemons – for zest and juice
- 200g (1 cup) sugar – to balance the tartness
- 100g (1/2 cup) unsalted butter – for that creamy, rich texture
- 3 large eggs – they’ll give the curd its velvety consistency
- 1 egg yolk – extra richness and silkiness
- A pinch of sea salt – just a little to enhance the flavor
The lemons are the star here. Freshly squeezed juice and zest provide the zing. The butter adds a luxurious richness that makes the curd perfect for spreading, while the sugar balances out that natural sourness. The eggs give the curd its body, but it’s the addition of the egg yolk that makes it extra smooth and silky.
How To Make Jamie Oliver’s Lemon Curd
Making Jamie Oliver’s lemon curd is actually pretty straightforward once you have your ingredients prepared. Here’s how I go about it:
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Prepare The Zest And Juice
- Start by zesting the lemons. I love the smell of fresh zest-it’s bright and citrusy and immediately makes the kitchen feel more alive.
- Then juice the lemons. You’ll want to get every drop of juice out, so I use a citrus press to maximize the amount.
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Whisk The Eggs And Sugar
- In a bowl, whisk the eggs, egg yolk, and sugar until it’s light and creamy. It should look almost frothy, and the sugar should dissolve completely.
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Cook The Curd Mixture
- In a heatproof bowl, combine the egg mixture with the lemon juice, zest, and a pinch of salt.
- Place the bowl over a pot of simmering water (a double boiler setup works great). Stir gently and constantly, making sure the mixture doesn’t get too hot too quickly.
- After about 10-15 minutes of whisking, you’ll start to feel the mixture thicken. Keep going until it’s the consistency of custard.
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Finish With Butter
- Take the bowl off the heat, and whisk in the butter, one piece at a time. This will make the curd smooth and velvety. Once it’s fully incorporated, you’re done.
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Strain (optional)
- If you want the curd extra smooth, strain it through a fine-mesh sieve to remove the zest and any possible curdled bits.
- Let it cool completely before storing it in jars.
Ingredient Science Spotlight
When making lemon curd, the magic happens when the ingredients interact:
- Eggs and egg yolk: The proteins in the eggs bond to water molecules when heated, thickening the curd. Egg yolk, in particular, has lecithin, an emulsifier that helps bind fat and water together, giving the curd that beautiful smooth texture.
- Lemon juice and zest: The acid in the juice helps the eggs coagulate. But it’s the zest that carries all that fragrant, concentrated citrus oil, which is crucial for that punchy lemon flavor.
- Butter: When melted into the curd, butter’s fat creates a smooth, creamy mouthfeel. It helps cut through the tartness and adds richness.
- Sugar: Sugar dissolves into the curd and balances out the sourness. It also affects the texture, helping the curd set up once it cools.
Expert Tips
Over the years, I’ve picked up a few tips to make this lemon curd even better:
- Low and slow is key: Never rush the cooking process. Keep the heat low and stir constantly to avoid scrambled eggs.
- Strain for smoothness: Straining the curd isn’t strictly necessary, but it makes a big difference in texture, especially if you’re going for that velvety, professional result.
- Taste as you go: Depending on your lemons and how tangy you like things, you can adjust the sugar or lemon juice.
- Use room temperature ingredients: Cold butter or eggs can shock the curd, making it harder to emulsify. Room temperature ingredients work better together.
Recipe Variations
Once you’ve mastered the basic recipe, you can start playing around with different flavors:
- Ginger lemon curd: Add a small piece of fresh ginger while cooking the curd, then strain it out for a warming, zesty twist.
- Raspberry lemon curd: Stir in a spoonful of raspberry puree before the butter to create a beautiful pink curd with a berry infusion.
- Lemon-lime curd: Mix half lemon juice and half lime juice for a slightly more tropical flavor.
- Lavender lemon curd: Steep a couple of lavender sprigs in the lemon juice before cooking for a floral note.
Final Words
If you’ve never made lemon curd before, this recipe is a great starting point. It’s simple, reliable, and oh-so-delicious. What’s nice is that once you get the hang of it, you can tweak it to your liking. Some days I like it tart and intense; other days, I make it sweeter. That’s the beauty of a great base recipe-you can make it your own.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Lemon Curd?
You’ll need lemons, butter, sugar, eggs, and a bit of water.
How Long Does It Take To Make Jamie Oliver’s Lemon Curd?
It usually takes about 20-25 minutes to make it from start to finish.
Can I Store Jamie Oliver’s Lemon Curd In The Fridge?
Yes, it keeps well in the fridge for up to two weeks in an airtight container.