Lemon Curd

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Homemade lemon curd is bright, tangy, and so much better than anything from a jar. Just a handful of ingredients and about 15 minutes on the stove, and you've got a silky, versatile spread that's delicious on everything.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American, British, English

Keyword: easy lemon curd recipe, homemade lemon curd, homemade lemon curd with lemon juice, lemon curd, lemon curd for cake

Servings: cup

Calories: 1780kcal

Author: Viana Boenzli

Ingredients

2 Tablespoons lemon zest (from 2-3 lemons)
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter, cubed
½ cup lemon juice (from 3-4 lemons)
Pinch salt

Instructions

Start by rubbing the lemon zest and sugar together with your fingers until the sugar looks a little damp and smells incredibly lemony. This helps release the oils from the zest and infuses the sugar with a ton of flavor.
2 Tablespoons lemon zest (from 2-3 lemons), 1 cup granulated sugar
Add the lemon sugar, egg yolks, cubed butter, lemon juice, and salt to a medium saucepan over low-medium heat. Whisk constantly as everything melts together.
3 large egg yolks, ½ cup unsalted butter, cubed, ½ cup lemon juice (from 3-4 lemons), Pinch salt
Keep whisking for about 10 minutes until the curd thickens and coats the back of a spoon. If it starts to bubble up too much, just lower the heat a little. You want a gentle simmer, not a full-on boil.
Keep whisking for about 10 minutes until the curd thickens and coats the back of a spoon. Also keep in mind that it will thicken up quite a bit as it cools.
Remove from heat and pour through a fine mesh sieve into a bowl. This catches any bits of cooked egg and gives you that smooth, silky texture.
Let it cool for a few minutes, then press a piece of plastic wrap directly onto the surface of the curd so it doesn't form a skin.
Refrigerate until completely cool, then remove the plastic wrap.
Once it's chilled, store it in a mason jar or airtight container for up to two weeks.
Enjoy!

Notes

👩‍🍳 Tips

Rub the zest and sugar together before starting for maximum flavor.
Keep the heat low and whisk constantly. Don't walk away.
It will look a little loose when it comes off the stove but thickens significantly as it cools.

🧺 Storage Keeps in the refrigerator for 10 to 14 days in a mason jar or airtight container. Freeze for up to a year and thaw overnight in the fridge before using.

💫 Variations

Swap lemons for lime, orange, or grapefruit.
Stir in a few tablespoons of berry puree for a fruity twist.

Nutrition