Easy Lemon Curd
This ultra smooth Lemon Curd is like sunshine in a jar! It’s easy to whip up, bursting with fresh lemon flavor and strikes the perfect balance of sweet and tart.
Use your homemade lemon curd as a filling for cakes and tarts or enjoy it with pancakes, waffles or crepes!
Key ingredients
- Sugar: Granulated sugar helps thicken the curd and balances the tartness of the lemons.
- Lemons: Use good-quality fresh lemons for best results. Before juicing, roll the lemons on your countertop to maximize yield.
- Eggs: Make sure your eggs are room temperature! This ensure they blend easily and helps prevent curdling.
- Butter: Opt for unsalted butter for the best flavor.
Step by step photos
Step 1: Zest the lemon and rub the lemon zest into the sugar.
Step 2: Whisk the eggs and egg yolks into the sugar until smooth.
Step 3: Heat the butter and lemon juice until simmering. Remove from heat and whisk a few spoonfuls into the egg mixture. Slowly whisk the lemon-butter into egg mixture until combined.
Step 4: Return the curd to the saucepan and cook for several minutes until thickened. Strain through a fine mesh sieve and whisk in salt and vanilla.
Storage
Lemon curd can be stored in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
Lemon curd can also be frozen for up to 3 months. Thaw in the refrigerator overnight.
FAQs
I don’t recommend it for this recipe. Fresh lemon juice is the star ingredient and using bottled lemon juice makes for a curd that just tastes a little off.
Dip a wooden spoon into the curd and run your finger across the curd. The line should hold its shape and the curd should coat the spoon thickly, almost like pudding.
The mostly likely culprit here is curdled eggs, which can happen if:
– The lemon-butter mixture was added too quickly to the eggs (cooking the eggs instead of tempering)
– The curd wasn’t stirred constantly while cooking or the heat was too high
The most common cause is using reactive metal cookware. Lemon juice’s high acidity can interact with certain metals, causing a metallic taste. Make sure to use non-reactive cookware and a silicone whisk.
More lemon recipes
Easy Lemon Curd Recipe
- Total Time: 18 minutes
- Yield: 1.5 cups
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Global
Description
This lemon curd strikes the perfect balance of tart and sweet!
Ingredients
- 1 cup (200 grams) granulated sugar
- Grated zest of 1 lemon (about 1 tablespoon)
- 1/2 cup (120 ml) freshly squeezed lemon juice (about 3 lemons)
- 3 large eggs + 3 large egg yolks, room temperature
- 1/2 cup (113 grams) unsalted butter, room temperature and cubed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract (optional)
Instructions
-
In a heatproof bowl, rub the lemon zest into the sugar until fragrant. Whisk in the whole eggs and yolks until smooth.
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In a small saucepan (Use a non-reactive saucepan, such as stainless steel or enameled, to avoid a metallic taste) combine the lemon juice and butter. Heat over low heat until the butter melts and the mixture reaches a very light simmer. Don’t heat the mixture up too quickly or it could cause the butter to separate.
-
Remove the saucepan from heat. Slowly whisk a few spoonfuls of the hot lemon mixture into the eggs to temper. Gradually add the rest, whisking constantly.
-
Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until thickened (2–3 minutes). It should coat the back of the spoon.
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Remove from heat and immediately strain through a fine-mesh sieve into a clean bowl. Whisk in salt and vanilla.
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Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 1 hour before serving.
Notes
Storage: Store lemon curd in an airtight container in the refrigerator for up to 5 days.
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