Homemade Lemon Curd

Homemade Lemon Curd: Classic lemon curd that’s wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes and tarts.

This homemade lemon curd recipe is sweet, tart, and silky smooth. The rich and creamy spread is full of bright flavor that’s impossible to resist.

What Is Lemon Curd?

Lemon curd is a custard-like dessert spread or topping made with lemon juice and zest, sugar egg yolks, and butter.

How to Make Homemade Lemon Curd

How do you use lemon curd? Let us count the ways! As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn’t judge you if you ate it with a spoon.

How Long Does Lemon Curd Last?

If the homemade lemon curd is stored in an airtight container in the refrigerator, it should last for about one month.

Can You Freeze Lemon Curd?

Yes, lemon curd freezes quite well. Freeze the curd for up to one year. Thaw in the refrigerator for about 24 hours before you need to use it.

Ingredients You’ll Need

Making lemon curd from scratch requires just a handful of simple ingredients. Here’s what you’ll need:

• Egg Yolks (4 large): The yolks provide richness and help thicken the curd. For a thicker curd, you can swap out two egg yolks for one whole egg.
• Granulated Sugar (2/3 cup or 134g): The sugar balances out the sharpness of the lemon, adding sweetness to the curd.
• Lemon Zest (1 tablespoon): This adds a concentrated lemon flavor, giving the curd its signature zing. Be sure to zest the lemon finely to avoid any large pieces of peel.
• Fresh Lemon Juice (1/3 cup or 80ml): Freshly squeezed lemon juice is crucial for the best flavor. Bottled lemon juice will not give you the same vibrant result.
• Salt (1/8 teaspoon): A small amount of salt enhances the overall flavor of the curd and balances the sweetness.
• Unsalted Butter (6 tablespoons or 85g): Butter brings the curd’s texture to a smooth, velvety finish, making it rich and indulgent.

How To Make

1. Prepare the Double Boiler: Begin by setting up your double boiler. Fill the bottom pot with 1 to 2 inches of water. Place it on the stove over high heat until the water comes to a boil. Once it starts boiling, reduce the heat to low, allowing the water to simmer gently. This creates the perfect indirect heat to cook your curd without direct contact with the heat source, preventing the egg yolks from scrambling.
2. Combine the Ingredients: In the top pot of your double boiler, add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt. Using a silicone whisk, whisk everything together until fully combined. The mixture should be smooth, and the sugar should be dissolved.
3. Cook the Curd: Keep whisking the mixture continuously as it cooks. This constant motion helps to prevent the egg yolks from curdling and ensures a smooth texture. The curd will begin to thicken after about 10 minutes of cooking, resembling the consistency of hollandaise sauce. If the curd isn’t thickening as expected, turn up the heat slightly while continuing to whisk.
4. Add the Butter: Once the curd has thickened to your desired consistency, remove the pan from the heat. Gradually whisk in the softened butter, one piece at a time. The heat from the curd will melt the butter and incorporate it smoothly into the mixture.
5. Cool and Store: Transfer the lemon curd into a clean jar or bowl. To prevent a skin from forming on the top, place a piece of plastic wrap directly onto the surface of the curd, ensuring it touches the curd. Allow the curd to cool to room temperature. As it cools, it will continue to thicken. Once cool, remove the plastic wrap and store the curd in the refrigerator for up to 10 days.

Tips and Praise

• Fresh Ingredients Are Key: Always use fresh lemon juice and zest for the best flavor. Fresh eggs also make a big difference in the curd’s texture and taste.
• Avoid Scrambled Eggs: The most important step in making lemon curd is to whisk constantly while cooking. If the eggs are left without stirring, they can scramble, ruining the smooth consistency of the curd.
• No Double Boiler? No Problem: If you don’t own a double boiler, don’t worry! You can create a DIY version by placing a heatproof glass bowl over a pot of simmering water. Just ensure that the bottom of the bowl doesn’t touch the water.

How to Enjoy Your Lemon Curd

“This was the first time I’ve ever made a lemon curd, and it was spectacular,” says doll. “I love lemon desserts, mind you, but this is so quick and requires minimal ingredients; it would be easy to whip together if you had unexpected guests. It’s lovely cold or hot off the stove.”

“I made this as a topping for a lemon meringue cheesecake,” according to cherylhof. “It was pretty simple and was delicious. Very tart! I creamed the ingredients together before heating, and there were no issues with the eggs curdling.”

“Yum yum yum,”My favorite way to eat this is on hot buttered toast or mixed with cream cheese for cake filling.”

Homemade Lemon Curd

Recipe by Mike Martin

Servings

12

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

This homemade lemon curd recipe is sweet, tart, and silky smooth. The rich and creamy spread is full of bright flavor that’s impossible to resist.

Ingredients

• 4 large egg yolks (for a thicker curd, see the note on eggs)

• 2/3 cup (134g) granulated sugar

• 1 tablespoon lemon zest (from about 1 lemon)

• 1/3 cup (80ml) fresh lemon juice (from 2–3 lemons)

• 1/8 teaspoon salt

• 6 tablespoons (85g) unsalted butter, softened and cut into pieces

Directions

• Set up your double boiler by filling the bottom pot with 1–2 inches of water. Heat until boiling, then reduce to low to keep a simmer.
• In the top pot, combine egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk until smooth.
• Continue to whisk the curd as it cooks. The mixture will thicken in about 10 minutes.
• Once thickened, remove from heat and whisk in butter until fully melted.
• Pour into a jar or bowl, cover with plastic wrap, and let cool. Refrigerate for up to 10 days.

Notes

• For a thicker curd, use 2 egg yolks and 1 whole egg. For best results, use fresh-squeezed lemon juice. This lemon curd can also be frozen for up to 6 months.
  
• Enjoy your fresh lemon curd on scones, cakes, or toast!

Nutrition Facts (per serving)