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There is nothing quite like homemade lemon curd! This smooth and creamy spread is bursting with citrus flavor. Whether you use it for tarts, cakes, or as a topping for scones, this homemade lemon curd is easy to make and far better than anything store bought.
Easy to Lemon Curd Recipe
When you want to make a fresh lemon dessert, you have to add lemon curd to the mix! Some of my favorite recipes are lemon meringue pie or yummy curd cookies. I like to add it to cupcakes like these hydrangea cupcakes or spring Easter cupcakes. The center adds a fun burst of lemon flavor to every bite!
This recipe is really easy to make, and you only need a few ingredients! It has so many uses too. Top your waffles, toast, pancakes, or even scones, with a small spoonful of curd, and you will make your breakfast even better!
Looking for more fun ways to use this curd? Fill cupcakes like these Hydrangea Cupcakes or these fun Easter Cupcakes.
Ingredients You Will Need
- large eggs: The base for a rich, creamy curd.
- granulated sugar: Sweetens and balances the tart lemon flavor.
- fresh lemon juice: Provides a bright citrusy taste.
- lemon zest: Enhances the lemony flavor.
- unsalted butter, cut into small pieces: Adds richness and a smooth texture.
Variations
- Change citrus: Use orange juice or grapefruit juice and zest instead of lemon for a milder citrus curd.
How to Make Lemon Curd
STEP 1: In medium saucepan, whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest until smooth.
STEP 2: Place the saucepan on low to medium heat, whisking constantly, until the mixture thickens (about 5-10 minutes).
STEP 3: Remove from heat and immediately stir in butter, one piece at a time, until fully melted and smooth.
STEP 4: Strain the lemon curd through a fine mesh sieve or fine strainer, into a clean bowl to remove any bits of cooked egg.
STEP 5: Transfer the curd to a jar or airtight container and let it cool to room temperature before refrigerating. Refrigerate until ready to use. Once it’s cold, it will thicken and should resemble a pudding.
Tips
- Use fresh lemon juice: Bottled lemon juice won’t provide the same bright, fresh flavor.
- Whisk constantly: This prevents the eggs from scrambling while cooking.
- Strain for smoothness: A fine mesh sieve or strainer will leave you with a smooth and silky curd.
FAQs
If you store curd in an airtight container in the refrigerator, it should stay fresh for up to 2 weeks.
This can happen if the eggs start to cook too quickly. To avoid this, cook over low heat and strain the curd after cooking.
This curd is delicious on scones, pancakes, yogurt, cakes, and as a tart filling. It also makes a great topping for cheesecakes and ice cream.
More Easy Recipes
Lemon Curd
Equipment
- Medium Saucepan
- Whisk
Ingredients
- 3 egg yolks
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- In medium saucepan, whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest until smooth.
- Place the saucepan on low to medium heat, whisking constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and immediately stir in butter, one piece at a time, until fully melted and smooth.
- Strain the lemon curd through a fine mesh sieve or fine strainer, into a clean bowl to remove any bits of cooked egg.
- Transfer the curd to a jar or airtight container and let it cool to room temperature before refrigerating. Chill until ready to use.
Notes
- Use fresh lemon juice: Bottled lemon juice won’t provide the same bright, fresh flavor.
- Whisk constantly: This prevents the eggs from scrambling while cooking.
- Strain for smoothness: A fine mesh sieve or strainer will leave you with a smooth and silky curd. You need to do this step to remove any bits of cooked egg!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
