Easy Lemon Curd
Easy lemon curd is bright and full of citrus flavor. Sweet and tart, smooth and creamy, it works perfectly as a cake or cupcake filling, a topping for dessert, or a delicious component in other lemon desserts.
Ingredients for Lemon Curd
- Egg yolks – Large egg yolks. Save the egg whites for Swiss meringue buttercream or classic white cake.
- Granulated sugar
- Lemon juice + lemon zest – Use fresh lemon juice and zest for the brightest lemon flavor.
- Unsalted butter – Use cold, unsalted butter cut into cubes. The butter adds a silky, creamy texture.
Tools & Supplies
How to Make Lemon Curd
- Combine the ingredients: Whisk the egg yolks, granulated sugar, lemon juice and lemon zest in a medium saucepan.
- Cook: Cook over low heat on the stove for 10 to 15 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
- Add the butter: Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
- Strain and cool: Pour the curd through a fine mesh strainer into a heat-proof bowl to remove any lumps. Cool to room temperature and then chill in the refrigerator for at least 4 hours to thicken.
Recipe Tips
- Use fresh lemon juice and lemon zest for the brightest lemon taste. Be sure to zest the lemons before you juice them.
- Be sure to cook the lemon curd over low heat. Cooking low and slow allows the mixture to slowly heat and prevents the egg yolks from scrambling. It can take little while to thicken so be patient and stir regularly so the mixture does not curdle or burn.
- Strain the lemon curd through a fine mesh sieve to remove any lumps or large pieces of lemon zest.
Frequently Asked Questions
How should I store the lemon curd?
- Store the lemon curd in an airtight container or mason jar in the refrigerator for up to one week.
Does it freeze well?
- Yes! Store the lemon curd in an airtight container in the freezer for up to 3 months. To use, thaw the lemon curd at room temperature and stir well.
How much does this recipe make?
- This lemon curd recipes makes approximately 12 ounces of lemon curd.
What can I use homemade lemon curd for?
- Lemon curd is very versatile! Use it for vanilla or lemon cupcakes or layer cakes as filling, lemon meringue pie filling, or spread onto pancakes, crepes, waffles, biscuits, toast, or scones. It also tastes amazing over ice cream or yogurt.
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Easy Lemon Curd
Yield: 12 ounces
Easy lemon curd is bright and full of citrus flavor. Sweet and tart, smooth and creamy, it works perfectly as a cake or cupcake filling, a topping for dessert, or a delicious component in other lemon desserts.
Equipment
- Medium saucepan
Ingredients
- 5 (5) large egg yolks
- 1 cup (200 g) granulated sugar
- ½ cup (122 g) lemon juice freshly squeezed
- 1 tsp (1 tsp) lemon zest
- ½ cup (113 g) unsalted butter cold and cubed
Instructions
- Add the egg yolks, granulated sugar, lemon juice, and lemon zest to a medium saucepan and whisk to combine.
- Place the saucepan over low heat on the stovetop. Cook the mixture, whisking occasionally, for approximately 10 to 15 minutes until the mixture thickens to the point that it coats the back of a spoon.
- Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
- Pour the lemon curd through a fine mesh strainer into a heat-proof container to remove any lumps.
- Cool the lemon curd to room temperature and then transfer to the refrigerator to chill for at least 4 hours. The lemon curd will continue to thicken as it cools.
Notes
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This recipe is to perfection, perfect taste and consistency, not to mention very easy to make. I tried a different lemon curd recipe before trying this one and this recipe is hands down so much better.
Thank you again for another great recipe.
Hi Lori! I’m so thrilled to hear that you love this lemon curd recipe! I appreciate the positive review!