Easy Lemon Curd

When life gives you lemons make this easy lemon curd. Delicious lemon curd is so easy to make and is a great way to use up extra egg yolks.

This sweet-tart creamy smooth custard makes a great filling for cakes or donuts and tastes amazing spread across a freshly baked scone or muffin.

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Why You Will Love This Recipe

• This easy lemon curd takes just 15 minutes to make and requires only five ingredients.
• Lemon curd is a delicious way to use up leftover egg yolks.
• Homemade lemon curd tastes so much better than store-bought lemon curd and is so much less expensive.

If you love lemon desserts, be sure to check out this Lemon-Thyme Cheesecake.

Ingredients

Great lemon curd has a glossy finish and is smooth and creamy with the texture of pudding. It is the perfect combination of tart and sweet. Because there are so few ingredients, it is best to use the best quality ingredients you can find.

Egg Yolks: Cold eggs are easier to separate. Separate the eggs fresh from the refrigerator. Then allow the egg yolks to come to room temperature.

Egg yolks help to thicken the curd just as they do in creme brulee.

Granulated White Sugar: Sugar adds sweetness to the curd and gives it structure.

Fresh Lemon Juice and Zest: Freshly squeezed lemon juice will give you the best flavor. Give the lemon curd a more intense lemon flavor by adding both the zest and juice of the lemon. When zesting a lemon be sure to use only the thin yellow outer skin. Avoid the bitter white pith underneath it.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Unsalted Butter: Softened room temperature butter will melt into the curd more quickly. Butter gives the curd a silky texture.

See the recipe card for quantities.

Equipment

Glass Bowl: My favorite bowl for making lemon curd is this pyrex bowl. Metal bowls can react to the egg yolks and lemon giving the lemon curd a metallic taste.

Medium Saucepan

Silicone Whisk: Because metal can sometimes react with the egg yolks and lemon juice use a silicone whisk to avoid giving your lemon curd a metallic flavor.

Fine Mesh Strainer: For an even smoother lemon curd using a fine mesh strainer strain out the lemon zest.

Directions

In a glass heat-proof bowl whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Place the bowl over a saucepan filled with 2 inches of simmering water. Make sure the bottom of the bowl doesn't touch the water.

Continue whisking as the lemon curd cooks. Constant whisking prevents the egg yolks from curdling. Keep whisking until the mixture thickens enough to coat the back of a spoon. Approximately 10 minutes.

Remove the bowl from the heat and whisk in the butter one tablespoon at a time. Let each piece melt partially before adding more.

(Optional) For a smoother texture press the lemon curd through a fine-mesh strainer to remove the lemon zest and any curdled egg.

Pour the finished lemon curd into a bowl or jar. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.

The lemon curd will continue to thicken as it cools. Once the lemon curd has cooled to room temperature transfer it to the refrigerator.

Variations

For a thicker lemon curd replace two of the egg yolks with one whole egg.

Change the flavor by using other fruit juices. Try making curd with lime, orange, grapefruit, pineapple, or berry juice.

Storage

Lemon curd can be refrigerated in an airtight container for up to 10 days.

For longer storage, freeze the lemon curd in an airtight container for 3-6 months.

To thaw, place the frozen lemon curd in the refrigerator to thaw overnight.

Frequently Asked Questions

Tips

• When zesting the lemons use only the yellow outer skin. Avoid the bitter white pith underneath it.
• If you want completely smooth curd strain it through a fine-mesh strainer after cooking.
• Press a piece of plastic wrap directly on top of the hot lemon curd to prevent a skin from forming.

Uses

• Use lemon curd to top scones, pancakes, waffles, pavlova, ice cream, cheesecake, and french toast.
• Use it as a filling for cakes, cupcakes, macarons, and crepes.
• Make a lemon curd trifle by layering pound cake, whipped cream pr Swiss meringue, berries, and lemon curd.
• Stir it into whipped cream, yogurt, or cottage cheese.
• Spoon it into a baked pie crust and top it with meringue for an amazing lemon meringue pie.

Easy Fruit Desserts

Continue to Content

📖 Recipe

Yield: 2 cups

Easy Lemon Curd

Print

When life gives you lemons make this easy lemon curd. Delicious lemon curd is so easy to make and is a great way to use up extra egg yolks.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 6 egg yolks
• ¾ cup (150g) granulated white sugar
• ½ cup (114g) lemon juice - about three to four lemons
• 2 tablespoons lemon zest - about two lemons
• ⅛ teaspoon salt
• ½ cup (113g) unsalted butter - softened and cut into 8 pieces

Instructions

1. In a glass heat-proof bowl whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Place the bowl over a saucepan filled with 2 inches of simmering water. Make sure the bottom of the bowl doesn't touch the water.
2. Continue whisking as the lemon curd cooks. Constant whisking prevents the egg yolks from curdling. Keep whisking until the mixture thickens enough to coat the back of a spoon. Approximately 10 minutes.
3. Remove the bowl from the heat and whisk in the butter one tablespoon at a time. Let each piece melt partially before adding more.
4. (Optional) For a smoother texture press the lemon curd through a fine-mesh strainer to remove the lemon zest and any curdled egg.
5. Pour the finished lemon curd into a bowl or jar. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.
6. The lemon curd will continue to thicken as it cools. Once the lemon curd has cooled to room temperature transfer it to the refrigerator.

Notes

Storage

• Lemon curd can be refrigerated in an airtight container for up to 10 days.
• For longer storage, freeze the lemon curd in an airtight container for 3-6 months.
• To thaw, place the frozen lemon curd in the refrigerator to thaw overnight.

Tips

• When zesting the lemons use only the yellow outer skin. Avoid the bitter white pith underneath it.
• If you want completely smooth curd strain it through a fine-mesh strainer after cooking.
• Press a piece of plastic wrap directly on top of the hot lemon curd to prevent a skin from forming.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 281mgSodium: 108mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 6g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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