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Homemade Lemon Curd is smooth, creamy, and perfectly sweet-tart. An easy stovetop recipe made with fresh lemon juice, sugar, eggs, and butter.
Smooth, silky, and perfectly balanced between sweet and tart, this classic lemon curd adds a burst of fresh flavor to everything from toast to cakes and pastries. Once you see how easy it is to make from scratch, you may never go back to store-bought again.
You need just 5 ingredients to make the most delicious lemon curd. Fresh lemon juice, lemon zest, sugar, eggs, and butter. It comes together in just minutes on the stovetop. And it tastes like sunshine in a jar. It is great for spring desserts, brunch spreads, or just sneaking a spoonful straight from the fridge.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Lemon Juice – you really want to squeeze your own lemons for this one
- Granulated Sugar
- Lemon Zest
- Egg Yolks
- Butter – I always use unsalted butter in baking
Lemon Curd
Ingredients
- 2/3 cup granulated sugar
- 1 Tablespoon lemon zest
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup butter, cut into cubes
Instructions
- In a small food processor pulse together the sugar and lemon zest until well incorporated. This step is optional, if you do not have a food processor you can choose to strain your mixture at the end instead.2/3 cup granulated sugar, 1 Tablespoon lemon zest
- Whisk together the sugar with the egg yolks until they are a pale yellow color.4 egg yolks
- Slowly whisk in the lemon juice until fully combined.1/2 cup fresh lemon juice
- Place the pan over a medium how heat, constantly whisking, cook for about 10-15 minutes. You want the mixture to thicken slightly so that it will coat the back of a spoon, and when you draw your finger through it, it does not run together. This is also approximately 170º F, if you prefer to use a thermometer.
- Remove the pan from the heat and add the pats of butter. Stir until they are full incorporated.1/2 cup butter
- If your mixture has lemon zest pieces or you want to make sure it is extra smooth, you can pour through a strainer at this point.
- Pour the mixture into a bowl or liquid measuring cup. Cover with plastic wrap, making sure the plastic is directly touching the curd to prevent a film from forming. Stir in the fridge for it to cool and set up.
- Once the lemon curd has set up and is chilled you can use as desired. The plastic no longer needs to be on top of the curd in storing. Just store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Lemon Curd
- Zest & Juice Lemons. Prep the lemons but zesting about 1 Tablespoon before you juice them. I used 3 lemons to get enough zest. Then squeeze out the juice. Strain the juice to get rid of the seeds and pulp.
- Make Sugar. Combine the lemon zest and sugar in a small food processor and plus until the zest is incorporated in the sugar. This step is optional, but it does lead to a smoother final product when the zest has been processed.
- Whisk. In the base of a small saucepan whisk together the egg yolk and the sugar until it is a pale yellow color. Slowly whisk in the lemon juice until smooth and combined.
- Heat. Turn on the heat to medium low, whisk constantly until the mixture starts to bubble and thicken slightly. You want the mixture to coat the back of a spoon and when you run your finger through it it doesn’t run back together. This is approximately 170º F if you prefer to use a thermometer.
- Butter. Remove the pan from the heat and add the pats of butter to the pan, mixing until it is melted and smooth.
- Cool. Pour the mixture into a bowl or liquid measuring cup. Place plastic wrap directly on top of the curd to prevent a film from forming. Place in the fridge for it to cool and set up completely.
Recipe Tips & Tricks
- Change It Up. You can follow this same recipe and swap out the lemon for another citrus. Grapefruit and Orange are delicious, but any citrus works great.
- Cook Slowly. You want to heat the mixture slowly, even if it seems to be taking awhile, let is heat slowly. You don’t want the eggs to scramble, you want it to be silky smooth and delicious. So be patient and keep whisking.
- When Is It Done. It will thicken some in the pan, but it will not be thick like the final product, that happens as it cools. You want the mixture to fully coat the back of your spoon, and when you run your finger through it, it doesn’t run back together. To be more precise you can measure the temperature as well. It should be 170º F when it is ready to be removed from the heat to add the butter.
- Straining. You will notice that the recipe doesn’t call for straining. I don’t think it is necessary, especially if you pulse the sugar and lemon zest together before starting. If your zest is larger pieces and you feel it is necessary that you can absolutely pour it through a strainer before it sets up.
- Make Ahead. Lemon curd needs to cool completely to firm up, so make sure to plan ahead and make the day before you want to use it. That way you aren’t rushed and it can cool completely and be ready and waiting for you.
How To Use Lemon Curd
This is one of those things that once you try it you want to eat it on everything! Here are a few favorites, but you can really serve on toast, English Muffins, layer in a trifle or pretty much anything else.
- Lemon Tart
- Scones
- Crepes – swap out the Nutella and top with lemon curd
- Strawberry Shortcake
- Buttermilk Pancakes
Storage
Once the lemon curd has set up you can remove the plastic wrap and store in an airtight container of any kind. It will last for 7-10 days in the fridge.
you have a pretty blog..and this is a recipe I will try since I have 3 bags of Meyer Lemons in my refrigerator right now……
Mona