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Lemon Curd
Creamy, sweet, and tart, homemade lemon curd is perfect for filling cakes, spreading on scones, or eating by the spoonful and can be made in just 15 minutes.
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Sweet, tangy, and smooth, homemade lemon curd can be made in just 15 minutes. Perfect for filling cakes, spreading on scones, or eating by the spoonful, this luscious lemon curd can be used in so many delicious ways.
MORE RECIPES: Lemon Chiffon Cake | Mini Lemon Meringue Pies | Lemon Brownies
Lemon Curd
Making lemon curd from scratch is incredibly easy, and only needs a few ingredients, namely lemons, sugar, eggs, and butter. Lemon lovers will rejoice at having homemade lemon curd to use on all your lemon desserts.
Creamy, sweet, and tart, lemon curd can be used for so many citrusy treats, including cakes, scones, tarts, crepes, pancakes, and quick breads. Rather than picking up a jar of lemon curd at the store, now you can quickly, and deliciously, make your own lemon curd at home.
Used both as a filling and a topping, there are endless ways to enjoy your homemade lemon curd. Delightfully tangy and sweet, you can drop a spoonful on top of your bowl of vanilla ice cream, or use your homemade lemon curd to make a beautiful lemon meringue pie.
Lemon Curd Ingredients
- Sugar - granulated sugar
- Eggs
- Egg yolks
- Lemon juice - freshly squeezed lemon juice
- Lemon zest - grated finely
- Butter - salted butter
Lemon curd can be made with Meyer lemons or regular lemons. In addition, you can make curd from other citrus fruits as well. Try making lime curd using lime juice and lime zest or orange curd with orange juice and orange zest.
Homemade lemon curd is an easy recipe to double, and it keeps well in the freezer. Lemon curd can be kept frozen in a sealed container for about 2 months.
You do not need to temper the eggs with this easy lemon curd recipe. Heat the mixture slowly over medium-low and do not turn the temperature above medium at any time. There may be some foam as the curd begins to thicken, but this will go away when the butter is added.
How to Make Lemon Curd
FIRST STEP: In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
SECOND STEP: Heat over medium-low, whisking at all times.
THIRD STEP: After cooking and whisking for 5-8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium.
FOURTH STEP: Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
FIFTH STEP: If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
SIXTH STEP: Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.
Can I make other flavors of curd?
Yes, this simple recipe can also be used to make curd from other citrus fruits as well. Use lime juice and lime zest to make lime curd, or use orange juice and orange zest to make orange curd.
Can I freeze lemon curd?
Lemon curd can be kept frozen in a sealed container for about 2 months.
What is the best way to serve lemon curd?
There are so many ways you can use lemon curd, both as a filling and a topping. Just a few of the ways to use lemon curd can include filling cakes or cupcakes, beaten into frosting, or spreading over scones or pancakes.
How to Store Lemon Curd
IN THE FRIDGE: Store leftover lemon curd in an airtight container or glass jar in the refrigerator for 1 week.
IN THE FREEZER: Lemon curd can be stored in the freezer in a sealed container for 2 months.
Lemon Curd
Creamy, sweet, and tart, homemade lemon curd is perfect for filling cakes, spreading on scones, or eating by the spoonful and can be made in just 15 minutes.
Ingredients
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ⅓ cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, (grated finely)
- ½ cup salted butter, cut into pieces
DIRECTIONS
- In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
- Heat over medium-low, whisking at all times.
- After cooking and whisking for 5-8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium.
- Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
- If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
- Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.
Nutrition
Calories: 1846kcal | Carbohydrates: 208g | Protein: 18g | Fat: 111g | Saturated Fat: 65g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 4g | Cholesterol: 960mg | Sodium: 875mg | Potassium: 285mg | Fiber: 1g | Sugar: 203g | Vitamin A: 3839IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 3mg
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