Lemon Curd
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This homemade lemon curd is is a simple 5 ingredient spread that’s smooth, silky, and packed with bright fresh lemon flavor. It strikes the perfect balance between sweet and tart, making it a versatile recipe that’s just as delicious spread on toast as it is layered into cakes, cupcakes, cheesecakes, and pastries.
If you’ve only had store-bought lemon curd before, you’re in for a treat. Homemade lemon curd has a fresher, brighter flavor and an incredibly creamy texture that’s hard to resist eating straight from the spoon. Not that I’d know anything about that!
Why You’ll Love This Lemon Curd Recipe
- Made with 5 simple ingredients
- Bright fresh lemon flavor
- Smooth and creamy texture
- Great for cakes, cupcakes, and pastries
- Stores well for future desserts
What Makes This Recipe Special
Many lemon curd recipes require tempering the eggs or using a double boiler, this recipe keeps things simple by cooking everything gently over low heat while whisking constantly.
The butter is added at the end, creating an extra silky texture and rich flavor without making the curd feel heavy.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Egg yolks – they create a rich, smooth texture and naturally thicken the curd as they gently cook creating the custard like consistency. The egg whites can be saved and used for something like these hot cocoa meringue cookies or this divinity candy.
Sugar – Granulated sugar is a must to sweeten up the tart lemon juice
Fresh lemon juice – Freshly squeezed lemon juice gives the best flavor.
Butter – The unsalted butter adds richness and creates a silky smooth finish. You can omit the salt and use salted butter instead. Using cold butter helps stop the cooking process!
Salt – This enhances the lemon flavor and balances out the sweetness.
How to Make Lemon Curd
Step 1: In a small saucepan, whisk together the egg yolks and sugar over low heat until the sugar dissolves.
Step 2: Slowly whisk in the fresh lemon juice and continue cooking over low heat. Whisk constantly until the mixture thickens.
Step 3: Whisk in the salt and cold butter until completely melted and smooth.
Step 4: Pour the lemon curd into a shallow dish and place plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled.
Tips for Best Results
- Use fresh lemon juice – Fresh lemons provide the brightest flavor and make a huge difference in the finished curd.
- Keep the heat low – Cooking over low heat helps prevent the egg yolks from scrambling.
- Whisk constantly – Continuous whisking ensures a smooth texture and even cooking.
- Use cold butter – Cold butter helps create a silky texture and cools the curd slightly as it’s incorporated.
- Chill completely – The curd continues to thicken as it cools, so don’t judge the consistency while it’s still warm.
How to Store and Freeze
Store the lemon curd in an airtight container in the refrigerator for up to 1 week.
To freeze the lemon curd, place it in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge and give it a stir before using.
Recipe Troubleshooting
The mixture likely needs more cooking time. Continue to whisking over low heat until it thickens more. Keep in mind the curd will continue to thicken as it cools too.
Lemon curd can be used as a topping, filling, or sauce.
Try it between cake layers, inside cupcakes, swirled into cheesecake, spread on scones, on biscuits or toast, mixed into yogurt, as a tart filling, etc.
The curd should coat the back of a spoon and resemble a thick sauce before removing it from the heat.
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Lemon Curd
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Ingredients
- 5 egg yolks
- ¾ cup granulated sugar
- ¾ cup fresh lemon juice, about 3 large lemons
- ¼ teaspoon salt
- ½ cup cold unsalted butter, sliced
Instructions
- In a small saucepan, add the 5 egg yolkss and ¾ cup granulated sugar. Place over low heat and whisk together until the sugar has dissolved.
- Add the ¾ cup fresh lemon juice in a slow stream and continue whisking over low heat until the mixture has thickened to a thick sauce consistency.
- Remove from the heat and whisk in the ¼ teaspoon salt and ½ cup cold unsalted butter until completely melted.
- Pour the lemon curd in a shallow dish and lay a piece of plastic wrap over the top of the lemon curd so it’s touching the curd to prevent a skin from forming. Immediately place in the refrigerator to chill until set up.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)