This is the best lemon curd! It's zesty, tangy and sweet with the best silky smooth consistency. Lemon lovers will adore this easy homemade lemon curd recipe!
Why You'll Love this Lemon Curd
This is an easy recipe to make. With just a few ingredients and 30 minutes time you can whip up the best, easy lemon curd around!
It's got the best consistency. It's silky smooth thanks to butter that is ended at the end.
This has a perfect lemon flavor. Lemon zest and fresh lemon juice give this curd a deliciously tangy and bright irresistible lemon flavor that will leave you wanting more and more of it!
Simple Ingredients for this Lemon Curd Recipe
- Egg Yolks- separate the egg whites from whole eggs to leave just the creamy yolks for the curd, make sure they're room temperature
- Sugar- granulated white sugar balances the tartness of the lemons
- Lemon Zest- adds a deeper lemon flavor to the homemade curd
- Lemon Juice- use fresh lemon juice for the best lemon flavor
- Salt- just a pinch of salt brings out all the flavors
- Unsalted Butter- adds a rich, smooth consistency to the lemon curd
Step by Step Photos & Instructions
STEP ONE: To make the lemon curd, add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.
STEP TWO: Heat the lemon mixture over medium-low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
STEP THREE: Remove it from the heat and slowly whisk in the cold, cubbed butter.
STEP FOUR: Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely
FAQs
How do I store lemon curd? Store it in an airtight container in the fridge. I like to use a glass jar with a lid.
How long will lemon curd keep? It will stay fresh in the fridge for up to two weeks.
Can I use bottled lemon juice? For best results, use freshly squeezed lemon juice.
Helpful Tips
Use fresh lemons. This will give you the best lemon lemon flavor.
Stir the curd frequently. Don't walk away from the lemon curd. Keep an eye on it and stir it with a whisk frequently so that the consistency stays smooth.
Keep the heat at medium-low. It's tempting to turn it up to medium heat or higher, but this could cause the eggs to scramble and ruin the curd.
Let the curd cool. As it cools it will thicken to the perfect consistency.
Uses for Lemon Curd
-Lemon curd cookies (my favorite way to use this curd)
-The filling for lemon tarts.
-Top ice cream with it.
-Fill lemon cupcakes with it.
-Fill lemon cake layers with it.
Other Lemon recipes to Try Next Time
If you make this lemon curd please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Lemon Curd
Ingredients
For the Lemon Curd
- ½ cup (120 ml) fresh lemon juice about 3 large lemons
- 4 large egg yolks, at room temperature
- ¾ cup (150 g) granulated white sugar
- ⅛ teaspoon salt
- 1 tablespoon (10 g) lemon zest about 2 lemons
- ½ cup (112 g) unsalted butter, cold and cut in cubes
Instructions
For the Lemon Curd
- To make the lemon curd, add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.½ cup (120 ml) fresh lemon juice, 4 large egg yolks, at room temperature, ¾ cup (150 g) granulated white sugar, ⅛ teaspoon salt, 1 tablespoon (10 g) lemon zest
- Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubbed butter.½ cup (112 g) unsalted butter, cold and cut in cubes
- Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.
- Store leftovers in an airtight glass jar in the fridge for up to two weeks.
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