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Lemon Curd

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!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine English
Servings 1 ½ cups lemon curd

Ingredients
 

For the Lemon Curd

  • ½ cup (120 ml) fresh lemon juice  about 2 large lemons
  • 4 large egg yolks, at room temperature
  • ¾ cup (150 g) granulated white sugar
  • teaspoon salt
  • 1 tablespoon (10 g) lemon zest about 1 large lemon
  • 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.
Keyword curd, Lemon, lemon curd
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