Easy Lemon Curd

This easy five-ingredient homemade lemon curd is a lusciously creamy, tangy filling or topping for cakes, pies, cupcakes, tarts, and pastries. Or spread it on scones or spoon it on top of Greek yogurt and enjoy. Lemon lovers rejoice with this easy lemon curd recipe.

What is Lemon Curd

Lemon curd is a thick custard-like spread made from lemon juice, lemon zest, and egg yolks. Use it to spread on toast, fill cakes, or topping desserts.

Lemon Curd: The Perfect Topping

Learn how to make delicious homemade lemon curd and discover why it has become a beloved dessert spread. This easy recipe will have you hooked! This is one of my absolute favorite recipes. I love the tangy taste and the creamy texture. I could sit down with a spoon and eat half a cup of lemon curd. You, too, can have better than bakery-quality lemon flavor curd in just a few easy steps in just a few easy steps. If you like this lemon recipe, try lemon blueberry bread, lemon zucchini bread, lemon bars, and blueberry lemonade.

Lemon Curd Ingredients

You need lemons, granulated sugar, salt, eggs, and unsalted butter for this recipe.

How to make Lemon Curd

Start by setting up a double boiler and bringing the water to a low boil over medium-low heat. You want the steam to heat the bowl and cook the curd. Blend the lemon juice, lemon zest, sugar, salt, and egg yolks on top of a double boiler.

Whisk continuously while cooking, as this will help ensure a smooth, creamy curd. Continue cooking until the mixture reaches 160 degrees Fahrenheit and coats the back of a spoon. Be very patient, as this can take 10-15 minutes. Remove from the heat and add the cold butter, mixing well. Transfer the curd to a bowl and cover it with plastic wrap to avoid forming a skin.

Recipe Tips

• Lemon curd cooks best in a double boiler. Don’t worry if you don’t have one. Place a heatproof glass, heatproof ceramic bowl, or non-reactive metal bowl on top of a medium saucepan. The bowl should be big enough not to fall in and touch the water but not so big that the mixture does not get close to the steam.
• Whisk continuously to ensure a lump-free curd.
• The curd is ready to remove from the heat when it reaches 160 degrees and is thick enough to coat the back of a spoon.
• Be patient when making curd. It can take up to 15 minutes to cook and thicken the curd. It needs to be whisked continuously.
• I like the little bits of lemon zest in the curd. However, if you want a completely smooth curd, strain through a fine mesh strainer to remove the zest and any egg lumps.
• Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 2 months.
• Use lemon curd for lemon meringue pie. Or as a topping for waffles, biscuits, crepes, or ice cream.
• Follow this same recipe to make lime, orange, or grapefruit curd. 

Can I use bottled lemon juice?

Theoretically, you can, but I do not advise it. Use fresh lemons to get that fresh, zingy, puckery, authentic lemon taste. I promise it won’t take long to squeeze them.

My lemon curd is too thick. What can I do?

You may find after cooling that your lemon curd is too thick. Grab those lemons and add a little less than 1 teaspoon of lemon juice at a time until desired consistency. Stir well between each addition to ensure you do not add too much lemon juice.

My lemon curd is too thin. What can I do?

After thoroughly cooling, you may find your lemon curd is too thin and seems more of a sauce than a spread or a topping. Get the double boiler back out and cook the curd a little longer. Ensure you are whisking constantly to avoid lumps and ensure a smooth curd.

Why does my lemon curd taste metallic?

Sometimes, the lemon juice reacts with a metal bowl, leaving a bit of a metallic taste. Use a heatproof glass bowl, heatproof ceramic bowl, or non-reactive metal bowl for best results. I also recommend that you use a silicone whisk.

More lemon recipes

Easy Lemon Curd

This easy five-ingredient homemade lemon curd is a lusciously creamy, tangy filling or topping for cakes, pies, cupcakes, and pastries.

5 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 1 cup

Calories: 1142kcal

Author: Beth Pierce

Ingredients

• ⅓ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup granulated sugar
• 1 pinch salt
• 4 egg yolks
• 5 tablespoons unsalted butter

Instructions

• Heat a double boiler to a low boil. Then reduce to a simmer.
• On top of a double boiler or heatproof non-reactive bowl, whisk together lemon juice. lemon zest, sugar, salt, and egg yolks. Whisk continuously while cooking until the mixture reaches 160 degrees Fahrenheit and coats the back of a spoon; approximately 10-15 minutes.
• Remove from the heat and promptly add the butter.  Whisk in quickly and thoroughly.
• Pour the curd into a jar or bowl and cover it with plastic wrap to avoid forming a skin. Once cooled, remove the plastic wrap and refrigerate.

Notes

• Lemon curd cooks best in a double boiler. Don’t worry if you don’t have one. Place a heatproof glass, heatproof ceramic bowl, or non-reactive metal bowl on top of a medium saucepan. The bowl should be big enough not to fall in and touch the water but not so big that the mixture does not get close to the steam.
• Whisk continuously to ensure a lump-free curd.
• The curd is ready to remove from the heat when it reaches 160 degrees and is thick enough to coat the back of a spoon.
• Be patient when making curd. It can take up to 15 minutes to cook and thicken the curd. It needs to be whisked continuously.
• I like the little bits of lemon zest in the curd. However, if you want a completely smooth curd, strain through a fine mesh strainer to remove the zest and any egg lumps.
• Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 2 months.
• Use lemon curd for lemon meringue pie. Or as a topping for waffles, biscuits, crepes, or ice cream.
• Follow this same recipe to make lime, orange, or grapefruit curd.

Nutrition

Calories: 1142kcal | Carbohydrates: 110g | Protein: 13g | Fat: 76g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 928mg | Sodium: 526mg | Potassium: 204mg | Fiber: 3g | Sugar: 102g | Vitamin A: 2806IU | Vitamin C: 45mg | Calcium: 137mg | Iron: 3mg

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