This easy lemon curd recipe is rich and tangy with a bright citrus flavor. Keep a jar of this curd in the fridge to spread on crepes or scones. Add it to cake fillings, swirl into yogurt or top off pancakes fresh from the griddle.
What is lemon curd
Lemon curd is a sweet and citrusy spread made from lemon juice, eggs, sugar, and butter. It is used in a variety of sweet and savory recipes.
- Unsalted butter: cut the butter into ½" cubes and keep in refrigerator
- Granulated Sugar
- Egg yolks: save those egg whites for an omelet, meringue cookies or macarons
- Lemon juice: use freshly squeezed or a high-quality bottled juice. I like the Nellie & Joe's.
See recipe card for quantities.
The process involves cooking the egg yolks, sugar and lemon juice together on a stovetop. The ingredients are cooked over low heat until they thicken to a custard-like consistency. Then, cold butter cubes are stirred into the hot curd.
See the recipe card below for more details.
Lemon curd uses
Lemon curd can be used in various ways. Consider one of the following:
- Cake fillings: lighten the curd with whipped cream
- Toast, crepes or scones: Spread on a bit of the curd and enjoy!
- Lemon Thumbprint Cookies: Use the curd to fill thumbprint cookies.
Use a heavy-bottomed saucepan for making the lemon curd. This allows for more even heat distribution and lessens the possibility of burning the curd.
Store the curd in a clean, airtight container for up to 10 days. Or freeze for up to 3 months.
While the curd is still warm, place it in a container and press plastic wrap against the top. This will help prevent a skin from forming on the curd.
Lemon curd can be a unique and thoughtful homemade gift. Package it in decorative jars, add a personalized label and ribbon, and give it to friends or friends.
Lemon Curd Recipe
- 1 Heavy-bottomed saucepan
- 200 Grams Granulated sugar (1 cup)
- 8 Large Egg yolks
- 4 Fluid ounces Lemon juice (fresh or bottled) (½ cup)
- 112 Grams Unsalted Butter, cold and cut into ½" cubes (8 Tablespoons / 4 ounces)
- Combine the lemon juice, egg yolks and granulated sugar in a small saucepan.
- Heat over medium-low heat, stirring constantly.
- Continue to heat for 3 - 5 minutes until mixture thickens and begins to simmer (temperature will be approximately 180 ℉).
- Remove saucepan from the heat and stir in cold butter. Continue stirring until all the butter has melted.
- Optional if any lumps formed in curd: Strain curd through a sieve placed over a bowl to remove any lumps.
- Press plastic wrap over the top of the curd to prevent a skin from forming. Place in refrigerator until cooled completely.
Looking for other recipes like this? Try these:
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove