Homemade lemon curd is one of those small kitchen wins. You whisk together egg yolks, lemon, sugar, and butter, and in about 20 minutes you have a jar of smooth, tangy lemon cream. It is lovely on scones, tucked into cakes, spooned over pancakes, or swirled through yogurt.
The flavor is bright and fresh, while the butter and egg yolks make it soft, creamy, and glossy. This recipe works because the lemon curd is cooked over a double boiler. The gentle heat helps the egg yolks thicken slowly, so the curd turns smooth instead of grainy.
Why You'll Want to Make This
Homemade lemon curd tastes brighter and fresher than store-bought and you know exactly what goes in it. You get a clear lemon flavor, but it is still creamy and smooth from the butter and egg yolks.
It is also useful to keep a jar in the refrigerator. A spoonful can turn cake, yogurt, pancakes, waffles, or a simple dessert into something special.
What You Need
- Egg yolks: These thicken the curd and make it rich and creamy. Use yolks only; whole eggs will give a different texture.
- Granulated sugar: Sugar sweetens the lemon and balances the tang.
- Lemon zest: Zest adds fresh lemon flavor and aroma. Use only the yellow part, because the white pith tastes bitter.
- Fresh lemon juice: This gives the curd its bright, tangy flavor. Fresh lemons work best here.
- Salt: A small pinch makes the lemon flavor stand out more.
- Unsalted butter: Butter makes the curd smooth, glossy, and creamy. Cut it into pieces so it melts quickly into the warm curd.
How to Make It
- Step 1: Set a heatproof bowl over a saucepan with gently simmering water. Whisk the egg yolks, sugar, lemon zest, lemon juice, and salt in the bowl.
- Step 2: Keep whisking until the curd thickens and reaches at least 170°F.
- Step 3: Remove from the heat, whisk in the butter.
- Step 4: Cover the surface with plastic wrap, and let cool.
Top Tips
- Keep whisking while the lemon curd cooks. This helps keep the egg yolks from scrambling.
- Make sure the top bowl does not touch the water. The steam gives enough gentle heat.
- For an extra smooth curd, pour it through a fine-mesh sieve before chilling.
- If the curd is not thickening, turn the heat up slightly and keep whisking.
Serve with
- Great as a topping on a cupcake like with these lemon meringue cupcakes.
- Serve lemon curd with Easy Plain Scones. The buttery scones and bright lemon curd are a classic match for tea, brunch, or dessert.
- Use as a topping on these Dutch pannenkoeken. It's a great combination.
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Ingredients
- 4 egg yolks, size L
- ⅔ cup sugar
- 1 tablespoon lemon zest, from about 1 lemon
- ⅓ cup lemon juice, fresh, from about 2 to 3 lemons
- ⅛ teaspoon salt
- 6 tablespoons butter, unsalted, cut into pieces
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Set up a double boiler with a heatproof bowl over gently simmering water. Make sure the bowl does not touch the water.
- Add the egg yolks, sugar, lemon zest, lemon juice, and salt to the bowl. Whisk until smooth.4 egg yolks, ⅔ cup sugar, 1 tablespoon lemon zest, ⅓ cup lemon juice, ⅛ teaspoon salt
- Keep whisking for about 10 minutes, until the curd thickens and reaches at least 170°F.
- Remove from the heat, whisk in the butter until smooth, pour into a jar, cover the surface with plastic wrap, and let cool.6 tablespoons butter
Notes
- Refrigerator: Store lemon curd in a clean, airtight jar in the refrigerator. It keeps well for about 10 days.
- Make ahead: You can make it a day ahead. It will thicken more as it cools.
- Use: Always use a clean spoon when scooping from the jar.
- Freezer: Freeze in an airtight container. Thaw in the refrigerator and stir before using.
Nutrition
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