Homemade Lemon Curd

Make homemade lemon curd with fresh lemons, egg yolks, sugar, and butter. Bright, creamy, and perfect for scones, cakes, tarts, and desserts.

Prep Time 5

Cook Time 10

cooling time 2

Total Time 2 15

Course Basic Recipes

Cuisine English, European

Servings portion

Calories 1385 kcal

Ingredients you need per step are listed below the step in Italic

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

1. Why use a double boiler for lemon curd? It gives gentle heat, so the egg yolks thicken slowly and stay smooth.

2. How do I know when lemon curd is done? It should be thick enough to coat a spoon and should reach at least 170°F.

3. Does lemon curd thicken as it cools? Yes. It will be softer when warm and thicker after chilling.

4. Why press plastic wrap directly onto the lemon curd? It prevents a skin from forming while the curd cools.

5. Storage

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.

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