Lemon Curd Recipe

Homemade Lemon Curd in a glass cup on a light gray background with a lemon half in the background.

This silky smooth lemon curd goes beautifully with crepes, flaky pastries, folded into whipped cream, on breakfast buns, pancakes, or yogurt. So many options for this delicious and easy zesty lemon treat!

Course Dessert

Cuisine English

Prep Time 5

Cook Time 15

Total Time 20

Servings ounces

Calories 194kcal

Author Whitney Wright

Ingredients

1 cup granulated sugar
2 tablespoons lemon zest from about 2 lemons
pinch salt
6 large egg yolks you can use medium egg yolks as well, but preferably not extra large
1/2 cup fresh lemon juice
1/2 cup unsalted butter cold and cubed

Instructions

In a medium sized bowl add the sugar, lemon zest, and pinch of salt. Rub the zest and sugar between your fingers to really extract the oils.
Add the egg yolks to a medium sized pot. Using a wire whisk mix until smooth. Add the lemon sugar and whisk until well combined. Gradually pour in the lemon juice, whisking while doing so. Place the pot over low heat and stir constantly with a wire whisk until the mixture thickens, just starts to bubble and coats the back of a spoon without running when you slide your finger across the spoon.
Remove the pot from the heat and stir in the cold butter, mixing until melted.
Pour the lemon curd through a fine mesh sieve. This ensures it’ll be silky smooth without any bits of zest or lumps! Discard any solids left in the fine mesh sieve.
Transfer the curd to an airtight container or bowl. Place plastic wrap over the bowl, making sure the plastic touches the curd, this prevents a skin from forming on the curd. Lemon curd will thicken as it cools.

Notes

Makes roughly 10-11 oz of lemon curd.
Store in the fridge for 1 week, or freeze for up to 3 months.
Lemon curd fully sets when stored in the fridge.
The curd is ready when it’s noticeably thicker and coats the back of a spoon.
Make sure to whisk the curd constantly otherwise the eggs can scramble.

Nutrition