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.
This is one of my absolute favorite recipes. I just love it,! I could sit down with a spoon and eat half a cup of lemon curd. In just a few easy steps, you too can have better than real bakery quality lemon flavor curd in just a few easy steps.
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 together 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 in well. Transfer the curd to a bowl and cover it with plastic wrap to avoid forming a skin.
Recipe notes and helpful tips for lemon curd
- Lemon curd cooks best in a double boiler. Don’t worry if you don’t have one. Simply place a heatproof glass, heatproof ceramic bowl, or non-reactive metal bowl on top of a medium saucepan. The bowl should be big enough that it does not 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, then 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 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. To get that fresh, zingy puckery true lemon taste, use fresh lemons. 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. Bring those lemons back out and add a little less than 1 teaspoon of lemon juice at a time until desired consistency. Stir well between each addition to ensure that you do not add too much lemon juice.
My lemon curd is too thin. What can I do?
After fully cooling, you may find that your lemon curd is too thin and seems to be more of a sauce than a spread or a topping. Get the double boiler back out and cook the curd a little longer. Make sure 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. For best results, use a heatproof glass bowl, heatproof ceramic bowl, or non-reactive metal bowl. 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup
- Category: dessert
- Method: stovetop
- Cuisine: American
Ingredients
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sugar
- 1 pinch salt
- 4 egg yolks
- 5 tablespoons 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. Simply place a heatproof glass, heatproof ceramic bowl, or non-reactive metal bowl on top of a medium saucepan. The bowl should be big enough that it does not 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, then 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 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.
Keywords: how to make lemon curd, lemon curd uses, what is lemon curd, lemon curd recipe easy
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Nancie
I add a tbs of lavender buds, yummy!
Beth Pierce
Delicious!
Natasha
I will never buy storebought lemon curd ever again. This homemade version is absolutely fantastic!
★★★★★
Betsy
Perfect! I like to use lemon curd to make strudels and danishes! So rich, tangy, and delicious!
★★★★★
Allyson Reed Zea
This recipe is fantastic! I love eating this with everything!
★★★★★
Shadi Hasanzadenemati
My family is going to love this, thank you for the recipe!
★★★★★
Helen
Perfect lemon curd! So yummy. I love it spooned over ice-cream 🙂
★★★★★
Claudia Lamascolo
This lemon curd makes the best filling for my meringue tarts absolutely the easiest recipe also!
★★★★★
Jill
So glad for the tips if things go wrong! My first try was a bit to thick, but adding a little more lemon juice did the trick. Thanks for this recipe!
★★★★★
Allyson Zea
So creamy and delicious, I love lemon curd!
★★★★★
Amanda Livesay
This recipe is so easy but so delicious! Thank you!
★★★★★
Cathy
This looks SO creamy!
Toni
Such an amazing lemon curd recipe!! Love how easy it is to make!
★★★★★
Erin | Dinners,Dishes and Dessert
This homemade lemon curd looks incredibly delicious!
★★★★★
Jo
My kids always ask for this lemon curd to go with their cupcakes, Perfect recipe!
★★★★★
Amanda
This looks fantastic, I cannot wait to try!
Traci
Lemon curd is much easier to work with than I would’ve thought. Thanks for the introduction and easy steps for this recipe!
★★★★★
Bintu | Budget Delicious
I adore lemon curd and always have some in the house! This recipe sounds so easy and delicious – it looks so good!
★★★★★
Julie
This makes a perfect amount of lemon curd for my needs. And it’s such an easy recipe too.
★★★★★
Katherine
Yum! I usually buy lemon curd, but now I can’t wait to make it from scratch. It looks incredible.
★★★★★
Biana
We love lemon curd, and always buy it. Looking forward to making it with your recipe now!
★★★★★