Easy Lemon Curd

This easy five-ingredient homemade lemon curd is a lusciously creamy, tangy filling or topping for cakes, pies, cupcakes, and pastries.

Course Dessert

Cuisine American

Keyword how to make lemon curd, lemon curd recipe easy, lemon curd uses, what is lemon curd

Prep Time 5

Cook Time 10

Servings cup

Calories 1142kcal

Author Beth Pierce

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.

Lemon curd cooks best in a double boiler. Don't worry if you don't have one. Place a heatproof glass, heatproof ceramic bowl, or non-reactive metal bowl on top of a medium saucepan. The bowl should be big enough not to 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, 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 in the 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.