This luscious Lemon Curd Recipe is a burst of sunshine in every spoonful, blending zesty citrus with velvety smoothness. In just 15 minutes of prep and 10 minutes of cooking, you’ll create a tangy, sweet delight that’s perfect for spreading, filling, or drizzling. The rich, creamy texture pairs beautifully with scones, cakes, or even yogurt, making it a versatile kitchen staple. Let it chill for 2 hours, and you’ll have a vibrant, golden curd that’s as visually stunning as it is delicious.
Packed with bright lemon flavor and a silky finish, this curd is a treat for the senses. Each bite offers a perfect balance of tartness and sweetness, with a luxurious mouthfeel that’s hard to resist. At just 133 calories per serving, it’s a guilt-free indulgence that brings a touch of elegance to any dish. Whether you’re a seasoned baker or a beginner, this recipe is quick, easy, and sure to impress.
What You’ll Need
- 6 large egg yolks (fresh, room temperature)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice (about 3-4 lemons)
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter (cut into 8 pieces, room temperature)
- 2 Tablespoons lemon zest (finely grated, about 2 lemons)
How to Make Lemon Curd
- In a non-reactive medium-sized saucepan, whisk together egg yolks, sugar, lemon juice, and salt until well-combined.
- Place the saucepan on the stovetop over low/medium-low heat. Add the butter and lemon zest.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil. (Optional: Use an instant-read thermometer to ensure the mixture reaches 160°F (71°C) to fully cook the eggs.)
- Remove the saucepan from heat and immediately strain the lemon curd through a fine mesh strainer into a heat-proof bowl.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Allow it to cool to room temperature for 20-30 minutes.
- Transfer the lemon curd to the refrigerator or divide it into serving jars. Chill for several hours before using as desired.
Creative Ways to Use Your Lemon Curd
Lemon curd is incredibly versatile! Spread it on scones, toast, or pancakes for a zesty breakfast treat. It also makes a delightful filling for cakes, tarts, or macarons. For a refreshing dessert, layer it with whipped cream and fresh berries in a parfait. Pro tip: Swirl it into yogurt or ice cream for a tangy twist!
Storing and Keeping Your Lemon Curd Fresh
Store your lemon curd in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in small portions for up to 3 months. Thaw in the fridge overnight before using. Always ensure the plastic wrap touches the surface to prevent a skin from forming.
Time-Saving Tips for Busy Bakers
To save time, prep your ingredients ahead of time—zest and juice your lemons in advance and store them in the fridge. Use a double boiler for more controlled cooking, reducing the risk of curdling. If you’re short on chilling time, place the curd in the freezer for 30 minutes to speed up the process.
Common Questions About Lemon Curd
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
Why strain the curd?
Straining ensures a silky-smooth texture by removing any cooked egg bits or zest.
Can I double the recipe?
Absolutely! Just use a larger saucepan and keep a close eye on the cooking process.
Equipment You’ll Need for Perfect Lemon Curd
A non-reactive saucepan (like stainless steel) is essential to prevent metallic flavors. A fine mesh strainer ensures a smooth texture, and an instant-read thermometer guarantees the curd reaches the safe temperature of 160°F. Don’t forget a whisk for smooth, lump-free curd!
Lemon Curd Recipe
Ingredients
- 6 large egg yolks ¹
- ¾ cup granulated sugar (150 g)
- ½ cup fresh lemon juice (120 ml)²
- ⅛ teaspoon salt
- ½ cup unsalted butter (113 g) cut into 8 pieces
- 2 Tablespoons lemon zest ³
Instructions
- Combine egg yolks, sugar, lemon juice, and salt in a non-reactive medium-sized saucepan (see note). Whisk until well-combined.
- Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
- Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
- Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
- Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.