Lemon Curd Recipe: Easy Step-By-Step & Videos

Lemon curd is my all-time favorite dessert. I’m not joking; I will eat it by the spoonful. Lemon is my favorite fruit, and there isn’t another dessert that captures the essence of lemon quite like lemon curd. It’s like sunshine in a jar.

Okay, I know it’s not something we all just eat straight out of the jar, but trust me, this recipe is really that good.

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HOW TO PREPAIR YOUR SUGAR AND ZEST.

• Create your zested infused sugar by combining the citrus zest with granulated sugar

You can use a food processor, and pulse until you get a light yellow color and it’s well combined.

If you only have a stand mixer like me, let it mix for about 5 minutes or more. You can’t over-mix this. The process helps to release the natural oils from the zest into the sugar.

YOUR LEMON JUICE AND YOLKS

Use fresh lemon juice! This is crucial for achieving the best taste in your lemon curd. Store-bought lemon juice lacks the freshness and vibrancy that comes from squeezing lemons yourself, which can significantly impact the flavor of your curd.

When separating the egg yolks, it’s okay if a little egg white gets into the bowl with the yolks. This recipe is forgiving, and a small amount of egg white won’t affect the outcome.

HOW TO MIX YOUR INGREDIENTS

Use a thick-bottomed saucepan to prevent burning.

• Add the egg yolks and lemon sugar to the pan.

Do not turn on the heat just yet; we want to mix this until the sugar dissolves and it becomes a creamy lemony color.

• Add your lemon juice

START COOKING

• Put the saucepan over low to medium-low heat. Keep whisking the mixture as it warms up.

• Keep cooking and whisking for about 8-10 minutes, until it thickens and sticks to the back of a spoon. Be careful not to let it boil or get too hot, as the eggs might curdle.

You want it to thicken, but don’t let it get too hot—just a slow bubble. Aim for a pudding-like texture. As soon as you achieve this.

• Turn off the heat and add your cold butter to help cool it down.

• You can strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or lemon zest. This step isn’t necessary, but it does make the curd very creamy and smooth.

I used mine as a cake topping, and I wanted the added texture, so I skipped this step. Additionally, I added poppy seeds at this stage for an extra touch.

STORE IN THE FRIDGE

• Cover the jar or container with a lid and refrigerate the lemon curd until chilled and set, usually for at least 2 hours or overnight.
• Serve the lemon curd chilled as a topping for scones, pancakes, toast, or as a filling for cakes, tarts, and other desserts.

Homemade lemon curd can typically be stored in the refrigerator for about 1 to 2 weeks when stored in an airtight container.

Yield: 1 1/2 cups

easy lemon curd recipe

Print

Using fresh lemons and a handful of pantry staples, you'll whip up a batch of creamy lemony goodness that's sure to brighten your day. Follow along as we guide you through each step

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 6 large egg yolks
• 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

1. Combine sugar and lemon zest: In a food processor, pulse together the granulated sugar and lemon zest until the sugar is infused with the lemon aroma and the zest is finely distributed.
2. Whisk together sugar-zest mixture and egg yolks: Transfer the sugar-zest mixture to a mixing bowl, and whisk together with the egg yolks until the mixture is light and creamy.
3. Add lemon juice: Gradually add the fresh lemon juice to the sugar-zest-yolk mixture while continuing to whisk until well combined and smooth.
4. Cook over low heat: Transfer the mixture to a saucepan and place it over low heat. Whisk continuously until the mixture thickens, about 5-7 minutes. Be careful not to let it boil.
5. Remove from heat and add butter: Once the mixture has thickened, remove the saucepan from the heat. Add the cubed butter to the saucepan and whisk until the butter is fully melted and incorporated into the mixture.
6. Strain (optional): If desired, strain the mixture through a fine-mesh sieve to remove any zest or cooked egg bits for a smoother texture.
7. Cool and refrigerate: Let the lemon curd cool slightly in the saucepan, then transfer it to a jar or container. Refrigerate until chilled and set, about 2 hours.

Notes

Continuous Whisking: Whisk the mixture continuously while cooking over low heat to prevent the eggs from curdling and ensure a smooth texture.

Low Heat: Keep the heat low throughout the cooking process to gently thicken the curd without boiling it. Boiling can cause the eggs to scramble and result in a lumpy texture.

Straining (Optional): Straining the lemon curd after cooking is optional but recommended for a smoother texture, especially if you want to remove any bits of zest or cooked egg.

Adding Butter Off Heat: Adding the butter off the heat helps cool down the curd while contributing to its creamy texture. Make sure to whisk the butter in thoroughly until fully melted and incorporated.

Cooling and Chilling: Allow the lemon curd to cool slightly before transferring it to a jar or container for refrigeration. Chilling the curd in the refrigerator helps it set and intensifies the flavors.

Versatile Use: Lemon curd can be used as a topping for scones, pancakes, and toast, or as a filling for cakes, tarts, and other desserts. Get creative with how you use it!

Storage: Store the lemon curd in an airtight container in the refrigerator for up to 1-2 weeks. Make sure to use clean utensils when scooping out the curd to prevent contamination.

Fresh Ingredients: Use fresh lemons for both the juice and zest to achieve the best flavor. Avoid using bottled lemon juice, as it may lack the brightness and freshness of freshly squeezed juice.

Nutrition Information:

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 120Total Fat: 6ggSaturated Fat: 4ggTrans Fat: 0gCholesterol: 120mgmgSodium: 10mgmgCarbohydrates: 15ggSugar: 14ggProtein: 2gg

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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