Homemade Lemon Curd
Lemon curd is a silky-smooth spread that’s tangy, sweet, and bursting with fresh citrus flavor. It’s incredibly versatile use it as a filling for tarts, a topping for scones and pancakes, or even as a cake layer spread. While it may sound fancy, homemade lemon curd is surprisingly easy to prepare with just a few simple ingredients.
Recipe Card
Recipe: Homemade Lemon Curd
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Yield: About 1 ½ cups
Ingredients:
- 4 large egg yolks
- 150g granulated sugar
- 80ml freshly squeezed lemon juice (about 2–3 lemons)
- 2 tsp lemon zest (finely grated)
- 115g unsalted butter, cut into small cubes
- Pinch of salt
Instructions:
- Whisk the Base
- In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt until well combined.
- Cook Over Gentle Heat
- Place the bowl over a saucepan of simmering water (double boiler method).
- Stir constantly with a whisk or spatula until the mixture thickens, about 8–10 minutes.
- It should coat the back of a spoon and reach about 75–80°C (170–175°F).
- Add Butter
- Remove from heat and immediately whisk in the butter cubes until smooth and glossy.
- Strain & Cool
- For the silkiest texture, strain the curd through a fine mesh sieve into a clean jar or container.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill & Store
- Refrigerate for at least 1 hour before serving.
- Keeps in the fridge for up to 1 week.
Tips & Variations:
- Microwave Method: You can cook lemon curd in short bursts in the microwave, whisking every 30 seconds until thickened.
- Extra Smooth: Use only yolks (as in this recipe) for a richer curd, or add 1 whole egg for a lighter texture.
- Citrus Twist: Substitute part of the lemon juice with lime, orange, or passionfruit for a unique flavor.
