Lemon Curd Recipe

a spoon dipping into a jar of lemon curd

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Cool Time: 1

Total Time: 1 30

Servings: tablespoons

Calories: 87kcal

Author: Becky Hardin

Sweet and tangy, this homemade lemon curd recipe is a must make! Easy to make with fresh lemons, it's perfect to use in your favorite baking recipes, or as a delicious spread.

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Equipment

Kitchen Scale (optional)
Fine Mesh Sieve (optional)

Ingredients

1 cup granulated sugar 200 grams
½ cup lemon juice 114 grams (from 4 lemons), plus more as needed
1 large egg 50 grams
4 egg yolks 56 grams
3 tablespoons unsalted butter 42 grams
2 teaspoons lemon zest 4 grams, from 1 lemon

Instructions

Whisk the sugar, lemon juice, egg, and egg yolks together in a medium saucepan set over medium heat and continue whisking for 5 minutes.
1 cup granulated sugar, ½ cup lemon juice, 1 large egg, 4 egg yolks
Stir in the butter and lemon zest until melted and continue to whisk until it thickens enough to coat the back of a wooden spoon or spatula, about 15 minutes.
3 tablespoons unsalted butter, 2 teaspoons lemon zest
Strain it through a fine mesh sieve if you don’t want the lemon zest in the curd.
Serve on pancakes, oatmeal, or even over scones if desired.

Notes

You can reduce or increase the sugar to your personal tastes.
Add an extra egg yolk for an even richer, thicker curd.
Feel free to add more butter for a richer curd.
For a dairy-free lemon curd, you can even leave the butter out entirely. A dairy-free lemon curd will be thicker and have a matte finish.
You can make a curd with other citrus fruits, such as grapefruit, lime, orange, or Meyer lemon. Use an equal amount of the juice and zest of your chosen fruit.
Use fresh lemon juice. Bottled lemon juice tends to be too acidic and can lead to a bitter curd.
Be sure to cook the curd low and slow. High heat will scramble the eggs, leading to a lumpy curd.
If the heat seems too high, you can cook the curd in a double boiler.
Whisk constantly to ensure the eggs cook evenly and don't scramble.
The curd is cooked when it is noticeably thick and coats the back of a wooden spoon.
The curd will thicken up more as it cools, so it's important to let it cool completely before using.
Once cool, place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming on top.

Storage: Store lemon curd in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months,

Nutrition