Description
This easy homemade lemon curd is rich, smooth, tangy, and sweet—perfect for spreading, swirling, and spooning into your favorite desserts. Made with fresh lemon juice, zest, eggs, butter, and sugar, this vibrant lemon curd recipe comes together in under 15 minutes and is endlessly versatile. Whether you use it in cupcakes, parfaits, or over pancakes, you’ll never go back to store-bought again!
Ingredients
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsalted butter, cut into cubes
- Pinch of salt (optional)
Instructions
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In a medium saucepan (or a bowl over a double boiler), whisk together lemon juice, lemon zest, sugar, and egg yolks.
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Cook over medium-low heat, stirring constantly with a silicone spatula or whisk, for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Do not boil.
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Remove from heat and stir in butter cubes one at a time until fully melted and smooth.
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Strain the lemon curd through a fine-mesh sieve into a clean jar or bowl to remove zest and any cooked egg bits.
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Let it cool to room temperature, then refrigerate for at least 1 hour before using. It will thicken as it chills.
Notes
- Use Meyer lemons for a sweeter, floral twist.
- For extra-smooth curd, use all yolks; for a lighter texture, use 3 yolks and 1 whole egg.
- A splash of vanilla or orange zest adds depth to the flavor.
- Always strain for the silkiest texture.
- Stir constantly and use gentle heat to avoid curdling.
