This quick and easy homemade lemon curd is sweet, bright and tangy all in one. It’s the perfect ingredient to add to toast, fill cakes or cupcakes, or mix into whipped cream.
Many lemon curd recipes are made with egg yolks. However, I have found the taste of yolk-only curds to taste too “eggy” and have found that using whole eggs provides a lighter and brighter flavor! And BONUS, you don’t have to separate the yolks from the whites.
I also choose to make my curd directly in a pot rather than in a double boiler, and have found this to be the quickest and easiest method!
How to make easy lemon curd
- Gather your ingredients, zest 3 T of lemon zest (about two lemons), and squeeze 1/3 cup of juice.
- Do NOT use bottled lemon juice for this recipe. It will not taste good.
- Add everything except the butter into a medium saucepan.
- Prepare a bowl with fine mesh sieve, and cut the softened butter into tablespoon pieces.
- Whisk together all of the ingredients the saucepan, then place over medium low heat.
- Whisk constantly until the curd thickens considerably and begins to bubble. This typically takes about five minutes.
- Transfer the curd to the fine mesh sieve and pass it through into the bowl. I prefer to use a rubber spatula for this, but a wooden spoon or whisk can also be used.
- This step removes the lemon zest and any pieces of egg that cooked during the heating process. You certainly don’t have to do this step, but it lends itself to a silky smooth curd.
- After the curd has been passed through the sieve, add one tablespoon of butter at a time.
- Be sure to fully whisk in the full piece of butter before adding the next. The curd will slowly turn glossy and more smooth.
- Cover the curd with plastic wrap, placing the wrap directly on the curd to prevent a skin from forming. Allow it to rest in the fridge for 1-2 hours until it cools and thickens.
How to store lemon curd
Transfer the lemon curd to a jar or Tupperware with a tight sealing lid. Store the curd in the fridge for one week, or in the freezer for up to three months. If storing in the freezer, transfer the curd to the fridge for about an hour before using.
Recipes to try:
Easy Lemon Curd
- Medium saucepan
- Fine mesh sieve
- 3 large eggs
- ½ cup granulated sugar (100g)
- 3 T lemon zest
- ⅓ cup lemon juice freshly squeezed
- 6 T unsalted butter softened (85g)
- Zest about two lemons until you have 3 T of zest.
- Cut and juice the lemons until there is 1/3 cup of lemon juice.
- Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.
- Add the eggs, sugar, lemon juice and lemon zest to a medium saucepan over medium low heat.
- Whisk constantly until the curd thickens considerably and it just starts to bubble, about 5 minutes.
- Transfer the curd to the fine mesh sieve and pass it through in to the bowl.
- Add one tablespoon of butter at a time, whisking to completely combine before adding the next tablespoon of butter.
- Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming.
- Chill for 1-2 hours before using or eating.