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This easy homemade lemon curd is bright, buttery, and bursting with real lemon flavor, an absolute must for lemon lovers! Made with fresh lemon juice, zest, eggs, and butter, this silky-smooth curd will replace the need for store bought. Perfect for lemon curd cake filling, spreading on warm blueberry muffins, quick breads, cherry scones, and pound cake.
I’ve tried many lemon curd recipes over the years, using whole eggs, only yolks, with different ratios of lemon juice and sugar, but have settled on this one for all my lemon filling and topping needs.
Key Ingredients & Test Notes
- Eggs & Yolks: We’re talking golden richness here. Whole large eggs + a few extra yolks = that luscious, velvety lemon curd we all dream about.
- Lemons: Get ready to zest like you mean it! Give ’em a good scrub, for clean lemon zest.
- Butter: Unsalted, is what you need, since we’re adding just the right amount of salt and don’t want the butter throwing off the balance. I prefer European-style with 82% butterfat. American butter works just fine, but give the cultured butter a try, I know you’ll love it!
- Granulated Sugar: Not just for sweetness, but also for texture. It helps the curd thicken to a spreadable consistency.
- Cornstarch: The perfect thickener for this bright zesty curd.
Helpful Tips
- Use fresh lemon juice! But, make sure to strain out the pulp and seeds.
- Remember we are not making a lemon omelet so don’t boil the mixture!
- Check the temperature of your curd with an instant read thermometer.
- Always strain your lemon curd through a fine mesh sieve to catch any cooked egg particles or lemon zest.
- If not using a glass jar with a lid, place a bit of plastic wrap directly onto the curd to prevent a thick skin from forming while its chilling.
- Refrigerate curd for about 2 hrs to thicken before using.
How to Fix Broken Lemon Curd
Lemon curd should be silky, smooth, and spoonable, not bubbly or scrambled. If you see signs of boiling or the texture turns lumpy, don’t panic it can be saved! This creamy curd needs steady, low heat to come together.
If your curd starts to look grainy or curdled, take it off the heat right away. Pour it into a clean bowl and whisk vigorously until it smooths out. Then, strain it through a fine mesh sieve to remove any bits of cooked egg. Return it to the pan, lower the heat, and finish cooking slowly. Use a thermometer!!
Still having problems with the curd cooking to quickly? It may be your pot in combination with the stovetop. Try switching to a bain marie, aka the double boiler method: Set a heat-safe bowl over a pot of gently simmering water (just an inch or two high), making sure the bowl doesn’t touch the water. Cook the curd in the bowl, stirring constantly but slowly. It’ll take a few extra minutes, but the gentle heat helps prevent over cooking and keeps the curd super smooth.
Ways To Use Lemon Curd
Looking for new ways to use your homemade lemon curd? Use lemon curd to smear on cookies, dip fruit, layer it between cake rounds, swirl it into yogurt or salted honey ice cream, or dollop it on top of a pavlova. It’s also perfect for filling doughnuts, pastry shells, or lemon thumbprint cookies. The possibilities are endless!
Leftovers & Storage
Refrigerate: Lemon curd will stay fresh and tasty in the fridge for up to 2 weeks. Store in an airtight container or glass jar with a lid. I like to use small mason jars or leftover glass jam jars.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Easy Lemon Curd Recipe
Equipment
- heavy-bottomed, two-quart pot or saucepan
- metal sieve strainer
Ingredients
- 200 grams (1 cup) granulated sugar
- 2 teaspoons cornstarch, *optional, but needed for a thicker curd
- 2 tablespoons lemon zest
- 2 large eggs
- 2 large egg yolks
- 125 grams/ml (½ cup) fresh lemon juice
- 1/4 teaspoon fine sea salt
- 113 grams (½ cup) unsalted butter (European 82% butterfat is preferred), softened and cut into small 1/2-inch chunks
Instructions
- Place medium sized bowl, fitted with a fine mesh metal sieve next to your stove.
- Place the sugar into a heavy bottom saucepan, stir in the cornstarch until it disperses completely into the sugar.200 grams granulated sugar, 2 teaspoons cornstarch
- **Option for cooking the curd in a 'bain marie', use a heat proof bowl placed over a pot of very shallow boiling water. Don't let the water touch the bowl, and cook as normal. May take a few extra minutes.
- Zest 2 large lemons on top of the sugar and massage the zest into the sugar with your fingertips. Don't skip this step, as it helps the sugar absorb the oil in the zest to for extra citrus flavor.2 tablespoons lemon zest
- Stir in the 2 whole eggs and 2 egg yolks, whisking until the mixture is foamy and lighter in color. Pour in the lemon juice and add toss in the salt, whisk again.2 large eggs, 2 large egg yolks, 125 grams/ml fresh lemon juice, 1/4 teaspoon fine sea salt
- Cook on medium heat, continuing to slowly whisk until the mixture thickens. It should be thick enough to coat the back of a spoon and holds its shape when you draw a line through it with your fingertip. I always check mine with an instant thermometer to read 170℉ (72℃). About 5-7 minutes.
- Immediately remove the pan from heat. Pour the curd through a fine wire mesh sieve into a separate bowl to catch any cooked egg or zest pieces.
- While the curd is hot, stir in the softened butter. Whisk until the butter is fully melted, and the curd is smooth and glossy.113 grams unsalted butter (European 82% butterfat is preferred)
- Transfer curd to a heat proof glass container with a lid and store in the fridge. Or place in a bowl, covering with placing plastic wrap directly onto the curd to prevent a skin from forming.
- Chill the curd for a minimum of 2 hrs to thicken before using.
No words, it’s just divine! 🥰
Will be buying a lemon tree for continuous supply!!! 🍋🍋🍋
Can’t wait to try this! My mouth is already watering.