Homemade lemon curd is a rich, creamy spread that perfectly balances sweetness with citrusy tanginess. It's simple yet decadent. And it's the perfect bright addition to scones, cookies, pancakes, cheesecakes and any sweet treat.
Yes, you could buy lemon curd in the store, but it's one of those foods where there is simply no comparison between store-bought and homemade. Homemade lemon curd takes lemon curd to a whole nother level. It's extra bright, extra tangy, extra lemony and the perfect lemon addition to your baked goods or brunch table. It''s the 's a great recipe for when your neighbor drops off a bunch of lemons. And it's super easy.
Ingredients
- Lemons
- White sugar
- Egg yolks
- Salted Butter
See recipe card for quantities.
Variations
This recipe works well with other citrusy fruits too, not just lemons!
Equipment
You'll need a double boiler (or a regular pan) and a whisk. Some people say they get a metallic taste when they use a stainless steel pan or whisk. I've never experiences this and I've certainly used stainless steel pans and whisks. But, to be safe, use a non-metal pan and whisk to avoid an unintended chemical reaction between the acid in the lemons and the metals.
Storage
Store the homemade lemon curd in an airtight container in the refrigerator for up to 10-14 days.
Next Level Tips
- Use fresh picked lemons for lemon curd that's simply out of this world! I make homemade lemon curd whenever my neighbors have fresh lemons. If it's not the right time of year for fresh lemons or you don't have access to them, the next best option would be organic lemons.
- For a brighter colored lemon curd, use organic or fresh eggs as the yolks are darker in color.
- Use a non-metal pan and whisk to avoid an unintentional reaction between the acid in the lemons and the metals.
FAQ
No, just make sure to heat on medium low to low and whisk continually to avoid any egg cooking on the sides of the pan.
Homemade Lemon Curd
Ingredients
- ½ cup lemon juice fresh squeezed
- ½ cup white sugar
- 4 egg yolks
- 4 tablespoons salted butter cubed and softened
Instructions
- Remove the butter from refrigerator, cut into cubes and allow it to warm up. Separate the yolks from the eggs and set aside.
- Use a non-metal double boiler on high, add water in bottom pan up to one inch lower than the top pan and bring water to a boil. [Alternatively, use a regular pan on medium low heat.]
- Add the lemon juice, white sugar and egg yolks to the top pan of the double boiler (or a regular pan on medium low heat).
- Whisk together with a silicone whisk until combined. Whisk occasionally as the curd starts to heat and continually once it heats up. If the mixture starts to foam, turn the heat down. Make sure to get the sides of the pan with the whisk so that the egg does not cook on the edges.
- Cook and whisk continually until the lemon curd has thickened to the consistency of runny pudding or hollandaise sauce. It will take 7-10 minutes.
- Remove from heat and stir in butter. Whisk until all butter has melted and combined.
- Strain the lemon curd through a strainer into a storage or serving jar.
- Cool to room temperature and then place in the refridgerator for one hour. The lemon curd will continue to thicken as it cools.
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Wendy says
I love lemon curd! I usually get a good quality one but was a bit intimidated to try to make it from scratch. I did not know what I was missing!! The directions are spot on and it was easy to make. I suggest measuring out everything before you start. There truly is no comparison to store bought, it’s like sunshine in a bottle xo
Tracy @ Next Level Baker says
I'm so happy you loved the lemon curd! Homemade lemon curd is the best!