Lemon curd is a sweet, tart, smooth, and creamy custard, perfect as a spread on its own or as a filling for cakes and tarts. It's easy to make, and uses only four ingredients!
Why this recipe works
- Made with only four ingredients: lemons, egg yolks, sugar, and butter
- Can be used as a spread for scones, or as a filling for cake, tarts, cheesecakes, or trifle
- Use other citrus fruits for additional flavor opportunities
Lemon Curd is silky lemony goodness. Smooth, tart, sweet, and creamy at the same time, its bright flavor is great spread on scones at an afternoon Tea.
Unfortunately, it can also be fairly pricey in the market, especially if it’s made with real, wholesome ingredients. Luckily, homemade lemon curd is very easy to make, and it only takes four simple ingredients.
Plus, it's a great way to use up leftover egg yolks. Perfect if you've been making egg white recipes like French macarons or marshmallows.
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What you need
Lemon curd is very easy to make, and it only takes a few simple ingredients: egg yolks, sugar, lemons, and butter.
You'll need the lemon juice and zest for this recipe. A microplane grater and citrus juicer makes quick work getting the lemons ready.
How to make lemon curd with egg yolks
The process is simple: whisk the yolks with sugar, melt in butter, add lemon juice and zest, then cook until thickened. The whole thing takes less than 30 minutes to cook, then chill for an hour or so.
Step 1: Heat Egg Yolks, Sugar, and Butter
Whisk the egg yolks and sugar in a heavy bottomed saucepan over medium-low heat. Add the butter and heat slowly until the butter melts (photo 1).
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Step 2: Add Lemon Juice and Zest
Add the lemon juice and zest to the egg yolk mixture (photo 2).
Step 3: Cook until thickened
Cook and stir occasionally until the curd has thickened and coats the back of a spoon, about 10 to 15 minutes (photo 3). Try not to let the mixture boil.
Step 4: Cool
Remove the pan from the heat, put the lid on it, and let it cool to room temperature. The curd will thicken further as it cools, so that's a good time to check its consistency (photo 4). If it seems too thin, see the FAQs below on how to fix runny lemon curd.
When the curd has come to room temperature, transfer it to a storage container with a tight fitting lid, like a canning jar (photo 5).
Questions asked and answered
Here are some questions you might have...
For this lemon curd recipe using 3 to 4 lemons, you should have about ¾ to 1 cup of juice and about one tablespoon of zest.
Lemon curd can be stored in an airtight container in the refrigerator for 3 to 4 weeks, and in the freezer for up to 1 year. Thaw overnight in the refrigerator before using.
Is your lemon curd too thin after you've chilled it? It could be that you didn't cook it long enough. There are two possible solutions for how to fix runny lemon curd that I've tried, and both require you to reheat it over medium-low heat, stirring constantly, before proceeding with these add-ins.
Method #1: Stir in an egg yolk mixed with 2 tablespoons water to the warmed curd, and cook, stirring constantly, until the curd has thickened and leaves a trail on the back of a spoon.
Method #2: Mix in a slurry of 1 tablespoon cornstarch mixed with ¼ cup water in 1 tablespoon increments to the warmed curd. Stir for a few minutes to see if the curd has thickened enough before adding in more slurry.
Pro Tip: Using lemon curd in recipes
The bright lemon flavor really shines, balanced by a smooth, creamy texture. Served next to scones or toast, it’s a delicious spread on its own. And you can use it for so much more!
Bake cheesecake with lemon curd, or use it as a filling for cakes, trifle, or tarts. Mix it with unsweetened whipped cream for a quick lemon mousse.
You can even fingerpaint on a plate with the kids. Have fun with it!
You can use this same homemade lemon curd recipe using different citrus: limes (regular or key lime), Meyer lemons, oranges, or grapefruits. You'll just need to adjust the amount of sugar based on how sweet and/or tart you want the finished curd to be.
Alongside the recipes for making cream scones and clotted cream, you now have everything you need to go forth and have a lovely afternoon Tea.
Remember, if life hands you lemons...make lemon curd!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Lemons, limes, and oranges can add brightness and maybe even a mouth-puckering tanginess to your desserts. Whether the recipe contains fresh squeezed juice or a citrus-flavored extract, you'll want to try some of these citrus recipes!
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Recipe
Easy Homemade Lemon Curd with Egg Yolks
Ingredients
- 3 to 4 lemons, see Recipe Notes
- 5 large egg yolks, see Recipe Notes
- ¾ cup granulated sugar, plus extra to taste
- ½ cup unsalted butter, cut into cubes
Instructions
- Using a microplane grater and a citrus juicer, zest and juice the lemons. You should have about ¾ to 1 cup of juice and about one tablespoon of zest.
- Whisk the egg yolks and sugar in a heavy bottomed saucepan over medium-low heat. Add the butter and heat slowly until the butter melts.
- Add the lemon juice and zest to the egg yolk mixture. Cook until the curd has thickened and coats the back of a spoon, stirring occasionally, about 10 to 15 minutes. Try not to let the mixture boil.
- Remove the pan from the heat, put the lid on it, and let it cool to room temperature. The curd will thicken further as it cools, so that's a good time to check its consistency. If it seems to be too thin, see the Recipe Notes on how to fix runny lemon curd.
- Lemon curd can be stored in an airtight container, like a canning jar, in the refrigerator for 3 to 4 weeks, and in the freezer for up to 1 year. Thaw overnight in the refrigerator before using.
- This recipe makes about 1 cup of lemon curd.
Notes
- Method #1: Stir in an egg yolk mixed with 2 tablespoons water to the warmed curd, and cook, stirring regularly, until the curd has thickened and leaves a trail on the back of a spoon.
- Method #2: Mix in a slurry of 1 tablespoon cornstarch mixed with ¼ cup water in 1 tablespoon increments to the warmed curd. Stir for a few minutes to see if the curd has thickened enough before adding in more slurry.
