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    Home » Fruits & Jams

    Published May 5, 2017 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Homemade Lemon Curd with Egg Yolks

    Jump to Recipe Jump to Video
    Lemon curd in a bowl and jar next to a scone on a white plate Pinterest banner.
    Lemon curd on a spoon over a jar Pinterest banner.

    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!

    Lemon curd in a bowl and jar next to a scone on a white plate. this …

    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.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make lemon curd with egg yolks
    • Questions asked and answered
    • Pro Tip: Using lemon curd in recipes
    • Related Recipes
    • Recipe
    • Comments

    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.

    Lemon curd ingredients portioned into glass bowls on a wooden tray from overhead.
    Just four fresh ingredients are needed for Lemon Curd

    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).

    a small scone
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    Collage of whisking egg yolks with sugar and adding butter.
    Whisk egg yolks with sugar, heat gently, then melt butter

    Step 2: Add Lemon Juice and Zest

    Add the lemon juice and zest to the egg yolk mixture (photo 2).

    Collage of adding lemon juice and zest to egg yolk mixture.
    Adding in the lemon juice and zest

    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.

    Cooked lemon curd on a back of a spatula holding its trail.
    The lemon curd should be thick enough to coat the back of a spoon

    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.

    Cooled thickened lemon curd on a spatula above its pot.
    Let the curd come to room temperature to check for consistency

    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).

    Finished lemon curd being poured into a glass jar.
    Transfer the curd to a container with a lid and chill

    Questions asked and answered

    Here are some questions you might have...

    How much juice do I get from one lemon?


    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.

    How long can you keep homemade lemon curd?

    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.

    How do you thicken lemon curd after cooking?

    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.

    Spooned lemon curd over a jar.

    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.

    Lemon curd dripping from a spoon into a bowl and jar next to a scone on a white plate.

    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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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Lemon curd in a bowl and jar next to a scone on a white plate.

    Easy Homemade Lemon Curd with Egg Yolks

    Tammy Spencer
    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!
    Adapted from Not Quite Nigella
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Cooling Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course DIY ingredients
    Cuisine British
    Servings 16 tablespoons
    Calories 108 kcal

    Equipment

    • microplane grater
    • citrus juicer
    • pint canning jars (set of 3)
    Prevent your screen from going dark while cooking

    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

    When you separate the eggs, try and remove as much of the white as possible (a little won't hurt, though). If you see bits of egg in the curd after it has thickened, strain it with a fine mesh strainer into a clean bowl after it comes off the heat. Allow to cool, covered, until it reaches room temperature before transferring to a container.
    If your lemon curd is too thin after chilling, you may not have cooked it enough. To fix runny lemon curd, rewarm it over low heat, stirring constantly, then try one of these two add-ins:
    • 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.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 tablespoonCalories: 108 kcalCarbohydrates: 10 gProtein: 1 gFat: 7 gSaturated Fat: 4 gCholesterol: 76 mgSodium: 4 mgPotassium: 18 mgFiber: 1 gSugar: 10 gVitamin A: 258 IUVitamin C: 5 mgCalcium: 10 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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