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Lemon is one of my absolute favourite flavours in desserts, especially when it’s paired with a buttery biscuit or pastry. It’s bright, tangy and adds a fresh bite to desserts.
Lemon curd can be used in many ways. It can be spread on scones or muffins and used as a filling for lemon tarts or cupcakes. It can also be used as a layer in cakes, pies and cookies; the options are endless!
Lemon curd is made with only 5 simple ingredients and it comes together with little effort. You may even have all the ingredients on hand!
- Egg yolks
- Granulated sugar
- Fresh lemon juice & rind
- Unsalted butter
What to do with leftover egg whites
- Strawberry Swirl Meringue Baskets
- Summer Pavlova
- Homemade Pistachio Nougat
- Homemade Marshmallows
- Chocolate Cherry Pavlova
Tips on How to Make Perfect Lemon Curd
- Use fresh lemons! With so few ingredients in the recipe each ingredient is vital to make the perfect results, most importantly the lemons!
- Use a double boiler to gently cook the mixture at a slow and even pace. This will avoid curdling the mixture or cooking your eggs.
- Use a good quality whisk! In order to get a smooth and silky texture you’ll need to consistently whisk the mixture and using a proper whisk will help achieve this.
- Don’t skip the step with straining the lemon curd through a sieve. This will help remove any unwanted lemon rind or even cooked eggs to give a smooth texture.
- Chill the lemon curd before using it for at least 2-3 hours. This will help it thicken and set properly before adding it to desserts or using it as a spread.
How To Make Lemon Curd
Step One: Add egg yolks, sugar, lemon juice, lemon rind and salt to a heatproof bowl, whisk to combine. Place over a pot of simmering water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon.
Step Two: Once the mixture is thick enough, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and incorporated.
Step Three: Use a fine sieve to strain the curd to remove any unwanted rind. Pour the lemon curd into a glass jar or airtight container and refrigerate until completely cooled and thick enough to mound on a spoon (approx. 2-3 hours).Print
How to Make Lemon Curd
This lemon curd is smooth and velvety in texture and packs a tangy punch! It has only 5 simple ingredients and takes little effort to create an extra special topping or filling for desserts, like cakes, tarts, cookies, scones and pies.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: Approx. 1 cup
- Category: Sauce
- Method: Cooking
- Cuisine: British
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (approx. 2 lemons)
- 1 Tablespoon grated lemon rind
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cubed
- In a heatproof bowl add egg yolks, sugar, lemon juice, lemon rind and salt, whisk to combine.
- Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon (see image above).
- Once the mixture is thick, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and well incorporated.
- Use a fine sieve to strain the curd to remove any unwanted lemon rind.
- Pour the lemon curd into a glass jar or airtight container. Place a piece of plastic wrap directly on the surface and refrigerate until completely cooled and the lemon curd is thick enough to mound on a spoon (approx. 2-3 hours).
The lemon curd will thicken as it cools.
Homemade lemon curd will last 2 weeks stored in the refrigerator or 2 months in the freezer.
- Serving Size: 1 Tablespoon
- Calories: 72
- Sugar: 6.4g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.6g
- Fiber: 0
- Protein: 0.8g
- Cholesterol: 63mg
Keywords: Lemon Curd, Lemon, Sauce
Homemade lemon curd will last 2 weeks stored in the refrigerator in an airtight container or 2 months in the freezer.
Yes, you can use bottled lemon juice to make lemon curd although fresh lemons are preferred for optimal taste. Make sure to use a high quality brand without added preservatives or artificial flavours.
While there are some recipes out there that have no eggs in lemon curd it is not recommended. Egg yolks are a key ingredient; they provide structure, flavour and help to thicken the curd.
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