I created this Perfect Lemon Curd Recipe because my daughter, Stella, told me my curd recipe in The Cookie Book was too complicated. ;) I set out to create a recipe that was quick (this is so quick), simplified (it is!), uses minimal ingredients and has lots of bright flavor.
I am very excited to finally be sharing this recipe with you!
The push to finally share this homemade lemon curd recipe was a Lemon Meringue Cake that you will seriously swoon over (coming soon!). It’s my favorite cake to serve with a big schmear of lemon curd on the plate before adding a slice of fluffy chiffon cake (it’s the best, see photo below).
But classic lemon curd has many many uses. You can make this Flaky Danish Recipe and add a big glossy spoonful of lemon curd to the center. It’s also great with Raspberry Muffins (or these Blueberry Muffins).
You can also try it with these Crispy French Meringues, my favorite Fluffy Buttermilk Pancakes, add it to these Hand Pie Pastries, serve with French toast, swirl it it Perfect Whipped Cream, on top of vanilla ice cream, use it in this Lemon Tart, use between cake layers, add it to this Lemon Gelato (for even more lemon flavor)…the possibilities are endless!
Why You Should Make This Bight Lemon Curd Recipe
- It’s bright, citrusy, lemony and smooth
- Amazing silky texture
- The intense tart lemon flavor makes this the ultimate sweet-tart dessert
- Takes just 15 to 20 minutes to make (start to finish!)
- Uses only 5 simple ingredients (sugar, confectioners sugar, eggs, lemons and butter; and no corn starch!)
- Great with scones, muffins, cakes, pies and cookies!
Let’s make my favorite homemade lemon curd recipe!
Step-by-Step Instructions (with photos!) to Make
Perfect Lemon Curd
Below are step-by-step photos (with captions) to make THE BEST Homemade Lemon Curd perfect every time! My biggest tips are:
- Start With Juicy Fresh Lemons. If you start with really ripe lemons, you’ll need about four medium-sized ones, you’ll end up with a really bright, lemony curd.
- Make Sure You Really Combine Ingredients in the Beginning. When you’re whisking together the sugars and zest (and then again when you’re whisking in the egg yolks), make sure you combine all of the ingredients into a smooth, cohesive mixture. Leave no speck of sugar behind.
- Keep Whisking and Then Whisk Some More! Slowly whisk in the fresh lemon juice and then keep whisking over low heat until the curd starts to thicken. Don’t turn the heat up, as that can change the texture (it won’t be smooth).
- Ideally, Use a Fine Mesh Sieve. I use mine first when I’m juicing the lemons (to keep seeds and excess pulp out) and then again once it’s done. This second step will create an extra smooth and creamy lemon curd.
Let’s make some bright, sunny, smooth and creamy lemon curd!
Shop this Easy Lemon Curd Recipe
A whisk and you’ll also need a spatula to scoop the curd into jars
My trusty scale for precision
These heat-safe nesting glass bowls for straining the curd into
A fine-mesh sieve for the smoothest curd
Liquid measuring cups for the lemon juice
Weck jars for storage
For more fun shopping, check out my Shop (aka my favorite things!).
More Lemon Recipes!
You have to try this delicious lemon curd with my Lemon Meringue Cake (recipe coming soon)!
You’ll also love these lemon desserts: Tropical Pineapple Coconut Cake, Raspberry Muffins with Streusel, Lemon Olive Oil Cake, Homemade Blueberry Muffins or these Strawberry Cream Scones!
Enjoy the best lemon curd!
How to Make the Perfect Lemon Curd Recipe
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) confectioners’ sugar
- 3 tablespoons (6 g) lemon zest
- 5 large yolks
- 1/2 cup (112 g) fresh lemon juice
- 8 tablespoons (113 g) unsalted butter
Instructions
- To a medium (2-quart) saucepan, add the granulated sugar, confectioners sugar and lemon zest whisking to combine.
- Whisk in the egg yolks until a thick paste forms and then slowly pour in the lemon juice, continuing to whisk all the while. Place the saucepan over low heat (see note below recipe regarding temperature) and whisk for 10 to 15 minutes or until the curd starts to thicken and coats the back of a spoon. Resist the temptation of turning up the heat as it will yield a curd that isn't smooth and fabulous.
- Once it has started thickening, take it off of the heat and whisk in the butter.
- Ideally, pour through a fine-mesh sieve (if you have one) and then into a lidded airtight container. Place a layer of plastic wrap directly over the top so that it doesn't form a 'skin' (once thoroughly chilled you can remove and discard the covering). Chill in the fridge for at least 3 to 4 hours before using.
Notes
Zesting Lemons
Always zest your lemons before you cut and juice them.Juicing Lemons
Room-temperature lemons will yield more juice. Also, rolling the lemons on the counter will help them release more juice. Please don’t be tempted by bottled lemon juice, it just doesn’t yield the same delicious lemon flavor as fresh lemons.Using Other Citrus
I wouldn’t substitute Meyer lemons in this recipe as they tend to be sweeter and would need less sugar. However, limes would be great here.Heat Tips for Cooking Your Lemon Curd
This recipe is meant to be cooked low and slow. Resist the urge to turn up the heat. However, if your stovetop runs cool or if after 10 minutes you haven’t seen any thickening, then increase to medium-low heat. You don’t want the curd to come to a boil, so keep the heat to where the curd is steaming, but not bubbling.Using a Thermometer
It isn’t necessary to use an instant-read thermometer with this recipe. If you follow the visual cues and times given, your curd will turn out perfect. If you’re someone who loves a good thermometer moment, you’ll want your curd to reach 165°F to 170°F (74°C to 77°C) before taking it off of the stovetop and whisking in the butter.Storing Lemon Curd
Stored in an airtight container your lemon curd will last for about 2 weeks in the refrigerator. I love to store lemon curd in a glass mason jar or the Weck jars listed above in the Shopping section above the recipe. You can also freeze the homemade lemon curd for up to two months. Defrost in the fridge overnight.Wondering What To Do With Your Leftover Egg Whites?
You could make Chocolate Pavlova (my favorite), this Chiffon Cake, Crispy French Meringues or Soft, Toasted Meringue! Enjoy your batch of homemade lemon curd!The post How to Make the Perfect Lemon Curd Recipe appeared first on DisplacedHousewife.
