Lemon Curd Recipe

Let's make an Easy Lemon Curd recipe that is so simple to make. The ingredient list is simple with only 4 ingredients. Wonderful in cookies, cakes, crepes, and with a spoon. This Lemon Custard Recipe will be a favorite for your and your family.

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

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If making a custard scares you or seems difficult, you aren't alone. In fact many people steer clear of making custards because they worry that they can't make it correctly.

I'm here to help! I've got easy steps and tips along the way so you can make a delicious recipe for lemon curd right at home! You are going to love it.

Shopping List for Easy Lemon Curd

Fresh Lemons. Do not skimp and buy fresh lemons for this recipe. You will be amazed at the flavor difference when using fresh. You will use both the lemon juice and zest in this recipe.

Butter. You will want to use cold butter cut into cubes. Cold butter helps to thicken the curd and it also gives a smooth and creamy texture.

Sugar. White granulated sugar. It's also best to weigh the sugar. You don't want to add too much or too little.

Eggs. Separate the egg yolks from the whites. This recipe will use egg yolks.

Tip: Make sure to toss the lemons down the garbage disposal. They will help clean and make your sink smell refreshed.

How to make Lemon Curd

I hope you take the time to read through this section. I'm going to give a lot of detailed information to help you along the way.

Separate egg yolks from whites. Keep the yolks and use the whites for an Egg White Omelette if you wish.

Remove the zest for 2-3 lemons. You will use about 2 tablespoons of lemon zest. Depending on the size of lemons used you will need 2-3 lemons.

Juice lemons. This recipe calls for ½ cup of fresh lemon juice. Remove seeds and pulp

Slice butter into cubes and set aside. You will not need the butter until the very end but I find it helpful to have it ready.

Step by Step

Step 1. Place egg yolks in a double boiler. You can use a saucepan with a large glass bowl on top. Add a couple cups of water to the saucepan. The lemon curd will cook in the glass bowl on top. Make sure the bowl is not touching the water below.

Step 2. Add sugar to egg yolks and whisk together. At first the mixture with be thick and hard to stir. Keep stirring. Gradually the color will lighten and become thin and ribbon like. The more you whisk, the more the sugar dissolve and the lighter the mixture becomes.

Step 3. Place over medium/low heat. This is very important. Do not stop whisking ingredients. A nice slow whisk is fine. But do not stop or you risk the egg yolks settling and becoming scrambled.

Step 4. Add Lemon Juice and Lemon Zest to mixture when over heat and continue whisking for 10-15 minutes. The mixture will slowly and evenly heat up. As it heats up it will slowly thicken.

When the mixture coats the back of a spoon or resembles a thin sauce it's time to pull off the heat. You might also see some bubbles forming around the edges too.

Step 5. Remove from heat and stir in cold butter cubes. Continue whisking as the butter melts and the curd becomes silky smooth.

Optional If you wish to strain the lemon zest out of the curd, now is the time to press the mixture through a fine mess sleeve or strainer. This is optional.

Step 6. Place curd into a jar or container and place plastic wrap on top of curd. This helps prevent the top from forming a thick skin.

Allow lemon curd to cool fully before using in other recipes.

Lemon Curd Uses

This is a long list of how to use Lemon Curd. My favorite is with a spoon! haha, but really. Make sure to enjoy a spoonful of these delicious custard.

Lemon curd is excellent on a layer cake, in lemon bars, Lemon cheesecake, lemon meringue pies, mixed with cream cheese, on top of ice cream, with my Lemon Pound Cake Recipe.

And make sure to add it to fresh Crepes, or even in Stuffed French Toast. Oh it's good.

Adding dollops of lemon curd to Thumbprint Cookies is pure magic. Make sure to check out the Lemon Thumbprint Cookies on my sister site, Best Cookie Recipes.

Quick Tips for the BEST Lemon Curd

Use a low heat. This is very important. Using too high of a heat can cause the eggs to scramble. I prefer to use a Double Boiler. I place a large glass bowl over a saucepan filled with a couple cups of water. All the ingredients are placed in the bowl and whisked together.

Fresh Lemons. I can not stress this enough. Fresh is best! Make sure the lemons you choose are a nice bright yellow that are free from blemishes. You will use lemon zest as well and will want a nice outer peel to zest.

Whisk Whisk Whisk. Making a good lemon curd requires full attention. Once you start whisking, you don't want to stop. Even at a nice slow pace to ensure the ingredients gently warm up.

Store Custard in a jar or sealed container. Cover in plastic wrap. This helps to prevent a thick skin forming on top. Place the plastic wrap on top of the curd sealing out all excess air.

Lemon Curd thickens as it cools. Don't rush the process. Just as it took time to heat up, it will also take time to properly cool. You will want to wait until it's cooled before using in other recipes.

Lemon Zest

There are many questions when it comes to lemon zest. Do I have to use it? do I need to strain the lemon curd? Why use it if you strain it? And so many more questions. Here is my rule of thumb.

Do I need to use Lemon Zest?

Lemon Zest provides a delicious tangy Lemon Curd that you will definitely want. I always suggest using Lemon Zest in this recipe.

Do I need to strain the Lemon Zest out of the Lemon Curd?

This is purely a personal choice. I love the added texture by leaving the zest in this recipe. It's wonderful. You can remove the zest by using a fine mesh strainer and pressing the curd through it.

My Lemon Curd is lumpy. Now what?

Lumps in Lemon Curd is not good. It's likely you stopped whisking the ingredients and you have egg pieces that are scrambled. Pull the lumps out by pressing through a fine mess strainer.

How to Store Lemon Zest

Lemon Zest will keep in the refrigerator for up to 1 week when stored in a sealed container. Remember to place a piece of plastic wrap on top of curd to press out any air from the top.

Freeze. Freeze Lemon Curd for up to 3 months when stored in a sealed container.

Monday #LemonWeek Recipes

• Lemon Poppy Seed Loaf by Fresh April Flours
• Grilled Asparagus with Lemon and Feta by Palatable Pastime
• Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
• Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
• Egg Lemon Soup with Spinach by Art Of Natural Living
• Lemon Shortbread Bars by Karen’s Kitchen Stories
• Lemon Butter Salmon by Cheese Curd In Paradise
• Lemon Curd Cookies by Best Cookie Recipes
• Lemon Donuts by The Freshman Cook
• Lemon Fruit Dip by Simply Inspired Meals
• Lemonade Bundt Cake by The Fresh Cooky
• Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
• Gluten-Free Lemon Almond Cake by The Spiffy Cookie
• Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
• Lemon Cupcakes by Kathryn’s Kitchen Blog
• 15 Minute Lemon Pasta by Jen Around The World
• Lemon Cheesecake by Lemon Blossoms
• Lemon Smoothie by Home Cooked Harvest
• Aromatic Lemon Chicken by That Recipe
• Lemon Pound Cake by The Redhead Baker
• Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
• Lemon Garlic Pasta by Magical Ingredients

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5 from 11 votes
Lemon Curd
Easy to make Homemade Lemon Curd. A sweet and tangy custard to use in Cookies, Cakes, Crepes, Ice Cream, and even on toast.
Prep Time15 minutes mins
Cook Time12 minutes mins
Cook ModePrevent your screen from going dark
Course: Dessert
Cuisine: American
Servings: 4
Ingredients
• 6 Egg Yolks
• 1 Cup Sugar - 200g
• ½ Cup Lemon Juice - About 3-4 Lemons
• ½ Cup Butter - Cold
• 2 Tablespoons Lemon Zest
Instructions
• Separate egg yolks from whites. Remove the zest for 2-3 lemons. Juice lemons to reach ½ cup lemon juice. Slice butter into cubes and set aside.
• Place egg yolks in a double boiler.
• Add sugar to egg yolks and whisk together.  Mix together. Mixture will be thick and become thinner and more smooth the more it's whisked
• Place over medium/low heat. This is very important. Do not stop whisking ingredients.
• Add Lemon Juice and Lemon Zest to mixture when over medium/low heat and continue whisking for 10-15 minutes.
• When the mixture coats the back of a spoon or resembles a thin sauce it's time to pull off the heat. You might also see some bubbles forming around the edges too.
• Remove from heat and stir in cold butter cubes. Continue whisking as the butter melts and the curd becomes silky smooth.
• Optional If you wish to strain the lemon zest out of the curd, now is the time to press the mixture through a fine mess sleeve or strainer.
• Place curd into a jar or container and place plastic wrap on top of curd. This helps prevent the top from forming a thick skin.
Notes
This recipe makes about 2 cups lemon curd.
How to Store Lemon Zest
Lemon Zest will keep in the refrigerator for up to 1 week when stored in a sealed container. Remember to place a piece of plastic wrap on top of curd to press out any air from the top. 
Freeze. Freeze Lemon Curd for up to 3 months when stored in a sealed container.
Tips:
• Use low heat.  Slow and steady while whisking
• Fresh Lemons will give the best result
• Whisk and don't stop.  To prevent eggs from scrambling
• Store in a sealed container with a piece of plastic wrap on top to prevent a thick skin forming.
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Have you made this recipe?Mention @devourdinner or tag us #devourdinner! Please leave a comment and rating below. Thank you!
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Nutrition
Calories: 491kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 353mg | Sodium: 196mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 51g | Vitamin A: 1102IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg
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