Description
This homemade lemon curd is smooth, creamy, glossy, and full of fresh lemon flavor. It has a delicious balance of sweet and tart flavors and can be used as a spread, cake filling, tart filling, pastry filling, or topping for pancakes, waffles, yogurt, and fresh berries.
Duration
- Prep Time: About 15 minutes
- Cook Time: 8–12 minutes
- Cooling Time: 20–30 minutes, plus chilling
- Total Time: About 45 minutes, plus refrigeration
- Yield: Varies depending on serving size
Ingredients
For the Lemon Curd
- 4 large fresh lemons
- 3 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- ½ cup unsalted butter, cut into small pieces
- Pinch of salt
- 1 teaspoon vanilla extract, optional
Instructions
1. Prepare the Lemons
Wash and dry the lemons. Finely grate the yellow outer part of the peel, avoiding the white pith underneath. Measure 1 tablespoon of lemon zest.
Cut the lemons in half and squeeze out the juice. Strain the juice through a fine-mesh strainer to remove seeds and large pieces of pulp. You will need approximately ½ cup of fresh lemon juice.
2. Mix the Eggs and Sugar
Add the eggs, egg yolk, and granulated sugar to a medium heatproof bowl.
Whisk until the mixture is smooth and slightly lighter in color. Add the lemon zest and salt.
3. Add the Lemon Juice
Slowly whisk the fresh lemon juice into the egg mixture until everything is well combined.
4. Cook the Curd
Pour the mixture into a saucepan, or place the heatproof bowl over a saucepan with a small amount of gently simmering water to make a double boiler.
Cook over low to medium-low heat. Stir constantly with a silicone spatula or whisk.
Cook for approximately 8–12 minutes, or until the mixture thickens.
5. Check the Consistency
The curd is ready when it coats the back of a spoon. Run your finger through the curd on the spoon. If the line stays clear, it is ready.
If using a thermometer, the temperature should generally reach 170–175°F (77–80°C).
6. Add the Butter
Remove the curd from the heat.
Add the butter pieces one at a time, stirring after each addition until the butter melts completely and the curd becomes smooth and glossy.
If using vanilla extract, stir it in now.
7. Strain the Curd
Pour the warm lemon curd through a fine-mesh sieve into a clean bowl.
Gently press it through the sieve with a spatula to remove any tiny cooked egg pieces and create a smooth texture.
8. Cool and Chill
Cover the surface of the lemon curd directly with plastic wrap.
Let it cool at room temperature for about 20–30 minutes, then transfer it to the refrigerator.
The curd will become thicker as it chills.
Tips & Tricks
- Cook the curd over low heat to prevent the eggs from scrambling.
- Stir constantly while the curd is cooking.
- Use fresh lemon juice for the best flavor.
- Grate only the yellow part of the lemon peel because the white pith can taste bitter.
- Strain the curd for the smoothest texture.
- Do not worry if the curd looks slightly soft while hot; it will thicken as it cools.
- Chill the curd completely before using it as a cake or pastry filling.
- Cover the surface directly with plastic wrap to prevent a skin from forming.
- Store the cooled curd in an airtight container in the refrigerator for up to 1–2 weeks.
- For longer storage, freeze the curd for approximately 2–3 months in a freezer-safe container.
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