Lemon Curd
Get the secret technique that transforms simple ingredients into perfect silky lemon curd that rivals any professional bakery's version.
Total time
30 min
Servings
20
Calories
79.4
Category
Sauces & Condiments
Discover the perfect balance of tangy and sweet with this easy homemade Lemon Curd recipe. Ready in just 30 minutes, this versatile sauce is ideal for desserts, brunch spreads, or as a gift for large gatherings. Made with fresh lemons, eggs, and butter, it's a low-protein, stovetop favorite that stores beautifully.
Ingredients
Makes 20 servings
- 3 lemons
- 3/4 sugar
- 2 eggs
- 1/2 unsalted butter
Method
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
In a metal bowl whisk together zest, juice, sugar, and eggs.
Cut butter into 4 pieces and add to mixture.
Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
Serve lemon curd warm or chilled.
Cook's notes
- Use fresh lemons for the best flavor; bottled juice won't yield the same brightness.
- Grate zest before juicing to make the process easier.
- Whisk occasionally but not constantly to allow the curd to thicken evenly without scrambling the eggs.
- For a smoother texture, strain the curd through a fine-mesh sieve after cooking.
- Chill with plastic wrap directly on the surface to prevent a skin from forming.
Frequently asked
Can I use bottled lemon juice instead of fresh?
Fresh lemons are highly recommended for the best zesty flavor and natural pectin that helps thicken the curd. Bottled juice often lacks brightness and may alter the texture.
Why did my lemon curd turn out lumpy?
Lumps usually occur if the heat is too high or the mixture isn't whisked enough. Always cook over simmering (not boiling) water and whisk occasionally to keep the eggs from scrambling.
Can I make this recipe vegan?
This traditional recipe relies on eggs and butter for its rich texture. For a vegan version, substitute with cornstarch, coconut milk, and vegan butter, but results will differ.
How do I know when the curd is done?
The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it. It will also thicken further as it cools.
