Easy Homemade Lemon Curd Recipe
This bright and tangy lemon curd is a versatile treat that brings sunshine to any dessert table. With its silky smooth texture and intense citrus flavor, this homemade version surpasses any store-bought alternative.
Perfect for spreading on scones, filling tarts, or layering in parfaits, this recipe creates a luxurious custard that will elevate your baking repertoire.
Equipment
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Plastic wrap
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter cubed
Instructions
- In a medium saucepan, whisk together egg yolks and sugar until well combined.
- Add lemon juice, lemon zest, and salt to the mixture and whisk until smooth.
- Place the saucepan over medium-low heat and cook, stirring constantly with a whisk, for 8-10 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and immediately strain the mixture through a fine-mesh sieve to remove any lumps.
- Whisk in the cold butter cubes one at a time until completely melted and incorporated.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate for at least 2 hours before serving.
Notes
- Use room temperature eggs for easier incorporation. The curd will continue to thicken as it cools.
- Store covered in refrigerator for up to one week. Don’t let the mixture boil or it may curdle.