Homemade Lemon Curd

lemon curd in a jar with a spoon in it and a blue towel in the background

Course: Dessert, Sauce

Cuisine: American

Keyword: homemade lemon curd, how to make lemon curd, lemon curd, lemon curd recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings (~2 tablespoons each)

Calories: 220kcal

Author: Maureen Abood

This homemade lemon curd recipe comes together with six simple ingredients, creating a bright, silky, citrusy spread perfect for adding to tarts, cakes, cookies, and much more.

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Ingredients

¾ cup granulated sugar
2 tablespoons lemon zest from 2 lemons
6 large egg yolks
½ cup fresh lemon juice from 2 lemons
1/8 teaspoon salt
8 tablespoons unsalted butter softened

Instructions

In a small bowl, mix the sugar and lemon zest. Rub with your fingers until damp and fragrant.
In a double boiler or a heavy pot with heatproof bowl that fits over top, heat 2 inches of water and bring to a boil. Reduce the heat to low and keep the water at a simmer.
In the bowl of the double boiler, whisk to combine the egg yolks, lemon sugar, lemon juice, and salt. Whisk constantly to cook from the steam heat from below until the mixture thickens and reaches 170°F.
Remove from the heat and add the butter, one tablespoon at a time, whisking after each addition until combined.
Place a fine mesh sieve over a bowl and pour the curd through the sieve, using a soft spatula to push the curd through. Scrape any curd that clings to the bottom of the sieve into the bowl as well.
Place a piece of plastic wrap directly on the surface of the curd and chill until cold.

Notes

Storage: Store lemon curd in an airtight container in the refrigerator for up to 1 week.

Nutrition