This homemade lemon curd is silky, bright, and tangy-sweet, made on the stovetop from just six ingredients with about 10 minutes of active cooking. Including chilling time, plan on about 1 hour 50 minutes.
Rubbing lemon zest into the sugar first draws out the fragrant oils from the peel, so the curd tastes of real lemon and not just sour juice. Once cooled it is thick enough to spread on scones, spoon over yogurt, or fill a tart shell, and a small jar keeps in the refrigerator for a week.
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Why This Homemade Lemon Curd Recipe Works
Rubbing the zest into the sugar releases the peel oils into the crystals, which scents the whole curd. The sugar then dissolves evenly into the yolks without any lumps.
Egg yolks thicken the curd and give it a rich, custard like body. Butter added at the start melts into the mixture and gives a glossy, smooth finish with no extra whisking at the end.
Cooking gently and whisking constantly brings the mixture to 160 degrees F, which sets the yolks and makes the curd safe to eat, without scrambling the eggs.
Ingredients for Homemade Lemon Curd
- 3 tbsp superfine sugar (or regular granulated sugar)
- 1 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 3 large egg yolks
- 3 1/2 tbsp unsalted butter, cut into 1/2 inch cubes
- 1 pinch kosher salt
Lemon zest. Use only the yellow layer of a fresh lemon. Zest before juicing, since a juiced lemon is hard to grate.
Sugar. Superfine sugar dissolves fastest, but regular granulated works. Add an extra tablespoon if you prefer a sweeter curd.
Fresh lemon juice. Bottled juice tastes flat and sometimes bitter. You need about two medium lemons for 1/4 cup.
Egg yolks. They provide thickness and a deep yellow color. Save the whites for meringue, omelets, or a cocktail.
Unsalted butter. Cold cubes melt slowly into the mixture and give a smooth, glossy texture.
Salt. A small pinch rounds the flavor and tames the sharpness of the lemon.
How to Make Homemade Lemon Curd
1. Rub the zest and sugar. In a small bowl, rub the sugar and zest together with your fingertips for about 30 seconds, until the sugar looks damp and smells strongly of lemon.
2. Whisk the base. Add the lemon sugar and egg yolks to a small saucepan and whisk until smooth. Add the juice, butter, and salt and stir to combine.
3. Start cooking. Set the saucepan over medium heat and let the butter melt, whisking occasionally.
4. Thicken the curd. Once the butter has melted, whisk constantly for 3 to 4 minutes until the mixture thickens, starts to bubble gently, and reaches 160 degrees F. Keep whisking for 1 more minute, then remove from the heat.
5. Strain. Pour the curd through a fine mesh strainer into a small bowl, pressing out any zest or bits of cooked egg.
6. Cover and chill. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool for 30 minutes at room temperature, then refrigerate for at least 1 hour before using.
How to Serve Homemade Lemon Curd
Spread the curd on warm scones, swirl it into plain Greek yogurt, or spoon it over pancakes. It is a classic filling for tarts and layer cakes, and it makes a bright topping for morning bakes such as cinnamon streusel coffee cake and blueberry crumble muffins. For a weekend brunch, spoon it over a stack of fluffy pancakes, or sandwich it between easy cut out sugar cookies for a sweet and tart treat.
How to Store and Reheat Homemade Lemon Curd
Transfer the curd to a clean airtight jar and refrigerate for up to 1 week, with plastic wrap pressed onto the surface if you keep it in an open bowl. It also freezes well for up to 3 months in a freezer safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and whisk briefly to restore a smooth texture. Because it contains egg yolks and butter, do not leave it at room temperature for more than two hours.
Tips and Variations for Homemade Lemon Curd
Use a heavy saucepan. A thick bottomed pan distributes heat evenly and lowers the risk of scorching the eggs.
Keep the heat moderate. Medium heat is fast enough to thicken the curd but gentle enough to prevent scrambling. If the mixture steams heavily, lift the pan off the burner for a few seconds.
Whisk constantly. Scrape the corners of the pan so no egg collects and overcooks.
Strain for silkiness. Even well made curd can have tiny cooked egg bits. Straining takes a few seconds and gives a glass smooth finish.
Adjust the sweetness. Taste the warm curd and whisk in a spoonful of sugar if it is too tart.
Try other citrus. Lime, orange, or blood orange juice work with the same method. Reduce the sugar slightly for sweeter fruits.
Double the batch. Doubling works in a larger saucepan, but add 1 to 2 minutes of cooking time.
Handle eggs safely. Cook the curd to 160 degrees F and refrigerate it promptly. For general guidance on handling eggs, see this Montana State University Extension egg fact sheet.
Frequently Asked Questions About Homemade Lemon Curd
How do you know when homemade lemon curd is done?
It should coat the back of a spoon, hold a clean line when you drag a finger through it, and reach 160 degrees F. It thickens more as it cools.
Why is my homemade lemon curd runny?
It was probably not cooked long enough. Return it to the saucepan over medium-low heat and whisk until thick and bubbling gently. Remember that it also firms up in the refrigerator.
Can I make homemade lemon curd without a double boiler?
Yes. A heavy saucepan over medium heat works well as long as you whisk constantly. A double boiler is gentler but takes longer.
Why does my curd taste metallic?
Reactive pans such as aluminum can give citrus a metallic taste. Use a stainless steel or enameled saucepan instead.
What can I do with leftover egg whites?
Make meringue, an egg white omelet, or a batch of macarons. Egg whites also freeze well for up to 3 months.
Homemade Lemon Curd
Equipment
- Small heavy saucepan
- Whisk
- Fine Mesh Strainer
- zester
- Plastic wrap
Ingredients
Main Ingredients
- 3 tbsp superfine sugar or regular granulated sugar
- 1 tbsp lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 3 large egg yolks
- 3 ½ tbsp unsalted butter cut into 1/2 inch cubes
- 1 pinch kosher salt
Instructions
Cooking
- Scent the sugar. Rub the sugar and lemon zest together until damp and fragrant.
- Combine. Whisk the lemon sugar and egg yolks in a saucepan, then add the juice, butter, and salt.
- Melt. Heat over medium, whisking now and then, until the butter melts.
- Thicken. Whisk constantly 3 to 4 minutes until thick, bubbling gently, and 160 degrees F, then whisk 1 minute more and remove from the heat.
- Strain. Press the curd through a fine mesh strainer into a bowl.
- Chill. Cover the surface with plastic wrap, cool 30 minutes, then refrigerate at least 1 hour.
