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–+ servings
up close of lemon curd in a jar showing how creamy it is
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Lemon Curd

You need this Lemon Curd recipe in your life!  It’s deliciously bright, tart, buttery, and sweet all packaged in a versatile, silky smooth, luxuriously creamy spread.  Homemade Lemon Curd is one of the easiest things to make with fresh lemons, sugar, eggs, and butter in less than 10 minutes on the stove without a double boiler!  Lemon Curd is a sensational topping for scones, muffins, pancakes, waffles, crepes, angel food cake, etc. and a delicious filling for tarts, pies, cakes and so much more.  Once you make this easy recipe, I guarantee you’ll be smothering it on everything! 
Course Condiment, Dessert
Prep Time 5 minutes
Cook Time 7 minutes
Servings 2 cups

Ingredients

ADD LATER

  • 6 tablespoons unsalted butter cut into ½ inch cubes (chilled)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Whisk the eggs and egg yolks together in a nonreactive small saucepan (stainless or enameled). Whisk in the lemon juice, lemon zest, sugar and cornstarch until the cornstarch dissolves and most of the sugar has dissolved.
  • Cook over medium-low heat, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan with a rubber spatula. Cook until thickened to the consistency of pourable pudding (it will thicken more as it chills), 4-8 minutes, and the curd registers about 180°F on an instant-read thermometer. (Don’t stop whisking, even while taking the temperature.) If the curd is not thickening, then be patient and cook longer. If the curd is not thickened after 10 minutes, then increase the temperature a little and continue to cook until thickened.
  • Once thickened, immediately remove the saucepan from heat and stir in butter until melted, followed by vanilla and salt.
  • Strain the Lemon Curd through a fine-mesh sieve into a small bowl. Taste and add additional lemon zest if you'd like it more tart or powdered sugar if you like it less tart/sweeter.
  • Cool for 10 minutes then place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours to thicken. Once chilled, the plastic wrap can be replaced with a lid.

Video

Notes

  • Double boiler: If you don't have a non-reactive saucepan (but have a heatproof bowl), are extra worried about scrambling the eggs or your stove runs hot, you can use a double boiler. To make a makeshift double boiler, use a heatproof mixing bowl on top of a pot of simmering water, and make sure the water doesn't touch the bottom of the bowl. Add at least an 5 extra minutes to the cooking time because the double boiler method cooks more slowly and gently.
  • Trouble shooting: Most Lemon Curds are runny because they don’t get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on!  If your curd isn’t thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly - and don't stop whisking! (See more tips in post.)

Storing and Freezing 

  • To store: Lemon Curd will keep in an air tight container in the refrigerator for up to four weeks. Of course, always use your best judgement.
  • To freeze:  Transfer desired amount of cooled Lemon Curd to a freezer safe, airtight container or freezer bag. If using a container, make sure there is at least ½ inch air at the top to allow for expansion.  If using a freezer bag, squeeze out excess air to prevent freezer burn.  Freeze for up to one year. When ready to use, transfer the curd to the refrigerator and let thaw for 24 hours.