This is a deliciously tart and sweet Lemon curd recipe that pairs well with your favorite scones, cupcakes, and other desserts.
I adore this easy lemon curd recipe. I have been making it for the last 7 years. It started when I owned a small tearoom and I served it each day with these cream scones. Besides Lemon Curd, you can also make Lime Curd. This recipe can be used with these Lemon Curd Cupcakes.
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Why I Love This Recipe
Making this simple curd recipe is easier than you think, it’s just a little time-consuming. You can serve it with scones, put it on cake, or cookies, and fill cupcakes with it. There is endless fun you can have with lemon curd. It will last about 3 weeks refrigerated or you can even freeze it for later.
I like to jar it up and give it as gifts. I don’t have a picture here, but you can put a cute label on it and send it on its merry way. Your friends will love you for it.
Ingredients
- Large Egg Yolks: Using large 2 oz eggs gives you the right amount of yolk for your curd.
- Granulated Sugar: Cuts the tartness from the lemons.
- Lemons: Zest the lemons then use the fresh juice.
- Butter: I use unsalted butter and usually add a pinch of salt.
- Salt: Just a pinch to curb the sugar.
Directions
- In a heavy saucepan, before turning the heat on, whisk the yolks and sugar until well blended.
- Stir in the remaining ingredients except for the lemon zest.
- Cook over medium-low heat, stirring constantly until thickened and resembles a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour. Do not overheat.
- The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle. Next Strain out any egg pieces.
5. Next, add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken. Add the Zest.
6. Add a piece of plastic wrap on top while it cools so it doesn’t get a skin on top of the curd.
Where Did Lemon Curd Originate
Lemon Curd was brought over by the colonists from England, where it is known as lemon cheese or lemon butter. I found this recipe from Rose Beranbaum’s Cake Bible. There are many versions around, so experiment and find one that works for you.
Cooking Tips
The hardest part of this is not allowing the eggs to curdle. Remember to keep the temp medium-low and constantly stir.
After cooking strain the curd before adding the lemon zest to remove any cooked egg pieces.
Use a wooden stir to stir while cooking.
Favorite Lemon Recipes
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Recipe
Lemon Curd Recipe
Ingredients
- 4 large egg yolks
- 1/2 cup + 2 Tablespoons Sugar
- 2 Lemons Juiced
- 4 Tablespoons Butter Unsalted (1/2 stick)
- 2 Teaspoons zest
- pinch salt
Instructions
- In a heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except for the lemon zest.
- Cook over medium-low heat, stirring constantly until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour.
- The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle.
- You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.
Kimberly says
I love lemon curd too … I've never made it myself so I can't wait to try your recipe!
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candielm says
Let me know how it comes out.
candielm says
that sounds like fun. I guess you have to keep a lot in the house.
Marie Noelle says
Oh god! I LOVE lemon curd! I never tried to make some but I think I will!
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candielm says
Let me know how it goes.
NighLon says
I have to try that – my little man LOVES lemon!
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Bibi says
I love lemon curd, but I have to admit…..I never made it before. I am always worried about the curdle issue. I have to face my fear one of these days.
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candielm says
I have had several experiences with the curdling, but I keep doing it. Just watch the temp and straining gets rid of all the eggs that curdled.
Trianna says
Lemon curd is delicious! My aunt makes it for us all the time, we love it so much. She also used the Cake Bible, but of course put her own spin on it. Thanks for sharing!
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candielm says
I put my own spin on it when I make it to sell. I like it really lemony.
Alexis Grace says
I am not a huge lemon curd person— but maybe I have never had a good version……..
Christina says
I have never made lemon curd. I definitely need to try this recipe!
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Mitzi says
I love anything lemon, so can't wait to try this one!
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Heather M says
I love lemon curd. Can't wait to try this recipe.
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Gwen @simplyhealthyfamily says
How have I never made this before??? I adore lemons and can’t get enough of them. This is such a great bonus to add on any sort of muffin or scone.