A deliciously tart and sweet Lemon curd recipe for your scones, cupcakes and more with only 5 ingredients.
I adore this 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 scones. Besides Lemon Curd, you can also make Lime Curd. If you love lemon visit my all lemon loving page.
Delicious Lemon Curd Recipe
It’s pretty easy, just a little time-consuming. You can use it with scones, put it on cake, 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 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.
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.
- 4 egg large yolks
- 1/2 cup +2 TBS Sugar
- 2 Lemons Juiced
- 4 TBS Butter Unsalted
- 2 tsp zest
- pinch salt
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In a heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except for the lemon zest.
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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.
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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.
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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.
The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir.
If you want to make this refined sugar free, you can substitute the sugar for erythritol.
Tips for making no fail Lemon Curd
The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir. I know you will enjoy this lemon curd recipe. Sign up to receive future recipes or follow along on Pinterest.
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I love lemon curd too … I've never made it myself so I can't wait to try your recipe!
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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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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.
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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I put my own spin on it when I make it to sell. I like it really lemony.
that sounds like fun. I guess you have to keep a lot in the house.
Oh god! I LOVE lemon curd! I never tried to make some but I think I will!
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Let me know how it goes.
I have to try that – my little man LOVES lemon!
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I am not a huge lemon curd person— but maybe I have never had a good version……..
I have never made lemon curd. I definitely need to try this recipe!
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I love anything lemon, so can't wait to try this one!
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I love lemon curd. Can't wait to try this recipe.
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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.