Homemade Lemon Curd Recipe

Introduction

This homemade lemon curd is a smooth, tangy spread that brightens up any breakfast or dessert. With just a few simple ingredients, you can create a luscious curd perfect for toast, tarts, or as a flavorful filling.

Ingredients

• 1 tablespoon lemon zest (optional)
• 3/4 cup lemon juice (fresh, about 3-4 large lemons)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs plus 4 large egg yolks
• 4 tablespoons butter (1/2 stick, chopped)

Instructions

1. Step 1: In a small saucepan, combine lemon zest, lemon juice, sugar, and salt. Heat over medium, stirring occasionally, until the sugar and salt dissolve, about 5 minutes.
2. Step 2: In a medium bowl, beat together the 3 whole eggs and 4 egg yolks until well blended.
3. Step 3: Slowly pour about half of the warm lemon mixture into the eggs while whisking constantly to temper them.
4. Step 4: Return the egg and lemon mixture to the saucepan. Cook over medium heat, stirring constantly to prevent curdling.
5. Step 5: Continue whisking for about 5 minutes until the mixture thickens and leaves a trail when you drag the whisk through it.
6. Step 6: Strain the curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
7. Step 7: Stir in the chopped butter until fully melted and incorporated.
8. Step 8: Cover the lemon curd with plastic wrap pressed directly onto the surface to prevent a skin from forming.
9. Step 9: Refrigerate for 2 to 4 hours until chilled and thickened.
10. Step 10: Transfer to an airtight container and store. Serves about 8.

Tips & Variations

• Use a non-reactive saucepan like stainless steel to prevent any metallic taste.
• Add lemon zest for extra brightness and texture.
• For a dairy-free version, substitute butter with coconut oil.
• Be patient when whisking to avoid curdling; constant stirring and tempering are key.

Storage

Store lemon curd in an airtight container in the refrigerator for up to 1-2 weeks. Before serving, you can bring it to room temperature for a softer texture. Reheat gently if needed by microwaving briefly or warming in a double boiler.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for bright, natural flavor and the right acidity, but bottled juice can work in a pinch if it’s 100% lemon juice without additives.

Why did my lemon curd turn out lumpy?

Lumpy curd usually means the eggs cooked too quickly or were not tempered properly. Straining the curd helps remove any cooked egg pieces for a smooth finish.

Homemade Lemon Curd Recipe

---

★★★★★

4.7 from 58 reviews

• Author: Lila
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

A smooth and tangy homemade lemon curd that is perfect for spreading on toast, dolloping on desserts, or adding a burst of citrus flavor to your favorite recipes. This creamy curd is made with fresh lemon juice, sugar, eggs, and butter, cooked gently on the stovetop until perfectly thickened.

---

Ingredients

Scale 1x2x3x

Ingredients

• 1 tablespoon lemon zest (optional)
• 3/4 cup lemon juice (freshly squeezed, from about 3–4 large lemons)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs
• 4 large egg yolks
• 4 tablespoons butter (1/2 stick, chopped)

---

Instructions

1. Combine Citrus and Sugar: In a small saucepan, stir together the lemon zest, lemon juice, sugar, and salt. Place the pan over medium heat and cook for about 5 minutes until the sugar and salt fully dissolve, creating a smooth, fragrant citrus mixture.
2. Beat the Eggs: While the citrus mixture cooks, whisk 3 large eggs and 4 large egg yolks together vigorously in a medium bowl until fully blended and slightly frothy.
3. Temper the Eggs: Slowly pour about half of the warm lemon mixture into the eggs while whisking constantly. This gradual warming prevents the eggs from curdling and prepares them for cooking.
4. Cook the Mixture: Return the tempered egg mixture to the saucepan with the remaining lemon liquid. Cook over medium heat, whisking almost constantly, for about 5 minutes or until the curd thickens enough to leave clear marks when a whisk is dragged across the surface.
5. Strain the Curd: Pour the cooked lemon curd through a fine mesh strainer into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
6. Add Butter: Stir in the chopped butter into the hot lemon curd until fully melted and incorporated, adding richness and silky texture to the curd.
7. Chill Properly: Place a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate it for 2 to 4 hours until fully chilled and thickened.
8. Store: Transfer the cooled lemon curd to an airtight container and store it in the refrigerator for 1 to 2 weeks. Enjoy on toast, desserts, or as a flavorful ingredient.

Notes

• Lemon zest is optional but adds extra lemony aroma and flavor.
• Tempering the eggs is crucial to avoid curdling and achieve a smooth texture.
• If solid bits appear after cooking, straining will remove them for a silky curd.
• Covering the curd with plastic wrap directly on its surface prevents a skin from forming.
• Use fresh lemon juice for the best flavor; bottled lemon juice will alter the taste.
• Store in the refrigerator and consume within 1-2 weeks for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Sauce/Spread
• Method: Stovetop
• Cuisine: American

Keywords: lemon curd, homemade lemon curd, citrus spread, lemon dessert sauce, lemon butter