I'm sharing how to make perfectly tangy and silky-smooth fresh lemon curd quickly in 10 minutes! No double boiler is needed for this recipe; just follow the 6 easy steps. You can use this recipe for various desserts, such as whole cakes, tarts, pies, ice cream, macarons, bread, and many more - turn anything into luscious lemon desserts!
📌 Why You'll Love This Recipe
- Silky texture: The texture is so smooth and creamy.
- Rich: The addition of egg yolks and butter makes an amazing richer lemon curd.
- Easy steps: It is so quick to make with no hassle. I used to use a double-boiler to make lemon curd, but I no longer do it after finding we can make amazing lemon curd with just a saucepan by following simple tips.
- Perfectly tangy: Made with fresh lemons, the curd has a perfect balance of tanginess and sweetness that suits any dessert.
I had homemade lemon curd for the first time when I made lemon meringue tartlets at pastry school and was blown away by how delicious it is - So tangy, rich, and creamy... it tasted incredible with fluffy-like-a-cloud meringue and crispy tart crust. It is still my favorite dessert of all time. I had pre-packed lemon curd from stores before, but it was never the same.
You may know I LOVE citrusy desserts, and lemon curd is like my magic wand that can turn any dessert into an exceptional lemon dessert. Cupcakes, cheesecakes, eclairs, crepes ... you name it, it'll give them amazing richness and tanginess that satisfies all lemon lovers.
📌 Tips For The Ingredients
We'll only need 4 affordable & simple ingredients to make lemon curd: eggs, sugar, lemon, and butter.
You'll be surprised how expensive lemon curd can be if you purchase it at stores. And homemade lemon curd tastes so much better!
- Whole egg: It helps to thicken the curd. Use a large egg to make it thicker.
- Egg yolk: It adds amazing richness.
- Granulated sugar: Sugar helps to make a smooth and shiny texture. It also works as a preservative.
- Lemon zest: It adds another layer of refreshing flavor.
- Lemon juice: Use any regular lemon! Meyer lemons taste less tangy and sweeter - you might like it if you want a milder taste.
- Unsalted butter: Butter helps to thicken the curd. You can adjust the amount depending on what texture you are looking for.
📌 6 Steps To Make Lemon Curd
Step 1. Mix whole eggs and yolks.
Mix whole eggs and yolks with a whisk or rubber spatula in a small saucepan until evenly incorporated.
Step 2. Add sugar and mix.
The sugar soaks up eggs and creates lumps when you leave them unmixed. Mix right after adding the sugar!
Step 3. Add lemon zest and lemon juice.
Mix in lemon juice, dividing a few times.
Step 4. Heat it at low to medium-low heat while mixing constantly until it starts boiling.
Tips for cooking lemon curd
- Mix constantly and evenly with a spatula to deliver the heat equally.
- Cook it at low heat to make a curd with a smooth texture. Avoid cooking it with high heat to prevent the bottom of a pan from getting burned.
- Mix faster after it thickens slightly to make a smoother curd. The eggs can get cooked partially when mixed slowly.
- Continue heating until it starts boiling everywhere to cook through the egg.
Step 5. Strain it with a fine mesh strainer. Add cold butter and mix until incorporated.
It's important to strain it because you'll probably get tiny pieces of cooked egg white here and there. Straining it makes a smoother curd. Mixing it with a hand blender is another option!
Add cubed butter while the lemon curd is still warm so that the butter melts completely.
How much butter should we add to lemon curd?
Adjust the amount as you like, depending on how thick or mild you want:
The more butter you add, the thicker and milder the curd gets. It tastes much tangier with less butter. I often add more butter for desserts, such as a lemon meringue pie or tart, when I don't want it to be so loose when slicing it. (I added 4 tablespoon this time. Pick from 4 - 8 tablespoon 1 US for one batch, although you could add more!)
Step 6: Chill it in the fridge before use.
It is done once it cools completely! Due to the butter inside, the curd gets thicker after it's cooled.
*** I made a half batch of the recipe in the images. You'll get double the amount with one batch. Follow the same steps for one batch or more. ***
📌 Troubleshooting Tips
The most common issues people face when making lemon curd are either loose or grainy textures.
Why is my lemon curd loose?
The causes and the solutions:
- The egg was not cooked enough. Heat until the curd starts boiling to make it thick. You can also add more butter at the end to make it thicker.
- The egg was cooked partially and was not incorporated evenly. Mix eggs well with other ingredients before heating, and cook the curd at low heat while mixing constantly.
Why is my lemon curd grainy?
The causes and the solutions:
- The curd was not mixed constantly and evenly while heating. Mix constantly and evenly while heating. Mix at a faster pace after the curd starts thickening slightly.
- The heat was too strong. Try heating it with lower heat next time.
- The egg was not fully incorporated in the curd before heating. Mix eggs well with other ingredients before heating.
📌 Uses For Lemon Curd
You can use the luscious lemon curd in so many ways. Make various lemon desserts with fresh lemon flavor. Here are some of my favorite desserts to pair with!
- Whole cakes
- Cupcakes
- Macarons
- Lemon tarts
- Ice cream
- Yogurt
- Crepes
- Scones
- Pancakes
- Bread
- Crackers
- Pavlova
- Cheesecake
- Gift in a mason jar
- Buttercream
📌 Frequently Asked Questions
How should I store it, and what's the shelf-life?
Store it in an airtight container in the fridge. I recommend consuming it within a week to enjoy the fresh taste.
Can I add more butter to the lemon curd?
Yes, you can! The curd gets thicker and tastes milder with more butter. You can adjust the amount depending on what kind of texture/flavor you want.
Can I use bottled lemon juice?
Yes, it's possible, although the bottled lemon juice tastes less tangy. Use fresh lemon juice if you like the most bright flavor!
Can I add any flavor to it?
Yes, you can! Add any herb or flavor extract that suits your special occasion.
Can I freeze it?
Yes! Store it in an airtight container for about 3 months.
📌 VIDEO: Watch It How To Make It!
To learn how to make lemon curd visually and have a deeper understanding of each step, watch the video! (The lemon curd tutorial is shared at the beginning of the video.)
* I made a half batch of the recipe in the video.
Don't forget to subscribe if you liked it 😉
📌 More Lemon Recipes
If you are a lemon lover, also check out other delicious lemon dessert recipes!
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Simple Lemon Curd
Equipment
- Small pot
- Spatula
- Sieve
- Bowl
Ingredients
- 100 g (2 whole eggs) Egg
- 2 yolks Egg yolk
- 100 g Granulated sugar
- 1 lemon Lemon zest
- 120 g (½ cup) Lemon juice
- 113 g (1 US stick) Unsalted butter - Add more butter to make it thicker and taste milder.
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Mix whole eggs and yolks:Mix whole eggs and yolks with a whisk or rubber spatula in a small saucepan until evenly incorporated.100 g Egg , 2 yolks Egg yolk
- Add sugar and mix:The sugar soaks up eggs and creates lumps when you leave them unmixed. Mix right after adding the sugar!100 g Granulated sugar
- Add lemon zest and lemon juice:Mix in lemon juice, dividing a few times.1 lemon Lemon zest, 120 g Lemon juice
- Heat it at low to medium-low heat while mixing constantly until it starts boiling.4 Tips for cooking lemon curd1. Mix constantly and evenly with a spatula to deliver the heat equally. 2. Cook it at low heat to make a curd with a smooth texture. Avoid cooking it with high heat to prevent the bottom of a pan from getting burned.3. Mix faster after it thickens slightly to make a smoother curd. The eggs can get cooked partially when mixed slowly.4. Continue heating until it starts boiling everywhere to cook through the egg.
- Strain it and add cold butter. Mix until incorporated:Add cubed butter while the lemon curd is still warm so that the butter melts completely. It's important to strain it because you'll probably get tiny pieces of cooked egg white here and there. Straining it makes a smoother curd. Mixing it with a hand blender is another option!113 g Unsalted butter
- Chill it in the fridge before use:It is done once it cools completely. The curd gets thicker after it's cooled.
Notes
How to store it:
Store it in an airtight container in the fridge. I recommend consuming it within a week to enjoy the fresh taste. *** I made a half batch of the recipe in the images. You'll get double the amount with one batch. ***Nutrition
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F says
Hi, I love your channel so much, I've tried so many of your recipes and they've all worked out deliciously. I was just wondering that you had another lemon curd recipe on your channel, a thicker one? I was trying to find it on your channel and its no longer there? Would it be possible if you could re-post the recipe
Thanks