This Lemon Curd Recipe is made with just 4 ingredients and ready in 20 minutes! It’s made by slowly cooking eggs, sugar, and fresh lemon juice on the stove, giving it a smooth, creamy texture. The balance of tart and sweet makes it perfect for filling cakes, spreading on scones, or adding to desserts. The result is a tangy, homemade curd that tastes like summertime.
No-Fail Lemon Curd Recipe
Lemon desserts are a Southern tradition. The bright, lemony flavor takes any basic dessert to the next level, giving it a vibrant layer that tastes like sunshine. One of the best ways to take basic desserts from boring to amazing is by using lemon curd.
Lemon curd is a custard-like filling made with items you have in your pantry, eggs, sugar, lemon juice, and butter. To make it, you start by whisking the eggs, egg yolks, and sugar over a low heat. Then, you let it thicken and add the butter to make it super silky.
It’s perfect for topping for an angel food cake, scones, berry cobblers, or anything else that needs a zingy twist! This is the recipe I use for layering between coconut cake layers, and then I use what’s left to eat with some lemon blueberry scones or to fill lemon thumbprint cookies. The recipe makes 2 cups of the creamiest lemon curd.
If you love the flavor of lemon curd but would prefer something you can eat with your hands, you’ll love the lemony flavor in these perfect lemon bars.
Why You’ll Love This Recipe
- Versatile: You can use this lemon curd recipe for anything you like, from topping scones and waffles to layering in a cake.
- Easy: You only need 4 basic ingredients to whip it up, so it’s perfect for last-minute recipes.
- Fresh: The fresh lemon juice gives this curd a zingy flavor, perfect for brightening up your favorite cobblers.
Only 4 Ingredients
- Lemon juice: Use fresh lemon juice for the best flavor.
- Eggs: You will be using eggs and egg yolks to thicken and provide structure to the curd.
- Sugar: You’ll need white sugar for sweetness and to balance out the tartness from the lemon juice.
- Butter: This is added after the curd has been cooked to add a silky texture.
It’s Simple to Make Homemade Lemon Curd
Step One: Make the Custard
Juice the lemons into a measuring cup, that’s the hardest part! Then, whisk together the eggs, egg yolks, and sugar in a saucepan until smooth and combined. Next, slowly stir in the fresh lemon juice to the egg mixture.
Step Two: Cook the Mixture
Place the saucepan over low heat, whisking constantly until the mixture thickens. Be careful not to overheat it. It will thicken more as it cools, but it should be slightly thick before removing from the heat.
Step Three: Stir in the butter
Once thickened, remove from heat and whisk in the butter. Let it cool to room temperature before refrigerating.
How to Use Lemon Curd
There are so many ways to use this delicious recipe. Here are some great ideas:
- Spread over pancakes, crepes, waffles, croissants, biscuits, scones or English muffins
- As a topping for yogurt, cheesecake, or ice cream
- Try as a topping for a blackberry cobbler
- Use it as a filling in thumbprint cookies
- Serve as a topping for fresh berries
My Curd Is Lumpy. What Should I Do?
Grab a fine-mesh sieve and push the custard through it to remove any egg solids. It should be silky smooth after a quick strain! You’ll need to do this before it’s refrigerated.
Storage
Lemon curd will last in an airtight container or glass jar in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Just make sure to let it thaw in the fridge overnight before using.
Recipe Notes
- Make sure to stir the custard mixture constantly, as we don’t want the eggs to scramble.
- The curd will still be a little runny when warm. Let the curd thicken in the refrigerator before using.
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Ingredients
- 3 eggs
- 3 egg yolks
- 1 cup sugar
- 1 cup fresh lemon juice 5-6 lemons
- 2 tablespoons butter
Instructions
- Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.
- Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.
Notes
- This makes 2 cups, the nutrition information is based on 1/4 cup serving size.
- Make sure to stir the custard mixture constantly, as we don’t want the eggs to scramble.
- The curd will still be a little runny when warm. Let the curd thicken in the refrigerator before using.
Easy to make. Perfect amount to fill 45 pastry cups.
It is fantastic in pastry cups, thanks for the suggestion!