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Lemon curd is a magical thing. It’s sweet and tart, refreshing and silky, and loaded with bright lemon flavor! It can do it all – it can be layered in cakes or trifles, spooned into tarts, swirled into yogurt, spread on toast or pancakes, and so much more. You can find it sold in jars, but once you try this easy homemade lemon curd recipe, you’ll never go back to store-bought!
Ingredients Breakdown
Lemon Juice – the star of the show. I highly recommend using freshly squeezed lemon juice and not the bottled stuff; the flavor is way better that way.
Lemon Zest – this is where all of the fantastic lemon flavor is hiding. Using the zest in addition to the juice really kicks up the lemon flavor.
Sugar – to balance out the tartness of the lemon juice.
Salt – just a bit to enhance the flavor.
Eggs – gives the lemon curd structure, richness, and a balance of flavor.
Butter – makes the lemon curd silky, velvety, and shiny. It also adds a richness in flavor and gives the curd stability.
Why You’ll Love This Lemon Curd Recipe
It’s tart, zesty, tangy, sweet, and bursting with lemon flavor!
Some lemon curd recipes call for egg yolks only, but we use whole eggs in this recipe. This way you don’t have to figure out what to do with the leftover egg whites.
Ways to Use Lemon Curd
There are endless ways you can use this delicious curd. One of my favorites happens to be eating it with a spoon…it’s just that good! Here are some more fun ways to use it:
- Use between cake layers
- Fill a tart shell
- Swirl into cheesecake
- Sandwich between two cookies or macaron shells
- Spread on toast, scones, or croissants
- Add to yogurt or parfaits
- Spread on pancakes or waffles
- Fill a crepe
- Use as an ice cream topping
- Add to a cocktail or mocktail
- Fill a jar and give as a gift
Recipes Using Lemon Curd
Equipment
You can make this recipe without the juicer and zester, but I find that they make the process easier and faster. You don’t need to use a fine mesh sieve or strainer, it just ensures that your final lemon curd is smooth and doesn’t have any clumps.
Easy Homemade Lemon Curd
Equipment
- Zester
- Handheld juicer
- Fine mesh sieve or strainer
Ingredients
- ½ cup freshly squeezed lemon juice
- ⅔ cup sugar
- ⅛ tsp salt
- 3 tbsp lemon zest
- 3 eggs
- 4 tbsp butter (cut into pieces)
Instructions
- Add the butter to a heat-safe jar or bowl and place a fine mesh sieve on top. Set aside.
- Add sugar and lemon zest to a pot.
- (Optional) Use your fingers to rub the zest and the sugar together until it feels like wet sand. This is optional, but it will help release some of the flavor from the lemon zest.
- Add lemon juice and salt to the pot and mix to combine.
- In a separate bowl, whisk eggs thoroughly until fully blended. You want it to be one smooth mixture – no clumps of egg whites should be visible. Add the whisked eggs to the pot and whisk well to combine.
- Cook mixture over low to medium-low heat, stirring continuously. Cook until the mixture coats the back of a spoon well (If you want to be precise, the temperature will reach approximately 170℉). The texture will resemble pudding. At this point, remove from heat.
- Pour the lemon curd mixture through the sieve onto the butter. This will remove the lemon zest and any egg clumps.
- Stir the curd and the butter until the butter is fully incorporated.
- Cover and refrigerate the curd until chilled.
- Use as desired.
If you make this lemon curd at home, I’d love to know what you think! Please leave a comment with a rating below. You can also tag me on Instagram, @BrooksideKitchen and use the hashtag #brooksidekitchen– I would love to see how you use it in your own kitchen.
