Easy Lemon Curd Recipe
This easy Lemon Curd recipe comes together with 4 simple ingredients. Fresh lemon juice, eggs, granulated sugar and butter. Whip up a jar of this zesty lemon spread and keep it on hand to dress up pastries, cookies cakes or boring weeknight chicken dinners!
Use lemon curd as a wholesome sweet lemon spread for cookies, pastries, pound cakes or as a sauce for savory fish, pasta and chicken dishes.
The first time I ever encountered Lemon Curd was in a recipe for chicken and the recipe called for the jarred version. If you’re like me, I had no idea where to find it at the grocery store! Turns out, you can buy it already prepared – it’s on the jelly and jam aisle. Fast forward 20 years and now, I prefer the freshness of homemade.
Ingredients
First of all, fresh lemon juice is essential to the recipe because it is the key ingredient. You’ll need a cup of fresh squeezed lemon juice, so plan on buying quite a few, if not a bag, and you’ll need a juicer. I do not recommend using reconstituted lemon juice or Meyer lemons.
- Lemons – plain lemons. Not Meyer- they have a different flavor profile.
- Eggs – large eggs. You’ll need 2 whole eggs (egg whites and yolks) and 2 more eggs using just the yolks. You can reserve the egg whites for later if you wanna make a meringue for a coconut meringue pie or lemon meringue piel
- Butter – I use unsalted butter then, after the curd is done, if I want a little more salt, I add a pinch or two. If you use salted butter, taste the it before you refrigerate. Unfortunately, if it’s too salty, you have to start over. This is why unsalted butter is recommended.
- Sugar – plain ole’ white granulated sugar
How to make it
This is an overview of the recipe. For ingredient amounds and step-by-step instructions, see the recipe card below.
In my experience, the best way to make this is in a small saucepan on the stove top; however, you can microwave the ingredients. I’ve made it both ways and timed both cooking methods. Cook times were almost identical in both methods.
The stove top method requires constant stirring, and in the microwave method, you have to stir the mixture about every 10-15 seconds, so, in the end, the microwave did not save any cooking time.
The results for traditional lemon curd and microwave lemon curd were the same.
- In a saucepan on low heat, add sugar, lemon juice and all the eggs; cook on low heat while constantly whisking and until the mixture thickens. (Old fashioned lemon curd recipes called for a double boiler to ensure the eggs don’t cook – if you work on a low, direct heat, you don’t need the double boiler method.)
- Once the mixture begins to thicken, remove from heat and add in butter; taste for salt and add a pinch if you like
- For best results of a really creamy curd, strain the mixture through a fine-mesh sieve; you may have to use the back of a spoon or a a pliable spatula (rubber spatula or silicone spatula) to gently push the mixture through the fine sieve.
- Transfer the creamy spread to a small bowl and place a piece of plastic wrap directly on the surface of the lemon curd to avoid a film from forming; refrigerate at least 30 minutes, but an hour is best
- Serve as a spread or dip with a small spoon; serve chilled or at room temperature
Recipe tips
- While cooking, if you notice tiny egg whites in the mixture, don’t panic. We’ll strain these out after the mixture is done.
- If you notice big egg clumps in your curd, your heat is too high. Once the eggs are “cooked” there’s no turning back; you’ll have to start over
- If you want to use lemon curd as a sauce, simply heat it on the stovetop on low heat and drizzle in a little water to the desired consistency
Uses for lemon curd
- This smooth curd is a great way to dress up a white cake; place a thin layer of curd in between layers of cakes
- Serve as a side on a pastry tray – great for brunch, breakfast, baby showers or bridal showers
- Dollop a little over a big scoop of vanilla ice cream
- Pour it into the middle of a Bundt cake or angel food cake
- Use as a tangy filling for tart shells
- Dilute it with water and use it as a sauce for pasta, chicken or fish
Storage and make ahead
For making the best lemon curd, you’ll want to refrigerate it about an hour in the refrigerator. When ready to use, allow to come to almost room temperature.
If you want to reheat it and use it as a sauce, put a little in a saucepan on low heat and add a little water to thin it. It will keep in an airtight container in the refrigerator for up to 2 weeks. You can freeze it up to a month.
This easy homemade lemon curd has a really nice texture and a is sure to please the lemon lover!
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Equipment
- lemon juicer
- Wire whisk
- Fine mesh strainer
Ingredients
- 1 cup fresh squeezed lemon juice
- 2 whole large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1 stick unsalted butter (8 tablespoons) , cut into 16 pieces
- lemon zest (optional) as garnish
- add a pinch of salt if you like
Thickening Slurry (optional)
- 2 tablespooons cool water
- 2 teaspoons cornstarch
Instructions
- Cut one stick of butter into 16 pieces; set asideJuice lemons and strain in a fine mesh strainer to remove any seeds or pulpSeparate two eggs; reserve yolks and set aside1 stick unsalted butter (8 tablespoons), 2 large egg yolks
- In a saucepan on low heat, add lemon juice, sugar, whole eggs and egg yolks; whisk together and continue to cook 8-9 minutes, whisking constantly until mixture begins to thicken (about 8-9 minutes)1 cup fresh squeezed lemon juice, 2 whole large eggs, 1 cup granulated sugar, 2 large egg yolks
- Remove from heat, add butter and continue to whisk off heat until butter is melted; taste for a hint of salt. If you want to add a little salt, just add a pinch of salt now.1 stick unsalted butter (8 tablespoons), add a pinch of salt if you like
- Strain again, then use a rubber spatula and transfer the mixture to a glass bowl or jar; place plastic wrap on the surface of the curd, refrigerate for 20-30 minutes (minimum) if you're using the lemon curd for a cake or cookies. Curd will thicken upon refrigeration. I recommend refrigerating for 1 hour for best results.If you're using it right now, or soon, for a sauce for something like fish or chicken, you don't need to refrigerate it; just drizzle it over your entree. If you want it thinner, add a little warm water and stir.
Thickening Slurry (optional)
- In a small mixing bowl, combine water and cornstarch until smooth; add to curd in a saucepan on medium-high heat; stir constantly until mixture thickens; transfer to glass jar or glass bowl, cover with plastic wrap and refrigerate for at least 30 minutes; garnish with lemon zest (optional)2 tablespooons cool water, 2 teaspoons cornstarch, lemon zest (optional) as garnish
