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Lemon Curd Recipe

Bright, tangy, and creamy, this homemade lemon curd recipe is perfect for spreading on toast, filling tarts, or adding a burst of citrus to your desserts.
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Ingredients Equipment Method

Ingredients
  

  • 3 large egg yolks
  • 2 large whole eggs
  • ¾ cup granulated sugar
  • ½ cup fresh lemon juice about 2–3 lemons
  • 1 tablespoon lemon zest
  • 6 tablespoons unsalted butter cut into cubes

Equipment

  • Microplane or zester
  • Citrus juicer
  • Medium saucepan
  • Whisk
  • Heatproof bowl
  • Fine-mesh strainer
  • Silicone spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the Ingredients:
  2. Zest the lemons and then juice them. Ensure you have ½ cup of fresh lemon juice and 1 tablespoon of zest.
  3. Mix the Base:
  4. In a medium saucepan, whisk together the egg yolks, whole eggs, sugar, lemon juice, and lemon zest until smooth.
  5. Cook the Mixture:
  6. Place the saucepan over medium-low heat. Stir continuously with a whisk or silicone spatula, ensuring the mixture doesn't boil, for 8–10 minutes, or until it thickens enough to coat the back of a spoon.
  7. Add Butter:
  8. Remove the saucepan from heat and immediately whisk in the butter cubes, one at a time, until fully incorporated.
  9. Strain the Curd:
  10. Pour the lemon curd through a fine-mesh strainer into a heatproof bowl to remove any cooked egg bits and ensure a silky texture.
  11. Cool and Store:
  12. Allow the lemon curd to cool to room temperature, then transfer it to a jar or airtight container. Refrigerate for at least 2 hours to fully set.