How to Make Lemon Curd

Lemon curd in a glass jar with a spoon. A sliced lemon and zest are in front.

5 from 1 vote

How to Make Lemon Curd

This homemade Lemon Curd is a quick and easy treat that’s bursting with bright, tangy flavor. Made with just a few simple ingredients, it comes together in only 10 minutes, making it the perfect simple topping for all of your favorite goodies!

Course Toppings

Cuisine English

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 80kcal

Author Ashley Amundsen

Equipment

Ingredients

4 large egg yolks
1 cup granulated sugar
1 tablespoon lemon zest about 1 lemon
½ cup fresh lemon juice 2-3 lemons
⅛ teaspoon salt
½ cup unsalted butter cubed

US Customary - Metric

Instructions

Whisk the eggs and sugar in a medium-sized saucepan over medium heat.
Add lemon juice, zest, and salt. Whisk for a minute or two until the mixture is well-combined.
Add the butter and whisk until melted. Continue constantly whisking (don't stop whisking or egg yolks will curdle) for 10 minutes or until mixture has thickened enough to coat the back of a spoon. Keep in mind that the lemon curd will thicken into a pudding-like consistency after it cools.
Allow the lemon curd to cool slightly before transferring to an airtight container. Serve immediately or store in the refrigerator for up to one week, or the freezer for up to one year.

Notes

1. Storage Instructions: Store it in an airtight container in the refrigerator for 1 week. It can also be stored in the freezer for up to one year.

2. Fix Split Lemon Curd: If it splits, try whisking it vigorously off the heat, blending it with an immersion blender, or straining it through a fine mesh sieve until you get a smooth, creamy consistency.

3. Lemon Curd isn't Thickening: Make sure you cook it for at least 10 minutes or until it coats the back of a spoon. It should be the consistency of a hollandaise sauce at this point. It will thicken up more after chilling in the refrigerator.

4. Straining, Optional: It can be strained through a fine mesh sieve if you want a smoother consistency (i.e. you don't like the texture of the zest or the egg yolks happen to curdle.)

Nutrition