How to Make Lemon Curd
Here’s how to make lemon curd the simple way– only 5 ingredients needed and it comes together on the stove in 10 minutes!
I know it’s nothing groundbreaking or an “OMG I have to make this now” recipe. I mean, it’s… curd. But, my baking buds, this lemon curd is completely miraculous.
(Keep in mind this is coming from a lemon dessert freak.)
If you love lemon as much as I do– as in, lemon bars are your main squeeze and lemon blueberry cake is your dream come true– then you’re going to flip for this creamy, thick, dense, intensely flavorful, from-scratch lemon curd. A millions times better than store-bought, which is filled with all sorts of sketchy ingredients. Here we have nothing but pure lemon goodness.
Insert 15 heart-eyed emojis.
If you’re not familiar, let me tell you what lemon curd actually is.
Lemon curd is a super rich spread/dessert topping. It’s ridiculously buttery with intense sweet-tart lemon flavor. Like jam, but much creamier. It’s made from simple, staple pantry and refrigerator items, which is why I like making it so often. Nothing complicated or fancy and it comes together on the stove in about 10 minutes.
And it’s so versatile! My favorite ways to enjoy this incredibly rich spread/dessert topping? Let me count the ways:
Spread it onto warm scones (blueberry perhaps?), stuff it into homemade crepes, layer into cakes, beat 1/2 cup it into vanilla frosting (that will be the best frosting you’ll ever have), enjoy it on top of pancakes or toasted english muffins, spoon it on top of angel food cake or pavlovas, swirl it into yogurt, stuff it into pastry pies (instead of the cherry!), EAT IT STRAIGHT UP. You get the idea.
Here’s how we’re going to make DIY lemon curd. 5 ingredients: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a crucial purpose in the making, thickening, and flavoring of lemon curd. The egg yolks thicken the curd, much like a custard or pudding. The fresh lemons are obviously for flavor. Whatever you do, do NOT use bottle lemon juice. You need real lemons; we’ll be using both the juice and the zest in my lemon curd recipe. The sugar supplies sweetness and structure, while the salt balances out the flavors. The butter is added after the curd is finished cooking on the stove– it’s stirred in right after you remove the curd from heat.
The Most Important Part
Lemon curd must be constantly whisked in a pot over simmering water. I simply use my double boiler. You can craft a makeshift double boiler by placing a heatproof bowl or small pot on top of a larger pot. Just make sure the bottom of the top pot or bowl does not touch the simmering water. Lemon curd should never be cooked on direct heat. The reason? The egg yolks will cook and curdle. It’s not pleasant.
Here’s a tip: pour the cooked curd into a jar or bowl and place plastic wrap directly on top of the surface of the curd– so it is touching. Otherwise, the curd will develop a skin on top as it chills in the refrigerator. Um, how gross was that sentence?
I don’t strain my lemon curd– you simply don’t have to with this recipe. The zest is so tiny and has been cooked, so you can hardly taste the texture of it. It’s really just there for flavor.
The best part? Gifting your delicious lemon curd! I make a few batches at a time, fill adorable jars, and give them as hostess or holiday gifts– it’s always sincerely appreciated because it’s unique and not a typical jam or something like that.
The next best part? On top of warm strawberry buttermilk pancakes.
Let me know if you try it!
Here's how to make lemon curd the simple way-- only 5 ingredients needed and it comes together on the stove in 10 minutes!
- 4 large Eggland's Best egg yolks
- 2/3 cup (134g) granulated sugar
- zest from 3 lemons
- 1/3 cup (80ml) fresh lemon juice (about 3 lemons)1
- 1/8 teaspoon salt
- 6 Tablespoons (86g) unsalted butter, softened to room temperature2
- Double boiler (I own and love this one)3
- Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce heat to low to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended-- and continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce-- about 10 minutes. If your curd isn't thickening fast enough, gently turn up the heat. But remember to constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces and stir each piece into the curd 1 at a time. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top-- so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.
- Make ahead tip: Refrigerate the curd for up to about 10 days. For longer storage, you can freeze the curd up to 3-6 months. Simply thaw in the refrigerator overnight before enjoying.
- Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- You can use salted butter instead of unsalted butter-- simply omit 1/8 teaspoon salt in the recipe.
- If you do not own a double boiler, you can simply place a small pot or heatproof bowl over a saucepan-- you will cook the curd in the top pot/bowl.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
You should try filling my strawberry cupcakes with this lemon curd. Simply cut out a small portion of the baked cupcake and spoon lemon curd inside. Place the spooned-out piece back on top. Frost, eat, blissful!
Eggland’s Best provided me with eggs to bring you this recipe. This post contains affiliate links.