Go Back

Homemade Lemon Curd Recipe

This lemon curd recipe creates the perfect balance of sweet and tart flavors with just four simple ingredients. The silky smooth texture and bright citrus flavor make this versatile spread perfect for everything from morning toast to elegant dessert fillings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 10 ounces
Course: Condiment, Dessert
Cuisine: American, British
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large fresh lemons for zest and juice
  • 6 egg yolks save whites for another use
  • 1 cup granulated sugar 200g
  • 1/2 cup unsalted butter cold, cut into cubes

Equipment

  • Heavy-bottomed saucepan
  • Wire whisk
  • Fine-mesh strainer
  • Wooden spoon
  • Zester or microplane
  • Citrus juicer

Method
 

  1. Separate 6 egg yolks into a bowl and save whites for another use
  2. Zest 2 lemons to get about 2 tablespoons of fresh zest
  3. Juice the lemons until you have 1/2 cup (strain out all seeds)
  4. Cut butter into small cubes and keep cold until needed
  5. Strain egg yolks into a heavy-bottomed pot to remove any white pieces
  6. Whisk in sugar until the mixture lightens in color and looks creamy
  7. Gradually add lemon juice while whisking to prevent curdling
  8. Add lemon zest and mix everything together well
  9. Heat on low while whisking constantly - never stop stirring
  10. Watch for thickening - mixture should coat the back of a wooden spoon
  11. Remove from heat immediately when it just starts to bubble
  12. Stir in cold butter until completely melted and incorporated
  13. Strain through fine mesh sieve for silky smooth texture
  14. Cover surface with plastic wrap to prevent skin forming
  15. Refrigerate for at least 2 hours before using in recipes

Notes

Storage: Store covered in refrigerator for up to 1 week or freeze for up to 3 months.
Pro Tips: Use only fresh lemon juice for best flavor. Keep heat low to prevent scrambling. Constant whisking is essential. Cold butter helps achieve silky texture.
Troubleshooting: If too thin after cooling, add cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) and reheat while stirring. If lumpy, strain or blend until smooth.