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5 from 5 votes

Lemon Curd

A from-scratch Lemon Curd that is perfectly tangy, creamy and sweet! This is so much better than store-bought and so easy to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 160kcal
Author: Julie Evink

Ingredients

  • ½ stick unsalted butter
  • 2 eggs medium size, room temperature
  • 1 cup fresh lemon juice 3-5 lemons, depending on the fruit, sieved to get rid of the pulp and kernels
  • 1 cup granulated sugar
  • zest from 2 organic lemons

Instructions

  • In a small saucepan melt the butter (see note 1).
  • Crack the eggs into a small bowl and beat the eggs until bright and foamy with whisk (See note 2).
  • Add the lemon juice, sugar and lemon zest to the butter. Then stir in the beaten eggs.
  • Place saucepan on stovetop over medium heat. Gently heat up the mixture while stirring constantly. Don´t bring to a boil. If you have a thermometer try to stay between 185°F to 195°F (See note 3).
  • After cooking for about 10 minutes the curd will start to thicken.
  • Keep on simmering the mixture until it has the consistency of a béchamel sauce.
  • After it is thickened fill into clean containers and let cool down.
  • The mixture will thicken more while cooling down.

Notes

Note 1: Use stainless steel or enameled materials, aluminum can cause a metallic aftertaste when it reacts with the lemon, also try to use a silicon or plastic whisk and spoon instead of metal.
Note 2: This is mainly to get a smooth consistency but also responsible for the color. If you just beat the eggs with a fork, you can add it to the mixture through a sieve. The lemon curd will look a bit darker/more orange.
Note 3: If the mixture gets too hot it can curdle. If this happens, don’t worry, it's not lost. You can use an immersion blender to blend everything back together. Let come to room temperature and then place in the fridge.
Note 4: Don't overcook it, it can cause the curd to become gel-like, this is only an optical problem though, it will still taste good.
How long does it last?
It will keep for up to four weeks in the refrigerator. Just keep it in an airtight container.
Why is my lemon curd not thickening?
If your lemon curd is thin, you might not have cooked it long enough. You need to cook it long enough for the eggs to cook, which is what thickens it. Also, be sure to add the right amount of butter – as the butter cools in the curd, it will help thicken it, too.
Does it need to be refrigerated?
Yes, once it’s cooled, you will need to keep it in the fridge, so it doesn’t spoil.
Can you eat lemon curd on toast?Yes, you can! It’s one of my favorite ways to enjoy it, and it’s a fun breakfast treat.

Nutrition

Calories: 160kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 22mg | Potassium: 63mg | Fiber: 1g | Sugar: 34g | Vitamin A: 84IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg