Easy Homemade Lemon Curd! Homemade lemon curd is just one way to bring lemon flavor to light and curd makes any dreary day a bit cheerier. These lemon curd is one that tastes good by itself, however, it’s also delicious as a spread for toast, scones or to sandwich together with a sponge cake. Lemon curd isn’t difficult to make. If you’ve got a 100% stainless-steel or glass mixing bowl that will easily nest inside a sauce pan without touching the bottom, your job will be extra-easy.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 6 tbsp unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- ⅔ cup lemon juice
- 1 tsp grated lemon zest
- Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs an egg yolks one at a time, mixing well between each addition. Add the lemon juice.
- After that transfer the butter and egg mixture to a medium saucepan with a heavy bottom.
- Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 10-15 minutes. Do not boil.
- Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.
- The curd will thicken slightly as it cools. It can be kept in a sealed container or sealed jar in the fridge for up to 1 week.
- You can also make lime curd or orange curd by switching out the juice and zest.