Tart lemon curd is excellent for adding to desserts or serving with fresh berries.
What is lemon curd?
Lemon curd is a silky, sweet spread made from citrus, sugar, and eggs. It’s commonly served on scones, used in place of jam, or added as a filling for tarts, cakes, and cupcakes.
Plan ahead when making curd: it needs a thorough chill to develop its flavor and set properly. Refrigerating for at least a couple of hours yields the best texture and bright lemon flavor—don’t skip the cooling time.
The color of homemade curd can vary. Mine is a deep yellow because I used fresh farm eggs with richly colored yolks.
This curd works beautifully as a filling for lemon cupcakes topped with lemon buttercream, and it’s also perfect for tartlets and bars.
Key ingredients
- Egg yolks — the base that thickens and enriches the curd
- Lemon — both juice and zest for bright citrus flavor
- Sugar — granulated, for balance and sweetness
- Butter — adds richness and a smooth finish; salted or unsalted will both work
Tip
- Don’t discard the egg whites — freeze them for later use in meringues, omelets, or other recipes.
Recipes using lemon curd
- Filled lemon cupcakes
- Mini lemon tarts and tartlets
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram.
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Lemon Curd
Kathy Berget
Pin Recipe
Equipment
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Zester or microplane
Ingredients
- 4 egg yolks
- ½ cup sugar
- 1 tablespoon lemon zest (from 1–2 lemons)
- ⅓ cup lemon juice (about 1–2 lemons)
- ¼ cup butter (cut into slices)
Instructions
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Combine egg yolks, sugar, lemon zest, and lemon juice in a metal bowl or the top of a double boiler.
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Set the bowl over a pan with a few inches of simmering water, making sure the bottom of the bowl does not touch the water.
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Turn the heat to medium-high, add the butter slices, and whisk constantly. Stir to prevent scorching and to encourage even thickening.
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Continue cooking and stirring until the mixture thickens and coats the back of a spoon.
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Remove from heat and strain the curd through a very fine sieve, pressing with a spatula to remove any solids for a smooth texture.
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Let the curd cool slightly, then cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
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Chill in the refrigerator for at least 2 hours before serving or using in recipes.
Notes
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For precise values, calculate nutrition using the exact ingredients and amounts you use.
Nutrition