Classic Lemon Curd
This classic lemon curd recipe produces an incredibly tart, silky, and slightly sweet curd. Homemade lemon curd can be used as a filling for pies and tarts or simply as a topping for yogurt or scones! Pin it for Later »
Lemon Curd Recipe Overview
Skill Level: Beginner
Lemon curd is an incredibly tart, sweet, rich, and thick custard. Lemon curd is used in many of the same ways fruit preserves are used. It can be used as a topping for yogurt, a spread on a biscuit, or can even be used as the filling for a pie or tart!
The process of making lemon curd is very quick and comes together in less than 10 minutes! Eggs are combined with lemon juice, lemon zest, butter, and sugar and are cooked on the stove until thick.
Tips, Tricks, & Techniques
- Egg whites coagulate at a lower temperature than egg yolks, for this reason it is very important to keep the heat low and to whisk the curd continuously as you cook it.
- A fine mesh sieve is a very handy tool when making homemade lemon curd. The sieve will strain out any lumps that occur as well as the lemon zest that’s flavor has already been extracted, making a silky smooth curd.
- If using the curd as a filling for a pie, tart, or bars, transfer the cooked curd into the crust and bake for 15 minutes at 350 F (177 C). This will set the curd and give it a nice glossy finish!
- Whole Eggs thicken and coagulate the curd, creating the silky texture.
- Egg Yolks are used in addition to the whole eggs to add more richness without over-thickening the curd.
- Lemon Juice & Lemon Zest gives the curd its very tart lemon flavor. The zest contains oils that contribute a very concentrated lemon flavor.
- Sugar sweetens the curd and helps to thicken it as well.
- Salt rounds out the flavors.
The links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Baker Bettie!
- 4 large eggs
- 4 large egg yolks
- 1 cup (7 oz, 200 g) granulated sugar
- 1 cup (8 oz, 236 ml) fresh lemon juice (about 5-6 lemons)
- pinch of salt
- 1 TBSP grated lemon zest
- 1/2 stick (4 tablespoons, 1/2 stick) unsalted butter, cut into small pieces
- Combine the eggs, egg yolks, sugar, lemon juice, and salt together in a medium saucepan and whisk together.
- Heat over low heat, whisking constantly until the mixture comes to a boil and thickens. You want to whisk continuously so that you do not have large chunks of coagulated egg in the curd.
- Pour the mixture through a fine mesh sieve into a bowl to strain out any lumps.
- Whisk in the lemon zest and butter.
- Place a piece of plastic wrap on the surface of the curd and refrigerate.
- Once completely cooled, store in an airtight container in the refrigerator for up to 2 weeks.
Lemon curd can be used as tart filling, a topping for yogurt, or a topping for biscuits or scones.
- This amount of lemon curd is enough for an 8x8" (20 x 20 cm) or 9x9" (23 x 23 cm) square pan or a 9" (23 cm) round pie dish. Multiply the recipe by 1.5 if you want to use it for a 9x13" (23 x 33 cm) baking dish.
- If you are using this as a pie, tart, or cookie bar filling, pour the prepared lemon curd into the crust and bake at 350 F (177 C) for 15 minutes so that it sets.
Amount Per Serving: Calories: 246