Homemade Lemon Curd
This homemade lemon curd is silky smooth, perfectly sweet and tangy, and bursting with fresh lemon flavor. Made with simple ingredients, it's an easy yet elegant spread that's perfect for scones, cakes, pastries, yogurt, and so much more. 🍋
Equipment
- medium saucepan For creating a gentle simmering water bath.
- Heat-safe glass or metal mixing bowl Used to cook the curd over the simmering water.
- Whisk Essential for keeping the curd smooth and preventing lumps.
- fine mesh strainer Helps create an ultra-silky, professional-quality texture.
- Instant-read thermometer Helpful for checking when the curd reaches 180°F, though it's optional
- rubber spatula Great for scraping every bit of lemon curd from the bowl and strainer.
- Airtight container or glass jar For storing the finished lemon curd.
- Large bowl for an ice bath Helps cool the curd quickly and safely.
Ingredients
- ⅔ cup granulated sugar
- ½ cup lemon juice
- 1 large egg
- 2 egg yolks
- 1 teaspoon lemon zest
- 6 tablespoon unsalted butter
Instructions
- In a medium saucepan, add 1–2 inches of water and bring to a gentle simmer over medium heat.
- In a large heat-safe metal or glass bowl, whisk together the egg, egg yolks, and sugar until smooth.
- Stir in the lemon juice and lemon zest.
- Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the simmering water.
- Cook while stirring constantly until the mixture thickens enough to coat the back of a spoon and reaches about 180°F.
- Remove from the heat and strain the lemon curd into a clean container to remove any bits of cooked egg or zest for an extra smooth texture.
- Add the butter and whisk until completely melted and smooth.
- Set the container in an ice water bath and stir occasionally until cooled.
- Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate for at least 1 hour or overnight before serving.
Notes
If you make curds, custards, or pastry creams often, a fine-mesh strainer is one of the best inexpensive tools you can keep in your kitchen. It makes a huge difference in achieving that perfectly smooth texture!
🍋 Avoid aluminum bowls and pans.
The acidity from the lemon juice can react with aluminum and create a metallic taste. Stainless steel, glass, or heat-safe ceramic are the best choices. 🍋 Save your strained lemon zest.
After straining, the flavorful zest can be stirred into muffin batter, quick breads, or sugar for an extra pop of lemon flavor. 🍋 A cold spoon test is surprisingly helpful.
Keep a spoon in the freezer while making the curd. Place a small amount on the cold spoon to get a preview of how thick the curd will be once chilled.
The acidity from the lemon juice can react with aluminum and create a metallic taste. Stainless steel, glass, or heat-safe ceramic are the best choices. 🍋 Save your strained lemon zest.
After straining, the flavorful zest can be stirred into muffin batter, quick breads, or sugar for an extra pop of lemon flavor. 🍋 A cold spoon test is surprisingly helpful.
Keep a spoon in the freezer while making the curd. Place a small amount on the cold spoon to get a preview of how thick the curd will be once chilled.