Easy Lemon Curd

5 from 2 votes

Lemon Curd is a vibrant, zesty spread or topping bursting with lemon flavor. Our simple recipe consists of just a few ingredients and requires minimal effort. Spread this rich curd on cakes, scones, waffles, cookies, and more!

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Sweets

Cuisine: American

Diet: Gluten Free

Servings: cups, approximately

Calories: 932kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

1 cup granulated sugar
2 tablespoon lemon zest, or the zest of one lemon
2 large eggs room temperature
2 egg yolks room temperature
½ cup lemon juice
½ cup unsalted butter cubed
1 teaspoon vanilla extract or vanilla bean paste optional
½ teaspoon kosher salt or sea salt

Instructions

Mix ingredients - In a large mixing bowl, add the granulated sugar, lemon zest, eggs, and egg yolks, and whisk together until smooth and pale yellow, about one minute. Set aside.
1 cup granulated sugar, 2 tablespoon lemon zest, or the zest of one lemon, 2 large eggs, 2 egg yolks
Heat lemon juice and butter - Add lemon juice and butter to a nonreactive pot over low heat and stir until the butter is melted. Do not let the butter brown or burn. Remove from heat.
½ cup lemon juice, ½ cup unsalted butter
Incorporate ingredients - Add a couple of tablespoons of the egg mixture to the butter mixture and stir to temper the mixture. Pour the rest of the egg mixture and stir in the vanilla bean paste if desired and kosher salt into the pot with the lemon butter mixture and stir. Cook on low heat and stir constantly until the mixture thickens, about 7-9 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes.
1 teaspoon vanilla extract or vanilla bean paste, ½ teaspoon kosher salt or sea salt
Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks.

Video

Notes

Storage

Refrigerate lemon curd in an air-tight container or lidded jar for up to 2 weeks. You can also freeze it in a freezer safe container for up to 1 year. In order to thaw it, place it in the refrigerator overnight. After thawing, enjoy it within 4 weeks.

Top Tips

Whisk the curd constantly while you warm it to ensure it doesn't get lumpy.
Use freshly squeezed lemon juice and zest for the freshest citrus flavor!
If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If it makes a clean line, the curd is ready to transfer to a jar to cool.

Nutrition