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How to Make Lemon Curd

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A silky, tangy Lemon Curd that’s perfect for spreading on toast, swirling into yogurt, or filling tarts and cakes. Bright, sweet, and irresistibly creamy, this homemade version is fresher and more vibrant than store-bought.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: undefined
  • Total Time: approximately 35 minutes
  • Yield: 1¼ cups
  • Category: Dessert, Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Fresh lemon juice (about 3–4 lemons)
  • Lemon zest
  • Granulated sugar
  • Large eggs
  • Unsalted butter, cold and cubed

Instructions

  1. Whisk together the lemon juice, lemon zest, sugar, and eggs in a heatproof bowl until well combined.
  2. Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.
  3. Whisk the mixture constantly as it slowly thickens, about 8–10 minutes, until it coats the back of a spoon.
  4. Remove from heat and immediately whisk in cold butter pieces, a few at a time, until fully melted and smooth.
  5. Strain the curd through a fine-mesh sieve into a clean jar or bowl to remove zest bits or any cooked egg bits.
  6. Let it cool to room temperature, then seal and refrigerate.

Notes

  • Vanilla twist: Stir in ½ teaspoon vanilla extract after cooking for a warm aroma.
  • Lime or orange curd: Substitute part or all of the lemon juice and zest with fresh lime or orange.
  • Lavender infusion: Add 1 teaspoon dried culinary lavender to the cooking mixture, then strain for delicate floral notes.
  • Honey sweetened: Replace half the sugar with honey for a richer, floral sweetness.
  • Spiced version: Add a pinch of cardamom or ginger when cooking for warm spice accents.
  • For storage, keep lemon curd in a sealed jar in the fridge for up to 10 days. To soften, let it sit at room temperature for 15 minutes or warm it gently over a double boiler.

Nutrition

Find it online: https://allcookedup.com/how-to-make-lemon-curd/