Lemon Curd is a sweet-tart-creamy-lemony summer dessert dream. You can use it on pancakes, or crepes, even nestle it between shortbread cookies. I absolutely love meyer lemon curd this in my Berry Pavlova.
If lemon dessert recipes are your jam, look no further! This easy fruit curd recipe is fail-proof. No double boiler needed.
If you are a lemon desserts person, like I am, you're going to love this easy lemon curd recipe. Just add it to your arsenal of lemon flavor dessert recipes.
I have a Meyer lemon tree in my back yard and my neighbor has one too! I always have a plethora of fresh lemons.
Meyer lemons ripen in the fall, here in California, and by summer the lemons are starting to get really ripe and need to be used up before they go bad. Lemon curd is the perfect thing to make when life gives you too many lemons!
What you'll love about this recipe
- One saucepan. This lemon curd recipe is ultra-easy because it's made in one saucepan. Everything is added all together and it is perfect every time.
What you'll need
You just need 4 ingredients to make this homemade lemon curd recipe and you probably already have them all in the fridge right now.
- Lemons. Fresh lemon juice + lemon zest.
- Sugar. I like to use superfine sugar for this recipe.
- Egg yolks.
- Butter. Unsalted
What do do with leftover egg whites?
I usually use my extra egg whites to make an Egg White Frittata, or Meringue Cookies. One of my favorite summer desserts to make with extra egg whites is Pavlova.
Fruit curd with fresh fruit on top of a classic Pavlova is a sweet summer dessert combination.
How To Make Lemon Curd
- Add the egg yolk, sugar, and the lemon juice to medium sized saucepan.
- Heat on medium high while whisking, gently.
- Bring the mixture to a boil while continuing to whisk.
- You will be whisking for about 10-20 minutes, until the curd mixture is thick enough to coat the back of a spoon.
- Add the butter to the lemon curd one chunk at a time. Whisk slowly while the butter melts.
- Remove from the heat and add in the lemon zest. The lemon curd will continue to thicken as it cools.
- Store in an air tight container, up to 3 weeks in the fridge.
FAQs and Expert Tips
- Whisk constantly: The key to making perfect lemon curd is stirring constantly. This keeps the fruit curd from sticking to the bottom of the pan and burning and allows the mixture to heat evenly and thoroughly as it thickens.
- Back of the spoon test: To check for doneness, remove the pan from the heat (actually move it off the burner), then use the back of a spoon to dip in. If the curd coats the back of the spoon, then it is done. I try to get mine somewhere between the consistency of thicker than maple syrup but thinner than honey. It will continue to thicken after it cools, so don't worry if it seems a little thin.
- How to thicken lemon curd: If your fruit curd is still not thick enough, return the pan to the burner and continue to whisk and heat. Usually, about 10 minutes of heating and whisking is sufficient to get the right amount of thickness in your lemon curd.
Recipe Variations
Fruit curd, and mainly citrus curd, can be made with almost any acidic fruit. The recipe can be used to make Lime Curd, Grapefruit Curd, Orange Curd, and even Passion Fruit, or Pineapple curd.
How to store lemon curd
Store leftover lemon curd in the fridge, in an airtight container, for up to 3 weeks.
What To Serve With Lemon Curd
Traditionally, lemon curd is paired with scones or crumpets and then served with tea. It's part jam and part citrus cream and you're going to love it.
Don't miss the pineapple curd in my pineapple sweet roll recipe. Use this lemon curd in Crepes or in a Fresh Berry Pavlova with fresh whipped cream.
More Dessert Recipes That You’ll Love
If you're looking for more summer dessert recipes, my blueberry hand pies are a dream come true. Or try my light as air Sugar Cookies, these seriously melt in your mouth.
Blondies always make a perfect summer recipe to take to a cookout. I also have a few delicious fruit popsicles that are sure to cool you off.
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Lemon Curd
Ingredients
- 5 Egg yolks
- 1 cup Granulated sugar superfine
- ½ cup Fresh squeezed lemon juice about 4 lemons
- ½ cup Unsalted butter diced
- 2 tbsp Lemon zest
Instructions
- Add the egg yolk, sugar, and the lemon juice to medium sized saucepan.
- Heat on medium high while whisking, gently.
- Bring the mixture to a boil while continuing to whisk.
- You will be whisking for about 10-20 minutes, until the curd mixture is thick enough to coat the back of a spoon.
- Add the butter in one chunk at a time. Whisk slowly while the butter melts.
- Remove from the heat and add in the lemon zest. The lemon curd will continue to thicken as it cools.
- Store in an air tight container, up to 3 weeks in the fridge.
Laura's Tips + Notes
- Whisk constantly: The key to making perfect lemon curd is stirring constantly. This keeps the fruit curd from sticking to bottom of the pan and burning and allows the mixture to heat evenly and thoroughly as it thickens.
- Back of the spoon test: To check for doneness, remove the pan from the heat (actually move it off the burner) then use the back of a spoon to dip in. If the curd coats the back of the spoon then it is done. I try to get mine somewhere in between the consistency of thicker than maple syrup but thinner than honey. It will continue to thicken after it cools so don't worry if it seems a little thin.
- If it's not thick enough return the pan to the burner and continue to whisk and heat. Usually, about 10 minutes of heating and whisking is sufficient to get the right amount of thickness in your lemon curd.
