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    Home » Recipes » Dessert

    Perfect Lemon Curd (Sweet, Tart + Creamy)

    Published: Jun 14, 2021 · Modified: Aug 27, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments Jump To Video

    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 fruit curd 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.

    a spoonful of lemon curd on a wooden spoon

    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.

    ingredients needed for lemon curd
    • 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.

    pavlova cake with lemon curd and fresh whipped cream presented on a marble cake stand

    How To Make Fruit Curd

    1. Add the egg yolk, sugar, and the lemon juice to medium sized saucepan.
    2. Heat on medium high while whisking, gently.
    3. Bring the mixture to a boil while continuing to whisk.
    4. You will be whisking for about 10-20 minutes, until the curd mixture is thick enough to coat the back of a spoon.
    5. Add the butter to the lemon curd one chunk at a time. Whisk slowly while the butter melts.
    6. Remove from the heat and add in the lemon zest. The lemon curd will continue to thicken as it cools.
    7. Store in an air tight container, up to 3 weeks in the fridge.
    lemon curd recipe made with meyer lemons in a weck jar

    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 Curd, 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. 

    Pineapple Sweet Rolls
    Hawaiian sweet bread dough swirled with caramelized pineapple and pineapple curd. Topped with a tangy-sweet pineapple cream cheese icing. 
    SEE THE RECIPE PIN FOR LATER
    Pineapple Rolls with cream cheese frosting on a plate.
    Fresh Berry Pavlova
    Pavlova is fluffy meringue, baked to have a crispy outside and a fluffy chewy marshmallow inside. Top it with fresh whipped cream and seasonal fruit.
    SEE THE RECIPE PIN FOR LATER
    pavlova cake with lemon curd and fresh whipped cream presented on a marble cake stand
    Homemade Crepes Recipe
    You can make perfect this French crepes recipe at home. Whether you like savory crepes or sweet sweet crepes, this easy crepe batter recipe will work in either situation.
    SEE THE RECIPE PIN FOR LATER
    3 french crepes with lemon curd and powdered sugar

    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.

    • Classic Pumpkin Pie
    • Caramel Sauce – How To Make Caramel
    • Malasadas - Leonard's Copy Cat, So Good!
    • Pineapple Sweet Rolls with Cream Cheese Icing
    • Banana Cake with Cream Cheese Frosting
    • The BEST Carrot Cake

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    lemon curd pictured with fresh lemons, mint and garden flowers
    fresh lemon curd recipe in a weck jar
    Favorite Saved!

    Lemon Curd

    Laura Reigel
    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 this in my Fresh Berry Pavlova.
    PRINT PIN SAVE SAVED
    Prep Time 5 mins
    Cook Time 20 mins
    Course Dessert, Sauce
    Cuisine American
    Servings 24 2 tablespoon servings
    Calories 80 kcal

    Ingredients
      

    • 5 Egg yolks
    • 1 cup Granulated sugar superfine
    • ½ cup fresh squeezed lemon juice about 4 lemons
    • ½ cup Unsalted butter diced
    • 2 tablespoon Lemon zest
    Prevent your screen from going dark

    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.
      testing lemon curd for thickness on 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.

    Video

    Laura's Tips + Notes

    Pro-tips:
    • 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.
    Serve with: 
    Pancakes, Scones, French Crepes, Pavlova.  Also, use as a filling for cupcakes or slather between layers of white cake. This lemon curd makes amazing lemon bars, and lemon tarts. 
    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 Curd, or Pineapple curd. Pineapple curd will need to be thickened with a cornstarch slurry. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 2tablespoonCalories: 80kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 51mgSodium: 2mgFiber: 1gSugar: 8gCalcium: 7mgIron: 0.1mg
    Keyword curd, fruit desserts, lemon
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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