This Perfect Lemon Curd Recipe Has Never Failed Me. This recipe is so easy because you can add everything to the saucepan all at once. No worrying about turning your egg yolks into scrambled eggs.
Lemon Curd is a sweet-tart-creamy-lemony dessert dream.
Traditionally, lemon curd is paired with scones or crumpets and then served with tea. It’s part jam and part citrus cream.
Fruit curd is usually made from the juice of citrus fruit and can be used in a million different ways. I have a Meyer lemon tree in my back yard and my neighbor has a one too! I always have a plethora of Meyer lemons. Making a few batches of lemon curd is an easy way to use up the lemon harvest at the beginning of summer. Meyer lemons ripen in the fall and by summer there is usually still a lot of lemons but they are starting to get really ripe and need to be used up before they go bad.
The bright lemon tang of a luscious lemon curd is magical when slathered on pancakes or blueberry scones. You can also use lemon curd in dessert recipes like lemon cupcakes, lemon tarts or lemon cheesecake. Spreading a layer of creamy lemon curd between the layer of a beautiful sponge cake creates a simple but fantastic summer dessert cake. Also, check out the Swedish pancake recipe which is my husband favorite way to devour lemon curd.
How to make lemon curd.
At first, curd sounds like something that might be difficult to make. But, this recipe is easy! I’ve made fruit curd a few different ways but I’ve found that it doesn’t make a huge difference in the final product.
For this super easy lemon curd you can simply add all the ingredients to a saucepan and then get to work.
You just need 4 ingredients and you probably already have them all in the fridge right now.
- Egg Yolks
Just two easy steps.
- Add all of the ingredients to a saucepan and then heat on medium until the butter is melted and the sugar starts to melt.
- Turn up the heat to medium-high and bring the mixture to a soft boil, while whisking and stirring constantly.
The key to making perfect lemon curd is stirring constantly. This is the most difficult part.
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.
Remember you can substitute any citrus fruit for the lemon in this recipe.
Just a few other ideas:
- Grapefruit Curd
- Key Lime Curd
- Orange Curd
- Pineapple curd (this one has a few extra steps, it’s high maintenance.)
Imagine the possibilities!
Once you give this easy lemon curd recipe a try, I know you’ll be hooked on curd too!
I have also made grapefruit curd and don’t miss the pineapple curd in my pineapple sweet roll recipe.
Easy Lemon Curd Recipe
- 5 Egg yolks
- 1 cup Granulated sugar
- 2 tbsp Lemon zest
- ½ cup Fresh squeezed lemon juice about 4 lemons
- ½ cup Unsalted butter diced
- Add all of the ingredients to a medium sized saucepan.
- Heat on medium high while whisking, gently.
- Whisk slowly while the butter melts and then begin to whisk more vigorously.
- 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.
- Remove from the heat, mixture will continue to thicken as it cools.
- Store in an air tight container, up to 3 weeks in the fridge.