This easy lemon curd recipe combines whole eggs and extra yolks with fresh lemon juice and zest for a silky, sweet-tart spread. A gentle double-boiler method cooks it in just 10 minutes while giving you more control over the eggs.
Why You'll Love My Lemon Curd
- Gentle Cooking Method: The double boiler allows the eggs to thicken gradually without exposing them to direct heat.
- Silky, Thick Texture: Whole eggs provide structure, while the additional yolks add richness and a velvety finish.
- Quick Cooking Time: The curd needs only about 10 minutes over the heat before cooling.
- Useful in So Many Ways: Spread it on toast, spoon it over yogurt, or use it to fill cakes and chilled desserts.
I used to think making lemon curd would be difficult, especially because eggs can cook so quickly once they meet the heat. After seeing how gently everything comes together over a double boiler, it became one of those simple recipes I enjoy keeping in the refrigerator. Some days I spoon it over plain yogurt, but when I want to make something more special, I use it in my lemon curd mousse or layer it through these lemon tiramisu cups.
What I enjoy most is the balance between the sharp lemon juice, fragrant zest, sugar, and butter. The whole eggs help the curd set, while the extra yolks and butter give it that smooth texture that works so well as a filling. Gentle steam controls the cooking in much the same way as the water bath in my lemon pudding cake, and straining the warm curd gives it a clean finish before it is used between the layers of a lemon curd cake.
Key Ingredients in Lemon Curd
You only need a few ingredients, but each one has an important role in the finished texture and flavor.
- Fresh Lemons: I use both the zest and juice because the zest adds fragrance while the juice provides the sharp citrus flavor.
- Eggs and Egg Yolks: Whole eggs give the curd structure, and the extra yolks make it richer and more velvety.
- Granulated Sugar: The sugar softens the acidity of the lemon without covering its brightness.
- Unsalted Butter: I add it after cooking so it melts smoothly into the warm curd and gives it a glossy finish.
How to Make Lemon Curd
This gentle double-boiler method makes it easier to control the heat as the eggs thicken. You can find the complete printable lemon curd recipe with measurements below.
1. Whisk the Lemon Base: Whisk eggs, yolks, sugar, lemon zest, and juice in a heatproof bowl until smooth.
2. Cook Over Simmering Water: Place over simmering water and whisk constantly until thickened, about 10 minutes.
3. Add the Butter and Strain: Remove from heat, whisk in butter until fully melted, then strain through a fine sieve.
4. Cool and Refrigerate: Pour lemon curd into sterilized jars, let cool, and refrigerate until ready to use.
Tips for Lemon Curd
Zest Before Juicing: I always remove the zest first because trying to grate a squeezed lemon is much more difficult.
Use a Heatproof Bowl: Choose a bowl that sits securely over the saucepan so you can whisk comfortably throughout the cooking time.
Let It Chill Completely: The curd remains soft while warm and develops its proper thick, spreadable texture in the refrigerator.
Storage
I store the lemon curd in a clean airtight jar in the refrigerator, where it keeps well for about one week. It becomes thicker as it chills, so I let it cool completely before using it as a spread or dessert filling.
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Recipe
Lemon Curd
Ingredients
- 3 eggs
- 2 egg yolks
- 120 g granulated sugar
- 1 tablespoon lemon zest
- 125 ml fresh lemon juice
- 100 g unsalted butter - cut into pieces
Instructions
- Whisk the 3 eggs, 2 egg yolks, 120 g granulated sugar, 1 tbsp lemon zest, and 125 ml fresh lemon juice in a heatproof bowl until smooth.
- Set the bowl over a saucepan of gently simmering water. Whisk constantly for about 10 minutes, until the lemon curd thickens and coats the back of a spoon.
- Remove the bowl from the heat and gradually whisk in 100 g unsalted butter until completely melted. Pass the curd through a fine-mesh sieve into a clean bowl.
- Transfer the lemon curd to a clean airtight jar, let it cool, then refrigerate for 1 hour before using.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Rihanna says
This lemon curd looks absolutely beautiful, so silky and bright! I love how versatile it is too; I can already imagine spooning it over yogurt in the morning or spreading it on warm scones for tea.