Silky and smooth, this lemon curd is packed with lemon goodness. It’s versatile and can be used in various applications: as a filling for lemon cakes, mixed with yogurt and granola, or enjoyed straight from the spoon.
Only 6 simple ingredients
Lemon curd is a custard made on the stove using a double boiler. If you don’t have a double boiler, you can use a large heatproof bowl that fits snugly into a large pot. The double boiler method helps cook the eggs evenly without scrambling, which eliminates the need to strain the curd and removes any zest for maximum flavor.
In a double boiler (or a heatproof bowl set over a pot of simmering water), combine the egg yolks, sugar, lemon juice, lemon zest, and salt. Cook, stirring constantly, until the mixture thickens to the consistency of Greek yogurt, about 10-15 minutes. Remove the mixture from heat. Stir in the butter until fully incorporated.
The many ways to enjoy homemade lemon curd:
- Dollop on top of ice cream
- Stir into yogurt and granola
- A filling for a cake, cupcake, tart, etc
- By the spoonful
- With a handful of fresh berries and whipped cream
- On top of pancakes or waffles or scones
Lemon Curd
Equipment
- Double Boiler
Ingredients
- 4 egg yolks
- 1/2 cup lemon juice fresh squeezed from about 2 lemons
- 1 cup sugar
- 1 tablespoon lemon zest about 2 lemons
- 1/8 teaspoon salt
- 6 tablespoon butter cubed
Instructions
- Prepare the Double Boiler: Place the bottom of a double boiler on the stove with several inches of water and bring to a boil.
- Mix Ingredients: In the top of the double boiler (or a stainless steel or heatproof glass bowl that fits snugly over the pot without touching the water), combine egg yolks, lemon juice, lemon zest, sugar, and salt.
- Cook the Mixture: Cook the egg mixture over the boiling water, stirring regularly, until it thickens to the consistency of Greek yogurt, about 10 minutes.
- Add Butter: Remove from heat and stir in the butter until smooth.
- Cool and Store: Transfer the curd to a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Chill until ready to use.
- Storage: Lemon curd will keep for 1-2 weeks in the fridge or can be frozen for longer storage.
