Lemon Curd

Forget store-bought lemon curd and whip up a batch of the best homemade lemon curd! It’s super quick to make and adds an intense tart lemon flavor to anything your heart desires. 

Looking for an easy lemon curd recipe?

This fresh lemon curd is bursting with zingy flavor, perfect for lemon lovers. Eat it on its own with a spoon, or use it in your favorite lemon desserts. 

When the weather starts to get warmer, we start whipping out the lemon desserts. Whether it’s a lemon cheesecake coffee cake or a lemon drop cake. You name it, we’ve got it. One of our favorite easy lemon desserts is this creamy lemon curd. It’s tart and has a pudding-like consistency that is so dreamy we can’t put the spoon down. The moral of the story is that when life gives you lemons, make lemon curd. 

What Is Curd?

Curd is a type of cream made of eggs, sugar, butter, fruit juice, and cream. It has a jelly-like consistency similar to pudding. This curd is lemon-flavored and made with fresh lemon juice for the most intense lemon flavor. Perfect for spreading on scones, pound cake, or as pie or cake filling, like this North Carolina lemon pie. You could even plop it on top of French toast or buttermilk waffles. We even use it in our limoncello gelato!

How to Make Lemon Curd

• First, in a small saucepan over medium heat, warm the lemon juice until it’s hot but not boiling.
• Next, in a medium bowl, whisk together the eggs and yolk. Gradually add the sugar while whisking.
• Now, while constantly whisking, slowly pour the hot lemon juice into the eggs. After that, return the mixture to the saucepan. Cook over medium heat, stirring continuously with a wooden spoon. 
• This should take about 3 minutes or until the lemon mixture reaches 170 degrees F on an instant-read thermometer. It should also be thick enough to cling to the spoon.
• Then, promptly remove the pan from the heat. Stir in the small pieces of cold butter until it’s fully incorporated. Add the cream, vanilla, and salt, and give it a good stir. Finally, strain the curd through a fine-mesh strainer into a small bowl. 
• Remember to cover the curd directly with a piece of plastic wrap and refrigerate until you need it.

How to Store Lemon Curd

Store lemon curd in an airtight container or mason jar for up to 10 days. 

With a few simple ingredients, you can make the best lemon curd you’ll ever have. It’s the perfect combination of tangy lemon flavor and a creamy texture. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

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Lemon Curd

from Baking Illustrated 

Ingredients:

• 1/3 cup juice from 2 lemons
• 2 large eggs, plus 1 large egg yolk
• 1/2 cup sugar
• 2 tbs cold unsalted butter cut into 1/2 inch cubes
• 1 tbs heavy cream
• 1/4 teas vanilla extract
• pinch of salt

Preparation:

In a small non-reactive saucepan over medium heat, heat the lemon juice until hot but not boiling.

In a medium bowl whisk the eggs and yolk; gradually whisk in the sugar.

Whisking constantly, slowly pour the hot lemon juice into the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees F on an instant-read thermometer and is thick enough to cling to the spoon, about 3 minutes.

Immediately remove the pan  from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small non-reactive bowl. Cover the surface of the curd directly with plastic wrap (that’s right, put the plastic wrap on the surface of the curd); refrigerate until needed.

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