Simple and easy homemade lemon curd. Brilliant color and amazing taste, I would say. This lemon curd is great to put as a topping for my delish no-bake lemon cheesecake. Perfect match!
I have made lemon curd various times before and after a few adjustments, this is the taste, texture and color that my whole family likes. We love the vibrant yellow color, creamy texture and ohhh that tangy lemony taste.
The ingredients for this lemon curd, well any lemon curd actually, is so simple. It cannot go more basic than that. Well except if you go and grab a jar of lemon curd in the supermarket.
There’s one thing though. You can choose to sift your lemon curd, or if you’re like me, then why bother. It’s wonderful to have those tiny specs of lemon zest in the curd. Or if for some reason you see there are lumps in your curd, then of course by all means sift it.
This lemon curd is excellent with my no-bake lemon cheesecake, I think maybe you would want to check it out.
- 2 eggs
- 3 egg yolks
- 1 cup granulated sugar (200 gr)
- 2 tablespoon lemon zest
- ¾ cup lemon juice (190 ml)
- ⅓ cup unsalted butter (75 gr), cold and cut into cubes
- In a bowl, add in all ingredients except for the cold butter. Mix everything to combine. Set aside.
- Put some water in a pot, around 2 inches (5 cm) high and bring it to a simmer. Place the bowl with egg mixture on top of the pot, making sure the bottom of the bowl doesn't touch the water.
- Stir and cook until the mixture thickens, around 10-15 minutes. It's ready when it coats the back of a spoon. Optional: sift to get a smoother texture. I don't because I love the zest in the curd.
- Remove the bowl from the stove. While still hot, add in cold cubed butter. Mix until the butter is melted and fully combined.
- Cover with cling film, letting the cling film touching the surface of the curd. Leave to cool at room temperature and then chill in the fridge. Enjoy this with my no-bake lemon cheesecake, it's awesome!
Hi there Bea! May I know how long does this curd last in the fridge? Thank you!
Hi Athena! It'll last around 3-4 weeks in the fridge, in an air-tight container. Hope it helps!
SANA HASAN says
i am from India
i am in love with your website
i am going to try each rcp one by one
and great to have your calculation tab on the recipe card.
i can surely share our traditional recipes with you too
god bless you
Hi Sana! I'm happy that you're enjoying the recipes here. Thank you!
Hii!! How much does this recipe make? Do you have the measurements of the ingredients if I only want to do the exact amount of lemon curd for the no bake lemon cheesecake?🥺 I don’t know what to do with the extra curd.
Hi Kim! This recipe makes 2 cups. The curd lasts long in the fridge, so no worries 🙂
How important is it that the butter is unsalted? 🙄
It's difficult to get here in Denmark 😏
Live to hear your thoughts.
Kind regards Maria
Hi Maria! Using salted butter in this will leave your lemon curd with a touch of saltiness to it. In general I always buy unsalted butter so that I can control the amount of salt that goes into a recipe (if needed). Hope it help 🙂
Hi ! can I add this lemon curd for my lemon cake as the filing? As in in btwn the cakes...
Yes you can 😀
OMG most amazing lemon curd, I've made it with the cheese cake everyone just loves it, Thank you, could I make it to set as a lemon tart if I put gelatine in, would be grateful for your advice, Yvonne.
Hi Yvonne! I haven't tried it like that so I can't really say. Sorry!
Por favor me podrias decir cuantos huevos son realmente.. gracias
El Mundo Eats says
Hola Delia! Son 2 huevos enteros mas 3 yemas. Un abrazo!