How To Make Lemon Curd

5 from 1 vote

How to make lemon curd with just 5 basic ingredients. It's luscious and creamy, with a perfect balance of sweetness and tartness. Only 15 minutes to make and is a versatile spread in the desserts world!

Prep Time10

Cook Time15

Servings: cups

Author: Bea & Marco

Ingredients

2 large eggs
3 large egg yolks
1 cup (200 g) granulated sugar
1 tablespoon lemon zest
¾ cup (g) lemon juice
⅓ cup (75 g) unsalted butter , cold, and cut into cubes

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Instructions

Cook

Whisk eggs, yolks, sugar, lemon juice, and zest in a heat-proof bowl with a whisk until you get a homogenous mixture. Set aside.
Cook on a pot of simmering water for 10-15 minutes, until the mixture covers the back of a wooden spoon and when you run your finger through it, it stays separated. The bowl should not be touching the water. Whisk non-stop to prevent lumps.
Remove from the heat, and immediately add in cold butter. Whisk until the butter is well incorporated into the curd.

Chill

Cover with a cling film while it's still hot, making sure the cling film touched the top surface of the curd. Chill in the fridge for 2 hours.
Whisk the curd to get a smooth texture and it's ready to use. Or pour it into an air-tight container and keep it back in the fridge. Remember, it'll thicken more as it sits more time in the fridge.

Notes

If there are any lumps, no worries. Simply strain the lemon curd.
Make sure the bowl is heat-proof and not touching the simmering water.
Make sure the water is simmering, not boiling. This will avoid the eggs from getting cooked too fast resulting in egg lumps. But if that happens, simply strain it, no worries.
The lemon curd will thicken as it sits more time in the fridge.

Nutrition