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Lemon Curd Recipe

Making your own Lemon Curd is actually quite simple! This easy, homemade recipe is bursting with tangy citrus flavor.

Prep Time
5 mins
Cook Time
5 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 1 pint
Calories: 61 kcal
Course: Others
Cuisine: American

Ingredients

  • 5 large egg yolks
  • 1 cup granulated sugar
  • ¼ cup lemon zest up to 4 lemons
  • ⅓ cup lemon juice up to 4 lemons
  • ½ cup unsalted butter cold

Instructions

    Cup of Yum
  1. Get all your ingredients measured and ready before beginning. Slice butter into 1 Tablespoon chunks, and keep in refrigerator until ready to use. Zest and juice your lemons. You'll need 1/4 cup zest, and 1/3 cup juice. Depending on the size of your lemons, this can be anywhere from 2-4 lemons needed.
  2. In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.
  3. Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and 1/4 cup lemon zest to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.
  4. Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.

Notes

  • Lemon Juice- make sure to use fresh lemons and not bottled juice. Fresh lemon juice has no preservatives and no bitterness.
  • Egg Yolks- It's easiest to separate eggs while they are cold. Use the egg whites in my wedding cake cupcakes!
  • Thicker Curd- Some people have added a tablespoon of cornstarch after the addition of butter to thicken the curd to use immediately. I prefer to refrigerate and allow it to naturally thicken.
  • Strain or No Strain- With my recipe you do not need to strain the curd. The flecks of lemon zest add color and flavor, you can hardly tell the difference in texture. If you prefer smooth though, you can push the lemon curd through fine mesh strainer.
  • Lemons- zest only the yellow part of a lemon. You will need about 1/4 cup loosely zested lemons. This can be anywhere from 2-4 lemons.
  • Glass bowl/ Double boiler- if using a glass bowl, you may need to cook the curd closer to the 10 minute mark.
  • Simmering water- make sure while you're cooking your curd that your water in the pan is simmering (at a very low boil/bubble). If you're not simmering correctly, the curd can begin to cool and you will have trouble getting the desired thickness.
  • Adding butter. Add ONE tablespoon at a time, until completely melted, whisking continuously. Do not speed this process.
  • Alton Brown recipe. See blog post for more recipe tips and tricks

Nutrition Information

Serving 1Tbsp Calories 61kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 36mg (12%) Sodium 2mg (0%) Sugar 7g (14%)

Nutrition Facts

Serving: 1pint

Amount Per Serving

Calories 61

% Daily Value*

Serving 1Tbsp
Calories 61kcal 3%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 36mg 12%
Sodium 2mg 0%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.