This easy lemon curd recipe uses eggs to thicken it. The end result is a luscious, thick and smooth curd. Homemade citrus curd is the perfect addition to cakes, tarts, pancakes, yogurt, and ice cream.
This easy lemon curd recipe can be made in the microwave or on the stove.
My ideal lemon curd is tart and not too sweet. It needs to scream lemon. I also like it thick enough to spread lavishly over whatever I am jazzing up. Toast, pancakes, waffles, cakes, pie…
It’s wonderful over dolloped ice cream or swirled in yogurt too. Or in this divine mini lemon meringue tartlets.
Equipment
The curd can be made over a double boiler on the stove or in a microwave.
Stovetop – This uses a double boiling method. You will need a bain-marie (hot water bath) setup. You can create this with a heat-proof bowl balanced over a saucepan of boiling water.
Microwave – For the microwave lemon curd method you will need a microwave and a microwave-proof bowl.
Ingredients
The ingredients are simple in this homemade lemon curd recipe, there are only 5!
- Eggs – 3 large egg yolks and 1 large whole egg. These are the thickener in the curd. The remaining eggwhites that aren’t used in the curd can be frozen for future use (like in a pavlova.)
- Sugar – granulated white sugar brings the sweetness
- Lemon – is an obvious ingredient in easy lemon curd. Use regular lemons for the tartest lemon curd, or use Meyer lemons for a less tart version.
- Butter – This brings richness. Use salted or unsalted butter.
- Salt – This helps to balance all the flavors. If you’re using salted butter you can skip this.
Stove Top Method
Set up the water bath by filling a saucepan with about 4cm (2 inches) of water and bringing it to a simmer. Mix all the ingredients except the butter into a heatproof bowl and set this over the simmering water.
Whisk it together over the simmering water for around 12-15 minutes until it starts to thicken a bit. Don’t rush this step. When a metal spoon is dipped in, it should easily coat the back of the spoon.
Take it off the heat and whisk in thecold butter. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
If you accidentally took it off the heat too soon, and it doesn’t thicken even when in the fridge, it can be reheated over a water bath and cooked a bit longer.
Microwave lemon curd Method
This recipe can be an easy microwave lemon curd too. Microwaving the curd is much faster than on the stovetop however there is more of a risk of little bits of egg scrambling. This is because a microwave can heat things inconsistently. To remove any pieces of cooked egg, ensure the curd is passed through a sieve before storing.
In a microwave-proof bowl, whisk together the egg yolks, whole egg, and sugar until well combined. Whisk in the lemon juice and lemon zest.
Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes in total. This time may increase or decrease depending on your microwave strength.
Check that the curd is thick enough by dipping in a metal spoon. The curd should easily coat the back of the spoon.
Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
Variations
If you have an abundance of other citruses, such as limes, clementines, oranges, or grapefruit, you can use this recipe for those too!
Oranges, clementines, and other sweet citrus are best when made alongside some tart lemon juice as well to balance the sweetness.
Related recipes
Looking for other delicious lemon recipes? Try this lemon yogurt cake with rosemary or lemon white chocolate truffles.
Or, try these other breakfast recipes that also use fruit and jars! This vanilla quince jelly recipe is great on homemade bread. While this yogurt panna cotta recipe is a great way to start the day!
Easy Lemon Curd Recipe
Yield: 250ml
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
An easy lemon curd that is smooth, tart and sweet.
Ingredients
- 3 large egg yolks
- 1 large whole egg
- 125ml (1/2 cup) lemon juice
- 2 Tbsp lemon zest
- 150g (3/4 cup) granulated sugar
- 100g cold butter, cubed
- 1/8 tsp salt (if using unsalted butter)
Instructions
Stove Top
- Set up the water bath by filling a saucepan with about 4cm (2 inches) of water and bringing it to a simmer. Mix all the ingredients except the butter into a heatproof bowl and set this over the simmering water.
- Whisk it together over the simmering water for around 12-15 minutes until it starts to thicken a bit. Don't rush this step. When a metal spoon is dipped in, it should easily coat the back of the spoon.
- Take it off the heat and whisk in the cold butter. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
- If you accidentally took it off the heat too soon, and it doesn't thicken even when in the fridge, it can be reheated over a water bath and cooked a bit longer.
Microwave
- In a microwave-proof bowl, whisk together the egg yolks, whole egg and sugar until well combined. Whisk in the lemon juice and lemon zest.
- Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes in total. This time may increase or decrease depending on your microwave strength. There may be little pieces of cooked egg but they will be sieved out later.
- Check that the curd is thick enough by dipping in a metal spoon. The curd should easily coat the back of the spoon.
- Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
Notes
Freezing - Lemon curd can be frozen for up to three months.
Recommended Products
As an Amazon Associate, a Mighty Ape affiliate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12Serving Size: 1 grams
Amount Per Serving:Calories: 183Total Fat: 19.9gSaturated Fat: 12.2gUnsaturated Fat: 0gCholesterol: 115mgSodium: 162mgCarbohydrates: 0.6gSugar: 0.3g
Lemon curd FAQ
Are lemon curd and lemon butter the same?
Yes, they are the same. The names are interchangeable.
Is lemon curd gluten-free
Yes lemon curd is gluten-free
Can lemon curd be kept at room temperature
Lemon curd should be refrigerated.
How is lemon curd used?
As filling in cakes or pies, spread on bread swirled in ice cream or in yoghurt.
How long does lemon curd last
It can store in the fridge for up to 10 days or be frozen for up to three months.
Why is my lemon curd runny
It has not been cooked enough.
What to do when your lemon curd won’t thicken
Either put it back over the stove in a hot-water bath or microwave it for a little longer in 20-30 second increments, stirring each time.
Can lemon curd be frozen?
Yes, lemon curd freezes very well. Freeze in an airtight container.
