Lemon Curd

4.86 from 7 votes

Lemon curd is easily made from scratch from fresh lemons, butter, sugar, and egg yolks. The intense citrus flavor in lemon curd is irresistible. This tart dessert spread can be used as a tangy ingredient in sweets, baked good, or breakfast. Once you make your own, you'll never go back to store bought!

Prep Time10

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1/2 cup butter (1 cube) softened
1 cup granulated sugar
zest from 3 lemons
5 large egg yolks
3/4 cup fresh lemon juice

Instructions

Using a stand mixer, cream 1/2 cup butter (softened) until smooth and fluffy. Beat in 1 cup granulated sugar and zest from 3 lemons and blend until smooth, scraping sides down half way through.
On low speed, add the 5 large egg yolks one at a time. Then add 3/4 cup fresh lemon juice. Mix until combined.
Add about 1/2 inch of water to a pan and set a non-reactive metal bowl on top. You want a double boiler set up so that the steam from the water cooks the lemon curd; not direct heat.
Add the lemon mixture to the bowl and heat the water so that it boils, whisking the lemon mixture the entire time. Be sure to use an instant read thermometer. The curd should thicken around 170°F, after about 10 minutes of cooking and whisking, and this will yield lemon curd that is on the thinner side. If you want your lemon curd to be a bit thicker and less runny, bring the temperature up to 180°F before removing from the heat, still constantly whisking.
Remove the curd from the heat, transfer to a glass container, cover the surface of the curd with plastic wrap so that a skin doesn't form, and refrigerate until cool.
Store in an airtight container in the refrigerator for about a week or so. Alternatively, you can freeze lemon curd and thaw in the refrigerator before using.

Notes

Recipe makes about 2 cups. Nutritional info based on a serving size of approximately 2 tablespoons.

Nutrition