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Homemade lemon curd in a jar with fresh lemons and a spoon

Lemon Curd

A creamy, tangy lemon curd that adds brightness and flavor to desserts, breakfast, and snacks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp lemon zest Adds concentrated lemon flavor; use a microplane for the finest zest.
  • ⅔ cup sugar Sweetens and balances the tartness; feel free to substitute with coconut sugar for a different flavor.
  • 6 large egg yolks Provides richness; do not replace with whole eggs for best results.
  • ⅔ cup lemon juice Always opt for fresh juice.
  • 1-2 pinches salt Enhances flavor; a pinch of sea salt works wonders.
  • 8 tbsp cold salted butter, cut into tablespoon-sized pieces For a dairy-free version, try using a vegan butter substitute.

Method
 

Preparation
  1. In a medium saucepan, combine the lemon zest and sugar. Use your fingers to rub the zest into the sugar until fragrant.
  2. Add the egg yolks and whisk until the mixture is a pale yellow.
  3. Stir in the lemon juice and salt.
  4. Cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10 minutes).
  5. Remove from heat and whisk in the cold butter pieces one at a time, allowing each piece to melt before adding the next.
  6. Transfer the lemon curd to a clean container, cover with plastic wrap pressed directly on the surface, and cool at room temperature before refrigerating for at least 4 hours.

Notes

Store homemade lemon curd in an airtight container in the refrigerator for up to two weeks. Can be frozen for up to 3 months. Use fresh lemons for the best flavor. Don’t rush the cooking process for best results.