Lemony, buttery and bright, lemon curd is one of those exotic jarred foodstuffs of lore saved for afternoon tea with clotted cream and scones. Knowing just the right tips and ingredients will have you filling tart shells with sweet-tart lemon curd in no time!
Fresh is best and brightest! Lemon curd is taken to a completely different stratosphere using freshly squeezed lemon juice and zest. If you’re in a squeeze, however, you can substitute bottled lemon juice. Try using other citrus flavors like blood orange or lime to expand your curd-making capabilities.
The secret to lemon curd lies in three important steps. #1…Carefully temper the egg yolks or whole eggs. To do this, slowly pour a light stream of the boiled lemon juice mixture into the eggs, whisking constantly. Adding the boiled lemon juice in 1 tablespoon amounts works too, but takes more time. #2…Strain the cooked curd to remove any scrambled egg bits. And #3…Place plastic wrap directly on the curd’s surface. This prevents a skin from forming on the curd. If you need a lemony fix in a hurry, place the bowl of lemon curd over ice and stir until cold.
Temper & Thicken 
Strain 
Cover with Wrap 
Quick Chill Over Ice
Below are two versions of lemon curd I rely on. Lemon Curd 1.0 relies on egg yolks for its richness. Sometimes I’m baking recipes only requiring egg whites, like my Sour Cream White Cake. I really don’t like wasting the separated egg yolks, so putting them in Lemon Curd 1.0 solves this problem! Lemon Curd 2.0 uses whole eggs. There are simply times when you want to make up a batch of curd without the hassle of egg separation. Both versions are equally scrumptious!
After whisking up a batch, the only decision is how to use your lemon curd! Perfectly paired with fruits like raspberries, blueberries or strawberries, lemon curd can be a tart or pie-shell filling. It’s quite tasty layered my Sunny Day Strawberry Lemon Cake too! Mix it into Italian Meringue Buttercream Frosting for a lemony frosting variation or with whipped cream for lemon mousse. Aww, heck, just go for it! You know you want to! Eat it plain with a spoon!
PrintLemon Curd 1.0
Tangy and tart, this Lemon Curd 1.0 brightens up any fruit-based dessert or is a perfect filling for tarts and pies. Unlike the whole eggs found in Lemon Curd 2.0, this version uses egg yolks.
- Prep Time: 10 minutes
- Cook Time: About 20-25 Minutes
- Total Time: 30-35 Minutes
- Yield: 3/4 Cup 1x
Ingredients
1/4 cup lemon juice (about 1–2 lemons)*
1/3 cup granulated sugar
1 tsp. lemon zest (about 1–2 lemons), finely zested
4 tbsp. (1/2 stick) unsalted butter, at room temperature and cubed
4 large egg yolks, slightly beaten
Instructions
Combine lemon juice, granulated sugar, lemon zest, and unsalted butter in a heavy-duty saucepan. Over medium heat, bring lemon juice mixture to a boil. Beat eggs in a medium size bowl.
Slowly stream the boiling lemon juice mixture into the egg yolks, whisking constantly. Pour egg yolk mixture back into the sauce pan. Cook over medium-low heat, stirring constantly until the mixture thickens. Be careful to not let the mixture boil, as it will curdle. The mixture should coat the back of a spoon. Your finger should leave a clear path when passed across the spoon.
Strain the lemon curd through a sieve into a bowl to cool. Place a piece of plastic wrap directly on the curd’s surface. Refrigerate until cold. Use as needed.
Notes
*When possible, fresh lemon juice and zest is best. Bottled or dried zest may be used.
Lemon Curd 2.0
Similar to Lemon Curd 1.0, this 2.0 version uses whole eggs rather than egg yolks. Lemon Curd 2.0 is equally tart, tangy and tasty without the hassle of separating eggs!
- Prep Time: 10 Minutes
- Cook Time: 20-25 Minutes
- Total Time: About 30 Minutes + Cooling Time
- Yield: About 1–1/2 Cups 1x
Ingredients
1/2 cup lemon juice (about 3–4 lemons)*
1/2 cup granulated sugar
1 tbsp. lemon zest (about 3–4 lemons), finely zested
6 tbsp. (3/4 stick) unsalted butter, at room temperature and cubed
4 large eggs, slightly beaten
Instructions
Combine lemon juice, granulated sugar, lemon zest, and unsalted butter in a heavy-duty saucepan. Over medium heat, bring lemon juice mixture to a boil. Beat whole eggs in a medium size bowl.
Slowly stream the boiling lemon juice mixture into the whole eggs, whisking constantly. Pour egg mixture back into the sauce pan. Cook over medium-low heat, stirring constantly until the mixture thickens. Be careful to not let the mixture boil, as it will curdle. The mixture should coat the back of a spoon. Your finger should leave a clear path when passed across the spoon.
Strain the lemon curd through a sieve into a bowl to cool. Place a piece of plastic wrap directly on the curd’s surface. Refrigerate until cold. Use as needed.
Notes
*When possible, fresh lemon juice and zest is best. Bottled or dried zest may be used.
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