How to Make the Perfect Lemon Curd Recipe
Here are my step-by-step instructions for Perfect Lemon Curd every time! This recipe uses just 5 ingredients and takes just 15 to 20 minutes to throw together. The end result is a bright, tart, sweet, creamy, luscious lemon curd that will go with all your desserts, cakes, tarts, pies, cookies and more!
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Servings: 2 Cups
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) confectioners’ sugar
- 3 tablespoons (6 g) lemon zest
- 5 large yolks
- 1/2 cup (112 g) fresh lemon juice
- 8 tablespoons (113 g) unsalted butter
Instructions
- To a medium (2-quart) saucepan, add the granulated sugar, confectioners sugar and lemon zest whisking to combine.
- Whisk in the egg yolks until a thick paste forms and then slowly pour in the lemon juice, continuing to whisk all the while. Place the saucepan over low heat (see note below recipe regarding temperature) and whisk for 10 to 15 minutes or until the curd starts to thicken and coats the back of a spoon. Resist the temptation of turning up the heat as it will yield a curd that isn't smooth and fabulous.
- Once it has started thickening, take it off of the heat and whisk in the butter.
- Ideally, pour through a fine-mesh sieve (if you have one) and then into a lidded airtight container. Place a layer of plastic wrap directly over the top so that it doesn't form a 'skin' (once thoroughly chilled you can remove and discard the covering). Chill in the fridge for at least 3 to 4 hours before using.
Notes
Zesting Lemons
Always zest your lemons before you cut and juice them.Juicing Lemons
Room-temperature lemons will yield more juice. Also, rolling the lemons on the counter will help them release more juice. Please don't be tempted by bottled lemon juice, it just doesn't yield the same delicious lemon flavor as fresh lemons.Using Other Citrus
I wouldn't substitute Meyer lemons in this recipe as they tend to be sweeter and would need less sugar. However, limes would be great here.Heat Tips for Cooking Your Lemon Curd
This recipe is meant to be cooked low and slow. Resist the urge to turn up the heat. However, if your stovetop runs cool or if after 10 minutes you haven't seen any thickening, then increase to medium-low heat. You don't want the curd to come to a boil, so keep the heat to where the curd is steaming, but not bubbling.Using a Thermometer
It isn't necessary to use an instant-read thermometer with this recipe. If you follow the visual cues and times given, your curd will turn out perfect. If you're someone who loves a good thermometer moment, you'll want your curd to reach 165°F to 170°F (74°C to 77°C) before taking it off of the stovetop and whisking in the butter.Storing Lemon Curd
Stored in an airtight container your lemon curd will last for about 2 weeks in the refrigerator. I love to store lemon curd in a glass mason jar or the Weck jars listed above in the Shopping section above the recipe. You can also freeze the homemade lemon curd for up to two months. Defrost in the fridge overnight.Wondering What To Do With Your Leftover Egg Whites?
You could make Chocolate Pavlova (my favorite), this Lemon Meringue Cake, Crispy French Meringues or Soft, Toasted Meringue! Enjoy your batch of homemade lemon curd! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo