Homemade Lemon Curd

A simple no-fail recipe for Homemade Lemon Curd.  Deliciously fresh, buttery, and tart.  Perfect for cakes, pies, ice cream and eating with a spoon. 

Uses for Lemon Curd

• Spread between cake layers
• Blend with buttercream icing for fabulous lemon icing for cakes and cookies
• Fold into whipped cream for a topping on cakes or filling for crepes
• Spread on toasted brioche, baking powder biscuits, or muffins
• Pastry filling
• Fold into ice cream base before freezing
• Spoon on top of ice cream
• Or just eat with a spoon

Easy Homemade Lemon Curd

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1. Gather and measure ingredients.
2. In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes.
3. Add the eggs and yolks and beat another minute. 
4. Mix in the lemon juice.  the mixture will look curdled, but it will smooth out as it cooks.

Cooking 

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How many uses can you come up with for this bottle of sunshine?

5 from 2 votes

Print

Homemade Lemon Curd

A simple no-fail recipe for delicious, buttery, tart lemon curd.

Course Condiment, Dessert

Cuisine American, French

Keyword Easy Lemon Curd, Homemade Lemon Curd, lemon curd

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 1 hour

Servings 2 cups

Calories 103 kcal

Author Janet Barton

Ingredients

• 6 tablespoons unsalted butter softened
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks and beat another minute. Mix in the lemon juice. the mixture will look curdled, but it will smooth out as it cooks.

2. In a medium, heavy saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance will begin to disappear as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly until the mixture thickens. It should take about 15 minutes. It should leave a path on the back of a spoon and will read 170 degrees on a thermometer. Don’t let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Recipe Notes

• For lime curd, substitute fresh lime juice and zest for the lemon.

Nutrition Facts

Homemade Lemon Curd

Amount Per Serving (2 tbsp)

Calories 103 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 56mg19%

Sodium 10mg0%

Potassium 21mg1%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 13g14%

Protein 1g2%

Vitamin A 193IU4%

Vitamin C 4mg5%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Homemade Lemon Curd was posted in 2010.  Photos, printable recipe card, and nutritional information have been added.

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