Nothing says spring quite like lemon curd! Tangy, buttery, tart nd sweet, this delicious, zesty lemon curd recipe is great for using on cakes, muffins or blueberry scones! It also makes a great hostess gift for showers or holiday celebrations.

How to Make Lemon Curd

Ingredients:

  • 2/3 cup granulated sugar
  • 2 Eggs
  • 2 Egg yolks
  • 1 tablespoon Lemon Zest (from 2 to 3 lemons)
  • ½ cup Fresh lemon juice (from 3 to 5 lemons)
  • 1/8 teaspoon salt
  • 7 tablespoons butter, cut into small pieces

Instructions:

Step 1: Cook Eggs

In a small, non-reactive saucepan, whisk together the sugar, whole eggs, egg yolks, and lemon zest until smooth and foamy.

Whisk in lemon juice and salt.

What is a non-reactive pan?

Nonreactive pans, which include stainless steel and enamel-coated cast iron, do not react with the ingredients you add to them. Reactive pans, like aluminum, non-enameled cast iron, and copper, can react with the food you’re cooking, which may give your lemon curd a metallic taste.

When making lemon curd, it’s best to use stainless steel pans and whisks to prevent your curd from tasting metallic.

Step 2: Make Curd

Continue to cook the egg mixture over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. This should take anywhere from 8 to 10 minutes. As tempting as it might be, don’t stop whisking the eggs. If the eggs sit too long without movement, they could scramble and ruin your curd.

Once the curd has thickened, remove it from the heat. Add the butter and whisk until everything is smooth and combined.

If needed, you can pour the curd through a fine mesh strainer to remove any lumps.

How to Store Lemon Curd

Cover the lemon curd with a piece of plastic wrap, making sure the plastic touches the surface of the lemon curd. This will prevent a skin from forming and keep everything nice and creamy.

Cover it tightly and store in the refrigerator for up to 1 week. The curd will continue to thicken as it cools in the fridge.

How to Serve Lemon Curd

Once cooled, you can use your lemon curd to top muffins, cakes, scones and more! Add it as a filling between cake layers or use it to fill cupcakes. It’s even delicious as a dip for gingerbread cookies!

Keep in mind that anything containing lemon curd will need to be refrigerated…so if you use it as a filler in your cake or cupcakes, store those treats in the fridge to keep the curd safe to eat.

Tips for Making Lemon Curd

  • Make sure you cook your curd slowly, over low heat, to prevent the eggs from overcooking. You can also use a double boiler to gently cook the lemon curd.
  • With so few ingredients, it’s important to invest in good ones! Make sure you’re using good lemons (Meyer Lemons are great for this), quality butter and good eggs.
  • For best results, use fresh lemon juice, not bottled juice.
  • If you’re making this for an event, prep it the day before so the curd has plenty of time to set.
  • Pump up the lemon flavor by adding a bit of lemon zest.

Perfect Lemon Curd Recipe

This sweet and tangy lemon curd is packed with lemon flavor and perfect for using on cakes, muffins or blueberry scones!
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Prep Time 5 mins
Servings 2 Cups

Ingredients
 

  • Cup granulated sugar
  • 2 Eggs
  • 2 Egg yolks
  • 1 Tablespoon lemon zest (from 2 to 3 lemons)
  • ½ Cup fresh lemon juice (from 3 to 5 lemons)
  • Teaspoon salt
  • 7 Tablespoons butter, cut into small pieces

Instructions
 

  • Step 1: Cook Eggs
    In a small, non-reactive saucepan, whisk together the sugar,whole eggs, egg yolks, and lemon zest until smooth and foamy.
    Whisk in lemon juice and salt.
  • Step 2: Make Curd
    Continue to cook the egg mixture over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. This should take anywhere from 8 to 10 minutes. As tempting as it might be, don’t stop whisking the eggs. If the eggs sit too long without movement, they could scramble and ruin your curd.
    Once the curd has thickened, remove it from the heat. Add the butter and whisk until everything is smooth and combined.

Notes

If needed, you can pour the curd through a fine mesh strainer to remove any lumps.
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