Easy Lemon Curd
Use this tart, creamy filling in cookies, cakes, tarts, parfaits, and pies for a sweet, citrusy spring dessert. It is so much better than store-bought lemon curd, there’s really no comparison. Easy Lemon Curd packs a punch of bold, bright, fresh lemon flavor!
Easy Lemon Curd is so bright and flavorful. Use it to top sugar cookies, fill mini tarts, or layer it with angel food cake in parfaits. It will brighten any dessert you make, so get ready to pucker up. It’s truly a staple when making the best spring desserts.
With only 5 ingredients, you can quickly make this sweet springtime treat. Sugar, butter, egg yolks, lemon juice and zest are used to make this dreamy dessert spread. The egg yolks make the curd rich and thick while the lemons make it sweet and tart.
What equipment is needed?
A few handy kitchen tools will help you to pull this recipe together more easily.
Two things are important, a grater and a double boiler. Grab a box grater with small holes or a micro plane to zest the lemons for this recipe. You’ll need one tablespoon of zest to add to the lemon mixture while cooking.
Box graters are great because they are multi-purpose tools. You can grate cheese using the larger holes on one side and grate lemons, limes and garlic with the small holes on the other side. Using a stainless steel box grater makes clean up easier and it will stay sharp for years.
You will also need a double boiler to cook the lemon curd. You can make this dessert spread in a medium saucepan directly over medium-low heat. But I’ve found it works best in the top of a double boiler, where it heats the curd more evenly and gradually.
Don’t have a double boiler? Here’s an alternative. Simply place a glass or metal bowl (without the rubber bottom) over a saucepan with an inch of simmering water in the bottom. This allows you to cook the lemony egg mixture slowly and won’t curdle the yolks.
Easy Lemon Curd Recipe
Ingredients:
- LEMONS– Use the juice of 3 large lemons and the zest of one lemon to give the curd its bright, lemony flavor. Bottled lemon juice is NOT recommended for this recipe, as fresh will taste the best. Be sure to zest the lemons before juicing.
- EGG YOLKS– Use 3 large egg yolks to make this creamy, rich lemony dessert spread.
- SUGAR– Granulated sugar balances the tart lemon juice and zest in this recipe.
- BUTTER-Add unsalted butter to make the curd creamy and smooth.
How to make Easy Lemon Curd?
Step-by-Step Instructions:
- Put 2 inches of water in a medium saucepan and heat on high until boiling. Turn the heat down to medium and cover the saucepan with the top of the double boiler. Make sure the water in the bottom continues to boil gently.
- Add the egg yolks and sugar to the double boiler and stir to combine. While whisking, add the lemon juice, lemon zest and butter. Continue whisking constantly to prevent the eggs from curdling. It will take about 12-14 minutes for the lemon mixture to thicken slightly.
- It is helpful to have a food thermometer to take the temperature of the lemon mixture, remove from the heat when the temperature reaches 170 degrees Fahrenheit. It will continue to thicken as it cools.
- Pour the lemon curd into a bowl and cover the top with plastic wrap to prevent a film from forming while cooling. Allow to cool at room temperature for about 30 minutes, then place it in the refrigerator to cool completely, about two hours. If using this dessert spread in a cold dessert, it is best to make this recipe a day ahead of time. Recipe makes 1 1/2 cups lemon curd.
How to store Easy Lemon Curd?
Once the lemon curd has cooled completely in the refrigerator, spoon it into small glass Mason Jars and seal the jars with a lid. Or use small plastic containers for storage. Refrigerate it for up to two weeks.
If you have leftover lemon curd (that’s not likely), you can freeze it in an airtight plastic container or in freezer bags for up to one year. Allow 24 hours to thaw before using it in desserts.
How to use homemade Lemon Curd?
- MINI LEMON TARTS– Fill mini crusts with lemon curd and top them with whipped cream to make a quick and easy lemon tart. Using store-bought mini crusts makes it even easier.
- LEMON SWIRL ICE CREAM– Swirl two tablespoons of lemon curd into soft vanilla ice cream for a refreshing summer treat.
- STRAWBERRY SHORTCAKE– Layer lemon curd over shortcake and top it all with macerated strawberries and whipped cream for the best spring dessert. So delicious!
- FRUIT PIZZA– Use lemon curd mixed with cream cheese for the creamy ‘sauce’ on fruit pizza. Top it with fresh fruit and watch it disappear.
- LEMON BLUEBERRY PARFAITS– Cut an angel food cake into bite-size cubes and layer the cake in pretty glasses with lemon curd and fresh blueberries for a fruity parfait. Top each glass with whipped cream.
For more of the best spring desserts, check out these tasty recipes:
- Lemon Yogurt Bread
- Classic Carrot Cake
- Strawberry Rhubarb Crumble
- Mixed Berry Pretzel Dessert
- Lemon Bars
- Rhubarb Custard Bars
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Easy Lemon Curd
Ingredients
- 1 tablespoon lemon zest
- 1/2 cup lemon juice, 3 large lemons, freshly squeezed
- 3 large egg yolks
- 2/3 cup granulated sugar
- 6 tablespoons unsalted butter, cut into slices
Instructions
- Put 2 inches of water in a medium saucepan and heat on high until boiling. Turn the heat down to medium and cover the saucepan with the top of the double boiler. Make sure the water in the bottom continues to boil gently.
- Add the egg yolks and sugar to the double boiler and stir to combine. While whisking, add the lemon juice, lemon zest and butter. Continue whisking constantly to prevent the eggs from curdling. It will take about 12-14 minutes for the lemon mixture to thicken slightly.
- It is helpful to have a food thermometer to take the temperature of the sauce, it should be ready to remove from the heat when the temperature reaches 170 degrees Fahrenheit. It will continue to thicken as it cools.
- Pour the lemon curd into a bowl and cover the top with plastic wrap to prevent a film from forming while cooling. Allow to cool at room temperature for about 30 minutes, then place it in the refrigerator to cool completely, about two hours. If using lemon curd in a cold dessert, it is best to make this recipe a day ahead of time. Recipe makes 1 1/2 cups lemon curd.
Equipment
- 1 box grater, with small holes for zesting OR micro plane
- 1 double boiler
- 1 whisk