Easy Lemon Curd

This Easy Lemon Curd recipe is so smooth, tangy, and creamy that you will want to make homemade lemon curd every time using fresh lemons as it's the perfect balance between sweet and tart ready for you to use in your favorite treats or desserts!

Looking for ideas to use the zesty lemon curd then you can add it as a filling to your favorite cakes, make a stunning lemon meringue cake, or creamy lemon curd cheesecake, or as a fresh lemon topping for ice cream in the summer months.

This 4 yolk lemon curd recipe does not use any egg whites but if you are looking for a recipe to use up some of those egg whites my strawberry meringue cookies use 3 egg whites or use them to make a fluffy meringue frosting to top a cake or pie.

📋 Ingredients Notes

• Sugar - I used superfine sugar also known as caster sugar as it dissolves faster and I find results in a smoother finish . You can also use granulated sugar if that is all you have available as it will still work well.
• Egg Yolks - I love using only egg yolks as it makes a rich smooth texture and also add to the beautiful vibrant color.
• Fresh Lemons - Always use fresh ripe unwaxed lemons. If possible look for good quality organic lemons.
• Salt - The addition of a little salt will not only balance the flavors in the lemon curd but will enhance the flavor.
• Butter - Use good quality unsalted butter. The butter will add to the creaminess of the lemon curd and the fats in the butter helps thicken the curd and add to the smooth texture.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make Easy Lemon Curd.

See the recipe card below for more detailed recipe instructions.

Step 1: Carefully separate the egg yolks and whites into separate bowls ensuring that no yolk gets into the egg whites. Cut the butter into cubes and place them aside.

Step 2: Juice and zest the lemons, then incorporate them into a large glass bowl. Combine with the egg yolks, sugar, and salt, whisking until thoroughly blended.

Tip: Zest the lemons before juicing them. This ensures you capture all the flavorful oils from the zest without the hassle of juicing a partially zested lemon be careful not to include any of the bitter white pith beneath the zest.

Step 3: Create a bain-marie by placing a pan of gently simmering shallow water on the stove and positioning the larger glass bowl on top. Ensure the water doesn't reach a boiling point and that the bowl is not submerged in the water.

Step 4: Carefully stir continuously with either the whisk or a spatula until the liquid begins to thicken (typically around 10 minutes). To check the consistency, it should coat the back of a spoon. Consistent stirring helps prevent the eggs from curdling.

Tip: To prevent the eggs from curdling, cook the curd over low to medium heat and stir constantly. Do not allow the mixture to boil.

Step 5: Once the mixture has thickened, remove the bowl from the heat and incorporate the cubed butter, stirring until fully melted. The lemon curd will continue to thicken as it cools.

Step 6: Once the butter has melted and blended in completely, position a sieve over a bowl and gently pour the lemon curd through the sieve into the bowl.

Step 5: Cover the curd mixture directly with plastic wrap to prevent a skin from forming on the surface.

Step 6: Once cooled, refrigerate until you're ready to use it.

Tip: If storing for longer than a couple of days pour the lemon curd into a jar with a lid or an airtight container to ensure that its stays fresh for longer for approx. 2 weeks.