Easy Lemon Curd Recipe

5 from 36 votes

My creamy, smooth lemon curd has a wonderful fresh lemon flavor with the perfect amount of sweetness to balance the tanginess of the lemon juice.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 67kcal

Author: Chef Dennis Littley

Using the double boiler method: Place a heatproof bowl over a saucepan with about one inch of water over high heat. When the water begins to boil, reduce the heat to low, to let the water simmer.
Add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt to the bowl on top pot of the saucepan (double boiler).
Whisk the mixture until thoroughly blended. Continue to whisk as the curd cooks. Whisking will help keep the curd from curdling.
Whisk over the heat until the mixture becomes thick, about 10 minutes.
*If the curd isn’t thickening, turn up the heat a little and keep whisking.
Remove the pan from heat.
Cut the butter into 6 separate pieces, and whisk them one at a time into the lemon curd.
*The heat of the curd will melt the butter
Place the curd in a bowl or jar for storage and place a piece of plastic wrap directly on top of the curd so a skin does not form.
The curd will continue to thicken as it cools. Once the curd has been fully cooled and refrigerated for a few hours, you can remove the plastic wrap and store it in a well-sealed container.
Refrigerated and well-sealed the curd will last

You can freeze the curd for up to 3 months in an airtight container. Thaw the curd overnight in the refrigerator before using.

Do not use bottled lemon juice. Use fresh-squeezed lemon juice.

If you use salted butter instead of unsalted butter, omit the salt.

There is no need to strain the curd, but if you don't want to see or taste the lemon zest, you can strain the mixture before it gets cold.