Lemon Curd

Here’s my recipe for making lemon curd that I swear by, you might have seen this recipe a while back on my Youtube channel (part of a 4 fillings video) but I wanted to remake it and give it its own spotlight; just like I did with my chocolate fudge sauce recipe. This recipe is quick, easy, and doesn’t leave you stuck with leftover egg whites, it uses 2 whole eggs. In my opinion, lemon curd is one of the best citrus curd recipes out there. It hits that perfect balance between sweet and tangy and is perfect to add to summer recipes.

If you’re wondering how to use lemon curd in recipes, I love it as a cupcake filling (topped with a buttercream frosting), spread between cake layers like in my lemon cake recipe that I absolutely love, or just spooned on top of a buttercream-free cake like the one below.

There are many uses for lemon curd, the options are endless. My best friend, who swears by this curd, just grabs a spoon and eats it straight from the jar, no shame. I’ve got plans to make the Crumbl lemon cheesecake cookie soon… and this curd is going on top for sure!

Ingredients to make a simple lemon curd recipe:

• Eggs: I use 2 whole eggs in this lemon curd recipe, not just the yolks. Whole eggs give it a slightly lighter texture but still creamy and rich. Plus, no separating eggs means no waste or leftover whites sitting in the fridge; I always tell myself I will be using the egg whites leftovers, truth be told, I never do. So, this recipe is a win all around.
• Granulated sugar: Regular granulated sugar is perfect here. It balances the sharpness of the lemon juice without making the curd overly sweet. I wouldn’t go with brown sugar though, it can mess up the texture.
• Lemon Juice: Always go with freshly squeezed lemon juice. Bottled lemon juice just doesn’t hit the same, it’s more muted and can taste flat or bitter. Fresh lemons are always better when a recipe is lemon based, I promise, you’ll notice the difference!
• Butter: I use unsalted of course, I add cold butter at the end, cut into pieces. It helps cool down the curd quickly and gives it that silky, glossy finish. If you’re dairy-free, a good plant-based butter will do the job too.
• Lemon Zest: Lemon zest takes the curd to the next level, it has the oils that give that intense, fragrant lemony hit. You could leave it out if you want to, but since you bought lemons to make this curd, get that zest instead of tossing it out. When grating the lemon to get the zest, make sure not to include the white part, that part is bitter! Also, the amount is up to you, for this recipe I use zest of 1 lemon, and the juice of that same lemon,

Measurements are posted in the recipe card below the instructions.

• In a saucepan (off the heat), add the eggs, sugar, and lemon juice.

• Whisk until smooth and everything is well combined. Then place the pan over medium-low heat.

• Cook, while whisking constantly to prevent the curd from sticking or curdling, for about 5–7 minutes until the curd thickens and coats the back of a spoon. This recipe took exactly 6 minutes for me, the time will differ if you’re making a bigger batch.

• Remove from heat and add the cold butter and the lemon zest, whisking until fully melted and smooth.

• Pour the curd into a clean jar. Press a piece of cling film directly onto the surface to prevent a skin from forming. You can also pour this into a dish, add the piece of cling film and then transfer it to a jar after it cools in the fridge.
• Let it cool slightly, then refrigerate. This recipe will thicken a bit as it cools (the third picture shows the texture after it thickened).