Homemade lemon curd is a perfect balance between sweet and tart. This tasty dessert makes a wonderful addition to cakes, scones, frostings, pies, and much more.
What is Lemon Curd
Lemon curd is an emulsion of eggs, lemon juice, lemon zest, sugar, and butter. This silky-smooth curd takes just fifteen minutes to come together.
Questions About Curd: Answered
- What if the lemon curd tastes eggy?
The eggs got too hot and likely were not stirred on a constant basis.
- Why does the curd taste metallic-y?
The curd can pick up a metallic taste from using metal pots. Alternatively, you can use porcelain, Pyrex, or enamel coated pots.
- What if the eggs curdled?
If the eggs curdled, they got too hot or overcooked. If the flavor is still good, strain through a fine mesh sieve.
- Why didn’t the lemon curd set up?
The curd didn’t cook long enough. Make sure the curd reaches 170° F.
- Why is the curd rubbery?
The curd was cooked too long. Use a thermometer to make sure the curd reaches 170° F.
- Why did the curd turn green?
The lemon juice likely reacted with something metal. Avoid using copper and aluminum.
- Can I can/jar the curd?
Yes, there is plenty of acid in the curd for a water bath.
- Can I freeze the lemon curd?
Yes, freezing curd near the back of the freezer can last up to one year.
How to make Lemon Curd
In a blender, add the sugar and lemon zest, pulse until the sugar is fine. This breaks down the sugar to help dissolve it as well as intensifying the lemon taste.
Transfer the mixture to a double-boiler and add the lemon juice, mix until the sugar dissolves.
In a large separate bowl, mix the egg yolks and eggs.
Slowly pour the sugar mixture into the egg mixture, whisking briskly. Once all the sugar mixture has been added to the egg mixture, return to the pot/double-boiler.
Cook the mixture until thick and the mixture reaches 170° F, continuously whisking.
Transfer the mixture into a container and place plastic wrap directly on top of the curd to prevent skin from forming. The curd will keep in the refrigerator for up to one month.
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How to make Lemon Curd
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 3/4 cups 1x
- Category: Tasty Treats
- Method: Stove Top
- Cuisine: American
Description
Lemon curd is an emulsion of eggs, lemon juice, lemon zest, sugar, and butter. This silky-smooth curd takes just fifteen minutes.
Ingredients
2 whole eggs, large or 140 grams
4 egg yolks, large or 72 grams
3/4 cup lemon juice, fresh squeezed or 172 grams
zest of 3 large lemons
7 TBL butter or 100 grams
1 cup sugar or 200 grams
Instructions
In a blender, add the sugar and lemon zest, pulse until the sugar is fine.
Transfer the mixture to a double-boiler and add the lemon juice, mix until the sugar dissolves.
In a large separate bowl, mix the egg yolks and eggs.
Slowly pour the sugar mixture into the egg mixture, whisking briskly.
Once all the sugar mixture has been added to the egg mixture, return to the pot/double-boiler.
Cook the mixture until thick and the mixture reaches 170° F, continuously whisking.
Transfer the mixture into a container and place plastic wrap directly on top of the curd to prevent a skin from forming.
Notes
*Utensils needed:
- whisk
- thermometer
- double boiler or two pots that fit well together
Nutrition
- Serving Size: 2 TBL
- Calories: 87
- Fat: 5.1 grams
- Carbohydrates: 10.4 grams
- Protein: 1.1 grams
Just checking to see how much butter is needed for the Italian Butter Creme Frosting recipe. It does not look like it was listed in the ingredients. Thanks! It just said emulsified shortening.
Andrea, thank you so much for letting me know! One pound, four sticks, or 454 grams of butter