Lemon Curd Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: tablespoons

Calories: 102kcal

Author: Becky Hardin

This sweet, tangy, and perfectly creamy lemon curd is made with 4 simple ingredients and ready to eat in just 15 minutes!

Bring a small saucepan of water to a simmer over medium-low heat. Place a medium-sized heatproof bowl on top.
Add the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly, for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.
5 egg yolks, ⅔ cup granulated sugar, ⅓ cup lemon juice, 1 tablespoon lemon zest
Remove the bowl from the heat and whisk in the butter.
½ cup unsalted butter
Place plastic wrap on top of the bowl so that it is touching the curd-- this will help keep a skin from forming.
Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container.

Yield: This recipe makes 1 cup of lemon curd.

Tips:

While you need to cook the lemon curd for about 10-15 minutes to get the right consistency, don't cook it for too much longer than that or it will curdle.
If your lemon curd is a little bit lumpy, that's okay! It just means that the eggs didn't fully separate. You can blend the mixture for just a few moments to break up any lumps you see.
If it ends up a little too thick for your liking, just stir in a splash of lemon juice until it loosens.

Storage: Store lemon curd in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.