Homemade Lemon Curd

Spread it on a slice of warm bread, toast, muffins, scones, or pancakes.Top a bowl of yogurt with lemon curd.Use as a filling for cakes and cupcakes.Add it to this Lemon Cream Trifle.Enjoy it as a dip for fresh fruit or shortbread cookies.Add it to your bowl of ice cream.Brush on top of baked goods as a glaze.Fold into whipped cream for a creamy topping with a little less tartness, but still full of lemon flavor.

How to Store Homemade Lemon Curd

After the lemon curd has chilled, store it in an airtight container in the refrigerator. It will last up to 2 weeks. Or, for longer storage, freeze it for up to a year. When ready to use, let it thaw in the refrigerator overnight. Once thawed, stir the lemon curd to ensure it is mixed well.

5 FROM 4 VOTES

Homemade Lemon Curd

PREP TIME10MINUTES MINS

COOK TIME15MINUTES MINS

CHILLING TIME2HOURS HRS

TOTAL TIME2HOURS HRS 25MINUTES MINS

Homemade Lemon Curd is a tart and lemony spread, filling, or topping made from lemon zest, lemon juice, butter, sugar, and eggs.

Ingredients

▢3 medium lemons▢¼ cup (½ stick / 57 g) unsalted butter, room temperature▢1 cup (200 g) granulated sugar▢2 large eggs, room temperature

Instructions

Grate zest from the lemons. You will need 1 tablespoon of zest.

After zesting, cut the lemons in half and squeeze out the juice into a measuring cup. You should have about ½ cup of lemon juice.

In the bowl of a stand mixer (or in a bowl and using a hand-held mixer) beat butter and sugar at medium speed until blended (about 2 minutes).

Add eggs to the mixture, one at a time, beating each egg until it's blended before adding the next.

Gradually add the lemon juice to the butter mixture, beating at low speed just until blended.

Remove the bowl from the mixer and stir in the lemon zest by hand. The mixture might look curdled at this point, but that's okay!

Transfer the mixture to a small heavy-bottomed stainless steel saucepan.

Cook over medium-low heat, whisking constantly, for 14 to 16 minutes. Then, transfer to a heat-safe bowl. (You may not want to use a wire whisk as it could react to the acid in the curd.)

While the mixture is still warm, set a piece of plastic wrap directly on top of the lemon curd to prevent a film from forming on the surface.

Chill the lemon curd in the refrigerator for at least 2 hours, or until firm.

Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.