This 6 ingredient lemon curd is very easy to make. It is easy to make and full of bright lemon flavor. This lemon curd sauce is creamy and sweet.
This lemon sauce is perfect for scones, cakes, cupcakes, muffins, and more. It is easy to make and add to any recipe that needs extra lemon flavor!
What is lemon curd?
Lemon curd is a dessert topping or spread made with lemon zest and lemon juice. It is a buttery lemon jam. It has a concentrated lemon flavor so it is often used as a sauce on top of desserts. A little goes a long way.
You can use store-bought lemon curd, but the real thing is so much better! Store-bought curd is full of preservatives and has been sitting on the shelf for a while. I definitely recommend making your curd from scratch.
How to make lemon curd
First you want to add all your ingredients except the butter to a medium sauce pan. You need lemon juice, lemon zest, egg yolks, sugar, and a pinch of salt.
Heat the curd on medium-low heat and use a whisk to stir it together. You want to be stirring constantly because this curd can overheat easily causing it to scramble or curdle.
Cook the curd for 20-25 minutes. You will want it to thicken and it will get foamy on top as well. Once thickened, remove it from the heat and add in the cold, cubed butter. Use your whisk to mix it in.
Once the butter in melted pour the curd in a container and place plastic wrap over the top. It can develop a film as it cools down. This is what the plastic wrap should prevent.
Cool the curd completely in the fridge before using it for your desserts.
Lemon Curd FAQ's
Why does my curd look like scrambled eggs?
If you have a scrambled egg texture then it means you did not stir the eggs well enough before they cooked. They need to be stirred continuously while cooking to prevent this.
Why is my curd runny?
The curd is runny if it is not cooked long enough. The consistency you are looking for is like a Hollandaise sauce, so it needs to be thickened. You can place it back on the stove and cook it more to thicken.
How do I store lemon curd?
Store the lemon curd in an airtight container in the fridge for up to 10 days.
You can freeze it for 3-6 months. Let it thaw in the fridge overnight before using it.
For more lemon recipes, check out my
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📖 Recipe
Easy Lemon Curd
Ingredients
- ½ cup Lemon juice freshly squeezed 2-3 large lemons
- 1 tablespoon Lemon zest 1 large lemon
- 4 Egg yolks
- ¾ cup White granulated sugar
- Pinch of salt
- ½ cup Unsalted butter cold and cubed
Instructions
- In a medium saucepan, add the fresh lemon juice, lemon zest, egg yolks, sugar, and pinch of salt. Heat over medium low heat.½ cup Lemon juice, 1 tablespoon Lemon zest, 4 Egg yolks, ¾ cup White granulated sugar, Pinch of salt
- Use a whisk and whisk constantly for 20-25 minutes. Heat the lemon curd until it starts to thicken. By 20 minutes, it will get foamy on top, this is another indication that it is ready. Whisk constantly otherwise, the egg yolks will scramble and curdle.
- Once thickened, remove from heat and add the cold and cubed butter. Whisk until melted.½ cup Unsalted butter
- Once melted, pour into a container and place plastic wrap over the top. Chill in the fridge until cool. Once cool, store in an airtight container in the fridge.
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