You can make this silky and tangy homemade lemon curd with only 4 ingredients!   The perfect filling for cakes, tarts, etc.

Homemade Lemon Curd in a jar with a spoon, lemon in half at the back.

I love the tangy flavor of the lemon curd.

Its tangy flavor, silky and smooth texture make me want to eat lemon curd anytime.  I don’t need anything to accompany my lemon curd because I can eat it straight out of the jar with a spoon.

 

Lemon curd can be used as fillings for tarts, cakes, cookies or cupcakes.  You can even use it on your plain yogurt as well.  You can spread it on toasts.

Easy Lemon Curd

The Ingredients of Homemade Lemon Curd

The best part of making the lemon curd is the ingredients in it.  They are so easy to reach:

  • lemons
  • eggs
  • sugar
  • butter

Can you believe that you can eat such a rich-delicious flavor with only 4 ingredients?

Freshly squeezed lemon juice and lemon zest give its beautiful tangy flavor.  Sugar balances the tart flavor.  I love my lemon curd not too sweet so I can feel all the tanginess.     Butter gives the final silky touch.

Eggs are used as a thickener.  In some recipes you can see lemon curd with only whole eggs, in others you can see a combination of egg yolks and whole eggs, and in some recipes, you can see egg yolks only.

I use whole eggs in my recipe.

In this recipe, I use the bain-marie method while making my lemon curd which prevents curdling with an even heat.  I talk about bain-marie in detail below.

How to Make Lemon Curd 

I start by mixing lemon zest and sugar in a medium heatproof bowl.  This is the method I use in my Lemon Slice-and-Bake Cookies.    It helps the zest’s oil and sugar combine and increases the lemon flavor.

Mixture of lemon zest and sugar.

Then I add in the eggs and lemon juice(I sieve the lemon juice after squeezing) and whisk them.  I set aside the bowl.

Steps of making homemade lemon curd: Sieved lemon juice

Steps of making homemade lemon curd: Adding eggs to the sugar-zest mixture
Steps of making homemade lemon curd: Adding in the lemon juice to the egg-lemon zest.

How to Make a Bain Marie

I use a saucepan that is large enough to hold my heatproof bowl and fill it with 2 inches (5cm) water and place it over med-high heat and bring it to a simmer. 

Once it simmers, I reduce the heat to medium and place my heatproof bowl over the saucepan and start to whisk.  Make sure that the bowl doesn’t touch the simmering water.   This is very important.   If the bowl touches the water, it means something is wrong.

Steps of making the homemade lemon curd: Placing heatproof bowl with mixture over simmering water

Later I whisk the mixture continuously and gently for a creamy texture and even cooking.   It becomes thick in 10 minutes.

How to Test the Thickness

You can test the thickness by placing a spoon into your mixture.  If the mixture coats the back of a spoon, and if the line is visible when you run your finger through the mixture, it means that your mixture is thick enough.

Testing the thickness of the mixture with a spoon: the mixture coats the back of a spoon, and a line is visible when a finger is run through the mixture.

Once the mixture is thick, I remove the bowl from the heat and add the cubed butter.   If your butter is softened, you can add them all together.   They will melt in seconds.

Steps of making homemade lemon curd: Cubed butter added into the mixture.

Once they all melt, I sieve the curd into a clean bowl and have a smooth lemon curd.  The curd looks very smooth but still, you have to sieve it.   Believe me, it is not nice to have zests in your lemon curd.   Don’t skip this step!

Steps of making homemade lemon curd: Sieving the lemon curd into a clean bowl.

I immediately cover my lemon curd with a plastic film, I press the plastic film so it touches the curd and prevents a skin when cooling.  Then I store in the fridge.  You can keep in the fridge up to a week. 

Steps of making homemade lemon curd: Covering lemon curd with a plastic film

I look forward to sharing delicious recipes using my lemon curd.  Enjoy!

Homemade Lemon Curd in a jar, on a spoon.

If you like lemon as much as I do, you should check my other recipes:
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5 from 1 vote
Homemade Lemon Curd
Homemade Lemon Curd
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

You can make this delicious tangy and silky lemon curd with only 4 ingredients!  You can use it in tarts, cookies, cakes, etc.

Servings: 380 grams
Calories: 1168 kcal
Author: Pastry and Beyond
Ingredients
  • 3 large eggs
  • 105 g (1/2 cup) sugar
  • 80 ml 80g or (1/3 cup) freshly squeezed lemon juice, sieved
  • 75 g (1/3 cup) unsalted butter, at room temperature, cut into cubes
  • 2 teaspoons lemon zest
Instructions
  1. Put the lemon zest, sugar in medium heat proof bowl and mix. Add in the lemon juice and eggs and whisk to combine.
  2. Place a saucepan -which is large enough to hold the heat proof bowl- over med-high heat, filled with 2 inches (5 cm) water. Once the water simmers, reduce the heat to medium heat,and put the bowl over the saucepan. Whisk continuously and gently for a creamy texture and even cooking.
  3. When the mixture is thick-almost in 8-10 minutes, take it from the heat and add the butter and mix well.
  4. Sieve the curd into a clean bowl. Immediately cover with plastic film by lightly pressing the lemon curd, so the plastic film can touch the curd when covered and prevent a skin forming on top. Store in the fridge.  You can keep in the fridge up to a week.

Recipe Notes

The calorie information above is an estimate that is provided by an online nutrition calculator.

Homemade Lemon Curd

 

Homemade Lemon Curd
Homemade Lemon Curd