It’s so easy to make delicious homemade lemon curd – you need just four ingredients and less than 30 minutes to make this bright, creamy spread, which also happens to be the best filling for my lemon curd napoleons or raspberry and lemon tartlets.
Have you tried lemon curd? Up until last year, I had never tried it. But oh my gosh, once I tried it I was hooked. And what’s not to be hooked on? This creamy and sweet lemon spread is amazing on so many things – as a filling for a muffin, layered between pastry and even as the basis for my lemon mousse cheesecakes.
Of course, the handmade variety tastes vastly superior to anything you can buy in the store and it’s SO easy to make, too! I bet you already have all the ingredients to whip up a batch right now!
How To Make Easy Homemade Lemon Curd
You’re going to be surprised at how easy this is and all you need is lemons, sugar, egg yolks, and butter.
First, whisk together the egg yolks and sugar. Using a microplaner, zest and juice the lemons, and whisk in both of those, too.
After whisking in the lemon zest and juice, all you have to do is cook the mixture over low heat until it thickens to a creamy consistency. Then, stir in the butter.
Once cooled, you’ll be left with a deliciously smooth, sweet and creamy lemon spread. Also known as, lemon curd.
Now that you see just how simple it is to make, you’re going to want to use it for so many things! Any with everyone cooped up inside their homes for the next while, now’s the perfect time to experiment!
Homemade Lemon Curd
- 5 egg yolks
- ½ cup granulated sugar
- grated zest of 2 lemons
- ¼ cup fresh lemon juice (about 2 lemons)
- 6 tbsp unsalted butter
- In a heavy saucepan, combine the egg yolks and sugar; whisk briskly for about 1 minute. Add the lemon zest and juice; whisk again for 1 minute to blend. Cut butter into small pieces, about 1 inch each.
- Set the pan over low heat and cook gently, stirring almost constantly, until the mixture visibly thickens, about 15 minutes.
- Remove pan from heat and add pieces of butter. Let cool, stirring occasionally, until butter is melted and mixture comes approximately to room temperature.
- Cover tightly and store in the fridge. Makes 1 cup worth.
- Curd will keep well in the fridge for about 7 days.
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