Homemade Lemon Curd
Bright, creamy, and perfectly tart—this luscious curd is amazing on scones, toast, or as a cake filling!
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins (+ chilling)
Makes: ~1½ cups
Ingredients
- 3 large egg yolks + 1 whole egg
- ½ cup (100g) granulated sugar
- ⅓ cup (80ml) fresh lemon juice (2-3 lemons)
- 1 tbsp lemon zest
- ¼ tsp salt
- 6 tbsp (85g) unsalted butter, cubed
- 1 tsp vanilla extract (optional)
Instructions
- Whisk egg yolks, whole egg, sugar, lemon juice, zest, and salt in a heatproof bowl.
- Double boiler method: Place the bowl over a pot of simmering water (don’t let it touch the water). Cook, whisking constantly, for 8-10 mins until thick enough to coat the back of a spoon.
- Strain through a fine-mesh sieve (optional, for ultra-smooth texture).
- Add butter one cube at a time, whisking until melted and silky. Stir in vanilla.
- Chill in a jar for 2+ hours to thicken.
🔥 Pro Tips
- Zest first before juicing the lemons!
- Too tart? Add 1 extra tbsp sugar.
- Storage: Keeps for 2 weeks in the fridge or 3 months frozen.
- Use it for:
- Filling macarons, tarts, or layer cakes
- Swirling into yogurt or oatmeal
- Topping pancakes or cheesecake
🍋 Variations
- Lime or orange curd: Swap citrus 1:1.
- Coconut lemon curd: Use coconut oil instead of butter.
- Meyer lemon curd: For a sweeter, floral twist.
This sunshine-in-a-jar recipe is foolproof and way better than store-bought! Let me know if you’d like a vegan version. 😊✨
