You will not believe how easy homemade Lemon Curd is to make.
In about 30 minutes you could be topping your muffin with warm homemade lemon curd.
Lemon Curd is one of those delicacies that you ooh and ahh over when it's served for a special occasion. Everyone thinks it is extremely hard to make but it isn't.
Maybe you're at a bed and breakfast and it is served with breakfast or brunch.
Maybe you're a guest at a tea party and lemon curd is served with scones.
Whatever the special occasion is lemon curd is a special treat.
Once you learn how easy it is to make homemade lemon curd you can make it at home and have a special treat any time you like!
This is the easiest way to make homemade lemon curd.
If you can use a mixer and stir a pot you can make this easy lemon curd recipe.
There are a couple of kitchen tools you will need that you may not have on hand.
I've listed them below using affiliate links.
When zesting the lemon peel I have found it is so important to use a fine Microplane type zester instead of the type of zester that removes a ribbon of lemon peel.
It does two things.
Why use a Microplane type Zester to make homemade Lemon Curd?
When zesting the lemon peel I have found it is so important to use a Microplane zester instead of the type of zester that zests a ribbon of lemon peel.
Finely zested lemon peel does two things when it comes to lemon curd.
One the finely zested peel releases more of the lemon oils.
Two your lemon curd turns out creamy and smooth. There are no large chewy pieces of lemon peel in the lemon curd.
The finely zested peel is soft and more palatable to me.
If you like chewing on the larger pieces of lemon zest feel free to use a regular zester but for me, I like a smooth and creamy curd much more.
Now when I make citrus marmalade I love the larger pieces of lemon and orange peel.
I expect that in a recipe like a Meyer Lemon Marmalade recipe just not in something like a lemon curd that is supposed to be creamy.
How to Make Easy Lemon Curd Recipe
Ingredients
- 4 tablespoons fine lemon zest
- 1 ½ cups granulated white sugar
- 1 stick of softened butter
- 5 large eggs, room temperature
- ¾ cup lemon juice
Directions
- Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
- In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils.
- Add the butter and beat for about 1 minute.
- Add the eggs, one at a time, scraping the bowl in between.
- Beat for 2 minutes until a light yellow.
- Add the lemon juice and beat for 2 minutes.
- Transfer the mixture to a 2-quart stainless steel saucepan.
- Heat on medium high, whisking all the time and bring to a low boil.
- Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees.
- Lemon curd should be the consistency of a cream sauce.
- Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
- Allow to come to room temperature.
- Pour the lemon curd into a mason jar or bowl and refrigerate.
- Keeps for about 2 weeks refrigerated.
- Makes about 24 ounces.
Tools needed to make Lemon Curd. Disclosure: Amazon Affiliate links ahead. If you make a purchase I will receive a small commission at no cost to you!
- Instant Read Thermometer: Needed to make sure the lemon curd has reached 175 F. degrees.
- Balloon Whisk: Needed to whisk the curd while cooking
- Microplane Zester: Needed to finely zest the lemon peel. This is by far one of my favorite kitchen tools!
- Kitchenaid Stand Mixer: An investment that is so worth it. I've had mine for at least 15 years.
More recipes you'll love
Easy Lemon Curd Recipe
Ingredients
- 4 tablespoons fine lemon zest
- 1 ½ cups granulated white sugar
- 1 stick softened unsalted butter
- 5 large eggs (room temperature)
- ¾ cup lemon juice
Instructions
- Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
- In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils. Add the butter and beat for about 1 minute.
- Add the eggs, one at a time, scraping the bowl in between.
- Beat for 2 minutes until a light yellow.
- Add the lemon juice and beat for 2 minutes.
- Transfer the mixture to a 2-quart stainless steel saucepan.
- Heat on medium high, whisking all the time and bring to a low boil.
- Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees. Lemon curd should be the consistency of a cream sauce.
- Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
- Allow to cool to room temperature.
- Pour the lemon curd into a mason jar or bowl and refrigerate. Keeps for about 2 weeks refrigerated.
- Makes about 24 ounces.
Nutrition
No fresh lemons on hand? Maybe you have oranges instead? Make Homemade Orange Curd with those fresh oranges!
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