My Favorite Lemon Curd Recipe
Do you have a moment for lemon curd?
Of course you do. Everyone has a moment for lemon curd.
I have a recipe coming up this weekend that’s going to knock your socks off (I made it as my birthday cake, so you KNOW it’s good) and it requires this lemon curd. But honestly, this lemon curd is useful for SO many things: schmeared on shortbread, spread on toast, piped between cake layers, or eaten straight from a spoon. It’s a treasure, and I wanted to share it separately so you can file it away as a tried and trusty staple.
The recipe itself is slightly adapted from Fine Cooking. I love it because there’s no double-boiler mess and no guesswork — you mix it, heat it to the right temperature, chill it, and you’re finished! You might even want to mix some up today and have it on hand for my upcoming dessert masterpiece. Just saying.
One year ago: Lemon Blueberry Gooey Butter Cake
Two years ago: Strawberry Coconut Cream Pie Bars
Three years ago: Samoa Monkey Bread with Ganache Dipping Sauce
Four years ago: Pumpkin Oat Snack Cake with Broiled Coconut Icing
Five years ago: Deep Fried Cake Batter Cookie Dough
Six years ago: A&P Spanish Bar Cake
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice (from about 3-4 large lemons)
- Grated lemon zest from 1 lemon
- Cream the butter and sugar together in a large bowl for 2-3 minutes or until the sugar is dissolved and the mixture is pale and fluffy. Add in the eggs and egg yolks and beat for 1 minute. Beat in the lemon juice. The mixture will look curdled when you add the lemon juice, but don't worry! It will smooth out as the butter melts while cooking.
- Pour the mixture into a medium, heavy-bottomed saucepan and heat, stirring constantly, over low heat until the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the temperature on a candy thermometer reads 170 degrees F and the mixture coats the back of a wooden spoon (about 8-10 minutes), being careful not to let the mixture boil. It will still seem thinner than store-bought lemon curd at this point, because it thickens as it cools. Transfer the mixture to a shallow bowl and stir in the lemon zest. Press plastic wrap to the surface of the curd to prevent a skin from forming. Chill for several hours until thick and cold.
Renee
April 27, 2016 at 10:48 pm (9 years ago)I love lemon curd, but have never made it. I’ve pinned this and look forward to making it soon!
Laura @MotherWouldKnow
April 28, 2016 at 8:39 am (9 years ago)I adore lemon curd and have many recipes for it. My favorite is a version where you boil the lemon juice and egg yolks. I’ll have to try this one now, Whichever one, I could eat the whole jar, slathered on a cookie or cake, or simply from a spoon.
Heather Kinnaird
April 28, 2016 at 10:02 am (9 years ago)I absolutely love lemon curd, so I have no idea why I don’t make it very often. this looks like the perfect day to try your recipe
Lori in NC
April 28, 2016 at 10:33 am (9 years ago)I love lemon curd; I use my great-grandmother’s recipe, which is a family treasure. My favorite application is on cranberry English muffins. (You have to remember to stock up on those when they’re available at the holidays, and stash them in your freezer.)
Kellie @ The Suburban Soapbox
April 28, 2016 at 7:43 pm (9 years ago)This looks so easy, I love lemon curd! I’m actually posting a recipe using lemon curd tomorrow. I think we were separated at birth….even though I’m older. Like much older. Like really old….ok, I’ll stop. 🙂
Rebekah
May 20, 2016 at 12:13 am (9 years ago)First comment from someone who made it! It was so simple! Much less tedious to have the butter incorporated early rather than dropping it in at the end of thickening.
Thank you Julie. This was definitely scary making it for the first time because it looks curdled until the butter melts, but holy moly I can’t get over how easy it was.
Julie Ruble
May 20, 2016 at 1:09 am (9 years ago)Hooray! So glad to hear that, Rebekah. Thank you!
April
June 19, 2016 at 9:38 am (8 years ago)I have made this recipe from Fine Cooking before and I agree, it’s amazing. It’s so easy, I love that you don’t have to temper the eggs or strain it afterwards. Delicious.