My Favorite Lemon Curd Recipe
My Favorite Lemon Curd Recipe

My Favorite Lemon Curd Recipe

5 from 1 reviews
My Favorite Lemon Curd Recipe
 
Prep time
Cook time
Total time
 
This is an all-time favorite, easy-peasy, foolproof lemon curd recipe from Fine Cooking. I use it any time I want lemon curd -- there's no reason to try anything else!
Author:
Serves: 2 cups
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

 

8 Comments on My Favorite Lemon Curd Recipe

  1. Renee
    April 27, 2016 at 10:48 pm (1 year ago)

    I love lemon curd, but have never made it. I’ve pinned this and look forward to making it soon!

    Reply
  2. Laura @MotherWouldKnow
    April 28, 2016 at 8:39 am (1 year 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.

    Reply
  3. Heather Kinnaird
    April 28, 2016 at 10:02 am (1 year 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

    Reply
  4. Lori in NC
    April 28, 2016 at 10:33 am (1 year 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.)

    Reply
  5. Kellie @ The Suburban Soapbox
    April 28, 2016 at 7:43 pm (1 year 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. 🙂

    Reply
  6. Rebekah
    May 20, 2016 at 12:13 am (1 year 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.

    Reply
    • Julie Ruble
      May 20, 2016 at 1:09 am (1 year ago)

      Hooray! So glad to hear that, Rebekah. Thank you!

      Reply
  7. April
    June 19, 2016 at 9:38 am (1 year 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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *