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Lemon Curd

This easy lemon curd recipe comes together in minutes, and is a great summer dessert essential you absolutely need to try out!
Prep Time30 minutes
Cook Time30 minutes
Chill Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 165kcal

Equipment

  • 1 Small Saucepan

Ingredients

  • 3 large eggs
  • 4 egg yolks save the whites for the meringue
  • 2/3 cups freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • ½ cup butter cut into ½ inch cubes
  • ½ teaspoon vanilla extract

Instructions

  • In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
  • Place the saucepan on the stove and turn the heat to medium low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant read thermometer, you want it to reach 170 degrees. (It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled.) You must whisk it constantly, even while checking the temperature.
  • Once the curd has thickened, remove the pan from the heat. Stir in the butter until it is incorporated, then stir in the vanilla.
  • If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
  • Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours.

Notes

Notes:
  • You may want to make the curd the night before, as it does need time to chill.
  • This curd recipe makes almost 3 cups, (about 2 ¾ cups).
Storage and Reheating Instructions:
  • The best way to store your leftover lemon curd is to transfer it to an airtight container and refrigerate it. It should last you for up to a week.
  • If you want to store it for longer, you can choose to freeze it too. Just remember to thaw it completely before you use it.
How to Reheat the Lemon Curd
  • Lemon curd is best used cold or at room temperature. You don't necessarily need to reheat it before using it.
Other FAQ suggestions:
  • Can I Use Bottled Lemon Juice? I would highly recommend using fresh lemon juice for the best fruity and tangy flavor.
  • Why Does My Lemon Curd Look Grainy? The lemon curd can get grainy if you cook it over high heat or don't whisk it fast enough.
  • How Do I Make the Lemon Curd Smooth and Silky? If your lemon curd still appears grainy and lumpy, and doesn't have that smooth texture you're looking for, allow it to cool down completely and then pass it through a strainer.

Nutrition

Serving: 8Servings | Calories: 165kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 44mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 245IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg