Easy Lemon Curd

In this Instructable, I will show you how to make lemon curd from scratch. This easy homemade lemon curd recipe is awesome and can be eaten as is, or use as a filling for cupcakes, cakes, tarts, etc. You can spread it on toast or scones, or fold whipped cream into it and make pastry cream for cream puffs and eclairs or donuts. It is such a yummy and simple dessert to make. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both!

Ingredients:

• 2 to 3 lemons depending on the size
• 1 tbsp lemon zest (it doesn't have to be exact) (6g)
• 1/2 cup lemon juice (118ml)
• 4 large eggs, I use 3 full eggs and then 1 extra yolk
• 1/2 cup sugar (100g)
• 1/2 cup butter, unsalted or salted (113g)

Tools:

• Zester (optional)
• Citrus Press (optional)
• Pot
• Whisk
• Spoon
• Bowls
• Plastic wrap
• Strainer (optional)

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Begin by zesting your lemons. I always use around 1 tablespoon of zest. But the zest is optional. You can leave it out if you desire, although there is so much flavor contained in the zest.

Then roll the lemons a little bit and cut them in half. Squeeze them into a measuring cup until you have about 1/2 cup of lemon juice. Use your hands or some sort of manual or electric juicer.

You can use storebought lemon juice, but it won't be as good.

Now add the eggs to a pot. I normally use 3 full eggs, and then the yolk of an additional egg. Some people use 4 full eggs. Some people use only 5 to 6 egg yolks, and some people use a combination of them. I like it like this, so that is what I do, haha.

Whisk the eggs for about a minute or so.

Now add the white granulated sugar and whisk for another minute or two. Then mix in the lemon zest (if using that) and the freshly squeezed lemon juice. Whisk until well combined.

Add the pot to the burner and set the heat to medium-low on my burner it is #3. Keep stirring with the whisk the whole time while it heats up.

It will take 8 to 12 minutes to thicken. It will be done when you stick a spoon in the curd and it clings to the spoon. The temp will be roughly 170F, but you don't have to worry about using a thermometer.

Once it thickens, remove the pot from the heat and then add in the butter. I usually will cut the butter into chunks, they will melt easier in the curd.

The cold butter will add flavor, help to create a smooth consistency, and cool it down while stirring it in. Stir until all melted and combined. And just like that it is done!

An optional step you can do to get the smoothest curd is to strain it. This will leave behind any larger bits of lemon zest.

Strain it into a bowl.

Now add a piece of plastic wrap on top of the bowl of curd. Make sure the plastic is touching the top. This will prevent an unwanted film from developing. Place it in the fridge for about an hour before using.

Although if you wanted to serve/eat it as is while warm, you certainly can!

Once chilled you can spread it on toast, scones, use it as a filling for other baked goods, or of course make a pastry cream with it by folding in some whipped cream. Enjoy!

NOTE: It will last up to about 2 weeks in the fridge. You may also freeze it in a freezer-safe container for several months.

**Print the recipe here if you like.

Now watch those steps in action with this video tutorial. :)