Sweet-tart lemon curd is great to have on hand to add to your favorite desserts or even for just spreading on a scone or croissant. It’s creamy and thick and full of lemony zing!
I love lemons and there is nothing more refreshing than a lemon dessert. I always have lemons in my kitchen – they are so versatile. You can use them to make savory dressings, sauces, squeeze some juice over a piece of chicken or fish, and of course to make lemon curd.
I know the “curd” part doesn’t make it sound very appetizing, but I promise you it’s good stuff. After doing a little research on why it’s called lemon curd I couldn’t really find a solid answer. The most common explanation was that curds are named because of “curdling” the milk. However, there is no milk in a classic lemon curd…so the mystery continues.
Once you get past the name you’ll find that this is one delicious dessert! If you’ve ever made lemon bars or a lemon meringue pie then you’ve tangoed with lemon curd. It’s easy to make – the hardest part is squeezing all of those lemons! I highly recommend you use a citrus press for this job – it will save your hands and keep the seeds out.
You’ll need a whole cup of lemon juice and yes you NEED to use fresh lemon juice. The flavor is way better than the store bought stuff, so no taking the easy way out here. I was able to get a cup out of 5 big lemons… you may need 6 or even 8 depending on how juicy they are. I always buy more than I think I need so that I definitely enough.
Once you’ve got your lemon juice the rest is simple. Combine it with 12 egg yolks, sugar, and a pinch of salt. Heat it up over medium heat and whisk constantly until it starts to thicken. Now it’s time to add cold butter. You want to do this step carefully and by adding a tablespoon at a time. This is important because you don’t want the butter to not incorporate and be separated from the curd.
By the way, I know 12 egg yolks sounds like a lot, but don’t worry about wasting those whites. Use them to make an omelet or my angel food cake!
That’s really all there is to it! I let mine cool completely in the pot and then transfer it to half-pint mason jars – perfect for gifting! You can make lemon bars, lemon meringue pie, add it frosting for cupcakes, use it to top fresh berries, or my personal favorite…spread it on a croissant.
A buttery and toasty croissant spread with sweet-tart lemon curd? Yes, it’s heaven. The thought of it just makes my mouth water…it’s a good thing I have a jar in my fridge and a few croissants in my freezer!
I also love lemon curd as a spread for shortcakes topped with berries and whipped cream – recipe coming soon!
Next time you’re looking for an easy dessert that packs a lot of punch, whip up some lemon curd! Its lemony goodness will compliment so many desserts and it’s perfect for gifting, perhaps paired with some croissants? I know I’d be happy with that!
Lemon Curd
Sweet-tart lemon curd packs a punch in all of your favorite desserts. Use it for toppings, frostings, fillings or just spreading on a toasted croissant. Yum!
| Yield: 4 Cups | Prep Time: 10 Min | Cook Time: 15 Min |
INGREDIENTS
12 Egg Yolks*
2 Cups Granulated Sugar
½ Teaspoon Salt
1 Cup Lemon Juice, from about 5-6 large lemons
12 Tablespoons (1 ½ Sticks) Unsalted Butter, cold
DIRECTIONS
Combine the egg yolks, sugar, salt, and lemon juice in a large saucepot. Whisking constantly, heat the egg mixture over medium heat until the sugar is completely dissolved and the mixture starts to thicken, about 5 minutes. Once the curd is hot, turn the heat down to low and begin adding the butter a tablespoon at a time, waiting for each one to melt before adding the next. Keep whisking until all of the butter is incorporated and the lemon curd is thick enough to coat the back of a spoon, about 10 minutes.
Remove the lemon curd from the heat and let it cool completely, whisking occasionally to avoid a skin forming. Once cool, divide the curd equally among containers or mason jars. Give as gifts, freeze some, keep some in your fridge – the possibilities are endless! The lemon curd will keep for 1 month in the refrigerator.
* Use the whites to make my Angel Food Cake, which by the way, would be delicious topped with some lemon curd!
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This lemon curd recipe looks amazing! I’ve been experimenting with different dessert fillings lately, and this might be exactly what I need. I wonder if the texture is affected by the temperature, because it seems like there could be a sprunki phase during the cooling process. I’m definitely going to try this recipe soon.
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I totally agree that fresh juice is non-negotiable for that intense lemony zing! Making this curd feels like a true culinary adventure—a rigorous *cowboy safari* of ingredients, especially dealing with those 12 egg yolks. But the reward, spread on a warm croissant, is pure heaven. I’m already planning my batch for gifting!
Wow, 12 egg yolks and a whole cup of fresh juice! Achieving that perfect, creamy texture must feel like navigating a culinary *ramp xtreme*. The commitment to fresh lemons is spot on—that sweet-tart punch is worth the effort. I agree, there is truly nothing better than this curd spread generously on a toasted croissant!
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This homemade lemon curd sounds absolutely delicious—creamy, tangy, and perfect for adding a bright, refreshing touch to desserts or breakfast treats.
I love how versatile lemons are! Making your own lemon curd is such a wonderful way to enjoy their sweet-tart flavor.
I love how versatile lemons are! Making your own lemon curd is such a wonderful way to enjoy their sweet-tart flavor. 2
Wow, this homemade lemon curd recipe is a delightful find! I can’t wait to try it out. The tips on achieving the perfect consistency were super helpful.
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i appreciate the detailed instructions, especially the tip about using a citrus press for the lemon juice. the note on what to do with the leftover egg whites is a thoughtful addition that reduces waste. the texture you describe sounds perfect for spreading. i’ll have to try this recipe soon.
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I love how the recipe breaks down the process of making lemon curd, especially the step-by-step butter incorporation. It’s amazing how something so simple can be so delicious. I’ll definitely try this with my morning croissants That same kind of structure is probably why Game Is Hard All Levels feels easier to keep organized too.
the detailed instructions for making lemon curd are very clear, especially the tip about using a citrus press to save effort. i appreciate the note on using fresh lemon juice for better flavor. the suggestion for using leftover egg whites in an omelet or angel food cake is a helpful way to avoid waste. the idea of gifting it in jars is lovely.
This looks absolutely delicious! I’ve always been a bit intimidated by making lemon curd from scratch, but your recipe makes it seem so approachable. Planet Clicker I love the tip about using a citrus press – that will definitely save my hands! Can’t wait to try this out.
I absolutely loved your homemade lemon curd recipe fnaf! I tried making it last weekend and it turned out brilliantly – the tangy flavor brightened up my morning scones. Your tips on using fresh lemons really made a difference. Can’t wait to experiment with it in other desserts! Thank you for sharing such a delightful treat!
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This lemon curd looks absolutely divine! I’ve made it twice this week already—once for scones and once as a filling for a simple layer cake. The trick of adding cold butter one tablespoon at a time really makes a difference; my batch came out silky and smooth. Also agree that fresh lemon juice is non-negotiable. The four-cup yield is generous for gifting, too. Thanks for such clear instructions and for including prep and cook times. I’ll be bookmarking this for my next baking spree! By the way, I’ve been looking for ways to create a fun profile icon for my baking Instagram and stumbled upon a that’s been surprisingly handy for that.
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