Tart lemon curd is perfect for adding to recipes or serving with fresh berries.
What is lemon curd?
A curd is a sweet spread usually made with citrus fruit. It is often served with scones as a condiment and is used as a jam. Curds are also used as a filling in sweet desserts.
When making curd, you do want to plan ahead a bit. You want it to fully chill before eating. This takes a good couple of hours. Don't skimp on the chilling time. The lemony flavors are so much better when the curd is chilled.
The color of your curd may be lighter than my vibrant yellow curd. I used fresh eggs from my chickens. Right now their yolks are a deep dark yellow color.
I used this lemon curd as a filling in my Lemon Cupcakes topped with Lemon Buttercream Frosting! It would also be great in these lemon curd bars.
Key ingredients
- Egg Yolks - Separate the egg whites and yolks
- Lemon - You'll use both lemon juice and lemon zest
- Sugar - Granulated sugar
- Butter - I use salted butter
Tip
- Don't toss those egg whites! Instead, freeze them to use later. Check out how to freeze fresh chicken eggs.
Recipes using lemon curd
- Filled lemon cupcakes
- Mini lemon tarts
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Lemon Curd
Ingredients
- 4 egg yolks
- ½ cup sugar
- 1 tablespoon lemon zest (1-2 lemons)
- ⅓ lemon juice (1-2 lemons)
- ¼ cup butter (Sliced into chunks)
Instructions
- In a metal bowl or in the top of a double boiler, combine egg yolks, sugar, lemon zest, and lemon juice.
- Place bowl over pan with a few inches of water. Do not let bottom of pan touch water.
- Turn heat to high, add butter slices and begin stirring with a whisk. Continue stirring to avoid burning.
- Cook until mixture becomes thick and coats the back of a spoon.
- Remove from heat. Pour mixture into a very fine sieve. Use a spatula to push mixture through sieve.
- Let cool a few minutes. Cover with plastic wrap making certain plastic wrap is directly touching the lemon curd. This helps avoid a skin forming on the surface.
- Cool in refrigerator for a least 2 hours.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Pamela (BrooklynFarmGirl) says
This lemon curd looks amazing,it would be such a great cupcake filling 🙂
Kathy says
Yep! Super great in cupcakes!
stacey @ The Sugar Coated Cottage says
I agree, lemons do get a bad rep! This lemon curd is amazing, I can imagine eating this with a dozen different things but it would be good all by itself! Take care.
Kathy says
I know....I love to just sneak a spoonful!
allie says
What a great spring recipe Kathy - looks delicious! I can eat lemon curd with just about anything - cookies, cake, pie, ice cream...or with a spoon! Hope all is well my friend.
Kathy says
I've been known to eat it with a spoon from time to time! 🙂
Anne Murphy says
Lemon curd is such a wonderful balance of tart and sweet! I've always loved using it in all kinds of recipes, but it's good just on toast!
Kathy says
I love the sweet/tart combination.
Ashley@CookNourishBliss says
I love a good lemon curd! But man it's been so long since I've had any! Must change that - this looks fantastic!
Kathy says
Yep...you'd better make some soon!
Nicoletta @sugarlovespices says
I love lemons! In my baking but also in cooking and in drinks! I have yet to make lemon curd, which differs from my go-to Italian lemon cream (crema) from having butter. Now I want to try making it! P.s. Yes, usually the color is not that deep yellow, even with organic free range eggs bought at the Farmers Market...
Kathy says
Lemons are such a great ingredient! I'd love to try your recipe for lemon crema!
Anu - My Ginger Garlic Kitchen says
I love I love lemon curd but I don't know why I haven't made it at home. And this one looks so refreshing and delish. Thanks for the lovely recipe, I will have to give it a go.
Kathy says
I love the tartness of lemon curd! It is so delicious.
Megan says
One of my favorite breakfasts is toast + honey + lemon curd. I've never made it myself, though - I'll have to try this out!
Curious, you mentioned that you can use lemon curd in beverages. I've never considered that! Do you have any suggestions to start?
Kathy says
That sounds like a great way to start the day. I've never used lemon curd in beverages....just lemons! Lemons are very versatile and can be used in so many different ways.
Elaine @ Dishes Delish says
I love lemon curd and your recipe looks delicious!
Rachelle @ Beer Girl Cooks says
Your lemon curd looks so bright and vibrant! I wish I had my own chickens for such pretty eggs. A lemon tree would be nice too!
Kathy says
I so wish I had a lemon tree!
Dawn - Girl Heart Food says
Haha! Right? Funny things lemons get a bad rap because I just love them. I just made lemon curd the other weekend. It's something I regularly make and could honestly eat straight up with a spoon. I'm always amazed of the colour every time I make it! Yours looks fantastic 🙂
Manali@cookwithmanali.com says
I love homemade lemon curd, so good on just about everything!
Mary Ann | The Beach House Kitchen says
I love a good lemon curd Kathy! Love to use it as a filling in cake or slathered on scones.
David @ Spiced says
Oh man, I love a good lemon curd! One of my favorite ways to use it is with a coconut cake. 🙂 And lemon-flavored treats are so perfect for this time of the year! Yum!!
Amy (Savory Moments) says
I love lemon curd! It's so delicious and good on scones with tea.
Cheryl says
That looks good. Though around here with the price of lemons its cheaper to buy a bottle of lemon curd at the store! Your recipe does make it sound pretty easy. The only thing I'd use lemon curd for is lemon meringue pie, and well my meringue always looks grey and ugly so I've kind of ditched that one too!
Jess @ Sweetest Menu says
Oooh I love love love lemon curd! Yours looks spectacular, so thick and glossy!
Kathy says
Thanks, Jess!
Patti says
I love lemon curd. My mom used to make one, but it was more transparent than your version. The ingredients were very similar, though. I used to spoon it into miniature graham cracker crusts and top it with whipped cream. It was delicious. My mom would get mad because I would use all of her batch of lemon curd in my little tarts. She, of course, would make more....
Kathy says
That sounds like a perfect way to use and eat lemon curd!