Easy Lemon Curd recipe
A lot of people asking me what to do with egg yolks that are left after baking macarons. And I always answer to make Lemon Curd. Homemade Lemon Curd is creamy and tastes much better than from the store. I love the yellow color of this curd. All natural and no food coloring added. I use it in my macaron fillings, cupcakes, or other desserts. This lemon curd recipe is easy and simple to make.
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Why you’ll love this recipe
This Lemon curd is bright, and tangy and has the perfect amount of sweetness.
Can be used as filling for Pavlova, cupcakes, lemon macarons, and other desserts.
Ingredients of this recipe
- granulated sugar
- unsalted butter
- egg yolks
- freshly squeezed lemon juice (about 5 lemons)
- pinch of salt
How to make this recipe
Wash and dry lemons. Juice lemons. Strain the juice for the smoothest lemon curd. Set juice aside. Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place granulated sugar, egg yolks, lemon juice, and a pinch of salt into the top pot of your double boiler. Whisk until completely blended, then continue to whisk as the curd cooks.
Tip from Marina: I would recommend using silicone whisk and non-metal double boiler. Lemon juice and egg yolks will react with metal. You don’t want metallic aftertaste in your lemon curd.
Whisk and cook for about 10 min or until the mixture becomes thick.
It should coat the back of a wooden spoon and leave a clear pass if you run your fingers through it. If you have a thermometer, it should register 75oC/170oF.
Meanwhile, cut room temperature unsalted butter into small pieces.
Remove pan with curd from heat. Strain to clean glass bowl to remove any lumps that may have formed. Add pieces of butter and mix with the wooden spoon (again, to avoid metal aftertaste). The butter will melt from the heat of the curd.
Transfer the curd into glass jar and cover with plastic wrap “to contact” (place plastic wrap directly on top of the curd). Allow the lemon curd to cool slightly, then place into refrigerator.
Recipe FAQs
Lemon curd can be stored in the fridge for up to 2 weeks.
Yes. Freeze Lemon Curd in an airtight container for up to one month.
Yes. Substitute the 8 egg yolks with 4 whole eggs instead. However, the curd may be less rich and have a softer consistency.
Cooking lemon curd on too high heat can scramble the eggs and create a split. I advise you to cook on low and slow heat.
Using an aluminum or unlined copper pot will cause a reaction and acidity creates a metallic taste.
More Delicious Recipes
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Recipe
Easy Lemon Curd Recipe
Equipment
- 1 saucepan
- 1 wooden spoon
Ingredients
- 200 gr (1 cup) granulated sugar
- 113 gr (½ cup or 1 stick) unsalted butter
- 8 egg yolks
- 160 ml (2/3 cup) freshly squeezed lemon juice (about 5 lemons)
- pinch of salt
Instructions
- Wash and dry lemons. Juice lemons. Strain the juice for smoothest lemon curd. Set juice aside.
- Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place granulated sugar, egg yolks, lemon juice and pinch of salt into the top pot of your double boiler.
- Wisk until completely blended, then continue to whisk as the curd cooks.
- Whisk and cook for about 10 min or until the mixture becomes thick. It should coat the back of a wooden spoon and leave a clear pass if you run your fingers through it. If you have thermometer, it should register 75oC/170oF.
- Cut room temperature unsalted butter into small pieces
- Remove pan with curd from heat. Strain to clean glass bowl to remove any lumps that may have formed.
- Add pieces of butter and mix with the wooden spoon.
- Transfer the curd into glass jar and cover with plastic wrap “to contact” (place plastic wrap directly on top of the curd). Allow the lemon curd to cool slightly, then place into refrigerator.