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Easy Homemade Lemon Curd

A bright, silky lemon curd that's perfect for spreading on scones, filling tarts, or enjoying with yogurt. This homemade version is fragrant and faster than store-bought.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Condiment, Dessert
Cuisine: American, British
Calories: 60
Ingredients Method Notes

Ingredients
  

For the lemon curd
  • 2 Egg yolks 2 Egg yolks
  • 2 Whole eggs 2 Whole eggs
  • 3/4 cup 3/4 cup (150 g) Sugar Granulated sugar
  • 2 tablespoons 2 tablespoons Lemon zest Use unwaxed, fragrant lemons for best results
  • 1/2 cup 1/2 cup (120 ml) Lemon juice Freshly squeezed
  • 1/4 cup 1/4 cup (60 g) Unsalted butter Cut into pieces

Method
 

Preparation
  1. Infuse the sugar with lemon zest by combining them in a bowl and rubbing together until fragrant.
  2. Whisk the egg yolks and whole eggs in a bowl until well combined and slightly thickened, then add lemon juice.
  3. Cook the mixture over a double boiler, whisking constantly until thickened enough to coat the back of a spoon, about 8 to 10 minutes.
  4. Remove from heat and whisk in the butter until melted and smooth.
  5. Strain through a fine mesh sieve into a clean bowl to ensure smoothness.
  6. Cover with plastic wrap and cool to room temperature, then refrigerate for at least 2 hours before using.

Notes

Serve chilled or at cool room temperature. Spoon it into tart shells, dollop on warm scones, or layer in puff pastry. It also pairs well with soft cheeses or crisp crackers.