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Easy Homemade Luscious Lemon Curd

Glass jar with homemade lemon curd and a spoon.

 

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Easy Homemade Luscious Lemon Curd. This sweet and tart lemon curd can be used in all kinds of delicious desserts, or eaten by the spoonful. Because let’s be honest, lemon curd rocks. There’s really no reason to buy finished lemon curd. It’s expensive and you’ve probably got the ingredients to make it yourself.

 

Isn’t it a lot more satisfactory to make your own? Whatever it is, I always like to make it from scratch. Some things might be way too time consuming, and you want to eat it right now, but more often than not, it’s surprisingly easy to make your own.

 

And I think that’s the case here.

 

Easy Homemade Luscious Lemon Curd

 

Easy Homemade Luscious Lemon Curd

 

This recipe is adapted from this site, but it’s originally from The Cook and Baker cookbook by Cherie Devan and Tass Tauroa. In a large heatproof bowl, whisk together lemon juice, eggs and egg yolks, sugar and salt. Place the bowl over a saucepan with simmering water, making sure the bottom of the bowl isn’t touching the water.

 

Easy Homemade Luscious Lemon Curd

 

Using a hand whisk, whisk for approximately 15-20 minutes. The mixture you’re after is thick and smooth, and has reached a temperature of 76C (170F), using a candy thermometer. The curd should be thick enough to cover the back of a spoon. It’s important that it doesn’t get warmer than this, otherwise the eggs will become scrambled. If you think the mixture is thick enough at a lower temperature, I think it’s fine to stop a little sooner too.

 

Remove the bowl from the heat. Add butter, a little at the time, whisking after each addition. Make sure the butter is fully incorporated before you add more. The lemon curd is done when it’s pale and thick. Let cool completely. You can pour it into an airtight jar and store it in the fridge for 1-2 weeks. Or you can also freeze what you don’t need.

 

Easy Homemade Luscious Lemon Curd

 

I’ve used this lemon curd in a créme brûlèe tart with red currants, in a strawberry layer cake and these super cute blackberry lemon curd pavlova tarts. But there’s no need to stop there!

 

You could add it to cupcakes with meringue topping, or in a lemon pie. These soft cakes with apricot and rum cream could also be good using lemon curd instead of apricot! Or add it in these macarons instead of peppermint filling.

 

Delicious sweets:

 

Hope you’ll like it! What do you make with lemon curd?

 

Let me know, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Easy Homemade Luscious Lemon Curd

Easy Homemade Luscious Lemon Curd

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy Homemade Luscious Lemon Curd, it can be used in all kinds of delicious desserts, and it's surprisingly easy to make your own.

Ingredients

  • 150ml lemon juice, approx. 5 lemons. 0.6 cup
  • 3 eggs, room temperature
  • 1 egg yolk, room temperature
  • 175g caster sugar, 3/4 cup + 2 tbsp
  • pinch salt
  • 225g butter, room temperature, diced. 2 sticks

Instructions

  1. In a large heatproof bowl, whisk together lemon juice, eggs and egg yolks, sugar and salt. Place the bowl over a saucepan with simmering water, making sure the bottom of the bowl isn't touching the water. 
  2. Using a hand-whisk, whisk for approximately 15-20 minutes. The mixture you're after is thick and smooth, and has reached a temperature of 76C (170F). The curd should be thick enough to cover the back of a spoon. It's important that it doesn't get warmer than this, otherwise the eggs will become scrambled. If you think the mixture is thick enough at a lower temperature, I think it's fine to stop a little sooner too. 
  3. Remove the bowl from the heat. Add butter, a little at the time, whisking after each addition. Make sure the butter is fully incorporated before you add more. It's done when it's pale and thick. 
  4. Let cool completely. You can pour it into an airtight jar and store it in the fridge for 1-2 weeks. Or you can also freeze what you don't need.

Notes

Adapted from: Cherie Devan's The Cook and Baker

Nutrition Information:
Yield: 32 Serving Size: 1 tbsp
Amount Per Serving: Calories: 80Total Fat: 6.3gSaturated Fat: 3.8gTrans Fat: 0gCholesterol: 37mgSodium: 51mgCarbohydrates: 5.6gFiber: 0gSugar: 5.6gProtein: 0.7g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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