Lemon curd is a zesty, smooth, and tangy treat that’s perfect for brightening up any dessert. It’s incredibly versatile and can be used in a wide variety of ways to elevate your baked goods. Whether you’re spreading it on toast, swirling it into yogurt, or filling cakes and cupcakes, lemon curd adds a burst of citrusy goodness that pairs perfectly with so many flavours.
I love using lemon curd in my desserts—it’s perfect as an “insertion” for cakes and cupcakes. You can add a layer of frosting, create a border with more frosting, and fill the centre with lemon curd for a delightful surprise when slicing into your cake. For cupcakes, simply make a small hole in the centre, insert the lemon curd, and top with frosting. It’s also the key ingredient in my favourite lemon mousse!
This homemade lemon curd is easy to make and adds that extra touch to any sweet treat. Let’s dive into the recipe!
Ingredients
- 2 large egg yolks (or 3 small ones)
- lemon zest from 2 lemons
- lemon juice from 2 lemons (~ 75 ml juice)
- 150 g (2/3 cup) sugar
- 75 g unsalted butter
- a pinch of salt
Directions
Watch this video to see how to make the lemon curd or, read the instructions below.
Add all the ingredients to a thick-bottomed saucepan or pot. Place the saucepan over low heat. Stir constantly with a whisk to ensure even cooking.
You can also use the double boiler method to make the lemon curd. Place all the ingredients in a heatproof bowl and add the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
Continue to cook for 8-10 minutes, or until the curd thickens to coat the back of a spoon. The lemon curd should be cooked until it reaches 82°C (180°F). Be careful not to let the mixture boil, as high heat can cause the eggs to scramble.
Once the curd has thickened, remove the bowl from the heat (or remove the pot from the stovetop).
Strain the lemon curd through a fine-mesh sieve to remove any bits of cooked egg or zest.
Cover the lemon curd with plastic wrap (or plastic foil) and let it cool to room temperature. Simply press the plastic wrap directly onto the surface of the curd so that it’s in contact with the curd and not just resting above it. This will help keep it smooth and prevent the film-like layer that can sometimes form as it cools.
The lemon curd will continue to thicken slightly as it cools. Refrigerate it in a tightly sealed glass or plastic container for up to two weeks.
