Homemade lemon curd is so easy to make. It only takes 15 minutes to whisk up a creamy, tangy lemon curd that’s perfect for drizzling on cakes, bread pudding, scones, pavlova, and ice cream.
My lemon curd recipe uses 5 ingredients: freshly squeezed lemon juice, lemon zest, sugar, eggs, and butter. For the lemons, I love using Meyer lemons since they tend to be sweeter so you don’t have to add as much sugar.
The key to a delicious lemon curd is patience. Cook it on low heat and continue whisking for 12-15 minutes until the mixture thickens. I strain my curd through a fine sieve to remove any eggs that might have gotten scrambled during cooking. The curd goes into a tight lidded container and into the fridge. It will keep for 7 days in the fridge if you don’t use it right away.
After staying in the fridge overnight, you’ll get a thickened, creamy, tangy lemon curd bursting with lemon flavor that’s perfect for drizzling over baked goods and desserts. I have a few desserts coming up with lemon curd in them so stay tuned!
Homemade Meyer lemon curd
- 2 medium eggs
- 2 medium egg yolks
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tbsps unsalted butter, diced
- In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the zest and lemon juice.
- Place the pan over medium-low heat and cook, whisking constantly, until the the sugar has melted, about 3 minutes.
- Reduce the heat to low and gradually add the butter, 2 pieces at a time, stirring continuously until melted. Continue to cook and stir for 10 minutes or until the mixture is thickened and coats the back of a spoon.
- Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula.
- Transfer the lemon curd to a tight lidded container and refrigerate for 1 hour or until cold.