Homemade Lemon Curd Recipe

Lemon curd is an absolute treat over anything from simple waffles to pies and croissants. Sweet, thick, tangy, creamy and velvet-like, this homemade lemon curd is luscious and luxurious with any dessert. My simple, easy and effortless recipe for no-fail lemon curd recipe will give you the confidence you need to make fruit-curd like never before. In addition, step by step pictures, tips, and video tutorial will help you master perfect lemon curd every single time.

The most popular cake filling for me as a cake decorator is usually fruit filling. I think fruit curd is often the most dreaded by most novice cake decorators. I was too! And that's not because it's hard to make lemon curd, No! It's just because of a wrong perception.

I've sat beside my mom, adding those little cubes of butter, as a kid for as long as I can remember and that was not hard. And yet, the first time I had an order for lemon curd cake filling - I was nervous! Why?

Well, cake decorating was new to me, so when other cake decorators were concerned and worried about lemon curd I became too! I inherited all the fears from my peer cake decorators in the group.

So when I made lemon curd for the first time - I was mentally prepared for a disaster. But it was easy peasy. After all, I had done it before.

Moral of the story - learn from your own experiences - don't give in to peer fear.

What is a fruit curd?

To me, fruit curd is like a dessert on its own. I can eat it out of a jar with a spoon. It tastes delicious on its own! BUT, you can use it for many things from cake fillings, pie fillings, on breakfast toast, donuts, bagels. I love it as a filling in my lemon macaron with lemon buttercream too. Have you tried a lemon cake with lemon curd cake yet? Always a hit with people who love the lemon flavor. I eat lemon curd plain with crackers too!

Fruit filling vs. fruit curd

One must make sure they have all the necessary information to make it right.

A fruit filling is usually the easiest to make. It mostly involves a fruit, some sweetener, and a starch, which come beautifully together into a thick gorgeous fruit filling. It looks and tastes beautiful when done right. As I shared with you in my Blueberry (Cake) Filling, cherry cake filling or simple Strawberry (cake) Filling.

Fruit curd, on the other hand, requires a bit more tact because it involves a citrus fruit like lemon, lime or orange, a few egg yolks and emulsification with butter. Unlike a filling, you can't just put it all in a pan and cook it. You need to exercise a bit more caution. Again it's not difficult; it only requires caution.

The fool-proof method for the best lemon curd

I usually make a collage of progress pictures. However, since I know the fears of making lemon curd are hard to overcome I got lots of progress pictures for you that will help. Besides, I give lots of tips and troubleshooting below so you will be well informed. I promise you will enjoy making this no-fail lemon curd from now on because today I am going to share with you - the easy way to make lemon curd. See the progress pictures and the video below. Doesn't get easier than this.

How do I use this easy lemon curd? What can I use this homemade lemon curd in? 

Lemon curd can be eaten just out of the jar or as an ingredient in other recipes.

• Spread it on breakfast toast, muffins, scones, trumpets.
• Use it as a filling in cakes, cupcakes or macarons
• Make my ultimate Lemon Tart
• Add it to empty shortcrust pastry shells for mini lemon tarts.
• Spread it in a pie pan and top with meringue for a lemon meringue pie. 
• Combine with cream cheese for a cream cheese lemon tart
• Use it to make my 3 ingredients no-churn lemon ice cream.

Ingredients and substitutes

• Lemons - Use the measure of lemon juice not the number of fruits when making this recipe. So if a method says ¾ cup juice (3 to 4 lemons) usually the number of lemons is a guide - the actual measurement you want to use is ¾ cup. This can make a big difference.
• Caster sugar - Caster sugar is usually a fine grain sugar. Use a fine grain sugar that will dissolve quickly in the eggs. If you don't find caster sugar pulse the regular sugar in a food processor and that will help.
• Egg yolks - The color of yolks will determine the end color of your lemon curd. So if you use light color yolks, you will have pale yellow lemon curd. A bright golden yellow or orange is much preferred. I'm using free-range eggs that have beautiful color but not as golden yellow or orange as I'd like them to be.
• Artificial colors - I never use any artificial coloring in my lemon curd. But some commercial kitchens do add artificial color to their lemon curd. So do not presume that the store-bought is better. There is no comparing homemade to store purchased.

These do make the best GIFTS too!! Holidays, Christmas, Mother's Day.

---

Step by step instructions (pin)

• Measure all ingredients before you start.
• Cut the butter into cubes - keep chilled.
• Place lemons in the microwave for 10 seconds before you cut and squeeze this will make it easy.
• Warm the lemon juice for about 30 secs.

Double boiler or  a saucepan and bowl?

• Add an inch of water to the pan with a heatproof bowl on top. The water should not touch the top pot.
• In the top bowl - add yolks, egg, salt, cornstarch, and sugar.
• Whisk until light, and fluffy - sugar should almost melt.
• Pour the warm lemon juice and zest slowly into the whipped egg mixture.
• Continue to stir on low. The mixture should cook with just the steam from the water in the saucepan below.
• About 10 to 12 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear, and the mixture will start to thicken.
• Continue to stir until it coats the back of your wooden spoon.
• Remove from heat.
• Gradually add cubes of butter one at a time. Make sure each piece is well incorporated.
• The mixture will continue to thicken as it cools.
• Once all the butter is incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth, creamy curd.

• Pour the finished curd into a mason jar.
• Your lemon curd is now ready.

Tips and troubleshooting

• Juice the lemons easily - a great way to exact as much juice from lemons is to microwave the fruits for a few seconds (10 seconds).
• Warm the lemon juice - warming the lemon juice helps it incorporate into the egg yolks well.
• Egg yolks / Whole eggs - I find that all egg yolks have a higher risk of curdling but the one whole egg does help stabilize it.
• Whip eggs and sugar until light and fluffy - If you whip the eggs with sugar until the sugar almost dissolves it prevents the egg from curdling.
• Do not let the curd boil - cooking on low will prevent the curd from curdling. If the curd boils, it will give you lemon-flavored scrambled eggs. So no matter how boring - cook on low heat for 10 to 15 mins.
• If you find the curd steaming up - take it off the heat for a few seconds this will help stabilize it.
• How to know if the curd is done? You can use a thermometer and check until the curd reaches 170 F., But I find the best test is taste. Once the curd is thick and coats the back of a wooden spoon, taste it. It should not have any taste of eggs or cornstarch. If necessary cook for 30 secs more.
• Add butter slowly - this will help bring the temperature of the curd down slowly without curdling.

Storage

• The curd is best stored in a mason or glass jar in the fridge. The presence of eggs in lemon curd makes it a perishable filling, so any item that has homemade lemon curd such as cakes and pie need to be placed in the fridge.
• Avoid keeping fruit curd or citrus fillings in metal containers as the lemon can react with the metal.
• Egg yolks can react with the metal such as aluminum and cause it to become green in color.

---

Frequently asked questions 

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

---