There is something magical about homemade lemon curd. It’s silky smooth, perfectly sweet, delightfully tangy, and adds a burst of sunshine to almost any dessert.
Whether you’re filling cupcakes, layering cakes, topping scones, spreading it on toast, or simply eating it straight from the spoon (no judgment here!), this easy lemon curd recipe is one you’ll want to keep forever.
The best part? It only requires a few simple ingredients and comes together in less than 20 minutes.
There is something magical about homemade lemon curd. It’s silky smooth, perfectly sweet, delightfully tangy, and adds a burst of sunshine to almost any dessert.
Whether you’re filling cupcakes, layering cakes, topping scones, spreading it on toast, or simply eating it straight from the spoon (no judgment here!), this easy lemon curd recipe is one you’ll want to keep forever.
The best part? It only requires a few simple ingredients and comes together in less than 20 minutes.
Why You’ll Love This Recipe
✔ Smooth and creamy texture
✔ Perfect balance of sweet and tangy
✔ Uses simple pantry ingredients
✔ Great for cakes, cupcakes, tarts, and desserts
✔ Easy enough for beginner bakers
What is Lemon Curd?
Lemon curd is a rich citrus spread made from fresh lemon juice, sugar, eggs, and butter. Unlike jam, it has a silky custard-like consistency and a vibrant lemon flavour that brightens any dessert.
Homemade lemon curd tastes far better than store-bought versions and contains no unnecessary preservatives.
Let’s Get The Ingredients Together:
Ingredients
- 300g / 1½ Cups White Sugar
- 1-2 Large Lemons for the next 2 ingredients:
- ¾ Cup Lemon Juice
- 6 Eggs Yolks
- 4 Eggs
- 80g Butter / Full Fat Margarine
- ¼ Teaspoon Salt
Step1:
Zest the lemons, make sure you only grate the yellow and not the white parts, those parts tend to be a bit on the bitter side. Cut them in half and squeeze out all the juice you can. Don’t be alarmed if you see I have about 4 lemons where in the list above it says only 2. These were small and about to go off, I just used them up, I was left with lots more lemon juice than needed that works perfectly in my drinking water or green tea.
Step2 :
Add the Sugar, Lemon zest and Lemon Juice to a small sauce pan. DO NOT PUT IT ON THE HEAT YET. Whisk them all together and set the bowl aside.
Step3:
In a Separate bowl, whisk the egg yolks and full eggs together until fully incorporated together. Add the egg mixture to the sugar mixture in the sauce pan.
Step4:
Only Now moving to the stove and start the heat on medium low. The time for this may vary as all stove tops and gas stoves are different. For the first 12 minutes it took for my stove to slightly warm up, I whisked occasionally. After I could see the difference in color and thickness of the mixture, I continuously stirred with my whisk until the curd became thick and resembled a pudding or even white sauce consistency.
The full time it took my curd to thicken up was 25 minutes then I immediately took it off from the stove top.
Step 5:
Add the butter or margarine and salt in the warm curd and stir until fully dissolved and incorporated.
Step6:
Push your curd through a sieve, you can push it around a bit with a spoon to make sure it keeps going through the fine spaces. Once done, you are left with the most smoothest, softest lemon taste curd you would not believe you just made yourself.
Step7 :
Our Last step is to make sure you chill it for a few hours or even over night but just putting a piece of plastic wrap right onto the curd to prevent it from forming a skin.
And now all that is left for me to do is put this between the layers of the White Cake Recipe this was made for.
Oh I do hope you get to make this Lemon Curd and use it in much more places than I could ever be able to tell you where.
…and if you do get to make it, come back and please let me know how you found it to be.
Thank you for being you!
See you in our next Baking Adventure
All My Love
Yolandie
