This incredibly easy Lemon Curd recipe is sweet, tart, silky smooth and perfect for spreading on all manner of baked goods. Lemon curd is so easy to make and is so much better than store bought. It’s simply amazing and so refreshing! We love to spread it on these The BEST Homemade Biscuitsand Lemon Blueberry Sconesbut I also use it s a filling in theseLemon Meringue Cookie Cups– so good!
Lemon Curd Recipe
I cannot get enough of lemon desserts all year long. They are my absolute favorite with that tart, bold, bright flavor. Refreshing and entirely irresistible. We have many lemon desserts that are on regular rotation in our home including this easy Lemon Bread andLemon Bundt Cake. Really great for a crowd.
But when I want to make something that really epitomizes that amazing lemon flavor, nothing but this lemon curd will do.
Such incredible lemon flavor that really brightens up any dish and can be served in a variety of ways. It also makes a great gift for friends and family.
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Easy Lemon Curd Recipe
This easy lemon curd is a breeze to make and if you love lemon like I do, there is simply nothing better. Such a bright, intense lemon flavor that is impossible to resist.
Here’s how easy it is to make:
- Melt butter in microwave
- Whisk together sugar and eggs
- Stir in lemon juice and zest
- Whisk in the melted butter.
- Microwave on 50% power for one minute. Stir.
- Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
- Strain curd through a fine-mesh sieve to remove zest.
- Pour curd into sterile jars and store for up to three weeks in the refrigerator.
What Is Lemon Curd?
If you are a fan of lemons, chances are you’re a BIG fan of lemon curd. I know I am! Lemon curd is essentially wrapping up that tart, refreshing lemon flavor in a smooth, creamy package which makes it perfect for all sorts of recipes.
Lemon curd is a type of preserves. It’s made with sugar, eggs, lemon – of course!, and butter. It can be used for all sorts of recipes.
Lemon Curd Uses
There is no end to the different ways to enjoy lemon curd. It’s exceptionally versatile and delicious.
- Topping Greek yogurt with a dollop makes for a great snack!
- Spreading it on a piece of toast or pound cake.
- Makes the perfect filling for cakes and tarts and even donuts!
- The perfect spread on these Lemon Blueberry Scones. In fact, I always make up a batch when I know we’re having scones and often when we’re making biscuits.
- Delicious as a topping on buttermilk pancakes or even these blueberry pancakes.
Alright. I might as well be honest here. I also eat lemon curd by the spoonful. Especially this kind. Cause I know just how easy it is to whip up another batch 🙂
Now I’m sure many of you will be skeptical. I mean, the microwave? Sounds a little far-fetched, I admit. But try this once, just once, and I know you’ll be convinced.
What Do I Need To Make Lemon Curd
You guys. Not a whole lot. I mean, how simple is this:
- sugar – granulated
- butter – I’ve use salted and unsalted in this recipe, both work fine
- eggs – three of them plus one egg yolk
- lemons – both the juice and the zest for really amazing lemon flavor
That’s right! Just 4 simple ingredients that you probably have on hand.
The bright tangy flavor and cheerfully boldyellow color will have you smiling in no time. Even on a cold, gloomy day in January.
Love lemons? Try these favorites:
- Lemon Blueberry Scones
- Amazing Microwave Lemon Bars
- No Bake Blueberry Lemon Cream Pie
- Lemon Drop Bars
- Lemon Zucchini Cake
How To Make Lemon Curd
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Easy Lemon Curd Recipe
This incredibly easy Lemon Curd recipe is sweet, tart and perfect for spreading on all manner of baked goods. Lemon curd is so easy to make in the microwave and blows store bought lemon curd out of the water. It's simply amazing and so refreshing!
Course Side Dish
Cuisine American
Keyword lemon curd
Prep Time 5 minutes minutes
Cook Time 6 minutes minutes
Total Time 11 minutes minutes
Servings 24
Calories 86kcal
Author Trish - Mom On Timeout
Ingredients
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
Instructions
Melt butter in microwave, set aside to cool slightly.
Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
Whisk in lemon juice and zest.
Finally whisk in the butter.
Microwave on 50% power for one minute. Stir.
Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
Strain curd through a fine-mesh sieve to remove zest.
Pour curd into sterile jars and store for up to three weeks in the refrigerator.
Video
Notes
Makes 1 pint or 2 cups.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 8mg | Potassium: 18mg | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg
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FAQs
Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).
Why didn't my lemon curd set? ›
Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.
How do I thicken my lemon curd? ›
Problem: My Lemon Curd is Too Runny
The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.
What happens if you overcook lemon curd? ›
What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.
How to know when curd is done? ›
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.
How long does curd need to set? ›
While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.
How do you fix unset lemon curd? ›
You could try:
- Reheating it. Continuously whisk until the mixture reaches 170. ...
- Bloom one package (2.5 tsp or 7g) in 1/4 cup ( 60g ) of water for 5 minutes. Dissolve the bloomed gelatin in the microwave for 3-5 seconds. ...
- Mix 2 tablespoon of cornstarch in a 2 tablespoons of water and mix into lemon curd.
The butter makes the lemon curd extra rich and creamy. And after you've chilled the lemon curd in the fridge for a while, the butter will firm up and make sure that the curd sets properly.
Why is my lemon curd so sour? ›
Either the mixture wasn't constantly stirred and the egg yolks got cooked on the bottom of the pot. Or, the entire mixture was cooked too much and reached close to the boiling point. You can try to strain it out, but it might have an eggy aftertaste. My lemon curd is too sour.
Why does my lemon curd taste eggy? ›
Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.
Eggs are an important component of lemon curd, but yolks are valued more than egg whites when it comes to making lemon curd. Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks.
Why didn't my curd set? ›
CURDS THAT WON'T COME TOGETHER
This is often caused by improper temperatures; either you used UHT (Ultra High Temperature) pasteurized milk or your curds got too hot when you were preparing for the stretching stage, or they didn't get hot enough. The temperature of the curds before stretching should be 160° to 170°F.
How to know if lemon curd went bad? ›
When it changes colour and darkens it doesn't taste as good.
Can you leave lemon curd out overnight? ›
In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.
Why does lemon curd crack when set? ›
Once the tart is out of the oven, it is imperative that you allow it to cool completely in its pan before removing it. Neglecting to do so, as Zestful Kitchen explains, will result in cracking as the tart is still too warm at this stage to have set completely.
How to know if curd is set? ›
In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours. Nowadays, I also set the curd in the Instant Pot using the yogurt function. So if you have an Instant Pot, read the instructions to set the curd in it.
Why is my curd not thick? ›
*Use whole milk for thicker curd. Further simmering the milk for 10 minutes ensures that the curd thickens when it sets. However, don't burn the milk. *Ensure you use fresh, good quality curd culture and bring it to room temperature before adding it to the milk.
How do you add curd to thicken it? ›
Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.
Why is my curd thin? ›
The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.
