Super easy homemade lemon curd that is both beautiful and delicious! Use to fill cakes, cupcakes, donuts, etc. My favorite way to use lemon curd is to fill cupcakes and add in frosting to make a yummy lemon buttercream or cream cheese frosting. The possibilities are endless! Learn how to make this super easy homemade lemon curd below!
How To Make Lemon Curd:
Step 1: Whisk egg yolks and granulated sugar together in a heavy bottom saucepan. Use a heavy bottom saucepan, otherwise the eggs yolks may scramble. This curd takes 5 egg yolks, you can save the whites to make my cherry chip cake.
Step 2: Add in the fresh lemon zest and juice and stir until juice is fully combined with the sugar and eggs yolks. This will take about one minute.
Step 3: Transfer to a burner on medium low heat and whisk continuously for about 12 minutes or until curd is thickened.
Step 4: Remove from heat and add in butter. Let the butter sit in the warm mixture to melt for a minute, then stir until the curd is cooled and room temperature.
Step 5: Transfer to a small bowl or mason jar, and store until ready to use. Keep in the fridge for no more than five days.
Homemade Lemon Curd
Ingredients
- 5 egg yolks
- 1/2 cup (100g) granulated sugar
- zest of 2 lemons
- 1/3 cup lemon juice about 3 lemons
- 6 tablespoons (86 grams) unsalted butter chopped into 1 tablespoon pieces
Instructions
- In a medium heavy saucepan whisk together the egg yolks and sugar, once combined add in the lemon zest and juice; whisk for one minute.
- Place saucepan over medium low heat and whisk constantly until mixture thickens (about 12 minutes).
- Once curd has thickened, remove from heat and add in the pieces of butter; let sit for a minute to melt. Then stir the curd and butter together until the curd is room temperature
- Transfer the curd to a small bowl or mason jar, cover and store in the fridge until ready to use.