One of my favorite ways to use up leftover egg yolks is by making homemade lemon curd from scratch!! It's light, creamy, tangy, and just the right amount of sweet! You only need 5 ingredients and it comes together in less than 20 minutes.
You can use this lemon curd to fill macarons, pair with scones, or even crepes!
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Ingredient Notes
You just need 5 simple ingredients to make this luscious homemade lemon curd!!
Lemon Juice & Zest - I highly recommend using fresh lemons for your lemon curd for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
Egg Yolks - Lemon curd is one of my favorite ways to use up leftover egg yolks from all my macarons!
The complete list of ingredients and amounts is located in the recipe card below.
Special Equipment
- Double boiler - A double boiler is necessary to ensure that the egg yolks cook slowly and evenly because no one wants chunks of scrambled egg in your lemon curd. You can buy a double boiler but it's super easy to just fashion one yourself. To make a double boiler, simmer 1-2 inches of water in a small saucepan until it's steaming. Then place a heavy bowl (I prefer glass bowls but stainless works too) on top that's large enough to not touch the water, but not so big that it won't sit on top. That's it! Just be sure to periodically check to make sure there is still water in the bottom saucepan because you don't want it to all evaporate.
- Silicone whisk - I prefer using silicone and glass as opposed to metal when cooking with acidic ingredients like lemon so that you don't end up with a slightly metallic taste.
- Fine mesh strainer - You always want to pass the lemon curd through a strainer to make sure to remove any bits of egg that may have cooked unevenly.
How to Make Lemon Curd
Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.
Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.
Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.
If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.
Recipe FAQ's
This lemon curd will last in the fridge for up to 3 weeks!
If the temperature is too low, the curd won't thicken properly. Increase the temperature and continue to whisk. If you're making a large batch, it can take up to 30 minutes to thicken.
Yes! Lemon curd continues to thicken as it cools.
About 3-5 tablespoons of juice depending on the size of the lemon. So since this lemon curd calls for ½ cup of lemon juice, I recommend buying at least 3 lemons.
This can be from using either a metal bowl or whisk. Since lemon is so acidic, it can react with the metal leaving behind a bad taste or green color. Always use a glass bowl and silicone whisk when making lemon curd!!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
Recipes That Use Homemade Lemon Curd!
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Recipe Card
How to Make Lemon Curd
Special Equipment
- double boiler
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
Instructions
- Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
- Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.
- Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.
- Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.
- If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature (about 1 hour) and then cover and store in the fridge for up to 3 weeks.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Agnieszka says
The curd turned out delicious. Thanks so much!
Michelle says
Looks so yummy. I cannot wait to make this for Easter!
Jeannie says
love making my own lemon curd to be used in baking. This recipe is super easy and yes followed all the tips to avoid that metallic taste.
MyYellowApron says
Such an easy recipe!! I have a bagful of
Lemons from a friend. I should give it a try
Ashley says
This was my first time making lemon curd and I can't believe it turned out perfectly! It reminds me of the delicious lemon filling in lemon meringue pie. Thank you for posting this recipe!
Ash B says
I love lemon everything and this recipe is so tasty!