Lemon Curd Recipe: Homemade Tangy Spread for Breakfast & Desserts
Bright, zesty, and silky, this easy Lemon Curd Recipe is your new favorite no-bake sweet treat that doubles as a breakfast topping or a citrus dessert filling. Made with fresh lemon juice, eggs, sugar, and butter, this homemade tangy spread is a must-try.
Ingredients
- ¾ cup fresh lemon juice about 4 large lemons, room temperature
- 1 tablespoon lemon zest organic is best
- ⅔ cup granulated sugar or coconut sugar for a deeper note
- 6 tablespoons unsalted butter cubed, European-style for richness
- Pinch salt balances the sweetness
Instructions
- Fill a saucepan with 1–2 inches of water and bring to a gentle simmer; set a heatproof bowl on top to create a double boiler.
- In the bowl, whisk sugar, eggs, and extra yolk until pale and slightly thickened.
- Stir in lemon juice, zest, and salt, scraping down the sides with a spatula.
- Cook over low heat, stirring constantly until the mixture coats the back of a spoon and leaves a clear trail.
- Remove from heat and whisk in butter cubes one at a time until melted.
- Push the curd through a fine-mesh sieve into a clean bowl to catch any tiny cooked bits.
- Press plastic wrap onto the curd's surface and chill in the fridge for at least 2 hours.
- Jar and label, or enjoy the lemon curd right away!
Notes
If the curd feels too thin after chilling, whisk in an extra yolk over low heat for a minute. Let the zest steep in sugar before adding liquids to boost aroma. Check the consistency by doing the spoon test.
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