Creamy Lemon Curd Recipe
Silky, tangy lemon curd with a rich, buttery finish. Perfect for tarts, scones, or spooning over yogurt.
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Servings:
Ingredients
Main Ingredients
- 0.9 cup granulated sugar
- 0.5 cup pasteurized egg yolks from a carton or separated yolks, gently whisked
- 1.5 tbsp fresh lemon zest
- 0.55 cup fresh lemon juice strained
- 0.125 tsp fine sea salt
- 7 tbsp unsalted butter, cut into small pieces room temperature
- 0.5 tsp pure vanilla extract optional
Instructions
Preparation Steps
- Set a fine-mesh strainer over a clean bowl. Prepare an ice bath if chilling quickly.
- Whisk sugar and egg yolks in a medium saucepan until smooth and slightly lightened.
- Stir in lemon zest, lemon juice, and salt until fully combined.
- Cook over medium-low heat, stirring constantly, until thickened and 170–175°F, about 8–10 minutes.
- Strain the curd through the prepared strainer to remove zest and any lumps.
- Whisk in butter pieces until melted and glossy. Add vanilla, if using.
- Press plastic wrap directly onto the surface. Chill until set, at least 2 hours.
- Stir before serving. Keep refrigerated and use clean utensils to scoop.
Notes
Try Meyer lemons for a softer, floral flavor. For extra tartness, add a pinch of citric acid. Use as a cake filling, swirl into yogurt, or spoon over pancakes. Store in the fridge up to 1 week or freeze up to 2 months.
This recipe is an original creation inspired by classic Creamy Lemon Curd Recipe flavors. All ingredient ratios and instructions are independently developed.