Just like bright California sunshine, lemon curd is sweet, beautiful, and so inviting. And Eureka – it also tastes like the Golden State’s shiny personality! Now if the thought of making lemon curd brings on visions of double boilers, strainers and immersion blenders – no worries. Today I’ll show you how to make creamy, smooth lemon curd the quick and easy way. Because believe me, if there’s a short-cut to awesome – honey I’m taking it. I invite you to follow along with me here and discover how to make lemon curd in a snap. You’ll be so glad you did!
I have a sneaky feeling this just might become one of your favorite recipes, especially since lemon curd is so versatile. Lather it on scones, whipping cream biscuits, or a slice of warm bread. Use it to make bite-size tarts with a tender pie crust, crepes, stuffed donuts, and thumbprint cookies. Use lemon curd as a filling for yellow and white cakes. Drizzle lemon curd over buttermilk pancakes, French toast, waffles, oatmeal and yogurt. Gently fold lemon curd into a freshly made batch of whipped cream to make lemon mousse. Use lemon curd to make your own version of Hostess lemon fruit pies, or a batch of cream puffs with lemon filling. The list goes on and on…
In a heavy small/medium saucepan add the granulated sugar, lemon juice, salt, vanilla, 6 large egg yolks, and 3 large eggs. For a silky-smooth lemon curd without the need to use a strainer or an immersion blender, as you crack each egg pinch off the white twisted strands or fibers attached to each yolk sac. If fresh lemons aren’t in season, you can use bottled lemon juice instead.
Put the saucepan over medium heat and whisk, whisk, whisk until all ingredients are completely combined. Add in half the butter and continue whisking. Once the butter is almost melted, add in the rest of the butter. Continuously whisk the lemon curd mixture. I know your arm might start feeling tired, but just push on through! You’ll notice the lemon curd will start bubbling and rising up the sides of the pan a little. Just keep whisking. For me it takes about 10-12 minutes until the lemon curd becomes nice and thick. On your stovetop these times might vary, but you’ll know your lemon curd is finished when it reaches a lovely thickness.
Remove the pan from heat. Allow the lemon curd to sit in the pan until it cools down to room temperature. Transfer the lemon curd to a glass jar with lid. Refrigerate for 2-3 hours so it can continue to thicken up to a fabulous rich consistency.
Here my lemon curd was recently transferred over to the glass jar. This is how the lemon curd looks when it’s still slightly warm. Delicious, right?
Your lemon curd will become much thicker than this as it continues to cool for a few hours in the refrigerator. Here my lemon curd has been refrigerated for about a half an hour. I just wanted to show you what it look like as it’s thickening and becoming denser and more scrumptious. Go ahead and dip a spoon in and take a lick! Mmmmm… Heavenly. Not too tart and not too sweet. Just right.
And here’s one last close-up look at this delicious lemon curd before it heads right back into my refrigerator to continue thickening up. What will you make with your fresh lemon curd? In some upcoming posts I’ll show you what I’ve done with mine!
When stored in a covered jar your lemon curd will stay fresh in the refrigerator for up to one week.
How to Make Lemon Curd > Shop This Post
I absolutely love my handy black whisk that protects my non-stick pans. It’s perfect for whisking sauces and gravies, and for making beautiful batches of lemon curd! And if you love the look and style of my glass jar, it’s made by Weck. You might have seen it featured on food networks and in magazines. I bought mine at World Market, but you can find yours online through Amazon.
Now if the thought of making lemon curd brings on visions of double boilers, strainers and immersion blenders – no worries. Today I’ll show you how to make creamy, smooth lemon curd the quick and easy way.
- 2 cups granulated sugar
- 1 cup lemon juice, fresh squeezed or bottled
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon pure Mexican vanilla (or vanilla extract)
- 2 sticks (16 tablespoons) salted butter, diced
- 3 large eggs
- 6 large egg yolks
- In a heavy small/medium saucepan, whisk together sugar, lemon juice, sea salt, vanilla, eggs, and egg yolks until all ingredients are fully combined.
- Place pan over medium heat and add in half the butter. Whisk, whisk, whisk. Once the butter is almost melted, add in the rest of the butter and continue to whisk.
- Continuously whisk as the lemon curd mixture begins to bubble up. It takes approximately 10-12 minutes for the lemon curd to reach a nice lovely thickness.
- Remove the pan from heat and allow the lemon curd to sit and cool to room temperature.
- Refrigerate for 2-3 hours before using. As the lemon curd cools it will continue to thicken up.
Keywords: lemon curd, lemon curd recipe, how to make lemon curd
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Have you ever made lemon curd from scratch? What yummy desserts do you look forward to making with this lemon curd recipe? Share your thoughts in the comments below. I’d love to hear from you!