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Homemade Lemon Curd

Small Antique Silver Spoon in Jar of Lemon Curd on Daisy Plate
A rich, smooth and tangy lemon curd recipe that perfectly complements scones, crumpets, pancakes, desserts, yogurt and more!
Prep Time 5 minutes
Cook Time 10 minutes
Cooling 1 hour
Total Time 1 hour 15 minutes
Serving Size 1 small jar

Ingredients

  • ¼ cup unsalted butter
  • ⅓ cup + 1 tablespoon granulated sugar
  • 1-2 lemons, zested
  • ¼ cup freshly squeezed lemon juice
  • 1 large egg, separated

Instructions

  • Place butter into a heavy bottomed saucepan over very low heat until it just melts. Turn off the heat and set to the side.
  • Measure the sugar into a medium-sized bowl and zest the lemon(s) into it. Add the lemon juice and stir.
  • Separate the egg, dropping the yolk into the warm (not hot) butter and the white into the sugar mixture.
  • Whisk the yolk and butter together until well combined.
  • Next, whisk the sugar mixture until well combined. Transfer into the pot with the butter and whisk it all together.
  • Place the saucepan back onto low heat and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the saucepan regularly. Keep whisking until the curd thickens enough to coat the back of a spoon (a candy thermometer should reach about 170°F). Do not bring to a boil. (It will thicken as it cools.)
  • Immediately pour through a strainer into a jar (about 200 mL). Store in the refrigerator up to 2 weeks (if it lasts that long!).

Notes

  • If you use a fine zester like a microplane, I find there's no need to strain the lemon curd, especially if you remove the thick parts of the egg white before cooking.
  • The richness of lemon curd colour usually depends on intensity of egg yolk and lemon.
  • This makes a small batch (about ¾ cup), but the recipe can easily be doubled, tripled, etc.
  • Feeling generous? Make an extra jar to give as a gift!