Uploaded October 2025 | Updated September 2026, 2 weeks ago
This homemade lemon curd is silky, creamy, and bursting with fresh lemon flavor! Made with just a few simple ingredients, it’s the perfect balance of sweet and tangy. Spread it on toast, use it as a cake filling, or spoon it over desserts for a bright, citrusy touch. Once you try this easy lemon curd recipe, you’ll never go back to store-bought! 🍋
►Full written recipe: thecookingfoodie.com/recipe/homemade-lemon-curd-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2 Egg yolks
2 Whole eggs
3/4 cup (150g) Sugar
2 tablespoons Lemon zest
1/2 cup (120ml) Lemon juice
1/4 cup (60g) Unsalted butter, cut into cubes
Directions:
1. Infuse the sugar with lemon zest: In a medium heatproof bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist. This step helps release the natural lemon oils for extra flavor.
2. Whisk the base: Add the egg yolks and whole eggs to the bowl and whisk until well combined and slightly thickened. Then whisk in the lemon juice until smooth.
3. Cook the curd: Place the bowl over a saucepan with gently simmering water (double boiler method). Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 8–10 minutes, or until it reaches 170°F (77°C). Don’t let it boil, or the eggs may curdle.
4. Add the butter: Remove the bowl from heat and immediately whisk in the butter, until completely melted and the curd is glossy and smooth.
5. Strain for silkiness: Pour the curd through a fine-mesh sieve into a clean bowl or jar to remove any bits of cooked egg or zest. This ensures a perfectly smooth texture.
6. Cool and chill: Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours before using. The curd will continue to thicken as it cools.
This homemade lemon curd is silky, creamy, and bursting with fresh lemon flavor! Made with just a few simple ingredients, it’s the perfect balance of sweet and tangy. Spread it on toast, use it as a cake filling, or spoon it over desserts for a bright, citrusy touch. Once you try this easy lemon curd recipe, you’ll never go back to store-bought! 🍋
►Full written recipe: thecookingfoodie.com/recipe/homemade-lemon-curd-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2 Egg yolks
2 Whole eggs
3/4 cup (150g) Sugar
2 tablespoons Lemon zest
1/2 cup (120ml) Lemon juice
1/4 cup (60g) Unsalted butter, cut into cubes
Directions:
1. Infuse the sugar with lemon zest: In a medium heatproof bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist. This step helps release the natural lemon oils for extra flavor.
2. Whisk the base: Add the egg yolks and whole eggs to the bowl and whisk until well combined and slightly thickened. Then whisk in the lemon juice until smooth.
3. Cook the curd: Place the bowl over a saucepan with gently simmering water (double boiler method). Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 8–10 minutes, or until it reaches 170°F (77°C). Don’t let it boil, or the eggs may curdle.
4. Add the butter: Remove the bowl from heat and immediately whisk in the butter, until completely melted and the curd is glossy and smooth.
5. Strain for silkiness: Pour the curd through a fine-mesh sieve into a clean bowl or jar to remove any bits of cooked egg or zest. This ensures a perfectly smooth texture.
6. Cool and chill: Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours before using. The curd will continue to thicken as it cools.
