Lemon Curd Recipe

4.67 from 45 reviews

Lemon curd is an incredibly easy to make recipe that is unbelievably versatile in the kitchen. Use curd for a spread on scones, as a tart filling, a cake filling or the base for a feathery lemon mousse. This recipe makes about 3 cups of curd.

Prep Time: 15

Bake Time: 10

Total Time: 25

12 servings

Ingredients
US Customary - Metric

1 1/2 teaspoons gelatin powder (optional)
12 oz granulated sugar (1 ½ cups)
3 large eggs
4 oz lemon juice (½ cup, about 3-4 lemons)
Finely grated zest from all the lemons
⅛ teaspoon salt
3 oz unsalted butter (cut into 1" chunks)

Instructions

If you are using the gelatin, bloom 1 1/2 teaspoons gelatin powder in 2 tablespoons cold water in a medium size bowl. Set aside.
Thoroughly whisk together 12 oz granulated sugar and 3 large eggs in a medium saucepan. Add 4 oz lemon juiceFinely grated zest from all the lemons and ⅛ teaspoon salt.
Place 3 oz unsalted butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
Cook until the curd will coat the back of a wooden spoon and just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
Immediately remove from the heat and pour through the sieve over the butter and gelatin. You can skip straining the curd if you like the bits of zest in the curd.
Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.