How to make the perfect homemade Lemon Curd Recipe! This recipe makes a tart curd that's perfect for using as a filling or spread! Includes how-to video!
Combine egg yolks, sugar, lemon juice, and salt in a non-reactive medium-sized saucepan (see note). Whisk until well-combined.
6 large egg yolks¹, ¾ cup granulated sugar, ½ cup fresh lemon juice², ⅛ teaspoon salt
Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
½ cup unsalted butter, 2 Tablespoons lemon zest³
Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.
Video
Notes
¹Ways to use leftover egg whites
Looking for a recipe for your leftover egg whites? Here are a few suggestions:
Angel Food Cake (you would need even more egg whites for this one)
²This took 3 whole lemons for me³Zest the lemon before squeezing, it's much easier that way than trying to zest an empty lemon skin. Be sure to avoid the bitter white pith when zesting (don't grate all the way down to the actual lemon!)
Saucepan
You must use a non-reactive pan when making lemon curd. Acceptable materials include stainless steel, glass, enameled cast iron. Avoid using aluminum, copper, or iron (such as non-enameled cast iron) pans, which can react with the lemon and cause a metallic taste.
How to Store
Keep in an airtight container in the refrigerator for up to two weeks.