Easy Lemon Curd
Rich, buttery, and creamy, this Easy Lemon Curd has a deep lemon flavor that combines both sweet and tart notes. No double boiler needed!
Whether using this Easy Lemon Curd or a store bought brand, there is a Easy Lemon Bars recipe for you, too (see below).
But, first things first. You need to sterilize a clean canning jar (it’s easy).
Sterilize Jar in Boiling Water
I am not paid for this suggestion, but this swing top canning jar is the perfect size for this lemon curd recipe.
I am not paid for this suggestion, but this swing top canning jar is the perfect size for this lemon curd recipe.
Bring a large pot of water to a rolling boil.
Use kitchen tongs to submerge a clean jar in the boiling water for 10 minutes.
At high altitude, add one additional minute for each 1,000 feet of altitude.
Use kitchen tongs to remove the jar from the water and place the jar on a clean paper towel to drain and dry.
Use kitchen tongs to submerge a clean jar in the boiling water for 10 minutes.
At high altitude, add one additional minute for each 1,000 feet of altitude.
Use kitchen tongs to remove the jar from the water and place the jar on a clean paper towel to drain and dry.
Let canning jar drain and dry.
Easy Lemon Curd Recipe Video
🖨️ PRINT RECIPE
Easy Lemon Curd Ingredients
- 3 tablespoons lemon zest from 3-6 lemons (depends on lemon size)
- ½ cup or 4 ounces (112 grams) fresh lemon juice
- ½ cup or 1 stick (113 grams) unsalted butter
- ¾ cup (148 grams) granulated sugar
- Pinch (1/16 teaspoon or 0.3 grams) kosher salt or fine sea salt
- 6 large egg yolks (84 grams)
How to Make Easy Lemon Curd (1.5 cups; 390 grams)
After you have sterilized a clean jar, you’re ready to make the lemon curd.
Place a fine-mesh strainer over a large heatproof glass measuring cup. Set aside for later.
Zest and juice the lemons.
Zest and juice the lemons. Set aside.
Separate the eggs and set aside the egg yolks.
Separate the eggs and set aside the egg yolks.
Melt butter over medium-low heat.
Melt the butter in a heavy medium-size saucepan over medium-low heat.
Whisk in sugar, lemon juice, lemon zest, and salt.
Remove the pan from the heat and add the sugar, lemon juice, lemon zest, and salt. Whisk until combined.
Whisk in egg yolks.
Whisk in the egg yolks until smooth.
Cook 10-15 minutes until thickened.
Return the pan to the stove on medium-low heat. Do not boil the mixture.
Cook the mixture, whisking constantly, until the mixture thickens, about 10-15 minutes.
When is lemon curd done?
Dip a wooden spoon into the curd. Draw your finger through the curd. If the curd leaves a path on the back of the wooden spoon, it is done. If the curd does not leave a path, keep whisking.
Cook the mixture, whisking constantly, until the mixture thickens, about 10-15 minutes.
When is lemon curd done?
Dip a wooden spoon into the curd. Draw your finger through the curd. If the curd leaves a path on the back of the wooden spoon, it is done. If the curd does not leave a path, keep whisking.
Strain the hot mixture.
Immediately pour the hot mixture through the strainer over the heatproof measuring cup.
Use the wooden spoon to work the curd through the strainer into the measuring cup.
Strain out any extra egg or lemon zest.
Use the wooden spoon to work the curd through the strainer into the measuring cup.
Strain out any extra egg or lemon zest.
Get every last drop of lemon curd.
Scrape the bottom of the strainer with the wooden spoon to get every last drop of lemon curd into the cup.
Whisk occasionally as lemon curd cools.
Let the lemon curd cool to room temperature in the measuring cup (about 10-15 minutes), whisking occasionally, so the curd does not form a skin on top.
Pour lemon curd into sterilized jar.
Pour or scrape the lemon curd into a sterilized jar.
Refrigerate for at least 4 hours.
Refrigerate the curd for at least 4 hours, preferably overnight, before using.
Store in refrigerator for up to 1 month.
How long does lemon curd last?
The lemon curd can be stored in an airtight container for up to 1 month in the refrigerator or up to 3 months in the freezer.
What to do with Easy Lemon Curd?
Easy Lemon Bars, of course.
Easy Lemon Bars
These Easy Lemon Bars with a shortbread crust perfectly balance the tartness of the lemon curd with the sweetness of the brown sugar shortbread crust.
You’ll even have a half-cup of lemon curd left to enjoy.
With its creamy texture, lemon curd is perfect on toast or as a filling for cakes, tarts, and cookies like French Macarons.
Lemon lovers, rejoice.
You’ll even have a half-cup of lemon curd left to enjoy.
With its creamy texture, lemon curd is perfect on toast or as a filling for cakes, tarts, and cookies like French Macarons.
Lemon lovers, rejoice.
Easy Lemon Bars Recipe Video
🖨️ PRINT RECIPE
Easy Lemon Bars Ingredients
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (53 grams) packed dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup or 1 stick (113 grams) chilled unsalted butter, cubed
- 1 cup (226 grams) lemon curd, chilled (homemade from the Easy Lemon Curd recipe or Tiptree Lemon Curd from Wilkin & Sons)
- Powdered sugar for dusting
How to Make Easy Lemon Bars (16 bars)
Place rack on middle level of the oven. Preheat oven to 350 Fahrenheit (175 Celsius).
Line baking pan with foil.
Line an 8-inch square baking pan with foil (to make it easier to remove the crust later).
Whisk flour, brown sugar, and salt.
In medium bowl, whisk together the flour, brown sugar, and salt.
Break up any brown sugar lumps with the whisk or your fingers.
Break up any brown sugar lumps with the whisk or your fingers.
Cut butter into flour mixture.
Use a pastry cutter or a food processor to cut the butter into the mixture until it resembles coarse crumbs.
Use your hands to bring the dough together into large clumps.
Use your hands to bring the dough together into large clumps.
Press dough into pan.
Transfer the dough to the prepared pan.
Use a measuring cup to press the dough evenly into the bottom of the pan.
Use a measuring cup to press the dough evenly into the bottom of the pan.
Bake until light golden brown.
Bake for 20 minutes or until light golden brown.
Let cool completely in the pan on a wire rack.
Let cool completely in the pan on a wire rack.
Spread lemon curd over cooled crust.
Spread the lemon curd over the cooled crust.
Refrigerate until ready to serve.
Refrigerate, loosely covered, until ready to serve.
Just before serving, cut into 2-inch squares and lightly dust with powdered sugar.
Store lemon bars in an airtight container for up to 4 days in the refrigerator.
Just before serving, cut into 2-inch squares and lightly dust with powdered sugar.
Store lemon bars in an airtight container for up to 4 days in the refrigerator.
Time to make more lemon curd!