homemade lemon curd

This sweet and zesty lemon curd is foolproof and amazing in everything from roll cakes to whipped cream.

Lemon Curd

sugar (200 grams)

tbsp lemon zest (zest of two lemons)

lemon juice (minus one tablespoon, 100 milliliters)

butter (unsalted, cold)

Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!

Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.

Juice the lemons until you have about half a cup of lemon juice. Don&#x27;t forget to strain out the seeds.

Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

Remove pot from heat, then add the cold, cubed butter and mix until melted.

This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!

Recipe: https://preppykitchen.com/lemon-curd/

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Homemade lemon curd is incredibly quick and easy to make, and the results are delicious! This 100% reliable recipe gives a perfectly creamy, rich and silky-smooth lemon curd with the perfect balance between tangy, tart and sweet.

Easy & Perfectly Creamy Lemon Curd

g (½ cup) caster/superfine sugar

lemons

UK medium/US large egg yolks, room temperature

salt

(⅓ cup) freshly squeezed lemon juice ((you'll need about 3-4 lemons))

65 g (½ stick + ½ tbsp) unsalted butter, cubed

First, prepare the lemon sugar: combine the sugar and lemon zest in the bowl of a food processor or blender, and process them together until fine and well combined.

In a glass or ceramic bowl, use a rubber spatula or a silicone whisk to whip together the egg yolks, the lemon sugar and the salt. Mix or whip them well until pale and slightly fluffy or frothy.Tip: I don&#39;t recommend using a metal bowl or any metal utensils (such as a metal whisk) to mix the lemon curd, as contact with a metal can give it a metallic aftertaste.

In a non-metal saucepan (such as one with a ceramic coating), cook the lemon juice over medium-high heat until it only just comes to a boil.Tip: I don&#39;t recommend using a metal or a metal-coated saucepan, as it can also give your lemon curd a metallic aftertaste.

Add the hot lemon juice to the egg yolk-sugar mixture in a slow drizzle, mixing constantly until you&#39;ve added all the juice.

Return the mixture to the saucepan and cook over low heat with constant stirring until thickened so that it thickly coats the back of a spoon. This should take about 5 minutes. Don&#39;t allow the lemon curd to come to a boil – you shouldn&#39;t see any bubbles forming.

Once thickened, remove from heat and stir in the butter until its fully melted.

Optional: if you want to remove the tiny pieces of lemon zest, you can pass the lemon curd though a fine mesh sieve.Tip: I don&#39;t recommend using a metal sieve, as contact with metal can give your lemon curd a slight metallic aftertaste. If possible, use a sieve with a plastic or silicone mesh.

Allow to cool to room temperature with occasional stirring to prevent a skin forming on top (alternatively, you can place a piece of cling film directly on top of the lemon curd to prevent skin formation). Then, transfer to an airtight container and chill in the fridge for at least 1-2 hours before serving or using in a dessert.

Storage: The homemade lemon curd keeps well in an airtight container in the fridge for up to about 10 days.

This easy lip-smacking good homemade Lemon Curd takes less than 15 minutes to make. Tart, sweet, and refreshing, it’s the perfect condiment for breakfast pancakes and scones, or use it as filling for cakes and other baked goods, just to name a few.

lemon zest (from about 2 lemons, 4 g)

sugar (184 g)

lemon juice

eggs

oz unsalted butter (cubed, 57 g)

kosher salt

vanilla extract

Whisk together lemon zest and sugar in a small saucepan to release the lemon essential oil.

Add eggs, lemon juice, and place saucepan over medium low heat, stirring until the mixture is thoroughly combined. Add the cubed butter and a pinch of salt.

Continue cooking and stirring constantly until the curd thickens, this will take about 6 -7 minutes.

Remove pan from heat and strain through a fine mesh sieve for a smoother texture. Add a splash of vanilla extract and stir to combine.

Allow lemon curd to cool completely and keep refrigerated.

https://embed.mediavine.com/videos/z1yibbdhdaytulhot81k

Homemade Lemon Curd is rich, creamy, sweet, and tangy. This delicious fruit curd is easy to make with just 6 simple ingredients and a few basic steps. 

sugar

lemon juice,

lemon zest

unsalted butter,

In a small saucepan, add egg yolks, sugar, lemon juice, lemon zest, and salt. Whisk until completely combined.

Cook over medium-low heat, whisking constantly until mixture thickens and bubbles, about 10 minutes.

Remove from heat and add the butter. Continue to whisk until fully combined and smooth.

Pass the lemon curd through a fine mesh strainer to remove the zest for a smoother curd (optional).

Transfer to a glass jar and let it cool to room temperature, about 1 hour. Cover and store in the refrigerator for up to 2 weeks.

This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.

Triple Lemon Cake

all purpose flour

tsp baking powder

tsp baking soda

tsp salt

vegetable oil

sour cream

lemon juice (about 1-2 lemons)

tsp finely grated lemon zest

tbsp butter (I used unsalted)

butter

shortening

(3 lbs) powdered sugar

vanilla

water –

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

CAKE:

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it&#8217;s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn&#8217;t say that it&#8217;s &#8220;thick.&#8221;

LEMON CURD:

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

LEMON BUTTERCREAM:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

TO ASSEMBLE THE CAKE:

How far in advance can I make the cake? 
I'm making it for a 50th wedding aniversary on Saturday but need to decorate and I am working on thd Friday so need to make weds/ Thurs ?
Will it be OK??

This was great! I quartered the recipe and made cupcakes out of it. I hollowed out the center of the cupcakes and filled with the lemon curd. I also didn’t have fresh lemons so I subbed with bottled lemon juice and dried lemon peel. Delish!

I’ve made your recipe many times and everyone loves it. But, The layers I baked yesterday were not to my satisfaction. Could you tell me how many grams of flour are in one of “your cups” ?  A cup of flour could range from 120-145g per cup depending on how one places the flour in a measuring cup. Thanks so much

Sweet and zesty vegan lemon curd recipe - perfect for a variety of recipes in vegan baking or simply served on freshly toasted bread.

Vegan Lemon Curd

lemon juice ((237 ml))

tinned coconut milk ((237 ml))

tsp vanilla extract

sugar ((130 g))

cornstarch

tsp agar-agar powder

Place the vegan butter, lemon juice, coconut milk, vanilla extract and powdered sugar into a medium-size saucepan over low heat.

Bring to a simmer whilst stirring regularly until the butter and sugar have dissolved.

In a separate bowl, whisk the cornstarch and agar-agar powder with a little water or plant milk (roughly 3 tbsp) to create a smooth slurry.

Pour the slurry into the saucepan and continuously whisk until the lemon curd thickens. This should take roughly 5-10 minutes.

Remove from the heat once your curd is thickening and transfer to an air-tight container (or use in a recipe).

This lemon poppy seed cake is made with SO much fresh lemon flavor and is all topped with a swirled lemon curd cream cheese frosting. It's bright, zesty, moist, soft, and so delicious.

Lemon Poppy Seed Cake

(100 grams) granulated sugar

tbsp organic* lemon zest (2 large lemons)

(60 milliliters) fresh organic* lemon juice (2-3 large lemons)

unsalted

(264 grams) all purpose flour

(98 grams) cake flour*

tsp kosher salt

poppy seeds

(350 grams) granulated sugar

tbsp lemon zest (2-3 lemons)

(108 grams) vegetable oil

(110 grams) unsalted butter, melted

eggs, room temp

(80 grams) freshly squeezed lemon juice (2-3 lemons)

(118 grams) milk, room temp

(60 grams) sour cream, room temp

oz full fat cream cheese, room temp

(110 grams) unsalted butter, room temp

(440 grams) powdered sugar

Whisk together the sugar, egg yolks, and cornstarch in a medium saucepan.

Once smooth and well combined, whisk in the lemon zest and juice.

Cook over medium heat until thickened, occasionally stirring (using a rubber spatula) at the beginning but constantly mixing near the end. It should take about 8-10 minutes on a gas stove top or 20 minutes on an electric stove top.

Remove from heat and toss in the butter. Stir until melted and combined.

Pour the curd into a wide and shallow heat proof container. Cover the container and let it chill while we bake the cake.

Homemade Lemon Curd

Preheat the oven to 350F and grease and line a 9&#215;13 baking dish with parchment paper.

In a medium bowl, whisk together the flour, cake flour, baking powder, baking soda, salt, and poppy seeds.

In a measuring glass, mix together the milk and sour cream.

In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. This will help release even more lemon flavor.

Now whisk in the oil and melted butter, followed by the eggs, lemon juice, and vanilla.

Pour in half of the dry ingredients and whisk.

Right before it&#8217;s combined, pour in the milk and sour cream and whisk.

Add in the rest of the dry ingredients and whisk until everything is smooth and combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.

Then mix in the powdered sugar one cup at a time, followed by the vanilla.

Once the cake has cooled, lift it out of the pan and top with a layer of the cream cheese frosting.

Scoop little spoonfuls of curd all throughout the surface (you only need about 3/4 of the curd) and swirl into the frosting.

Top with a sprinkle of poppy seeds and enjoy!

Cream Cheese Frosting

This is THE most delicious dessert I’ve ever made!! I followed the recipe to the dot (might have put a bit extra baking powder by mistake). I can’t believe how high quality and tasty this turned out. My boyfriend did a little happy dance after tasting it and went for a second slice. Thank you!

This recipe is one of my most made desserts of 2023. I made it for my birthday, and have been making it for most occasions since. It gets rave reviews whenever I bring it to share. Its like an upgraded lemon poppy seed muffin, and the frosting is to die for! I make my cake with avocado oil because that is what I usually have on hand and it works out great!

This is the best recipe I've ever made in my life... No exaggeration. I'm writing this because I made it six months ago and have been dreaming about it since then. It's like a gorgeous pillow. I am not very skilled at baking but I followed the recipe exactly and this was so easy and came out perfectly and looked gorgeous.

Cake was delicious however the icing was way to sweet for me (and I only put half the sugar) , especially when combined to the lemon curd. But I ate it with yogurt and it did the trick!

It worked perfectly. I used the Very Hungry Coeliac’s flour blend and no one could believe it was GF!

Absolutely delicious! Huge fan of lemon desserts. I didn't execute the curd correctly, so I had to omit the curd. I added ~1 tablespoon of lemon juice to the frosting instead for the extra lemon. I also did not use all 4 cups of powder sugar for the frosting, I used ~3 cups or so - I wanted to avoid the frosting becoming too sweet frosting.

I halved the recipe to make it a loaf and used coconut sugar instead of sugar and topped with a simple glaze of lemon juice and icing sugar. It’s the most amazing loaf ever!!!

I made this with Bobs Gluten Free 1:1 flour, and it was excellent. So so good. Wonderful flavor and texture. I used 3 cups powdered sugar in the frosting, and thought it was great. Would definitely make again.

These lemon curd cookies have a tender, buttery thumbprint cookie filled with tangy homemade lemon curd and then dusted with powdered sugar!

Lemon Curd Cookies

unsalted butter (room temperature)

egg (room temperature)

almond flour (substitute all purpose flour)

You can check out my full post on how to make lemon curd for extra tips and tricks!

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it&#39;s not touching the water.

Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.

Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.

If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the egg and vanilla extract and mix until fully incorporated.

Fold in the flour, almond flour, and salt until just combined. The dough should come together and still be slightly sticky.

Line a baking sheet with parchment paper.

Scoop about 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Lightly flour the back of a 1 tablespoon measuring spoon and press into your dough balls to flatten them slightly and create a deep divot in the top.

Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won&#39;t spread during baking.

While the cookies are chilling, preheat your oven to 350°F.

Bake for 9-11 minutes or until the edges are set and just starting to brown. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.

Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.

Lightly dust the cookies with powdered sugar (optional).

Then fill with about 2 teaspoons of homemade lemon curd and enjoy!!

Store in the fridge for up to 5 days.

Thumbprint Cookies

I made this as part of a gift box for my friends and they all loved it! The instructions were clear and perfect! You were so right about the prettier version not being as easy to transport/package. But I went with that option anyway :D
My only feedback would be to fix the metrics conversion of flour. 2 cups is what the recipe needed. The equivalent in grams (250gm) made for a very sticky dough that couldn't be rolled.

Made these for a bridal shower and they were a hit!

These cookies are so good!  My family could not stop eating them and they started to disappear quickly!  Highly recommend making these guys!

Top 8 homemade lemon curd recipes from across the web

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Easy & Perfectly Creamy Lemon Curd

Lemon Curd

Lemon Curd

Triple Lemon Cake

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Top 8 homemade lemon curd recipes from across the web

The most viewed homemade lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Curd

Easy & Perfectly Creamy Lemon Curd

Lemon Curd

Lemon Curd

Triple Lemon Cake

Vegan Lemon Curd

Lemon Poppy Seed Cake

Lemon Curd Cookies

The most viewed homemade lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine