Lemon Curd
Bright, silky and bursting with fresh lemon flavor, this homemade lemon curd is wonderfully smooth and perfectly balanced between sweet and tangy. It’s delicious spread on scones, layered into cakes, spooned over pancakes or served with fresh berries and whipped cream.
Ingredients
Serves About 2 cups
Lemon Curd
- 4 egg yolks
- ½ cup (100 g) granulated sugar
- 1 tbsp all-purpose flour
- ½ cup (120 ml) heavy cream
- Juice of 1 lemon
- 75 g (5 tbsp) unsalted butter
Instructions
- Add the egg yolks, granulated sugar, flour, heavy cream and freshly squeezed lemon juice to a saucepan.
- Whisk until smooth.
- Cook over low to medium-low heat, whisking constantly, until the mixture thickens. Do not let it boil, as this can cause the eggs to curdle.
- Remove the saucepan from the heat and stir in the butter until completely melted and incorporated.
- Let the lemon curd cool to room temperature, then transfer it to a jar or airtight container.
- Chill in the refrigerator before serving for the best texture.
Notes & Pro Tips
- Use freshly squeezed lemon juice for the brightest, freshest flavor.
- Whisk continuously while cooking to ensure a smooth, lump-free curd.
- Cook gently—keeping the mixture below a boil is the key to a silky texture.
- The lemon curd will continue to thicken as it cools.
- Store in an airtight container in the refrigerator for up to 1 week.
You may also like
© 2026 MyFoodoAlbum. All rights reserved.