The Very Best Lemon Curd

Bold, zesty, soft, and silky lemon curd – and I have the best recipe for it! This truly is the very best lemon curd. I’ve tried it countless times and everyone who has tried it or tasted it has LOVED it! It only uses a few ingredients and comes together in less than 10 minutes (just plan for a little time in the fridge to set up afterwards, of course). Let’s dive into this gorgeous must-have for every baker.

Ways to use lemon curd

Lemon curd is a versatile and delightful treat that can add a burst of flavor to a variety of dishes. Here are some delicious ways to incorporate lemon curd into your meals and desserts:

1. Tart Filling: Use lemon curd as the primary filling in tarts. A classic lemon tart is not only a beautiful dessert but also offers a perfect balance of sweet and tart flavors.
2. Parfait Layering: Layer lemon curd with yogurt and granola for a tasty breakfast or a refreshing dessert parfait.
3. Cake Glaze or Filling: Spread lemon curd between layers of sponge cake for a moist and citrusy flavor. It can also be used as a glaze on top of pound cakes or bundt cakes.
4. Doughnut Filling: Inject lemon curd into freshly baked doughnuts for a gooey, tangy center.
5. With Scones and Biscuits: Serve lemon curd as a condiment with scones or biscuits during afternoon tea.
6. Ice Cream Topping: Drizzle lemon curd over vanilla or chocolate ice cream for a vibrant topping that cuts through the sweetness.
7. Cheesecake Topping: Top off your cheesecake with a layer of lemon curd for extra zest and color.
8. Pancake or Waffle Spread: Use lemon curd as a spread on pancakes or waffles at breakfast for a lemony twist.
9. In Crepes: Fill crepes with lemon curd and fresh berries for a delightful dessert or brunch option.
10. Fruit Dip: Mix lemon curd with a bit of whipped cream and use it as a dip for fresh fruit slices.

These are just a few ideas to get you started. Lemon curd’s sweet and tangy flavor makes it an excellent addition to countless recipes!

How to make the best homemade lemon curd

You’ll need only a few ingredients for my lemon curd. You will need a lemon zester and a way to get lemon juice out of your lemons. However, if you’re using pre-squeeze lemon juice, that works, too!

Here’s what you’ll need:

• Lemon Juice – freshly squeezed is best, but pre-squeezed is fine from the store.
• Lemon Zest – I love using a lemon zester, but you can use the tiniest holes on the side of a cheese grater if you need to. Just don’t zest down too far. You can strain out the zest at the end of making your curd if you’d like. I leave it in, personally.
• Granulated Sugar – just a little. Er…. 3/4 cup. haha
• Egg Yolks & Egg – You can save the egg whites for a meringue or to toss into your scrambled eggs later.
• Butter – I used unsalted, and make sure to add it when your curd is off the heat.

Here’s how to make it:

Start with egg yolks and one egg white and whisk them together in a pan with sugar, lemon juice, lemon zest. I love using fresh lemons for the lemon juice – you’re needing lemon zest anyway, might as well use the actual lemon ;). The key to a dreamy lemon curd that isn’t scrambled eggs is to stay and whisk while the curd is heading up. When it thickens up, add in the butter a tablespoon at a time off the heat. It should thicken up beautifully. This is the time where you get to decide if you want the little pieces of zest in there or not. I usually strain it, but it still works out fine if you don’t. Like I said before, make this the day before while your cakes are baking (baking day is always separate than assembly day).

Here’s a quick video of the process:

I can’t wait for you to try my very favorite lemon curd recipe. I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun.

Happy baking!

xo, Mandy