Citrus season is one of my favorite times of the year! My personal favorite way to use citrus fruits, especially lemons, is to make fruit curd. Curds are a delicious custard-like filling that provide a great pop of flavor in any number of delightful desserts: cakes, cupcakes, French macarons, mini pies, etc.

I made a video for my YouTube channel about how to make my lemon curd! You can check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Fruit curds are bright and fruity, while also providing a smooth, velvety texture that contrasts beautifully with moist cake or a crisp and crunchy pie crust!

Luscious Lemon Curd

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 8 egg yolks

• 2 tablespoons lemon zest

• 1/2 cup lemon juice

• 1 stick (1/2 cup) unsalted butter

Directions

• In a medium saucepan, add the sugar and salt. Briefly whisk these ingredients together.
• Add the egg yolks to the saucepan and whisk together with the sugar and salt until the mixture lightens in color to more of a pastel yellow.
• Add the lemon zest and lemon juice and whisk to combine. Add the unsalted butter, move the pan to the stove, and cook on medium high heat.
• Whisk constantly while the mixture cooks and thickens, approximately 5-7 minutes. Note: Do NOT let the mixture boil. You will know the mixture is ready when it coats the back of a spoon and does not run together when you draw a line down the middle of the spoon with either your finger or the whisk.
• Remove from heat and strain the mixture through a fine mesh sieve. Allow the mixture to cool for approximately 20 minutes before sealing it in an airtight container and storing in the refrigerator.
• Let the mixture set for at least 4-6 hours before using it because it will continue to thicken.

Notes

• While you do not have to strain the mixture in step 5, I highly recommend it because removing the zest results in a lovely, smooth curd.

Here are a few links to some of the supplies that I utilize when making lemon curd:

Here are is a link to the kind of citrus juicer I use:

Here is a link to the silicone whisks like the ones I use:

Here are is a link to the Ziploc Twist n’ Loc containers I use to store my lemon curd:

Thank you so much for checking out this recipe! Please leave a comment below regarding how you liked this recipe, if you tried it, and how you used the citrus curd!