The Easy Lemon Curd Recipe is quite a classic in the baker’s world, but when looking for the perfect recipe with the perfect texture and the right balance between sweet and tangy, it’s better to know a few tricks to achieve it.
I like the lemon curd creamy and smooth, still thick enough to spread on a cake without slipping. For the taste, I like when we feel the lemon flavor bursting in the mouth, but not too tart. My easy lemon curd recipe is inspired by French chefs who mix egg yolks and whole eggs and add butter at the end to have a creamy and rich texture. It’s the best lemon curd recipe since I’ve tried this technique.
If you are still looking for an easy lemon curd recipe, sweet, creamy with decadent flavor, and the best part, no lumpy, no scramble eggs in your curd, give a try to my easy lemon curd recipe.
Why you’ll love this Easy Lemon Curd Recipe?
- You only need 4 to 5 ingredients (if you opt to add the cornstarch)
- It takes 15 minutes to come together
- You can use it in various recipes: lemon curd filling for cakes or cupcakes, or lemon spread on scones, crepes, pancakes, waffles, etc.
- Mixing egg yolks and whole eggs is the solution to have a rich and creamy texture. Egg yolks only, and the result is a custard cream. Not too bad, but not a lemon curd. Whole eggs only, and the curd may have an eggy taste.
Ingredients for the Easy Lemon Curd Recipe:
- Egg yolks for the fat content to have a rich curd
- Whole eggs to balance the fat content
- Sugar: caster or granulated sugar
- Lemon juice: use fresh lemon. You can add lemon zest if you like strong lemon flavor
- Butter: cut in dice and added at the end
- Cornstarch (optional) : to thicken the lemon curd if you want to use it as a cake filling. In the images, that’s the texture of my lemon curd cooked with 1/2 tablespoon of cornstarch.
Important tip: Heat the lemon curd over a double boiler, that’s the SECRET for this easy lemon curd recipe and it’s a game changer. If you cook the lemon curd in your saucepan on direct heat, it can quickly overcook, creating lumpy curd. Plus, using a double boiler is THE TRICK to avoid egg white from being cooked and find scrambled eggs in your lemon curd.
- Use fresh lemon for the best flavor.
- Make sure you are constantly whisking as the mixture thickens to avoid scrambled eggs.
- Heat the water of your double boiler on low-medium heat, don’t try to speed up the process.
- OPTION: add 1/2 tablespoon of cornstarch if you want a thicker lemon curd, especially if you want to use it like I did in my Lemon Meringue Cake.
- Add the butter at the end and only at the end, that’s the 2nd secret to succeed in the easy lemon curd recipe.
- Let the lemon curd set completely in the fridge overnight for the best flavor and texture.
- Give a stir to soften a little bit before using the lemon curd.
How to store the lemon curd?
Covered, in the fridge for up to 1 week
Can I freeze it?
I never tried, but after a bit of research, it seems you can up to 2 months. Then, after freezing, thaw it in the fridge overnight before using. But, if you add the cornstarch, I expect the curd will lose a bit of the smooth texture. It’s generally what happens when freezing filling with cornstarch in it.
Can I add lemon zest to the easy lemon curd recipe?
You can if you want to enhance the lemon flavor, but keep in mind that the flavor will fully develop after 24 hours, so don’t add too much.
Troubleshooting with the Easy Lemon Curd Recipe
My lemon curd is not thick enough: you haven’t cooked it properly. Return it to the heat for a little longer. Keep in mind, it will thicken as it cooks.
My lemon curd is too thick: the lemon curd should be thick enough to spread it, but if you end up with a lemon curd that’s thicker than you hoped for, add a little bit of lemon juice and whisk. Don’t add too much juice.
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If you tried this Easy Lemon Curd Recipe or any recipe on the blog, let me know how you liked it by leaving a comment below.
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