Fresh Lemon Curd

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Lemon juice, egg yolks, granulated sugar, salted butter, and cream make up this fresh lemon curd. It’s delightfully tart, perfectly sweet, and a must for any lemon lover’s recipe box.

I don’t know about you, but lemon ranks up there in the top five for my favorite dessert flavors. I haven’t met a lemon dessert that I didn’t immediately adore, and this fresh lemon curd is as lemony as you can get. I use all fresh, whole ingredients, and no additives to create the perfect lemon curd for any of your lemon desserts.

What you’ll need to make this fresh lemon curd:

Large egg yolks

Granulated sugar

Fresh squeezed lemon juice (about four medium sized lemons)

Pinch of salt

Salted Butter

Heavy Cream

Making the Curd

This lemon curd is super simple to make. Start by beating the egg yolks, sugar, and lemon juice. Mix until combined. Pour this mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}.

After about five minutes has elapsed, gently add the butter chunks and continue to stir until the butter has melted and the mixture is slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove the curd from heat and immediately strain to remove any tiny lumps and ensure a smooth finish.

Add the heavy cream, whisking until it is completely incorporated. Cool the curd completely in the refrigerator, covering the top to prevent a skin from forming. Store in an airtight container in the refrigerator for up to three weeks.

Recipes I Love

Here are a few recipes I love that use this tantalizing fresh lemon curd:

These Lemon Curd Scones are absolutely decadent with a home style lemon scone and plenty of fresh lemon curd. Whipped cream is technically optional, but who are we kidding? It’s essential.

This Small Lemon Cake Recipe is a perfect little lemon cake all wrapped in a not too big package. It’s enough for 3-4 people, and is comprised of lemon cake, fresh lemon curd, and a zesty lemon buttercream.

Arguably the best combination ever, these Mini Lemon Cheesecakes start with a buttery graham cracker crust, are filled with lemon cheesecake, and are topped with a homemade sweetened whipped cream.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Dairy Free Heavy Cream is a great option for replacing the dairy heavy cream in this curd.

I hope you love this curd, and that it remains your favorite for years to come!

Happy baking!

XO,

Heather