- Cakes by MK
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Lemon curd is one of my favourite fillings for cakes and cupcakes, and is just a great all around dessert (and toast) topping! My lemon curd recipe is super tart, creamy and has the most dreamy melt in your mouth texture. For an eggless version, check out my eggless lemon curd recipe.
Does lemon curd taste eggy?
Although lemon curd uses egg yolks and/or egg whites, the final product shouldn’t taste eggy. If it does, it may mean that you’ve overcooked your eggs.
In saying that, traditional lemon curd does have a distinct after taste which doesn’t sit well with some. If you’re one of those people, I would recommend trying out my eggless lemon curd. It’s just as good, if not better!
How do I store it?
Lemon curd should be kept refrigerated in an airtight container, and can last for up to 4 weeks!
Lemon Curd
Delicious and creamy lemon curd to use as a filling or topping with your favourite desserts!
5 from 10 votes
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 1.5 cups
IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2 whole eggs
- 3 egg yolks
- ¾ cup (150 g) white sugar
- 1 tbsp lemon zest
- ⅔ cup (167 ml) fresh lemon juice
- ½ cup (113 g) unsalted butter - cold and cut into cubes
- ½ tsp vanilla extract/essence
Instructions
Add the 2 whole eggs and 3 egg yolks to a saucepan.
Next add in your lemon zest and sugar, and then whisk that together for 1 minute.
Next add in your lemon juice and vanilla, and mix everything together.
Place your saucepan over a very low heat, and then slowly warm up your mixture until it becomes thick in consistency. Keep stirring (I like using a spatula to do this), to make sure everything is heating up evenly. Once your mixture is thick enough that it thinly coats the back of a spoon, then turn off the heat.
Stir in your cold butter and mix until its completely melted.
Strain your curd through a sieve to remove any lumps (optional) and then let it cool before using (note 1).
Video
Notes
Note 1.If using the lemon curd as a filling for cakes/cupcakes, then cover the top with some cling wrap so that it's touching the top of the lemon curd. This will prevent a skin from forming as it cools.
Nutrition
Calories: 1129kcal | Carbohydrates: 115g | Protein: 7g | Fat: 75g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 566mg | Sodium: 31mg | Potassium: 189mg | Fiber: 1g | Sugar: 109g | Vitamin A: 2533IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Keyword: lemon curd
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂
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16 Comments
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Muskan
The recipe turned out to be great! So buttery, creamy and delicious. I ate half of the lemon curd as a snack while preparing my lemon tart. Haha!Love to you Maryam!♥️
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Rita
Where do you get your extracts from? It’s hard to find the different flavors that do not contain alcohol.
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Cakes by MK
Hi Rita! I often use flavourings/essences as opposed to extracts as they do not contain alcohol 🙂
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Mary
I tried the Carrot cake it came out fantastic …..I thought it was soooo difficult to make carrot cake but your recipe is just so easy .Thank you very much for sharing your recipes.
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Paula
I accidentally used 3 whole eggs and 2 egg yolks. It tasted good enough but yet to see how it comes out tomorrow after cooling in the fridge. Fingers crossed its ok 🤞i suspect it will be runnier…im hoping it will hold
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Genna Tozzi
Love this recipe! I doubled it for a cake but made too much, can I freeze for future use? Thanks so much 😊
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Cakes by MK
So glad to hear you enjoyed the recipe Genna! 😀 And yes you can totally freeze it 🙂
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Charlene Simpson
I made this with some Meyer lemons I had. It is absolutely delicious. The recipe was so easy to follow and watching Maryam is such a delight. I usually just buy lemon curd but never again. It tastes so fresh and not overly sweet. Thanks for another great recipe!-
Cakes by MK
So so happy to hear you enjoyed the recipe Charlene! 😀 Glad to hear it was easy enough to follow and that you’re enjoying the videos too! 🙂
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Charlene Simpson
I’ve always bought lemon curd, but I had a bag of Meyer lemons so I decided to try and make it myself. This is the best tasting lemon curd recipe…..it was so easy to follow and I enjoy watching Maryam so much. I am going to use some of it to fill lemon cupcakes. I will never buy another jar of lemon curd again. When she says she could have eaten the entire bowl she wasn’t kidding, it’s that good.
Thank you, another one of your great recipes!!-
Cakes by MK
Thank you so much for the wonderful feedback Charlene! So so happy to hear you enjoyed the recipe, and that you’re enjoying the videos too 😀
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Alan Hurite
I tried this recipe and it came out AWESOME!!!! Thank you so much. Can’t wait to try some of your other recipes.-
Cakes by MK
So so happy to hear that Alan! Hope you enjoy the other recipes just as much 😀
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About me
Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!
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