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–+ servings
Thick lemon curd in small jars.
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4.76 from 66 votes

Thick Lemon Curd

If you are looking for a good, thick lemon curd, you have found the recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: curd, lemon
Servings: 10
Author: Amy Sandidge

Equipment

  • thick bottom sauce pan
  • whisk

Ingredients

  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest
  • 5 egg yolks reserve those egg whites and save them!
  • ½ cup lemon juice This is fresh squeezed, not bottled.
  • 6 tablespoon chilled butter cut in chunks I cut mine into a about ½ inch cubes.
  • dash salt this won't be much. Just about ⅛ teaspoon

Instructions

  • Start by washing your lemon, dry, and zest. It took 2 lemons to get the 2 tablespoons I needed.
  • Mix the granulated sugar and lemon zest together in a small bowl.
  • Add the egg yolks and whisk for about 30 seconds. Then add in the lemon juice and mix that to combine as well.
  • Move them to a medium-size heavy bottom saucepan.
  • Heat over low heat stirring constantly. Remember that this will burn quickly. So be sure to mix even in the corners of the pan.
  • Once this comes just barely to a boil and is thickened, remove from heat.
  • Add in the cubes of butter and mix until it is melted and well combined.
  • At this point, you can use it like it is, or you can strain if you want a really smooth curd. I personally like the zest in the curd, so I do not strain. This will be a personal choice though, strain if you like.
  • If you are not going to use it right away, make sure and cover the surface with plastic wrap. This will need to be right on top of the curd, otherwise, it will form a "skin" on the surface.
  • If you are not planning on using this right away, allow it to cool, then place in the fridge.
  • It will hold in the fridge for up to 2 weeks. Or, you can freeze it for up to 3 months in an airtight container.
  • Now, sit back and enjoy. You deserve it!

Notes

  • Bottled lemon juice is not the same as fresh lemon juice. The juice is bottles is a concentrate and will produce an almost bitter curd. If you want the traditional lemon curd taste, stick with fresh lemons.
  • You will need to mix this constantly while it is cooking. The curd with burn easily and you will wind up with chunks if you don't. Be mindful to mix in the corners of the pan as well.
  • A thick-bottom pan is essential. This will also keep the curd from burning when it is cooking.
  • As noted above, as soon as the curd is cooked, make sure and wrap it right on the surface. The skin that will form is not good!
  • While some recipes use cornstarch to thicken, this recipe does not need it!
  • Make sure and whisk the curd well when you are cooking and when you add in the butter. This will ensure you get the best creamy lemon curd.
  • You can also make other curd flavors by using different citrus fruits. You can sub the zest and juice straight across for the lemon in this recipe.