Creamy Lemon Curd

Lemon is my favorite flavor-this recipe is the ultimate citrus celebration!

My delicious lemon curd is the perfect for filling macarons, tarts, or cakes. Sweet, super tart, and ultra creamy-what could be better?!

creamy lemon curd macaron

What you need:

creamy lemon curd ingredients

Sugar

Good old granulated sugar.

Lemon zest

I use a my favorite microplane to get every bit of zest from one lemon. This helps enhance the lemon flavor.

Corn Starch

This is what will make the mixture thick enough to pipe onto macarons or into the middle of a cake.

Egg yolks

This will also help thicken the curd and add richness.

Lemon juice

The star ingredient! Only use freshly squeezed juice. It usually takes about 3-4 lemons.

Butter

Unsalted, room temperature butter sliced into 1/2 inch pieces. The butter is emulsified into the warm mixture by a food processor, creating an ultra creamy curd.

How to make the Lemon Curd:

In a small sauce pan, mix the sugar and lemon zest. Whisk in the corn starch, followed by the egg yolks. Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens. After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook it for one minute, then turn off the heat. The curd should hold its shape for a moment before flowing together.

Transfer to a food processor and incorporate the butter piece by piece through the feed tube. Continue to process until the curd has cool and is ultra creamy.

creamy lemon curd spatula

Spoon the lemon curd into a pastry bag or into bowl and cover with plastic wrap. Refrigerate overnight before enjoying!