Trader Joes Lemon Curd Recipe

This smooth, tangy Trader Joes Lemon Curd Recipe is made with fresh lemons, rich egg yolks, and sweet butter, and ready in 25 minutes. The mixture slowly transforms from a thin liquid into a glossy, thick custard right before your eyes. I always keep a jar of this sunny spread in my fridge.

The Secret To Getting It Right

Making lemon curd used to intimidate me because I always ended up with scrambled eggs instead of a smooth spread. The trick I finally learned is to keep the heat low and whisk constantly.

If you rush the cooking process, the eggs will cook too fast and ruin the texture. Pushing the finished curd through a fine-mesh sieve guarantees that signature silky consistency every single time.

Trader Joes Lemon Curd Recipe Ingredients

• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 4 large egg yolks
• 2 large eggs
• 1/2 cup unsalted butter, cubed
• 1/8 teaspoon salt

How To Make Trader Joes Lemon Curd Recipe

1. Combine the base: In a heatproof bowl, whisk together the sugar, lemon zest, lemon juice, egg yolks, whole eggs, and salt until completely smooth.
2. Set up the double boiler: Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water.
3. Cook the curd: Whisk the mixture constantly for 10 to 12 minutes until it thickens enough to coat the back of a spoon.
4. Add the butter: Remove the bowl from the heat and whisk in the cubed butter piece by piece until fully melted and glossy.
5. Strain and chill: Pour the warm curd through a fine-mesh sieve into a clean glass jar, cover with plastic wrap touching the surface, and refrigerate until set.

Recipe Tips

• Use fresh lemons: Bottled lemon juice has a bitter aftertaste that will completely change the flavor profile of the curd.
• Strain it well: Passing the mixture through a sieve catches any accidental cooked egg bits and leftover lemon zest.
• Don’t boil the water: A gentle simmer under your glass bowl prevents the eggs from scrambling from too much direct heat.

What To Serve With Lemon Curd

This bright spread is incredible spooned over freshly baked scones or swirled into plain Greek yogurt for breakfast. You can also use it to fill vanilla cupcakes or spread it between layers of a sponge cake.

How To Store

Keep your fresh lemon curd in an airtight glass jar in the refrigerator for up to two weeks. For longer storage, freeze it in a freezer-safe container for up to three months and thaw overnight in the fridge before using.

FAQs

• Why did my lemon curd turn out runny? It likely needed to cook a few minutes longer over the double boiler to properly thicken. It will also thicken significantly as it cools in the fridge.
• Can I use salted butter? Unsalted butter is best so you can control the sodium, but salted butter works if you omit the extra pinch of salt in the recipe.
• Do I have to use a double boiler? While you can cook it directly in a heavy-bottomed saucepan on very low heat, a double boiler is much safer for preventing scrambled eggs.
• Is it normal for it to look thin when hot? Yes, lemon curd continues to set and firm up completely once it is chilled in the refrigerator.

Nutrition

• Calories: 115 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 40mg
• Total Carbohydrate: 12g
• Protein: 1g

Try More Recipes:

• Trader Joe’s Lemon Basil Pasta Salad Recipe
• Trader Joes Lemon Pasta Recipe
• Trader Joe’s Lemon Pesto Pasta Recipe

Trader Joes Lemon Curd Recipe

Recipe by Nate Collins

Servings

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Trader Joes Lemon Curd Recipe creates a smooth, thick spread using fresh lemons, butter, and rich egg yolks in just 25 minutes. This bright and tangy homemade staple is incredibly simple to whisk together for a weekend brunch or quick dessert.

Ingredients

• 1 cup granulated sugar

• 1 tablespoon lemon zest

• 1/2 cup fresh lemon juice (about 3-4 lemons)

• 4 large egg yolks

• 2 large eggs

• 1/2 cup unsalted butter, cubed

• 1/8 teaspoon salt

Directions

• 1. Combine the base: In a heatproof bowl, whisk together the sugar, lemon zest, lemon juice, egg yolks, whole eggs, and salt until completely smooth.
• 2. Set up the double boiler: Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water.
• 3. Cook the curd: Whisk the mixture constantly for 10 to 12 minutes until it thickens enough to coat the back of a spoon.
• 4. Add the butter: Remove the bowl from the heat and whisk in the cubed butter piece by piece until fully melted and glossy.
• 5. Strain and chill: Pour the warm curd through a fine-mesh sieve into a clean glass jar, cover with plastic wrap touching the surface, and refrigerate until set.