This homemade Lemon Curd is an easy recipe made with 5 simple ingredients in just 10 minutes. It’s silky smooth, full of fresh lemon flavor. Enjoy it everything from scones to pound cake and much more!
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Lemon curd is a classic recipe that takes anything you put it on to the next level. It’s full of tangy, buttery flavor. Spread it on pancakes, swirl it into yogurt,or use it as a filling for cupcakes and whopie pies!
This is a simple and foolproof recipe to make your own homemade lemon curd. You can mix it up on the stovetop in just around 10 minutes.
For more luscious lemon curd dessert recipes, try my lemon raspberry bars and lemon curd tart with olive oil.
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Why We Love This Recipe
- Every spoonful is luscious, creamy and silky just like my cranberry orange tart.
- Fresh lemon zest and lemon juice pack so much bright, tangy flavor! For another super lemony treat, try my lemon and lime bars and lemon and chocolate cake.
- Top everything from pancakes to yogurt with lemon curd! You can also pipe it into donuts, cupcakes and more!
- 5 basic ingredients and around 10 minutes of cooking time is all you need!
Ingredients
Here are some useful notes on some of the ingredients.
- We’re using 3 large eggs.
- Granulated sugar sweetens the curd and adds structure.
- Plan on using 3 medium or 2 large lemons. I recommend buying 3 lemons to ensure you have enough juice. You’ll need 2 tablespoons of lemon zest and 1/2 cup of lemon juice. Lemon fans will also love this preserved lemon tea cake made with both fresh lemon and preserved lemon.
- Use room temperature unsalted butter. Cut the butter into 4 slices. Butter makes the curd rich and creamy.
See recipe card below for quantities and instructions.
Substitutions & Variations
- Swap in equal parts lime zest and lime juice for lime curd! For another citrus filled treat, try this recipe for fruity pebbles cake!
- You can also use a combination of lemon and lime or regular naval oranges or blood oranges. Make sure to also try my orange curd cheesecake.
Instructions
Step 1 (Picture 1 above)– Place the sliced butter in a heat proof glass bowl. Set a fine mesh sieve on top. Set aside.
Step 2 (Picture 2 above)– Rub the zest into the sugar with your fingertips.
Step 3 (Picture 3 above)– Add the juice, eggs and pinch of salt into the pot. Whisk to combine. Set over low heat. Whisk constantly til mixture thickens. Take mixture off the heat when it reaches 160-170 degrees or thickens enough to coats the back of a spoon.
Step 4 (Picture 4 above)– Pour curd though the sieve to remove bits of egg.
Step 5 (Picture 5 above)– Stir until the butter melts completely.
Step 6 (Picture 6 above)– Pour curd into a jar. Cool to room temperature before covering then store in the fridge to cool and chill til you’re ready to use it.
Expert Tips
- Stir mixture constantly while cooking. This prevents the eggs from curdling.
- Cook over low to medium-low heat. This will help curd thicken evenly and slowly.
- Strain your curd through a fine mesh sieve. This will remove any egg bits and make the curd smooth.
Recipe FAQs
Lemon curd curdles if you don’t stir it constantly or if the heat’s too high. Use low to medium-low heat and stir constantly.
Yes! You can freeze lemon curd in a freezer-safe container for up to 3 months. Allow to thaw then enjoy cold.
Store lemon curd in an airtight container in the refrigerator for 1 week or up to 10 days.
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Lemon Curd
Equipment
Ingredients
- ⅔ cup (133 g) granulated sugar
- 2 tablespoons (12 g) lemon zest from about 2 medium to large lemons
- 3 large eggs
- 1 pinch salt
- ½ cup (118 ml) lemon juice from about 3 medium or 2 large lemons
- 4 tablespoons (56 g) unsalted butter room temperature, sliced into 4 pieces
Instructions
- Cut the butter into four pieces. Place the butter in a medium heat proof glass mixing bowl. Place a large fine sesh sieve over the bowl. Set aside.
- Add the sugar and lemon zest to a medium pot. Use your fingertips to rub the zest into the sugar.
- Pour the lemon juice, pinch of salt and eggs into the sugar and whisk to combine. Try to break up the egg whites while you whisk. Set pot over low heat.
- Stir constantly with a silicone whisk while the curd cooks and until the curd thickens. Cook for about 10 minutes or until the curd registers 160 to 170 F on an instant read thermometer. You can also check for doneness using the spoon method. Dip a wooden spoon into the curd and run your finger across the back of the spoon to make a line. If the line stays clear, the curd is ready.
- Remove pot from heat. Pour the curd through the sieve into the butter. Use a spatula to help press the curd throught the sieve. Set sieve aside then stir curd til the butter has melted completely. Pour the curd into an airtight container. Allow to cool til room temperature before covering the container. Set in the fridge to chill til you're ready to use it.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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