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Home / Latest Posts / Recipes / Course / Sauces and Dressings / Lemon Curd

Lemon Curd

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By: Leigh Anne WilkesPosted: 1/29/24Updated: 3/10/25

This post may contain affiliate links. Please see disclosure policy here.

spoon full of lemon crud

This lemon curd tastes just like sunshine and is so easy to make at home. This recipe has the perfect balance of sweet and tart.

spoon full of lemon crud

Why You’ll Love This Recipe.

Homemade is best! You can easily purchase a jar of lemon curd at the grocery store, but let me tell you, there is nothing that compares to the homemade version.  It is easy to make too and is literally sunshine on a spoon as far as I am concerned.

Delicious on everything! There are so many possibilities for homemade curd.  I love it spread on toast, waffles or pancakes.  And a dollop on a bowl of vanilla ice cream or yogurt is quite lovely.  Everything tastes better with a spoonful of it.

What is Lemon Curd?

Lemon curd is a spread or topping. It is made from eggs, lemon juice and zest, sugar, and butter. It has a smooth, custard-like texture and a rich, tart flavor. 

crystal pitcher full of lemon curd

Ingredients Needed

  • Eggs, large
  • Granulated Sugar
  • Fresh Lemons, juice and zest
  • Butter, salted. If using unsalted butter add a pinch of salt.
lemon curd ingredients

How To Make Lemon Curd

  • In a medium size sauce pan combine sugar, eggs, lemon zest and lemon juice. Mix until smooth.
squeezing lemon juice and zest lemons for lemon curd
  • Stir over medium heat for about 5 minutes until it comes to a boil. It will thicken up some but will continue to thicken as it cools. Stir constantly.
  • Place butter, cut into pieces in a large bowl.
  • Pour hot liquid through a fine mesh strainer over the bowl.
  • Stir until butter melts.
stirring butter into lemon curd
  • Cover it and let it chill in the refrigerator. It will continue to thicken as it chills.
overhead shot of lemon curd in a bowl

Tips

  1. Always use real fresh lemon juice and zest.  Do not use that lemon juice that comes in the container at the grocery store. I use regular lemons that you find in the grocery store but it can also be made with Meyer lemons if you have access to them.
  2. When working with lemons, there are a few tools that I find really helpful.  A lemon juicer for juicing and a microplaner for zesting.
  3. Most lemon curd recipes use only the yolks. You can do that with this recipe if all you have are egg yolks but the whole egg works great and I think it makes for a creamier lemon curd.
  4. You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
crystal pitcher full of lemon curd

Pair This With:

  • Scones
  • Cakes
  • Lemon Tarts
  • Crepes
  • Biscuits
overhead shot of lemon curd in a clear crystal pitcher

Frequently Asked Questions

How do I store lemon curd?

Leftover lemon curd should be stored in an airtight container in the fridge for up to 2 weeks.

Can I freeze lemon curd?

Lemon curd freezes great in an airtight container for up to a year in the freezer.

Can I use whole eggs instead of just egg yolks?

Yes, you can. I have made lemon curd with the whole egg and it works great, you get a slightly creamier curd with the whole egg. I actually prefer using the whole egg if I don’t need the egg whites for something else.

What is a good way to use the leftover egg whites?

I love them to make some type of meringue cookie or pavlova.

Check our more of my favorite desserts that use lemon curd:

  • Lemon Curd Cupcakes
  • Lemon Curd Bars
  • Lemon Berry Cake
  • Lemon Curd Rolls
  • Blueberry Lemon Danish Braid
  • Lemon Angel Pie

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes
spoon full of lemon crud

Lemon Curd Recipe

Recipe From: Leigh Anne Wilkes
This lemon curd tastes just like sunshine and is so easy to make at home. This recipe has the perfect balance of sweet and tart.
serves: 2 cups
Prep:10 minutes minutes
Cook:10 minutes minutes
Total:20 minutes minutes
Rate Recipe

Ingredients

  • 3 egg use whole egg or just the yolks
  • 1 cup granulated sugar
  • 2/3 cup lemon juice
  • 1 cup butter
  • 1 Tbsp lemon zest or zest of one lemon

Instructions

  • In a medium size sauce pan combine sugar, eggs, lemon zest and lemon juice. Mix until smooth.
  • Stir over medium heat for about 5 minutes until it comes to a boil. It will thicken up some but will continue to thicken as it cools. Stir constantly.
  • Cover and refrigerator until it thickens.
  • Place butter, cut into pieces in a large bowl.
  • Pour hot liquid through a fine mesh strainer over the bowl. Stir until butter melts.
  • Keep lemon curd stored in an airtight container in the refrigerator.

Tips & Notes:

    1. Always use real fresh lemon juice and zest.  Do not use that lemon juice that comes in the container at the grocery store. I use regular lemons that you find in the grocery store but it can also be made with Meyer lemons if you have access to them.
    1. When working with lemons, there are a few tools that I find really helpful.  A lemon juicer for juicing and a microplaner for zesting.
    1. You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
  1.  

Recommended Products

Microplane
Juicer
Measuring Cups

Nutrition Facts:

Calories: 908kcal (45%) Carbohydrates: 107g (36%) Protein: 9g (18%) Fat: 53g (82%) Saturated Fat: 31g (194%) Trans Fat: 2g Cholesterol: 368mg (123%) Sodium: 501mg (22%) Potassium: 195mg (6%) Fiber: 1g (4%) Sugar: 102g (113%) Vitamin A: 1781IU (36%) Vitamin C: 35mg (42%) Calcium: 60mg (6%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Sauce
Cuisine:American
spoon full of lemon crud
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5 from 3 votes (2 ratings without comment)

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  1. April says

    Posted on 12/25 at 2:11 pm

    Love your video.

    Reply
  2. Toni says

    Posted on 4/15 at 2:45 pm

    Your recipe says 3 eggs, your video has 3 yolks.

    Reply
    • Leigh Anne Wilkes says

      Posted on 4/15 at 3:38 pm

      Thanks for catching that – I’ve corrected the recipe.

      Reply
  3. Claudia says

    Posted on 4/6 at 10:17 am

    Have you tried making the lemon curd with dairy free butter?

    Reply
    • Leigh Anne Wilkes says

      Posted on 4/6 at 10:23 am

      I have not, have no idea how it would effect the recipe, sorry.

      Reply
  4. Nora says

    Posted on 12/23 at 12:26 pm

    Can you freeze the lemon curd? My aunt just gave me a bag full of lemons and I’d love to make a few extra jars of this to have on hand.

    Reply
    • Leigh Anne says

      Posted on 12/24 at 8:14 am

      Nora, I haven’t ever frozen it but you can just freeze the lemon juice and then make the curd fresh. I have done that

      Reply
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