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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.
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.
Ingredients Needed
- Eggs, large
- Granulated Sugar
- Fresh Lemons, juice and zest
- Butter, salted. If using unsalted butter add a pinch of salt.
How To Make Lemon Curd
- 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.
- Place butter, cut into pieces in a large bowl.
- Pour hot liquid through a fine mesh strainer over the bowl.
- Stir until butter melts.
- Cover it and let it chill in the refrigerator. It will continue to thicken as it chills.
Tips
- 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.
- When working with lemons, there are a few tools that I find really helpful. A lemon juicer for juicing and a microplaner for zesting.
- 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.
- You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
Pair This With:
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:
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Lemon Curd 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.
- Place butter, cut into pieces in a large bowl.
- Pour hot liquid through a fine mesh strainer over the bowl. Stir until butter melts.
- Cover and refrigerator until it thickens.
- Keep lemon curd stored in an airtight container in the refrigerator.
Tips & Notes:
-
- 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.
-
- When working with lemons, there are a few tools that I find really helpful. A lemon juicer for juicing and a microplaner for zesting.
-
- You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
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Nutrition Facts:
Kr says
I love lemon curd. One of our favorite and EASY ways to use it is with a layer of vanilla greek yogurt, a thin layer of lemon curd, and then top with fresh fruit! Healthy and delicious. Thanks for your recipe….can’t way to try it!
Leigh Anne says
That sounds delicious!! Will have to give it a try.
Linda says
Hi Leigh Anne.
Love lemons and the recipe for Lemon Curd, I like to know after done,
how long will it keep in fridge 2 weeks or more to use it ? then make another batch?
beside pies deserts is can it be used in yogurt or smoothies? cottage cheese cheesecake?
Thank’s Linda
Leigh Anne says
It never sticks around long here. I would say a couple weeks at most. You can use it in just about anything! I spoonful in yogurt would be yummy and I love lemon in my smoothie. Cheesecake would be perfect too – so many possibilities.
Lobaloba says
Couldn’t this also be made with lime??
Leigh Anne says
It would be wonderful made with limes!
Cheryl says
Have you tried it with oranges?
Leigh Anne says
Cheryl, I haven’t but I’m sure it would be delicious!
Valerie says
I will be making this for the next party! I usually make for a summer treat with raspberry sauce from berries from the yard. Delicious.
Thank you for the recipe, I usually just use the filling recipe for a pie.
Leigh Anne says
Valerie, I love lemon curd with raspberries. So yummy!
Barbie says
Dip your ginger snaps in it!!! Yum Yum Good!!!
Leigh Anne says
Love that idea!