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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:
Marnie says
Love lemon curd! Could this possibly be frozen? Our neighbor just gifted us with a huge sack of lemons from his tree (we live in AZ) and I’m scrambling to use them before they get old. Freezing the juice is an option but how lovely to be able to pull out some already made curd when the mood strikes!
Colby says
This looks so good!! Saw your recipe through Link Party Palooza! <3
Karin says
Your lemon curd makes me dream of spring. My husband is a big fan of lemon curd and I started making my own and I’m definitely going to try yours. I always make sure that the lemons are organic (and why not the rest of the ingredients too!) That way when I use the zest, I don’t have to worry about getting pesticides in with my treat. Love your pics, these make me get up and start right away. ??
Clay Pendleton says
I like to put all of the lemons zest in a food processor with the sugar and make lemon sugar. I also add a couple of lemon oil drops into the sugar and then incorporate into the lemon juice, eggs into a double boiler. Add the butter when it gets thick. Pour into class jars and cool in the fridge. I also do this with Key Limes! The taste and quality of this you can’t get at the store. Yum!
Kristi Rimkus says
I saw this over on Google+ and had to stop by to tell you how delicious it looks. I adore lemon in desserts.
Leigh Anne says
Thanks so much for coming over and saying hi! The best part of that lemon curd is it tastes as delicious as it looks!