Homemade Lemon Curd is smooth, creamy, and just the right sweet-tart flavour balance. It turns out perfect every time.
Easy, fool-proof recipe. Simple ingredients. You will never want store-bought again.
Bursting with fresh citrus flavour, this easy-to-make lemon curd recipe is a sure hit for lemon lovers.
This lemony spread is so delicious that you will want to eat it by the spoonful! Did you know it is the perfect filling for making easy lemon tarts? It is also delicious in a lemon curd parfait.
When it comes to spring, I immediately think of citrus desserts. I am so ready for the bright yellow sun and fresh flavours. Lemon Polenta Cake often makes an appearance on my Easter dinner table.
Lemon Ice Cream seems to be a hit around here. However, my grandson has requested a pie for his birthday this year. The perfect place for this lemon curd filling.
You might be wondering what the heck is lemon curd? It is a condiment. Think jam, jelly, marmalade, or even custard. It has a smooth texture, sweet/tart flavour, and beautiful yellow colour.
Very popular in Britain, this fruit curd is sometimes referred to as “lemon cheese”. Alternative recipes make it with oranges, limes, or berry curds. Served with scones at afternoon tea.
Simple Lemon Curd Ingredients
Really basic ingredients. You will need:
- fresh lemons
- butter
- eggs (whole eggs and egg yolks)
- sugar
How To Make Perfect Lemon Curd
For some reason, I thought it was a difficult thing to make. Some recipes require you to strain the curd to get it silky smooth. With this fool-proof method, it will be perfect the first time! Full instructions are in the recipe card.
- First, juice and zest your lemons. To juice the lemons I like to use a *(affiliate) citrus reamer. To make the lemon zest, a *(affiliate) microplane works best.
- Separate the eggs and place the whole eggs and egg yolks in a bowl.
- Beat the sugar and butter.
- Add the eggs and fresh lemon juice.
- Cook until thick and smooth. Be sure to follow the cooking instructions to avoid over cooking.
- Add the lemon zest.
- Place in a glass bowl.
- Cover with plastic wrap.
- Allow to cool, then enjoy!
Suggestions / Recipe Tips
Lemon curd will last 1-2 weeks. Place it in a sealed container and keep it in the fridge. Alternatively, you can also freeze it to prolong its shelf life.
Be very careful not to overcook the lemon curd. This will cause it to become rubbery or lumpy because the egg proteins will coagulate, and the curd will contain bits of cooked egg.
Lemon Curd Uses
So many ways to use this delicious lemon recipe.
- as a spread (think toast, muffins, biscuits, scones, croissants).
- as a topping (think pancakes, waffles, ice cream).
- as a filling (think lemon tarts, cupcakes, cakes, and pies).
- as a dip (mixed with cream cheese).
- great on pavlova.
- added to make lemon flavoured yogurt.
- a great way to make lemon mousse.
- eat it as a lemon custard.
If you love making easy desserts, give Classic Sabayon a try. Made with only 3 ingredients: egg yolks, sugar, and wine. A rich and creamy classic French dessert made in minutes.
Homemade Lemon Curd
Ingredients
- 3 ounces unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 egg yolks
- ⅔ cup lemon juice (freshly squeezed)
- 1 teaspoons lemon zest
Instructions
- Juice and zest lemons.
- Separate yolks, and place whole eggs and yolks into a bowl.
- Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
- Add eggs (slowly) and beat for an additional 1-2 minutes.
- Mix in lemon juice until combined.
- Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
- At this point increase heat to medium and cook until thickened (about 15 minutes). DO NOT boil, and stir constantly while cooking. Once you can leave a path along the back of the spoon, the mixture is done.
- Remove from heat and stir in zest.
- Place in a bowl and cover with plastic wrap. Be sure the wrap is touching the surface of the curd to avoid “skinning” while cooling.
- When cool, place in a sealed container until ready to use. It will keep for 1-2 weeks in the fridge. You can also freeze for later use.
Marie-Pierre Breton
Lovely smooth curd you’ve made there! I’m going to try it out! Thanks for sharing!
Gloria Duggan | Homemade & Yummy
I love lemon curd and can eat it by the spoonful. ENJOY!
Marcia Lynch
How bad would it be to use bottled lemon juice?
Gloria Duggan | Homemade & Yummy
I honestly do not know the answer. My best guess is that it should work. If you try, please let me know how it turned out.
Tracy
Perfect indeed!! This is so so good!
Gloria Duggan | Homemade & Yummy
Thanks so much. Glad you enjoyed this lemon tart recipe.
Rena
Hey there, have you tried canning this?
Gloria Duggan | Homemade & Yummy
I have not tried canning this. It is quick lemon curd, and not the traditional water bath recipe.
Cathe
I made this and wanted to eat it right away it was sweet but tart so good
Gloria Duggan | Homemade & Yummy
I can eat this lemon curd by the spoonful…so glad you enjoyed the recipe.
Stacia
Thank you for sharing this super easy recipe. Perfect combination for my pallet of sweet and tart. I have celiac so I made a puff pastry and filled it with your lemon curd. Light and delicious.
Gloria Duggan | Homemade & Yummy
Puff pastry is the perfect place for this lemon curd. Sounds like a delicious plan to me.
Deb
I tried an easier recipe, no mixing etc. No comparison to the flavor of this one! I increased the zest to 1 tablespoon. Very good!! Will try to freeze a small container for later.
Gloria Duggan | Homemade & Yummy
OMG I can eat this lemon curd by the spoonful. ENJOY!
Ruth Anderson
My favorite is to make a double batch of the curd then use up the leftover egg whites (plus a few more) in a homemade angel food cake. Then top the cake with a generous dollup of whipped cream and drizzle with the lemon curd. Simply the best!!
Gloria Duggan | Homemade & Yummy
Making a double batch sounds like a plan to me. I can eat this by the spoonful.
Paula
Just found your recipe and I think I will try it! Question: can I use yolks only, or do you recommend the whole eggs and yolks as written?
Gloria | Homemade & Yummy
Hello Paula, I have only done it with both as written, so I cannot say if it would turn out or not.
Monica
I’m confused. Do you separate the eggs and use BOTH the yolks AND whites?
Gloria Duggan | Homemade & Yummy
Hello, for this recipe you are using BOTH, 2 whole eggs and 2 additional egg yolks.
Dana
I could eat lemon curd with a damn spoon. It’s so good and creamy and bright and tangy! I don’t know why I only make it when I’m doing a lemon meringue pie. It would be great to just have it on hand in a jar like this, free for use. Thanks for the inspo!
Gloria | Homemade & Yummy
I do eat it by the spoon….it works…and it highly addictive.