Easy Lemon Curd Recipe 

Lemon Curd

Homemade lemon curd is like a burst of citrus joy in a jar. Imagine the zingiest lemons whipped with eggs, sugar, and butter, creating a velvety, tangy, sweet concoction. It’s like lemony, creamy custard.

It’s the ultimate lemony goodness, perfect for slathering on warm toasts, dolloping on scones, or adding a zesty twist to your desserts. One spoonful, and you’ll love this lemon curd – it’s sunshine on a spoon!

The best thing is you can easily make it in the comfort of your kitchen. You can get a far superior quality citrusy curd with just four simple ingredients than the shops offer. 

I didn’t think it would be this easy when I first tried it. Making this curd would take a hassle and a half, but I was wrong. It is one of the most straightforward cooking processes I ever did. You prepare all the ingredients, throw them in a pan, and whisk away. It’s as simple as that.

But don’t take my word for it. Please try and see it for yourself if you’re a lemon lover.

And in case you need more ideas for lemony treats, try these scrumptious lemon shortbread cookies.

 Why You’ll Love This Recipe: 

1. Versatility: Lemon curd is incredibly versatile. It’s not just for toast – you can use it as a filling for cupcakes, cakes, tarts, or donuts, swirl it into yogurt, or even drizzle it over pancakes and waffles. It also pairs wonderfully with yogurt, pannacotta, truffle, and other sweet dessert. Simply put, it adds a zesty twist to various dishes.
2. Easy to Make: Making lemon curd at home is surprisingly simple. With just a few essential ingredients and a quick cooking process, you can have a jar of homemade deliciousness without much hassle. It is often cheaper and tastier than store-bought alternatives. Plus, you can control the sweetness and adjust it to your taste.
3. Impressive Flavor: Its intense lemony flavor can elevate even the most essential desserts. If you have unexpected guests or need to whip up a quick dessert, a dollop of lemon curd on a bowl of ice cream or yogurt can transform a simple food into a gourmet delight.
4. Homemade Goodness: There’s something deeply satisfying about creating your condiments at home. You control the quality of ingredients, ensuring a fresh and natural product without preservatives or additives. Plus, you can adjust the flavor according to your liking. You’ll end up with a better quality than the store-bought lemon curd.
5. Customizable: You can tweak the recipe to match your personal preferences. Adjust the level of sweetness tartness, or even experiment with different citrus fruits like limes or oranges for unique variations.
6. Gift-Worthy: A jar of homemade lemon curd makes for a thoughtful and delicious gift. Whether it’s a housewarming present or a holiday treat, people appreciate the effort and love that goes into homemade goodies.

Equipment Needed

It would be best to have nothing fancy equipment or gadgets to make this lemon curd recipe. You only need everyday tools you almost always use in your kitchen.

• Fruit juicer: You can use the electric one if you already have one, or use the old-fashioned one like this one.
• A small bowl: Any bowl will do. You need to lightly beat the eggs before adding to the lemon mixture. 
• A small hand whisk: A must-have item for this recipe. 
• Saucepan: This recipe makes a small portion, no more than 
• Sterilized jar with a lid: If you plan to use the curd for a later time, you will need this. 

Ingredients You Need

There are five simple ingredients to make this creamy lemon curd. But, in reality, you only need to prepare four items. Because from one item, which is lemon, you get two things. The zest and juice. 

• Lemon: It’s the hero of this recipe. If possible, get good quality, non-waxed organic lemons. So you will get the best flavor and fragrance. You need to squeeze its juice and finely grate its zest.
• Salted butter: I always prefer using salted butter for desserts and cakes. Because a bit of salt in it enhances the flavor.
• Eggs: They build a custardy texture and create creaminess.
• Caster sugar has a finer texture that melts quicker than ordinary granulated sugar.

How To Make Easy Homemade Lemon Curd

Place the butter in a saucepan and heat it until it fully melts. Then add sugar, lemon juice, lemon zest, and eggs. Turn the heat down and stir vigorously for a creamy mixture until you can not see the egg whites as they blend. 

Your mixture will be very runny, but it’s ok. Keep whisking at low heat; don’t be tempted to fasten the cooking process by turning the heat up. Otherwise, you’ll end up with lemony scrambled eggs instead. 

Trust the process. Cooking the lemon curd is easy, but you need a bit of patience. It takes approximately 20 to 25 minutes to thicken the curd.

You can see that the curd will thicken after about 15 minutes. Keep stirring. Once you see that the mixture is glossy and thick, you can test it with the back of a spoon. If the mixture coats the spoon nicely, your curd is ready. 

Take the saucepan off the heat. But keep stirring for a minute or two. 

Transfer the mixture into a bowl if you will need it right away. Or, pour it into a sterilized jar to keep it for later use.

Although I don’t do it, you can always strain the curd through a fine mesh strainer to ensure a smooth texture before storing. But I leave that option to you.  

The lemon curd will thicken as it cools. Put a plastic wrap directly on top of the curd to prevent it from curdling. Cool it thoroughly before using the curd. 

Pro Tips For Perfect Lemon Curd

• Get the best quality lemons as possible. Unwaxed organic ones are preferable.
• Make sure the eggs are fresh. Use organic free-range eggs.
• Lightly beat the eggs before mixing them with the melted butter.
• Refrain from being tempted to cook at higher heat. You don’t want to encourage the eggs to scramble. 
• Add more lemon zest if you prefer an intense tart lemon flavor. 

Variations

Try using different citrus, such as lime or orange, making other types of citrusy curd, i.e., lime curd and orange curd.

How To Enjoy It

Lemon curd is incredibly versatile. Spread it on toast, scones, pancakes, waffles. Fill it in pastries or sweet brioche. Top a cheesecake, ice cream, parfait, or lemon meringue pie with this curd. And, of course, remember lemon cake with lemon curd is a must-try. 

Storing Matter

This lemon curd is kept well in a tight-lidded sterilized jar or food container and refrigerated for up to 2 weeks. 

You can also freeze it for up to 4 weeks. Just make sure you thaw the curd in the refrigerator overnight before using. Once it has thawed, you must consume it within a few days and do not refreeze. 

FAQs

Can I use bottled lemon juice for this recipe?

While fresh lemon juice is the best recommendation for the flavor and result, it is possible to use bottled lemon juice as a substitute.

How can I prevent the curd from curdling?

To ensure your lemon curd doesn’t curdle, cook the mixture at low heat and whisk constantly. Trust the process, and don’t rush it. It should turn out creamy eventually.  

Homemade Lemon Curd

In essence, loving lemon curd isn’t just about its taste but also about its practicality and the joy it brings to everyday moments. It’s a simple pleasure that can enhance your culinary experiences in various ways.

So, it is a tasty and tangy treat and a handy ingredient that can enhance various dishes, reduce waste, and be customized to suit your taste. What’s not to love?

Let me know what you think about this recipe if you tried it.

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

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5 from 2 votes

Lemon Curd Recipe

This homemade lemon curd is the easiest to make using simple ingredients. It is tart and creamy with enough sweetness to make it a perfect pair for pancakes, waffles, cakes, and all sorts of desserts.

Author: Devy Dar

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Breakfast, Sundries, Sweets & Desserts, Vegetarian

Cuisine: American, British, French, International

Servings: 12 fluid ounces

Equipment

• Juicer
• Small saucepan
• Hand whisk

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Cook ModeKeep your screen on

Ingredients

US Customary – Metric

• ▢ 3 ounces salted butter
• ▢ 3 large eggs
• ▢ 3 ounces caster sugar
• ▢ 4 fluid ounces of lemon juice 4 lemons
• ▢ Zest of 1 lemon

Instructions

• Melt the butter in a saucepan.
• Add sugar, lemon juice, lemon zest, and eggs to the butter.
• Cook at low heat as you stir and whisk.
• It takes approximately 20-25 minutes for the mixture to thicken.
• Once the mixture turns into cur, take the pan off the heat and keep stirring for a minute or two. Let it cool before transferring it into a jar.

Notes

• The size of lemons can vary. You may need 5 smallish lemons or 4 largish lemons for this recipe.
• You can lightly beat the eggs before mixing them with the butter mixture.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 61mg | Potassium: 27mg | Fiber: 0.03g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.2mg

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.