Never buy lemon curd from the store again! No really, don’t, it’s gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon. Originally published July 10, 2015.

a jar of homemade lemon curd.
Table of Contents
  1. This recipe for Lemon Curd is so tart and creamy!
  2. Best Lemon Curd ingredients 
  3. How to Make Lemon Curd 
  4. Easy Lemon Curd Recipe tips
  5. Best Lemon Curd Recipe storage
  6. Lemon Curd Recipe FAQs
  7. You might like these recipes too!
  8. Lemon Curd Recipe

Last night Eric and I were sitting around the dining room table eating ice cream with his family. There was a lull in the conversation, so Aunt Joy poked her 9-year-old son Blake. “Tell us a joke, Blake.” Mumble mumble mumble. “What?”

“They wouldn’t be appropriate for the table.” 9 YEARS OLD MY FRIENDS.

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
a spoonful of homemade lemon curd.

Speaking of inappropriate jokes, we were at my sister-in-law’s wedding reception last week, and I went over to Nana and Bumpa (Eric’s 85-year-old grandparents) to get them on the dance floor. Uptown Funk was playing. I was singing. The first time I said “Uptown funk don’t give it to you,” Nana gives me this shocked look and says, “Oh!” with her mouth hanging open. “No, no, no, Nana, FUNK, not the other one, you know, funk, like funky music.” It was a lost cause from the start.

This recipe for Lemon Curd is so tart and creamy!

What is lemon curd?

Lemon curd is a smooth, sweet, buttery lemon spread. It’s made with four simple ingredients: lemon juice, sugar, eggs, and butter. The consistency is like pudding, but it’s less creamy. It’s cooked (no raw eggs) and usually served cool or cold on top of or inside other things (like gingerbread, toast, or cupcakes). I personally eat it warm, with a spoon (and put it on everything in my kitchen).

Now, have you bought lemon curd at the store? That stuff is like pure corn syrup plus gelatin I think, and I’m not even talking about the cheap brands. The homemade stuff is absolutely incomparable. It is perfectly tart and creamy and gives you that little zing in your mouth that is a must for any citrus dessert.

a jar of lemon curd.

It’s a super easy recipe, too. The hardest part is waiting for it to cool down in the fridge, although I certainly wouldn’t say no to a nice hot spoonful of lemon curd.

Best Lemon Curd ingredients 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Lemon zest (optional)
  • Lemon juice (3-4 lemons)
  • Sugar
  • Eggs (7)
  • Butter

How to Make Lemon Curd 

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

  1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
  2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk very well.
  3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. 
  4. Return the pot to the stove and add the rest of the eggs while stirring. Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
  5. Pour the curd through a mesh strainer into a bowl. Stir the chopped butter into the lemon curd until it’s completely melted. 
  6. Press a square of plastic wrap directly on top of the lemon curd and refrigerate until cold, about 2-4 hours. Transfer to a Tupperware.
whisking eggs up in a small bowl.
cubing butter and chilling lemon curd.
a glass jar of lemon curd.

Easy Lemon Curd Recipe tips

How to thicken lemon curd

Lemon curd will thicken as it cooks. If you haven’t cooked it long enough (meaning that a whisk dragged across the top doesn’t leave marks), no worries–just keep cooking it. Remember that it will thicken more as it cools, especially after you’ve added the butter (a solid at room temperature). 

Can you overcook lemon curd?

Yes, you definitely can. The goal is just to cook the lemon curd until a whisk dragged through the curd leaves marks. After that, you risk scrambling the eggs in it. Now, if you overcook your curd (you’ll know because it will have little lumpy egg bits in it), don’t despair! You can put it in the blender or food processor and blend it until the egg bits are gone. 

Best Lemon Curd Recipe storage

Lemon curd can be kept in any regular storage container–plastic Tupperware, fancy jam jars you’ve washed and saved, whatever you like. Just keep it in the fridge so it won’t spoil. 

How long does lemon curd last?

Lemon curd lasts for 1-2 weeks in the fridge. You can also freeze it for several months (perfect for early Christmas prep to give out as neighbor gifts). 

Best Lemon Curd uses

I made several batches to get it just right, but originally I made it to use as a filling for a layer cake. Here are some other ideas:

  • spread it on toast
  • top ice cream
  • Use it as a filling in this Coconut Layer Cake
  • stuffed cupcakes
  • filled donuts
  • top pancakes
  • Throw it in a pie shell and top with whipped cream
  • fruit dip (I love it with bananas, strawberries, in a bowl with blueberries or raspberries)
  • Stir into plain Greek Yogurt and top with granola and/or fruit
  • Fold into whipped cream and top a cake with it
  • Top a bagel or breakfast pastry
  • Top a pavlova
  • Fill crepes
  • Spoon a bunch on top of softened cream cheese and serve with crackers
  • Spread on gingersnaps or these Soft Ginger Cookies

Good luck with all these suggestions, by the way. When I make lemon curd I hardly ever make it past the spoon.

Lemon Curd Recipe FAQs

What to serve with Lemon Curd?

Lemon curd is a great topping or filling for anytime you want some of that tart-sweet magic.

As a topping for:
Toast
Ice cream
Pancakes
Greek yogurt
Bagels
Pastries
Gingersnaps

As a filling in: 
Coconut Layer Cake
Cupcakes
Donuts
Crepes 
Soft Ginger Cookies

What is lemon curd made of?

Lemon curd is made of lemon juice, sugar, butter, and eggs. It’s a bit like a lemon custard. 

Why did my lemon curd turn green?

Sometimes lemon curd can turn green if it comes into contact with something made of copper or aluminum. Weird right?? You can just avoid this by not using a pan or bowl made with those materials. If you didn’t use metal and your lemon curd turns green, it’s probably aliens. Or the lizard people. 

Why does my lemon curd taste eggy?

If your lemon curd is eggy tasty (or eggy textured), you might have overcooked or scrambled the eggs. Also, you might not have stirred and whisked when you were supposed to. This is one of those recipes where it’s really helpful to read the instructions through before you begin (I’m sooo guilty of not doing that sometimes!). That way you’ll have all the tools you need at the ready to keep the eggs from rebelling on you.

a gingersnap topped with homemade lemon curd.
Oh snap

You might like these recipes too!

Gingerbread Pancakes << lemon curd would be AMAZING on top of these.

Meyer Lemon Tart << ever had Meyer lemons? They are so uniquely delicious!

Cinnamon Honey Butter << this makes another fantastic neighbor gift.

Raspberry Lemon-Glazed Muffins << if you love lemon like I do…you’re going to love these muffins.

Coconut Syrup << make an ultimate Hawaiian breakfast with this homemade syrup.

Lemon Curd Pound Cake from Cookies and Cups

Easy Lemon Tarts from Crazy for Crust

Lemon Curd Stuffed Cupcakes from A Side of Sweet

Facebook | Pinterest | Instagram

logo

Lemon Curd

4.93 from 14 votes
Prep: 5 minutes
Cook: 10 minutes
Chill Time: 2 hours
Total: 2 hours 15 minutes
Servings: 8 Servings
Never buy lemon curd from the store again! No really, don't, it's gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon. 

Ingredients

  • 1 tablespoon lemon zest, optional*
  • 3/4 cup lemon juice, fresh, 3-4 large lemons
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs , + 4 large egg yolks
  • 4 tablespoons butter, 1/2 stick, chopped**

Instructions

  • In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
  • Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
  • When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
  • Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.
  • Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
  • Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
  • Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time for a large spoonful of hot lemon curd.
  • Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
  • Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
  • Transfer to a tupperware. Keeps for 1-2 weeks.

Notes

*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.
**I’ve seen similar recipes that call for up to 8 tablespoons of butter. Go for it! I think it tastes great with 4 tablespoons, but I’m not one to turn down extra butter…

Nutrition

Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 155
Keyword: curd, lemon
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

 

Categorized as , , , ,

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You May Also Like...

Comments

  1. I have a question. In your expert opinion, can I put this inside of a lemon poppyseed cake prior to baking the cake?

    1. Hi Patty! First of all, you are a genius, and that is an amazing idea. Second, yes, I think you totally could, though we haven’t tested it yet! I’d recommend swirling in about 1/2 cup of lemon curd in each cake layer before baking. Please come back and let us know how it turns out if you try it!

      1. 5 stars
        I finally did it! Well, actually, we finally ate the lemon poppy seed cake with lemon curd! I first made my favorite lemon poppy seed batter and then I made a few mini muffins using your suggestion of swirling the curd into the batter and then by putting batter on the bottom of the mini muffin pan and adding a dollop of the curd followed by the batter again. Swirling the curd did not do much to enhance the flavor of the cake but by using a dollop there was a burst of lemon flavor. I made a lemon poppy seed bundt cake in the same manner….batter on the bottom, the lemon curd, and then the remaining batter. When I removed the cake from the pan a small amount of the curd had oozed through to both the inside and outside of the cake. The part that oozed to the outer side of the bundt cake looked as if it had burnt a bit but it wasn’t enough to make me think the flavor would be affected. The cake was frozen. Our family enjoyed the cake this past week and let me tell you it was full of lemon flavor. EVERY PERSON from the two-year-olds to the adults commented on the flavor inside of the cake.

  2. Wonderful!  Our daughter brought us limes from her tree.  I combined them with the last of the fresh lemons from our tree.  The juice was exactly enough to double this recipe.  We have a light, luscious, tangy lemon-lime curd.  A lemon lime cheesecake is calling!

    Thanks a ton Karen!  This is such an easy recipe with always excellent results.  If you are fortunate to have your own laying hens the straining is easy too.  Old grocery store eggs leave lots of chunks.  Even with those, it is still an easy, delicious recipe with many tasty opportunities for use.

    1. Hi Karen! I haven’t tried that! I think it would impact flavor. I would try honey over maple. Or maybe try agave, for a more neutral flavor. Lmk how it goes!

  3. 5 stars
    I got spoiled eating lemon curd (and more) overseas. Store bought curd is always chancy, but homemade is always a winner. Thank you for making such a sublime treat available with an easy-to-follow recipe. Lemon curd is always a taste treat, with “something” or as you say by the spoonful. May I also suggest a sublime treat for afternoon tea, breakfast or just to be good-to-yourself: Scones, plain or whatever pleases you, topped by lemon curd, and if you are really lucky, Clotted Cream or Devon Double Cream. Divine :-) Fluffy biscuits will do also as the combination of lemon curd, Clotted/Devon Double makes them a masterpiece. Cream Some grocery stores may carry Clotted Cream/Devon Double Cream, but you can order from Walmart and King Arthur Baking. Pricey, but worth every cream morsel with lemon curd.
    Thank you again and keep baking and cooking.

    1. Clotted cream is one of the most delicious things Mary Lou, I’ve been wanting to try making my own at home for some time now! Thank you for all the tips and ideas!

  4. 5 stars
    Super simple and super yummy. Did I read the part about the zest making it more tangy? No. So mine was a little more tangy than I would have liked, though I loved it in the texture. Next time I will leave it out. Otherwise, I wouldn’t change a thing. It is so good and made me feel like a super accomplished chef!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.