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.
Table of Contents
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.
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.
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!
- 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 very well.
- When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly.
- 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.
- Pour the curd through a mesh strainer into a bowl. Stir the chopped butter into the lemon curd until it’s completely melted.
- 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.
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
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
Lemon curd is made of lemon juice, sugar, butter, and eggs. It’s a bit like a lemon custard.
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.
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.
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
Lemon Curd
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
Nutrition
THE FOOD CHARLATAN
I’VE ALWAYS WANTED TO KNOW HOW TO MAKE LEMON CURD THANK YOU SO MUCH FOR THE RECIPE I DEFINITELY HAVE TO TRY THIS.
Awesome Sarah! I hope you get to try it out soon! It’s easier than it sounds :) Hope you love it!
My recipe came from a Friend’s Grandma Sweetman….
I used to make this in a double boiler – simple recipe
3 lemons (+ zest)
3 eggs
1 cup sugar
One Cube butter.
Now I do this in a microwave! I’m going to try your way!
You make it in the microwave! That is so cool I need to try it that way! Thanks for sending the recipe Marci!
Beautiful pictures. Great job!
Thank you so much!
Wonderful Recipe! I actually made this using nondairy butter and only adding 2 Tbsp instead of the 4 Tbsp it called for. Turned out great!! Thanks for a recipe that’s a sure keeper.
That’s a great idea Karla! Thanks for commenting!
Great recipe!
Just made it and it turns out perfectly smooth and delicious!!!
Needed 6 small lemons and got 3 glasses (all together about 300g curd)!
Thank you so much :-)
Sweet regards from far-away-Vienna
Bahaha – I feel like grandma might need some hearing aids or she’s gonna start thinking you’re saying all kinds of inappropriate things while singing! I agree – homemade lemon curd is the bee’s knees. Also – I wish I had a jar of this and a plate of ginger cookies right now…
yum!! I love how easy your recipe is, Karen! I’ve been toying around with the idea of doing a lemon curd filled cake for awhile because it’s summer and all, and this just gave me the motivation to go ahead and do it. P.S. 9 year olds are like practically full grown adults now..its scary!
Lemon curd is truly delicious on everything! Yum :)
Hahaha, I have to agree that song can totally sound wrong. Good beat though. I love this lemon curd and I’m pretty sure I couldn’t use as a topping, just straight on a spoon will do! ;)
well now I totally want to know what your nephews joke was! Haha! This lemon curd looks delicious. I want to make it and put it on everyyyyyyything!
This looks amazing! I can’t wait to try it and spread way too much of it on scones. :)
I’m with you, Amanda, my scone-to-curd ratio is usually totally inappropriate. :)
Bahahah, poor nana! Did she ever recover from your use of such language? You’ve got to adore those seniors!
This curd sounds fantastic! And I agree, homemade is sooo much better than the store bought stuff!
I sure hope so, haha! Thanks Jen! Homemade curd ftw!
I love lemon so this will be used often. Also love anything with fruit.
I love lemon too Carol! If you love fruit, definitely try some lemon curd in a bowl with lots of berries and bananas. So good! Thanks for commenting!
Yes! Woman, you’re speaking my language! Great recipe. I’m giggling about that song. Whenever it’s in the car and my kids are riding with me…I always instinctively want to turn it down. Especially the “funk you up” part. These kids don’t know what funk is!!! And if my son can’t even say truck without it sounding like F#$% than we’re in serious trouble if he decides to sing along. I thought dump truck sounded bad…
HA! I’m glad I’m not the only one who feels a little weird about that song, even though I love it. And my sister and I were just talking about the truck-f*** phenomenon. Haha! Oh, toddlers.
My nephew got quite a few sounds mixed up, pork became puck, so when he would announce at dinner that he needed a fork, the kids would all giggle while the adults quickly found a new subject to discus and pretend they didn’t just hear what came out of a three year olds mouth!!
Dear Karen, your lemon curd looks and sounds like a fabulous treat. If I had known how easy it was to make, I probably would have tried it by now. I look forward to making this soon! xo, Catherine
Thanks Catherine! I didn’t learn the lemon curd secret until just a couple years ago. So good! Definitely try it out!