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.
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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
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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
I’ve made this multiple times. Very good
Awesome! Thanks for coming to leave a comment Megan!
Karen,
I just finished reading 📖, every one of the comments on your recipe for lemon curd. I’ve never heard of this, before today. See, I may be ‘too young’,(78), but I can always manage to find something ‘new’! &, …. I 💕 LOVE ‘anything ‘ with the taste of lemon. You & I could end up being, best of friends! & God only knows, I can always manage to extend my list.I love ❤️ 💕 people. Would it ever be nice, to sit with you awhile!
Anyway, … your pictures are 👍 great, & your recipes, …. to die for. Thanks so much! As you already know, I’ve been chatting with you before. I enjoy 😉 that, more than you know. Stay well Karen, & God bless you.
❤️Connie😘🌺🌸😊
I think we would be the best of friends Connie! Especially if we were getting to know each other over a big bowl of this lemon curd :) I hope you get a chance to try it out!
The very best and most natural recipie I have tried.
I wish I could send a taste on this site. This is amazing. I used a different recipe last time. Found this recipe. I will use it from now. On. I doubled it for a large group not people and it was perfection.
So happy to hear that Sue! I wish I could send all my readers a taste too!! That would be amazing. Come on internet, are you listening??
Third time I’ve made this recipe and it’s a winner every time! I’ve realised I prefer to strain out the lemon zest for a smoother texture. A great addition to plain deserts and always amazing on some vanilla ice cream!
So happy to hear the recipe has been a success for you Jaala! This really IS so good on ice cream. Thanks for the review!
I made this and it was super easy and very yummy but I tasted a slight eggy after taste. Egg whites can leave that eggy taste. What is the purpose of the egg whites? Could I make it with 7 yolks instead and omit the whites? I am just put off by the egg whites. Thanks!
Hey Sarah! I’ve never had a problem with an eggy taste. You are welcome to try it with all yolk but I can’t guarantee the results! Try it out and let me know how it goes! I imagine it would make it thicker, but can’t say because I’ve never tried it.
Just made and it’s easy and tastes wonderful. Will be my go to from now on.
I’m so glad you liked it LaCiane! Thanks for the review!
First time making lemon curd and it is awesome!! So very tart and lemony…my husband will love it!!
yay! I’m so happy you like it Brenda! Tart curd is a must! Thanks for the review :)
MORE COMMENTS: If you are actually making this, check out this link for more reviews:
https://www.pinterest.com/pin/259519997255122292/activity/tried
You can see comments on Pinterest from people who actually tried this recipe. I wish people would come to the blog to make these comments (it would be so much easier to find!) but I don’t want you guys to miss out on more info and reviews.
Love, The Food Charlatan :)
Thank you for this recipe, and especially for the step-by-step instructions. Didn’t even have to bother straining, because the only lumps I ended up with were the bits of zest that were added in.
The results were Thrilling! (Zing!!)
Thank you again.
Bits of zest are okay by me. Bring on the zing! So glad you liked the recipe Bev, thanks for the comment!
I have made your lemon curd recipe several times and I absolutely love it! I have used it to fill cupcakes and cakes and even topped a New York style lemon cheesecake with it. I’m about to switch it up a bit and make orange curd and will attempt a Cream Cycle cake for a friends birthday! Thank you for the wonderful recipe!!
Oooh that sounds amazing Charlene!! Did you try the creamsicle cake yet?? I’d love to try that!
We just made the lemon curd! It is unbelievably yummy! And so do-able. If I’d known it wasn’t so very difficult, would have started making my own sooner. It is very difficult to get lemon curd in the stores in Singapore, so we’ve just been doing without!
Thank you!
Oh I’m so glad you like it Julyn! Life without lemon curd! Tragic :) It’s so much better made at home anyway!
Hi! I have lemons coming out of my ears at the moment and was wondering if this is something I can make and freeze?
Hey Ashleigh! You know I’ve never frozen it before but I looked it up and google says you can! Let me know how it works out!
I LOVE this recipe! I’ve made it 5 times now…about to do number 6! I love things that are tart –and apparently can enjoy things that are more tart than usual according to my husband, but attribute this to being Greek (as my excuse). My toddlers gobble this up right along with me! The best way to eat this is SLOWLY to truly appreciate the taste! I’ve even turned a few batches into popsicles! SO SO GOOD!
What! Lemon curd popsicles!! You are a genius why have I not tried this?? I’m glad you are loving the recipe, and glad to hear from a fellow TART fan! :)
Question for you… I’m new to using stevia and still learning about how it can be used as a replacement for sugar… apparently it may not be suitable for certain types of recipes (like things that are tart, for example). Are you able to elaborate more on this or is stevia not something you are very familiar with either? I wanted to try stevia with this recipe, but I also don’t want to ruin this either!!! I’ve always used Sugar in the Raw brand. I know sugar can be necessary for certain recipes because of the role it plays in baking certain things. I also know of the existence of Splenda and if you are diabetic, that is something I would recommend, if you had to “pick your poison” (Splenda vs sugar). Anyway, would love to hear your thoughts! Thank you in advance!
Hey Erinni! I’m sorry, I’ve never tried this recipe with stevia and don’t have much experience with different sweeteners. I’m afraid the only way to find out is trial and error. Good luck!
Do you have 3 eggs plus an additional 4 egg yolks or 3 eggs and an additional 1 yolk?
I think I’m reading to far into this. It seems too easy to be true.
Hi Marcy! The recipe calls for 3 large eggs (including the yolk and white) and 4 egg YOLKS. So the total comes out to 3 egg whites and 7 egg yolks used in the recipe. Enjoy!! I hope you love it!
Gorgeous lemon curd! When I make it I have a tough time not just eating it with a spoon!
Ain’t that the truth Jean! Lemon curd is totally addictive like that!! :)