How to Make the Best Homemade Lemon Curd Recipe

​Calling all lemon lovers! Making this delightful spread at home is easier than ever. Follow my step-by-step guide for the perfect lemon curd recipe. You’ll be enjoying sunshine in a jar in no time!

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Are you a lemon lover like me?

As a child, I remember sharing half a lemon with my mother.

It was so fun to “drink” the juice from the lemon and then involuntarily squish up our faces.
We would try to see who could make the silliest face as we bravely slurped the sour!

Now and forever, I love all things lemon!

Obviously, lemons are tart and acidic, but also refreshing. And what’s better than a nice lemon dessert?

Lemon curd is one of my favorite things to make any time of the year because its tangy flavor is perfect as a creamy spread, dessert ingredient, or just licking it off the back of a spoon! 

I’m going to share how to make your own from scratch. It uses simple ingredients and is much cheaper than buying it from the store! 

Ingredients You Will Need

The key ingredients in lemon curd are lemons, sugar, butter, and eggs.

Pause for a moment while I sing…”These are a few of my favorite things!”

• Lemon zest from 3 lemons (Meyer lemons are best but regular lemons work too!)
• 1 1/2 cups sugar
• 1/4 lb. cold unsalted butter
• 4 extra large whole eggs
• 1/2 cup fresh lemon juice (3-4 lemons)

The lemon juice and zest give this curd its tart lemon flavor, while the sugar provides the perfect balance.

The butter helps to create a smooth and creamy texture, while the eggs bind all of the ingredients together. When made correctly, this tasty spread should be thick enough to spread but still light and fluffy.

Today, lemon curd can be found in a variety of recipes, from pies and tarts to muffins and scones. It can also be enjoyed on its own as a spread for toast or crackers.

How to Make Lemon Curd

So, what are the steps to making homemade lemon curd?

Though it may seem like a daunting task, lemon curd is actually quite easy to make!

First, zest and juice 4 lemons. When zesting, be careful to avoid the white pith of each lemon.

My preferred way to juice lemons is by using a stainless steel juicer. It is also helpful to run the juice through a fine mesh strainer to catch any seeds or unwanted skin.

Quick, easy, and strangely satisfying!

Now, it is mainly a matter of combining!

I love to have everything measured out and ready to pour.

It makes me feel like I am a pastry chef on a cooking show.

Or better yet…the Great British Baking Show! (I’m obsessed!)

Farthest thing from reality but it is a fun daydreaming moment for me!

Now, combine the lemon juice, sugar, eggs, and salt in a heavy saucepan. I like to incorporate the eggs one at a time with a silicone whisk so there is no risk of them heating up too quickly. If this makes you nervous, you can do this using a double boiler.

While the curd cooks over medium-low heat, stir constantly until it thickens into a smooth and creamy consistency.

Once the hot mixture has reached the desired consistency, remove it from the heat and stir in the butter.

Note: One time, I was combining and stirring this while on a Zoom call, was not paying attention, and added everything at once. Oops! I had bits of egg floating around and it never became quite as silky and smooth as when combined correctly. So, save the Zoom calls for later!

Finally, pour the mixture into a jar and refrigerate until it is cold.

A Game Changer Tip

As the curd cools, place a piece of plastic wrap or wax paper over the surface of the curd. This will prevent a “skin” from forming on the top of your beautiful new lemon curd!

Lemon Curd

A sweet and tangy topping with strong lemon flavor that is used to complement muffins, scones, waffles, and other desserts. This always reminds me Sunday brunch, Downton Abbey, and my beautiful mother!

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 10 servings

Calories 219 kcal

Equipment

• Lemon Squeezer
• Zester

Ingredients

  

• 1 Tbsp lemon zest (3 lemons)
• 1 1/2 cup sugar
• 1/4 pound unsalted butter, room temperature (cut into cubes or pats.)
• 4 extra large eggs
• 1/2 cup lemon juice (3-4 lemons)
• 1/8 tsp kosher salt

Instructions

 

• Zest and juice 3-4 lemons.
• Combine the lemon zest, sugar, lemon juice, and salt in a saucepan. Add the eggs one at a time and incorporate into the mixture.
• Cook over low heat, stirring constantly until it thickens.
• Once thickened, add butter pats one at a time and stir until each melts into the curd.
• Pour the curd into a glass jar and let cool. Place a piece of wax paper on top to prevent a "skin" from forming.
• Store in the refrigerator.

Homemade Lemon Curd FAQs

Is Lemon Curd the Same as Pie Filling?

These two yummy treats are both lemon-flavored, but that’s where the similarities end, my friend!

Lemon curd is a rich, creamy mixture made from lemon juice, sugar, and eggs. It’s often used as a filling for tartlets or as a spread for scones or toast.

Pie filling, on the other hand, is a thickened mixture of fruit (usually lemon) and sugar that’s cooked until it’s thick enough to hold its shape in a pie crust.

So while lemon curd and pie filling may be similar in flavor, they’re definitely not the same thing.

How Long Does Lemon Curd Last in the Fridge?

You can keep homemade lemon curd in an airtight container in the refrigerator for up to a month.

So, how can you tell if your lemon curd has gone bad?

The nose knows!

The best way to test it is by giving it a smell. If the lemon aroma is noticeably weaker than when you first opened the jar, or if there’s any hint of sourness, then it’s probably time to toss it out.

Another telltale sign is if it has changed color, usually to a darker yellow or brown. Lastly, if the curd has started to form any lumps or clumps, then it’s also past its prime.

But, this lemon curd is so good, you will eat it all before it has the tiniest chance of going bad!

Can You Freeze Lemon Curd?

Absolutely! 

Fresh lemon curd freezes beautifully, making it a great way to enjoy it whenever the citrus craving hits.

 You can freeze leftover curd or even make a big batch of lemon curd specifically for storing. It’ll keep its flavor and texture for up to a year, giving you a tangy, delicious treat at the ready.

What are the Uses of Lemon Curd?

This easy lemon curd recipe is surprisingly versatile! Here are some of my favorite ways to use it!

• Spread on toast, muffins, or scones.
• Add a dollop of lemon curd to a bowl of vanilla ice cream.
• Make lemon bars, lemon tarts, or a lemon pie.
• Spread in between angel food cake layers.
• Keep the syrup in the cupboard and spread lemon curd over French toast, waffles, or pancakes. Don’t forget the whipped cream!

So there you have it, a foolproof guide to making lemon curd!

The first time I made my own lemon curd, I realized I never needed to buy it at the grocery store again!

This is such a versatile spread that can be enjoyed all year round with everything from toast and scones in the morning to cakes and desserts at night.

Or, be like me, and eat it by the spoonful!

Give it a try and let me know how you get on!

Cheers!

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