Homemade Lemon Curd
Learn how to make homemade lemon curd with this easy recipe. It only requires 7 ingredients and about 15 minutes of hands-on time.
I love all things lemon! And a great way to add a little extra lemon to desserts and baked goods is by adding a dollop of lemon curd.
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Why make homemade lemon curd?
This lemon curd has a bright, vibrant flavor. It’s perfect to use as a filling or a spread with all types of things. What makes homemade lemon curd so great?
- It has a bright, zingy flavor that enhances the flavor of many baked goods.
- It’s easy to make and only uses a few ingredients.
- Homemade lemon curd tastes much fresher than the jarred version at the grocery store.
So grab some fresh lemons and let’s make a quick batch!
Recipe Ingredients + Substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Lemons (both juice and zest): This recipe requires 5-7 lemons. I generally buy 8 just in case they don’t juice as well as planned. Be sure to zest them before juicing them! Adding the lemon zest adds a wonderful depth of flavor. Lemons that are a bit older tend to produce more juice.
- Sugar: Standard granulated sugar is what you need. The sugar balances the tartness of the lemon juice and also helps keep the egg yolks from curdling when they are cooked.
- Salt: I generally use kosher salt when I bake.
- Eggs: Use large eggs. Reserve the egg white to add to an omelet or scrambled eggs the next day. They act as the thickening agent to ensure the lemon curd thickens during cooking.
- Butter: Since you are adding salt separately, use unsalted butter. I recommend a high-quality European butter if possible. Be sure to use cold butter so it will properly emulsify into the sauce.
Notes from the Kitchen
- Use fresh lemon juice. This recipe is so much better made with fresh lemon zest and juice, so avoid the temptation to use bottled lemon juice — it’s well worth the extra effort to use fresh lemons!
- Don’t skip the strainer! It is possible to pour the lemon curd directly from the pan into a bowl but you’ll end up with some solid bits that formed during the cooking process so I highly advise straining it first.
- Whisk constantly. Whisking keeps the egg yolks from curdling and ensures a smooth curd so don’t let the mixture sit while it’s on the stove.
- Keep the heat low. Low and slow(ish) is the way to go when cooking lemon curd. Be patient and don’t be tempted to turn up the heat to speed up the process.
How to make this recipe
The full printable recipe card is below, but let’s walk through the details before you get started.
Step 1 | Zest the lemons. Do this first so you don’t forget. Zesting lemons that have already been juiced is nearly impossible!
Step 2 | Make the lemon sugar. Add the sugar and lemon zest to a small bowl and mix the two with a fork. This draws out the oils in the lemon zest.
Step 3 | Juice the lemons. Just a reminder to juice them after you zest them! I also recommend straining the juice to be sure any stray pips are removed.
Step 4 | Cook the curd. Add the lemon sugar and egg yolks to a small saucepan and whisk until combined. Then add the lemon juice and continue whisking. Turn the heat to low and whisk constantly while the mixture cooks taking care not to let it boil.
Step 5 | Add the butter. Remove the pan from the heat and add the butter. Whisk until the butter is melted.
Step 6 | Strain. Place a non-metallic strainer over a medium bowl. Pour the lemon curd into the strainer and use a wooden spoon to push it through the sieve. This ensures a smooth curd once it cools
Step 7 | Chill. Cover the bowl with plastic wrap, placing the wrap directly on the lemon curd, and refrigerate until the curd is fully cooled, about two hours.
Frequently asked questions
I don’t use a double boiler when I make lemon curd. I know many recipes call for one but I learned to make it without one so that’s the way I’ve always done it and I love the way the curd turns out.
Lemon is quite acidic and can react with uncoated aluminum and cause it to taste bitter. It should be just fine if the pan is coated or you use a non-metallic pan. I use a stainless steel pan and whisk and have never had any issues with a metallic taste.
Recommended Tools
Handheld Juicer – This is now my favorite juicer! The design allows you to extract the juice from the citrus easily, and it works with both lemons and limes.
Microplane Zester – I love this for zesting all types of fruit and also for finely grating parmesan cheese.
Ways to use Lemon Curd
There are so many different uses for lemon curd! It’s wonderful as a:
- spread on bagels, scones or english muffins
- topping for sweet crepes or ice cream
- filling for cakes or macarons
- topping for cheesecake or pavlova
- dip for fresh fruit
You can also use it in this Mason Jar Strawberry Shortcake.
More Summer Dessert Recipes
Check out these other summery lemon dessert recipes!
-
Meringue Torte with Lemon Cream
-
Creamy Lemon Yogurt Popsicles
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Mini Lemon Cheesecakes: A Summery Dessert Recipe
-
Creamy Lemon Tart with Limoncello Berries
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Homemade Lemon Curd Recipe
Ingredients
- ¼ cup sugar
- 1 ½ tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 large egg
- 1 large egg yolk
- 4 tablespoons butter
- pinch of salt
Instructions
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Make the lemon sugar. Combine the lemon zest and sugar in a small bowl. Use a fork to mix together until fully incorporated.
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Cook the curd. Add the sugar mixture, lemon juice, eggs and salt to a small saucepan and whisk together. Place saucepan over medium-low heat and cook for 5-6 minutes, whisking constantly, until the mixture begins to thicken.
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Add the butter. Remove the pan from the heat and add the butter. Continue whisking until the butter is melted.
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Strain & chill. Place a fine-mesh strainer over a bowl. Strain the lemon curd using the back of a large spoon to push the lemon curd through the strainer. Place plastic wrap directly on top of the lemon curd and place in the refrigerator for at least 30 minutes to cool and set.
