There's something about the bright, zesty flavor of lemon. And what better way use any lemons you may have than by making some homemade lemon curd? This delicious and easy Lemon Curd Recipe is incredibly versatile and can be used in a variety of desserts or as a topping for breakfast favorites like scones or toast.
Table of contents
Homemade lemon curd is a sweet and tangy spread made from lemon juice, sugar, butter, and eggs. To make this lemon curd recipe, the ingredients are cooked together over low heat until the mixture thickens and coats the back of a spoon. The mixture is then strained to remove any lumps or cooked egg bits, resulting in a smooth and silky texture.
If you are a fan of Lemon Bars, you will love this lemon curd recipe.
Making your own is surprisingly simple with these simple ingredients. So, let's roll up our sleeves and get to work on creating a batch of delicious and creamy lemon curd!
Fresh Lemons, Butter, Sugar, Salt, and Eggs are the only ingredients you need to make this delicious recipe.
Ingredient Notes for Lemon Curd
Lemons - The best lemons, and one I use for this recipe, is the Meyer lemon. Find lemons that are heavy for their size and have little to no blemishes. You will also be using lemon zest in this recipe. When zesting the lemons, be sure to zest only the yellow outer layer of the lemon, and not the white part. That white part will make your lemon curd bitter.
Butter - The choice between salted and unsalted butter is generally a matter of personal preference. However, in this recipe, since it also requires salt, using unsalted butter may work better for you.
Eggs - Large eggs are used in this recipe.
Start by zesting the lemons, then juicing them. You will need 1 cup of lemon juice.
Next, add the butter, lemon juice, fresh lemon zest, sugar, and salt to a saucepan over medium to medium-low heat. Heat the mixture until the butter starts to melt, stirring occasionally.
While the lemon mixture is heating up, beat the eggs well in a separate bowl.
Once the butter has melted, gradually add about a cup of the warm lemon mixture to the eggs, whisking constantly. This will temper the eggs and prevent them from scrambling when you add them to the saucepan.
Add the egg mixture back to the saucepan and whisk well.
Continue to cook the lemon curd over medium low heat, using a wooden spoon to stir it constantly. Once it comes to a boil, reduce the heat to simmer and continue to cook, up to one hour, until it thickens.
Once thickened, remove the mixture from the heat. If you prefer, run the mixture through a mesh strainer to ensure you get a nice, creamy curd. Let the lemon curd cool.
Store it in an airtight container in the fridge for up to two weeks. Enjoy!
You can use bottled lemon juice in, however, you will get the freshest, most vibrant flavor using fresh lemons and lemon zest.
Yes, you can. Make sure to put it in an air-tight container and leave in the freezer no longer than 3 month. Thaw out the lemon curd by placing it in the refrigerator until thawed.
Absolutely! Orange, lime, or even grapefruit would make great substitutions for lemon. Or, how about a mixture, like lemon-lime?
Lemon curd works great when making a tart or as a filling in a cake. Also, try a little lemon curd as a topping on yogurt or ice cream!
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- 6 Lemons juice and zest
- 10 tablespoons Butter
- 2 ⅔ cups Sugar
- ¼ teaspoon Salt
- 6 Eggs well beaten
- Grate the lemons to remove the zest.
- Juice the lemons. Remove any seeds that may sneak through. You will need 1 cup of lemon juice.
- Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.
- Add the eggs to a bowl and beat well.
- When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don't end up with scrambled eggs.
- Add the egg mixture back to the sauce pan and whisk well.
- Continue to cook the the mixture over medium low heat, using a wooden spoon to stir it constantly. Once it comes to a boil, reduce the heat to simmer and continue to cook, up to one hour, until it thickens.
- Cool slightly then run the mixture through a strainer. Add the Lemon Curd to jars or containers. I yielded just over 2 pints.