Lemon Curd
This post may contain affiliate links. Read my full disclosure policy. Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd. If you share my passion for all things citrus, you’re going to absolutely love this lemon curd recipe. Originating from England, lemon curd is like a burst of sunshine in a jar — bright and lusciously creamy, while striking the perfect balance between tart and sweet. It’s easy to make with just five simple ingredients and you can enjoy it in so many ways: slather it onto warm toast to kickstart your morning, add a dollop to pancakes or waffles for an indulgent weekend treat, or swirl it into your Greek yogurt for a refreshing start to your day. It even pairs wonderfully with whipped cream and berries for a light summer dessert. Homemade lemon curd also makes a lovely gift. Just spoon the curd into a cute little jar, tie a ribbon around it, and you’ve got a thoughtful present that’s sure to brighten anyone’s day. Table of Contents Ways To Use Lemon CurdWhat You’ll Need To Make Lemon CurdStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews Ways To Use Lemon Curd What You’ll Need To Make Lemon Curd Step-by-Step Instructions You May Also Like Printable Recipe Reviews Ways To Use Lemon Curd Spread on toast, English muffins, croissants, biscuits, drop biscuits, or scones Dollop on waffles, pancakes, or ricotta pancakes Use as a filling for French crepes or macarons Spoon over pound cake Mix with whipped cream for strawberry shortcake Mix with homemade whipped cream for fresh berries/dessert topping Stir into Greek yogurt Use as a filling for tarts and pies Spread on cheesecake Drizzle over ice cream Spread on toast, English muffins, croissants, biscuits, drop biscuits, or scones Dollop on waffles, pancakes, or ricotta pancakes Use as a filling for French crepes or macarons Spoon over pound cake Mix with whipped cream for strawberry shortcake Mix with homemade whipped cream for fresh berries/dessert topping Stir into Greek yogurt Use as a filling for tarts and pies Spread on cheesecake Drizzle over ice cream What You’ll Need To Make Lemon Curd Sugar: Sweetens the curd and balances the tartness of the lemon. Eggs: Provide structure and thicken the curd, giving it a creamy consistency. Lemon Zest: Adds a bright, aromatic citrus flavor that intensifies the lemony taste. When zesting lemons or any citrus fruits, avoid the pith—the bitter white layer beneath the zest—as it can add unwanted bitterness to your dish. Lemon Juice: Contributes the characteristic tartness and acidity to the curd, complementing the sweetness. To get the most juice from your lemons, give them a vigorous roll on your kitchen counter for a few seconds. This breaks down the citrus membranes, making the juice flow out effortlessly when you squeeze the lemons. Salt: Enhances the flavors of the other ingredients and offsets the sweetness. Butter: Gives the lemon curd a rich, smooth texture and a glossy finish. Jump to the printable recipe for precise measurements Sugar: Sweetens the curd and balances the tartness of the lemon. Eggs: Provide structure and thicken the curd, giving it a creamy consistency. Lemon Zest: Adds a bright, aromatic citrus flavor that intensifies the lemony taste. When zesting lemons or any citrus fruits, avoid the pith—the bitter white layer beneath the zest—as it can add unwanted bitterness to your dish. Lemon Juice: Contributes the characteristic tartness and acidity to the curd, complementing the sweetness. To get the most juice from your lemons, give them a vigorous roll on your kitchen counter for a few seconds. This breaks down the citrus membranes, making the juice flow out effortlessly when you squeeze the lemons. Salt: Enhances the flavors of the other ingredients and offsets the sweetness. Butter: Gives the lemon curd a rich, smooth texture and a glossy finish. Jump to the printable recipe for precise measurements Step-by-Step Instructions I use Ina Garten’s recipe as a starting point, but my method is simpler and involves much less clean up, creating the most luscious spread without any fuss. One little tip: it’s essential to zest the lemons prior to juicing; attempting to do so afterward can prove quite challenging. In a medium (2-quart) saucepan, add the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat and whisk all ingredients together. Continue to whisk constantly until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight. Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator. You May Also Like RecipeComments (32)Add Comment Recipe Comments (32) Add Comment Ingredients 1½ cups sugar 4 large eggs 2 teaspoons lemon zest (from 2 lemons) ½ cup lemon juice (from 3 lemons) ⅛ teaspoon salt 1 stick (½ cup) unsalted butter, cut into 8 pieces 1½ cups sugar 4 large eggs 2 teaspoons lemon zest (from 2 lemons) ½ cup lemon juice (from 3 lemons) ⅛ teaspoon salt 1 stick (½ cup) unsalted butter, cut into 8 pieces Instructions In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight. Make-Ahead/Freezer-Friendly Instructions: Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator. In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight. Make-Ahead/Freezer-Friendly Instructions: Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 95 Fat: 5 g Saturated fat: 3 g Carbohydrates: 13 g Sugar: 13 g Fiber: 0 g Protein: 1 g Sodium: 25 mg Cholesterol: 41 mg Serving size: 2 tablespoons Calories: 95 Fat: 5 g Saturated fat: 3 g Carbohydrates: 13 g Sugar: 13 g Fiber: 0 g Protein: 1 g Sodium: 25 mg Cholesterol: 41 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchDessertFruitFruitIce Cream, Pudding & CustardsSauces & DressingsEnglish Breakfast & Brunch Dessert Fruit Fruit Ice Cream, Pudding & Custards Sauces & Dressings English