Making your own Lemon Curd Recipe is easier than you think and it tastes better than store-bought. It also keeps really well. Watch the video tutorial and see how easy it is to make it from scratch. This post may contain affiliate links. Read my disclosure policy. My In-laws live in California and have several lemon trees growing in their backyard. Every year they give us a large box of homegrown lemons and I sure put them to good use. I do everything from freezing the zest to freezing the lemon juice in ice cube trays and then enjoy their lemons all through winter. If you love lemons, check out our post on What to do with Lemons.
Lemon Curd Video Tutorial
Watch Natasha make easy Lemon Curd. All you need is a saucepan, whisk and sieve to strain it through. It requires only 6 ingredients (including salt) and takes less than 15 minutes from start to finish. Just like nearly everything, homemade tastes best.
What is Lemon Curd?
Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It’s often used as a dessert topping or spread for cakes, cookies, tarts, etc. Serve this over Sponge Cake, with Strawbery Scones or Crepes. It’s also a tasty filling for Lemon Curd Tartlets. There are so many uses for Lemon Curd.
Ingredients
The key to making great lemon curd is to use fresh lemon juice. Avoid using concentrate or you’ll wish you just bought a jar of the stuff.
Eggs – use 3 large whole eggs right out of the fridge. Sugar – We found that 1/2 cup of granulated sugar cuts the tartness perfectly. Salt – a pinch of fine sea salt balances the flavors. Lemon – since you’ll need the zest and juice, make sure to zest a lemon before squeezing the juice. Butter – use unsalted butter, sliced into pieces for quicker melting. Vanilla Extract – we always use real vanilla extract.
How to Make Lemon Curd
Pro Tip: Lemon Curd is cooked at 170˚F. You can use an instant-read thermometer to gauge progress. I take it off the stove at around 175-180˚F which is when it starts to lightly bubble.
Common Questions
Make-Ahead
To Refrigerate: once cool to room temperature, cover and refrigerate for up to 1 week. Freezing: transfer to a freezer-safe container, leaving 1/2″ of headroom at the top and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. To Reheat: lemon curd should be served cold. There is no need to heat it.
This recipe is so versatile and delicious and it keeps really well. I hope it becomes a new favorite for you. Let me know your favorite ways to enjoy lemon curd in the comments below.
More Lemon Recipes to try
If you need a good recipe for using up lemon juice, add Lemon Curd to your recipe repertoire. Here are some more great lemon desserts to try:
Lemon Bars Blueberry Muffins with Lemon Glaze Classic Lemonade Canning Lemons Lemon Poppyseed Cake Strawberry Lemonade
