Homemade Lemon Curd Recipe – under 10 minutes!
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Use this super easy recipe to make your own lemon curd! Use it to fill pies, spread on toast, waffles, pancakes or pound cake, or just… eat with a spoon.
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Forget Fall and Spring, LEMON season is the best. All the yummy freshness.
When I worked in an office – lemons would seem to appear in the kitchen at work, randomly. I never knew who brought them, but I loved them deeply. I would always take a few home whenever I saw them, and use them for dinner, in water or in this yummy lemon curd recipe.
This recipe can also be made using limes, making this, well, lime curd! Gimme my prize for being Captain of the Obvious Statements.
Making homemade curd is extremely simple – and so so good. It’s better than store-bought and has zero ingredients you can’t pronounce. You’ll make it again and again (well, you’ll need to anyway – because you’ll eat the first batch with a spoon and have nothing to fill your pies with).
Do you love to make your own pantry basics? If so, you’ll enjoy my Homemade Cream of Chicken Soup, my Homemade Pancake Mix or my Easy Applesauce Recipe.
How to use Lemon Curd
Out of the jar – just grab a spoon (I told you I wouldn’t judge you)
As a topping – I like to use it on thick white toast, English muffins, plain scones, fresh biscuits, stirred into yogurt, or on angel food cake.
As a filling -use this in-between layers of cake, in macarons, and in rolled pancakes/crepes. Also can be used in thumbprint cookies. Try filling cooked puff pastry rounds with some ice cream, whipped cream and fresh berries – anything you like!
Loved this recipe? So, you want more lemon recipes, right?? You’ll enjoy Lemon Ricotta Pancakes or Lemon Chicken!
Why you’ll love this recipe
- Super easy to make! Literally 10 minutes.
- It contains just 4 simple ingredients.
- Easy to double or triple for use in pies.
- Keeps in the refrigerator for up to a week!
Frequently Asked Questions
It’s a delicate combination of lemon juice, lemon zest, sugar, eggs and butter.
We use both the egg yolks and whites in this recipe, if you prefer, you can just use yolks.
Ultimately – it’s cornstarch. Cornstarch is added to pie filling, to make it thicker, whereas lemon curd is… purer, and has a more intense lemon flavor. That said, I use this easy lemon curd in my lemon meringue pie because I like the tart flavor.
That said, the tart lemon flavor of this is somewhat tamed by the emulsion of the whole eggs used…. so it’s sweet-tart – and dreamily creamy and silky.
I keep mine about a week, but it can last up to a month.
Actually, yes. You can freeze lemon curd in a freezer safe container for up to a year! Thaw in the refrigerator the day before you want to use it.
Unfortunately, no. Using fresh lemon juice is key for this – the stuff in the bottle just will not cut it!
Kylee’s Notes
How to store lemon curd
Seal in an airtight container or jar with a lid (or tightly covered with a piece of plastic wrap directly on top of the curd). It will keep for about a week in the refrigerator.
Freezing instructions
This recipe can be frozen after cooking. Allow to cool, the place in freezer safe container. Freeze up to a year. Thaw the day before you need it in the fridge.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Eggs. I use large eggs.
- Sugar. Plain white granulated sugar.
- Lemons. You’ll use the zest and juice of the lemons. Any kind of lemon will do. A Meyer lemon will have sweeter taste, but any lemon type works.
- Butter. You can use either salted butter or unsalted butter.
How to make Lemon Curd
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped
Zest the lemons, squeeze the juice. Beat the eggs lightly.
Cook the curd
Add the butter, eggs, lemon juice, lemon zest and sugar to a saucepan and whisk together. Heat, stirring over medium to low heat (we don’t want scrambled eggs!)
Continue to heat, stirring constantly until mixture thickens, about 3-5 minutes (do not boil). The lemon curd will thicken enough to coat the back of a spoon when done. If you have one, using a double boiler for this works really well.
Strain
Strain the curd through a fine mesh strainer, removing any solids.
Cool and store
Transfer the lemon curd to a storage jar, cool to room temperature, then refrigerate until cold and thick, around 3 hours, before using. The curd will thicken as it cools.
More Lemon Recipes
- Lemon Ricotta Pancakes. The quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create gorgeous tender pancakes!
- Lemon Bars. The perfect balance of zesty lemon filling over a buttery shortbread crust.
- Lemon Pie. A creamy but tart lemon pie baked in a glorious buttery graham crust, topped with whipped cream and candied lemon slices. Delicious and easy!
- Lemon Bundt Cake. A beautiful looking and spectacular tasting Lemon Bundt Cake that boasts bright, fresh and zesty lemon flavor with a tangy glaze.
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Homemade Lemon Curd
Ingredients
- 3 large eggs lightly beaten
- 6 tablespoons white sugar
- 1.5 teaspoons freshly grated lemon zest
- 6 tablespoons freshly squeezed lemon juice
- 1/4 cup butter 4 Tbs – cut into chunks
Instructions
- Whisk all ingredients together in a small saucepan, and cook over medium heat.3 large eggs, 6 tablespoons white sugar, 1.5 teaspoons freshly grated lemon zest, 6 tablespoons freshly squeezed lemon juice, 1/4 cup butter
- Continue to heat, whisking constantly until curd is thickened – about 3-5 minutes. Do not allow to boil.
- Strain the curd through a fine strainer, removing any solids.
- Refrigerate until cold and thick, around 3 hours, before using.
- Devour.
Notes
- Can you use bottled lemon juice? Unfortunately, no. Using fresh lemons is key for this – the stuff in the bottle just will not cut it!
- How to store lemon curd – seal in a plastic container or jar with a lid (or tightly covered with plastic wrap). It will keep for about a week in the refrigerator!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This was originally posted 2016, and has been updated to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I love your description where you say you could even eat it with a spoon. That is so me. I love me some lemon curd. Definitely pinned this to make later.
Hey, Rebecca – just keeping it real. Lol. My first batch I kept eating, and “testing” and by the time I got around to using it for anything else, it was like – aaah, well.. eat this batch, and just make another. hehe.
I’m not even ashamed.
Looks beautiful, I might have to give this a shot and try making a lemon meringue pie from scratch!
Look for a recipe from me on Thursday, for MINI lemon meringue pies. So so good.
I love lemon curd and this is such an easy recipe to follow! I love adding it to cupcakes or as a filling for cake layers!
of COURSE! that’s another use, doh! I was fixated on just eating it out of the jar. lol.
YUM!! I love lemon curd! I’ve been playing around with a bunch of different flavors of “curd” recently and still haven’t gotten sick of it! I just want to reach through the screen and eat it right now!
I’m excited to see what you come up with, Mackenzie!
You know me…I’m all about anything lemon so for me, a spoon is all I need!! YUM!!
I DO know you, and lemon! Lol – I was making this, thinking “Jaida would love this”