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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.
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.
What to do with 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, and on pound cake, or on cooked puff pastry rounds with some ice cream, whipped cream and fresh berries – anything you like!
As a filling -use this in-between layers of cake, and in rolled pancakes/crepes. Also can be used in thumbprint cookies.
In recipes: Try these lemon curd bars from Mom Loves Baking, or this Lemon Curd Pound Cake from Cookies & Cups
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
- It contains just 4 simple ingredients.
- Made in under 10 minutes.
- Easy to double or triple for use in pies.
- Keeps in the refrigerator for up to a week!
What is the difference between Lemon Curd and Lemon Pie Filling?
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.
What is Lemon Curd made of?
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.
Kylee’s Notes
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
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!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Lemon Curd
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Whisk all ingredients together in a small saucepan, and heat, stirring over medium-low heat (we don’t want scrambled eggs!)
- Continue to heat, stirring constantly until mixture thickens – 3-5 minutes (do not boil). If you have one, using a double boiler for this works really well.
- Strain the curd through a fine strainer, removing any solids.
- Refrigerate until cold and thick, around 3 hours, before using. The curd will thicken as it cools.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Homemade Lemon Curd
Suggested Equipment
Ingredients
- 3 eggs lightly beaten
- 6 Tbs granulated white sugar
- 1.5 tsp freshly grated lemon zest
- 6 Tbs 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.
- 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.
Tips & 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!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This was originally posted 2016, and has been updated to improve reader experience.
Kate says
I am guilty of eating lemon curd with a spoon also!
Anamika Ojha says
Oh! I was not aware that we could even make lemon curd! Thanks for sharing the recipe! 🙂
Monique Starks says
Oooh, I love lemon curd! I love lemon anything!! lol. This recipe looks great and very simple to make!
Suchi @elegantmeraki says
I do the same eating spoonfuls. I love citrus curds and addition of butter makes it cream and luscious.
Beth Shankle Anderson says
Lemon curd sounds delicious and has so many uses. Thank you for sharing this post! I had no idea you could make this!
Anosa says
I am not big on lemons but I have always loved lemon curd. It has never once occurred to me to make some at home. Thanks for the recipe.
Valentina says
I adore lemon cure and this is a great recipe. This is one of those things I like to have on hand. . . . . you never know what dessert you’ll want to add it to, of even on a slice of toast! 🙂
choclette says
Ooh yes, that looks so good. I love lemon curd, most fruit curds in fact, with maybe passionfruit being my all out favourite.
silviamagda says
I made once lemon curd and I didn’t like it. I am afraid to make again, because I don’t know if I made something wrong or I don’t like it.
Kylee says
Well, I hope you give this a try. It would be a shame to wonder….?!
killingthyme says
Oh heck yes. Lemon curd is AMAZING. So sweet and tart – it’s a miracle it ever ends up into the lemon meringue pie. haha.
rebecca says
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.
Kylee says
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.
Derek @ Dad With A Pan says
Looks beautiful, I might have to give this a shot and try making a lemon meringue pie from scratch!
Kylee says
Look for a recipe from me on Thursday, for MINI lemon meringue pies. So so good.
Alison says
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!
Kylee says
of COURSE! that’s another use, doh! I was fixated on just eating it out of the jar. lol.
Mackenzie says
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!
Kylee says
I’m excited to see what you come up with, Mackenzie!
Jaida (Sweet Beginnings) says
You know me…I’m all about anything lemon so for me, a spoon is all I need!! YUM!!
Kylee says
I DO know you, and lemon! Lol – I was making this, thinking “Jaida would love this”