This Homemade Lemon Curd is sweet and tart and so easy to make with just 4 ingredients! So much better than store bought lemon curd, you’re going to want to slather this deliciousness on everything! Spread it on scones, top your favorite pound cake with it, or use it as a filling for cupcakes and cakes! Love all things lemon? Try these lemon favorites: Lemon Blueberry Crepes, Lemon Pound Cake Muffins, and Lemon Bundt Cake!
Homemade Lemon Curd
A little tart, a little sweet, this homemade lemon curd recipe works as a condiment, a sauce, and as a delicious filling for cupcakes and cakes. Basically, it’s a must make recipe that you’ll want to have on hand year-round.
What Is Lemon Curd?
I’ve never been super fond of the title “Lemon Curd”… I guess it’s the “curd” part that doesn’t quite seem right. But when you take fresh, delicious lemons, some sugar, eggs and a touch of butter the resulting concoction is so delicious, I don’t really care what it’s called!
Lemon curd is a condiment that can be used as a spread on scones, bread and biscuits, as a topping on cheesecake, poundcake or as a filling for crepes, cakes and cupcakes.
Lemon curd is both sweet and tart with a strong lemon flavor and is extra creamy. It’s a lot like what you would imagine lemon jam, jelly or preserves would taste like. Made with just 4 simple ingredients, this lemon curd recipe is going to quickly become a staple in your home!
Lemon Curd Uses
Lemon curd can be bought at the store (near jams and jellies) but it is quite easy to make at home, and the taste of this homemade version just can’t be beat!
You can make a batch and enjoy it on toast, pancakes, with yogurt, or as part of a delicious dessert. I’ll be sharing several recipes very soon that include this sweet-tart treat but check out these great ideas:
- Topping on your favorite cheesecake recipe.
- Layer in your favorite trifle like this Lemon Raspberry Trifle.
- As part of the filling in these these gorgeous Lemon Cream Puffs.
- The filling in these gorgeous Lemon Cupcakes.
- And also these Lemon Thumbprint Cookies!
What’s In Lemon Curd?
There are only 4 ingredients:
- lemons – you’ll need both lemon juice and lemon zest for this recipe, usually 2 lemons will suffice
- sugar – granulated sugar to balance out the tartness of the lemon
- egg yolks – this thickens the curd and gives that amazing bright, bold yellow color
- butter – for creaminess and flavor
Let’s Make It!
This recipe is so simple to make and absolutely worth the precious 10 or so minutes that it takes to do so. Let’s get started!
- Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).
- Heat, while stirring (almost) constantly with a whisk, until mixture thickens.
- The curd is done when it’s thick enough to coat the back of a spoon.
- Remove from heat, cover and refrigerate until cool.
- Store in the refrigerator up to 2 weeks.
Enjoy with toast, waffles, pancakes, scones, yogurt, or in a variety of delicious desserts.
FAQs
How long will this lemon curd last? The curd needs to be stored in the refrigerator, covered. Stored properly, it will last up to 2 weeks.
How do I store it? A glass jar with a lid is the best way to store lemon curd. Small canning jars like these work great.
How do I know when it’s done? The curd has finished cooking it’s thick enough to coat the back of a spoon.
- Dip a spoon into the mixture. Remove the spoon.
- If the back of the spoon is coated, you’re done!
- A way to double check is to drag your finger across the back of the spoon and if the line it creates remains clean, the curd is done. If the curd starts to ooze it’s way back into the path of your finger, let the curd cook for another minute before trying again.
More Lemon Favorites
- Lemon Blueberry Bundt Cake
- Lemon Blueberry Bread
- Raspberry Lemon Muffins
- Lemon Cream Puffs with Fresh Fruit
- Perfect Lemon Bread
- Lemon Thumbprint Cookies
How To Make Lemon Curd
Homemade Lemon Curd
Ingredients
- 1/4 cup fresh lemon juice usually requires 1-2 lemons
- 2 teaspoons lemon zest finely grated
- 1/3 cup granulated sugar
- 4 egg yolks
- 3 tablespoons unsalted butter
Instructions
- Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).
- Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.
- Remove from heat, cover and refrigerate until cool.
- Store in the refrigerator up to 2 weeks.
I made lemon curd it came it awesome. I add little more sugar.
Hi, Glory! I would like to thank you so much for this recipe. I’ve tried it and it’s absolute success! I was just wondering, have you ever tried using orange juice and zest instead of lemon? I don’t even know if there is such a thing as “orange curd” but do you think it would work? The orange-chocolate combination is a favorite in my family and I would like to use it as a filling for some chocolate cupcakes.
I’m wishing you all the best for your new book!
Best wishes from Greece!
Hello!
I have a question! How thick is this curd after cooling? Is it thick enough to be piped on top of a cupcake? If it’s not, may we use some corn starch for example to make it thicker?
Hi Julia, After it’s fully cooled it’s about the thickness of jam. I would not recommend piping just pure lemon curd on a cupcake, I would suggest adding some lemon curd to a buttercream and then using that. I usually use the curd as a filling. Cut out a cone shape from the cupcake and add some lemon curd, then use buttercream or even whipped cream as frosting.
Hi! I absolutely love this website and am quite obsessed with all your treats! Your chocolate and vanilla cupcake recipes are now my go to recipe for homemade cakes/cupcakes! I had a question regarding lemon treats though – I tried making a lemon dessert once and it tasted like metal (very strong metal taste). After doing some research, I thought it may have been because I used a stainless steel pot, wire whisk, and metal cupcake/muffin dish. So I tried making this lemon curd for my next lemon treat try-out using a non-stick pan and plastic coated whisk. In the end, I thought it tasted metallic (nothing like before though!), even though my family said it was yummy! My sister said anything with lemon tastes slightly metallic so that’s why there was a hint of that taste (I think she was just trying to make me feel better!). So my question is two-fold – do lemon treats always carry a metal taste? If not, what can I do to get rid of it?
Hi Trista,
So glad you’re enjoying my site! I’m sorry, your question is a new one to me… I’ve never had this problem with lemon treats. I have made this recipe many times, and always use a stainless steel double boiler and metal whisk, and have never noticed a funny taste. I do usually move the finished lemon curd to a glass jar to store it in the fridge… but that’s mostly just because it’s smaller than keeping the whole pan in the fridge. I’m sorry I really am not sure what to offer as advice in this case.
This looks so delicious! I’m such a fan of lemon curd – I recently have begun trying to play with the recipe (it takes a little bit of courage!) on my blog – http://creamstar.blogspot.co.nz/2013/07/my-darling-lemon-thyme-curd.html
I attempted a lemon-thyme version but this lemon looks more sumptuous than my basic recipe! might have to make the switch!
I love this lemon curd
absolutely perfect
Your recipe looks so easy to do…am going to try it now…we just love lemon curd and your recipe only calls for 3 tablespoonsful of butter so relatively healthy???!!!
Big fan of lemon curd! I love it on a whole wheat english muffin with bananas sliced on top! I’m wondering if I can double or even triple this recipe. My daughter is getting married and we would like to use lemon curd as the base for some fruit tarts.
This is on my pinterest page. I'm going to try making it tonight with lemons I picked from a friend's tree, it looks delicious. And yes, can we come up with a tastier, prettier-sounding word than 'curd?' 😉 If you love lemons, I have several posts about lemon jelly and various marmalades on my blog, autumnscopperpot.blogspot.com.
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