Homemade Lemon Curd Recipe: Easy, Creamy & Perfect for Lemon Desserts
You know that feeling when you take a bite of something so good, you just have to stop and savor it for a second? That’s exactly how I feel about this Best Lemon Curd Recipe. It’s smooth, creamy, and has the perfect balance of sweet and tangy. Honestly, it’s like sunshine in a jar.
As a mom of three, I don’t have time for complicated desserts, which is why I love this Easy Lemon Curd Recipe. It comes together fast, uses just a few ingredients, and suddenly, I’ve got the most delicious Sweet Sauce to drizzle over pancakes, spread on toast, or sneak straight from the spoon when no one’s looking.
If you’ve never made Homemade Lemon Curd before, don’t worry—I’ve got you covered. I’ll walk you through exactly How to Make Lemon Curd, step by step, so it turns out perfect every time. Whether you’re looking for a classic Lemon Curd Recipe, a fun Citrus Recipe, or even a twist with Lemon Lime Curd, this one’s a winner.
So grab some fresh lemons (or limes!), and let’s get cooking. This might just become your new favorite Lemon Dessert—and trust me, once you try it, you’ll never go back to store-bought.
What You Need
You don’t need much to make this, which is another reason I love it. Here’s what you’ll need:
- Lemons – Fresh ones! Don’t even think about using the bottled stuff. You’ll need both the zest and the juice.
- Sugar – To balance out all that tartness.
- Eggs & Egg Yolks – These give it that rich, smooth texture.
- Butter – Makes it creamy and soft.
- A Tiny Pinch of Salt – Trust me, it makes a difference.
Alright, let’s get cooking.
How to Make Lemon Curd
Step 1: Mix Everything Together
Grab a heatproof bowl (glass or metal works best). Whisk together the sugar, eggs, and lemon zest. You don’t need a mixer, just a good ol’ whisk and some arm power.
Step 2: Set Up a Double Boiler
Fill a small pot with an inch or two of water and bring it to a simmer. Place your bowl with the egg mixture on top of the pot. Make sure the bottom of the bowl isn’t touching the water. This keeps the heat gentle so you don’t accidentally cook the eggs too fast.
Step 3: Whisk and Add Lemon Juice
Slowly whisk in the lemon juice. Keep stirring, don’t walk away! It takes about 10 minutes, but you’ll see it start to thicken. You’re looking for it to be thick enough to coat the back of a spoon.
Step 4: Stir in the Butter
Take the bowl off the heat and immediately stir in the butter, one piece at a time. The heat will melt it and make everything smooth and creamy.
Step 5: Strain for Extra Smoothness
Pour the curd through a fine-mesh strainer into a clean bowl or jar. This step gets rid of any tiny bits of cooked egg and makes the curd super silky.
Step 6: Let It Cool and Store
Let it cool to room temp, then cover and pop it in the fridge. It thickens up even more as it chills.
FAQs About Lemon Curd
What is lemon curd?
Lemon curd is a smooth, creamy spread made with fresh lemon juice, sugar, eggs, and butter. It’s kind of like a mix between a custard and a jam, perfect for spreading, drizzling, or eating straight from the jar.
Is lemon curd the same as lemon custard?
Not exactly! While they have similar ingredients, lemon curd is a bit more tart and intensely lemony, while custard is thicker and more eggy.
Can I make lemon curd without eggs?
Yes, but it won’t be quite the same. Some egg-free recipes use cornstarch or gelatin to thicken it, but you’ll lose a bit of that creamy, buttery texture.
Why did my lemon curd turn out runny?
It might not have cooked long enough. Lemon curd thickens as it cools, but if it’s still too thin, you can return it to low heat and cook a little longer while stirring constantly.
Why does my lemon curd taste too eggy?
This can happen if the eggs were overcooked or scrambled during the process. Be sure to cook it over low heat and keep whisking to prevent that from happening. Straining the curd at the end also helps!
Homemade Lemon Curd Recipe
Lemon Curd
Ingredients
Method
- In a heatproof bowl, whisk together the sugar, eggs, and lemon zest until smooth.
- Fill a small pot with about an inch of water and bring to a gentle simmer. Place the bowl on top of the pot, making sure it doesn’t touch the water.
- Slowly whisk in the lemon juice and continue stirring constantly. Cook for about 10-15 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in butter until fully melted. Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps.
- Let the lemon curd cool at room temperature, then transfer it to an airtight jar and refrigerate. It will thicken as it chills.
Notes
- Refrigerate for up to 2 weeks in an airtight container.
- Freeze for up to 3 months—thaw in the fridge before using.
- Use it for toast, pancakes, cakes, tarts, yogurt, or just eat it by the spoonful!
And that’s it! You just made the Best Lemon Curd Recipe right in your own kitchen. Feels pretty great, huh? There’s something so satisfying about making Homemade Lemon Curd from scratch—no weird ingredients, no store-bought aftertaste, just pure, bright citrusy goodness.
Now that you know How To Make Lemon Curd, the fun really begins. There’s no shortage of ways to use it! Spread it on toast for a fancy-feeling breakfast, drizzle it over pancakes, or use it as a filling for all your favorite Lemon Desserts. If you’re feeling creative, try a twist with Lemon Lime Curd or experiment with other Citrus Recipes. Trust me, once you start, you’ll want to put this stuff on everything.
As a busy mom of three, I love recipes that make life just a little sweeter without too much effort. This Easy Lemon Curd Recipe checks all the boxes—quick, simple, and downright delicious. Plus, it keeps well in the fridge, so you can have a little jar of sunshine ready whenever you need it.
So go on, give this Lemon Curd Recipe a try! Whether you’re making it for a special Lemon Dessert, using it as a Sweet Sauce, or just sneaking a spoonful straight from the jar (no shame), I know you’re gonna love it. Let me know—what’s your favorite way to enjoy Home Made Lemon Curd?
