Homemade Lemon Curd is made in less than 30 minutes with just 6 ingredients! This easy recipe is bursting with bright, citrusy flavor and just the right amount of sweetness! If you love this, you will also love Mango Lemon Bars, these Lemon Cookies and the best Lemon Cupcakes.
Y’all, it’s time to turn lemons into lemonade! Well, we’re actually making Homemade Lemon Curd but you get the point. Together, we’re busting into that bursting bowl of citrus to create an unforgettably smooth and irresistibly delicious spread!
Lemon Curd is one of those things you assume is easier to buy rather than make at home but you’re dead wrong. A homemade curd can be whipped up in under 30 minutes and the result is much better than any store bought jar.
You might still have doubts but I’m ready to turn you into a believer. Homemade Lemon Curd is buttery, sweet, tangy, and full of citrusy goodness. You need a jar of this stuff in your fridge ASAP, trust me!
HOMEMADE LEMON CURD
For those of y’all who don’t know, Lemon Curd is a dessert spread or topping made with fresh lemons, sugar, butter, and eggs. Curd can actually be made using a variety of fruit: lime, tangerine, orange, passion fruit, mango, berries, etc.
Think of curd like a thick, creamy jam that you use on cakes, biscuits, or scones. I’ll be sharing a few more ideas later in this post!
HOW TO MAKE FRESH LEMON CURD
It’s time to show you just how easy it is to make Homemade Lemon Curd! All you’ll need is a saucepan, a whisk, a heat-safe container, and a few simple ingredients.
SIMMER THE LEMON MIXTURE
In a medium saucepan set over medium heat, continuously whisk the lemon juice, lemon zest, sugar, eggs, and salt. Do not walk away! Put in that wrist work for 15 minutes, taking notice that the curd has started to thicken around the 10 minute mark.
ADD THE BUTTER
Once the curd has fully cooked and thickened, remove it from the heat and stir in your butter. Add the butter slowly, allowing the squares to completely melt before adding more.
STRAIN THE CURD
You’ll notice that the curd is a bit lumpy but don’t’ be alarmed. The clumps in the curd are just a bit of egg that cooked before it could incorporate into the mixture. To smooth it out, pass the curd through a fine mesh sieve.
CHILL AND SERVE
You’re almost there! Transfer the curd to an airtight glass jar or container and allow it to cool slightly before securing the lid and placing it in the fridge. Chill the curd for at least 4 hours and enjoy!
WHAT IF MY CURD DOESN’T THICKEN?
In this recipe, both the large, room-temperature eggs and the low-and-slow cooking are responsible for the thickening of the curd. If you rush the curd and it boils too soon, it might not thicken properly.
Don’t sweat it though! If your lemon curd is not thickening after it has been brought to a boil and cooled, there’s a little hack you can give a try.
Mix 2 teaspoons of cornstarch with 2 teaspoons of very cold water or lemon juice, then bring the curd back to a boil and add in the mixture. Continue to whisk constantly. The chemical reaction of the cold cornstarch to hot lemon curd should thicken everything right up.
WAYS TO USE LEMON CURD
I absolutely adore Homemade Lemon Curd! It’s tangy, sweet, perfectly lemony, and so dang versatile! If you’re in need of a few fresh ideas on how to use this liquid gold, check out the suggestions below:
- Layer Cake- Curd can be used both as a filling in between cake layers or served alongside slices of pound cake.
- Cheesecake- A layer of curd over the top of a cheesecake is a fun, simple way to mix things up.
- Yogurt Parfait– Layer the curd in between fruit, granola, and yogurt for a unique, healthy breakfast or snack.
- Ice Cream- Spoon some curd over the top of a scoop of your favorite ice cream. I find that single flavor ice creams work best but go ahead and do your thing!
- Pancakes, Waffles, or Dutch Babies– Serve curd on your breakfast table as a topping for your sweetest morning favorites.
- Thumbprint Cookies- Next time you make thumbprint cookies, use this curd as the filling!
- Donuts- Lemon curd filled donuts are the best! Roll them in sugar and serve ‘em up hot.
- Pie- This recipe can be used as a filling for a quick lemon cream or meringue pie.
There are countless ways to use Lemon Curd! Get creative, or keep it simple. No matter how you scoop, spoon, or spread it, the end result is destined to be delicious!
HOW LONG WILL IT LEMON CURD KEEP?
Store lemon curd in an airtight container with a lid or a mason jar for up to one month. You can also freeze homemade curd for up to a year. Be sure to use a freezer-safe container! To thaw, transfer the curd to the refrigerator and allow it to thaw overnight.
GRANDBABY CAKES’ LIVELIEST LEMON RECIPES
If you’re as obsessed with citrus as much as I am, you’re not only gonna love this recipe but you’re sure to enjoy a few more of my BEST lemon desserts!
- Zest of 3 lemons
- 1 1/4 cup granulated sugar
- 3/4 cup lemon juice freshly squeezed
- 5 large eggs
- pinch of salt
- 1/2 cup unsalted butter cut into 1 tablespoon squares
- In a medium saucepan, whisk together the lemon zest, sugar, lemon juice, eggs, and salt.
- Turn the burner on to medium heat.
- Whisk the curd continuously for 15 minutes. You’ll notice the mixture is starting to thicken after about 10 minutes.
- Remove the saucepan from the heat and begin to add the butter 1-2 tablespoons at a time. Continue to add butter, whisking until it has all been melted and fully incorporated.
- Pass the curd through a fine mesh strainer to remove the zest and any partially cooked egg.
- Transfer the curd to an airtight glass jar or container. Chill for at least 4 hours. The curd will continue to thicken as it cools.
In this recipe, both the large, room-temperature eggs and the low-and-slow cooking are responsible for the thickening of the curd. If you rush the curd and it boils too soon, it might not thicken properly. Don’t sweat it though! If your lemon curd is not thickening after it has been brought to a boil and cooled, there’s a little hack you can give a try. Mix 2 teaspoons of cornstarch with 2 teaspoons of very cold water or lemon juice, then bring the curd back to a boil and add in the mixture. Continue to whisk constantly. The chemical reaction of the cold cornstarch to hot lemon curd should thicken everything right up.