My easy Lemon Curd recipe is the perfect easy curd! Just a few ingredients and you can make it from scratch. It tastes so much better than from the store.
I’ve been making this recipe for years and it’s always silky smooth and perfectly tart and sweet.
I am in love with lemon curd and lemon all the things! I’ve been making this homemade curd for years and decided I finally needed to share it with you.
If you’ve never made homemade lemon curd, you should. It’s so much tastier than the kind from the jar. Plus, store-bought is sometimes hard to find and it’s expensive.
Lemon Curd is a simple recipe made with just a few ingredients and it goes great on toast, in fillings for desserts, or on a spoon.
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This is my go-to recipe!
Now, if you’ve been around these parts for awhile, you’ll know I have a lime curd recipe on this site. I made that years ago when I made my Key Lime Cheesecake and Lime Curd Pie. Every time a reader asks me for lemon curd, I just point them in that direction and tell them to substitute lemons…and basically that’s what I’m doing in this recipe.
I wanted to make this a new recipe post all on it’s own so that when I make lemon desserts that use lemon curd I can link straight to this one without any disclaimers. You can use this curd to make things like lemon tarts or fillings for lemon cupcakes or lemon pastry.
All lemon curd recipes are basically similar, with similar ingredients. However, my lemon curd recipe has one big difference:
I use whole eggs.
Most recipes for lemon curd that you see will call for just egg yolks. I hate using yolks and not whites because I always forget to use the whites for something. They end up going to waste which kills me because eggs aren’t cheap. So I developed a lemon curd recipe with whole eggs to eliminate waste.
Not very many! Here’s what you need:
- Fresh lemon juice
- Lemon zest
That’s it! Sometimes I add a pinch of salt as well, especially since I use unsalted butter.
It’s like making a custard, but instead you’re making curd. I like to think of this as a cross between jam and lemon custard. It’s got a consistency that’s between the two and a flavor that’s unparalleled.
How to make lemon curd
I do it in a saucepan, right on the stove. It’s really important that you whisk all the ingredients together first, before turning it onto the heat. You don’t want the eggs to scramble! Then, like when you’re making pudding or a cream sauce, you cook and stir constantly until the mixture thickens. It’ll bubble and coat the back of a spoon and that’s how you know it’s done.
Now, because we are using whole eggs, we have to make sure that none of the egg whites cooked. This is why I always strain my curd using a fine mesh strainer. It takes out any lumps or chunks and gives a nice silky lemon curd.
Always strain your curd so it stays silky smooth!PRO TIP
At this point, the curd is a bit thin but don’t worry: it will thicken as it cools.
Commonly asked questions
Did you cook it long enough? It should boil and coat the back of a spoon and be very thick. Let it cool. Once it cools and chills it will thicken. Make sure to use fresh lemon juice so the pectin can work its magic.
Lemon curd thickens because of the eggs and the natural pectin in the fresh lemon juice. That’s why it’s important to use fresh lemon juice! It thickens more as it cools as well.
Store this in a jar or other airtight container for up to a week in the refrigerator.
Yes you can! I like freezing it in plastic containers. Just thaw in the refrigerator.
Lemon Curd Uses
There are so many ways to use this recipe! Besides putting it on toast or eating it with a spoon, you can use it anywhere you’d use jam or pudding. Here are some of my favorite recipes to use this in:
- Lemon Tarts
- Lemon no bake dessert
- No Bake Lemon Cheesecake
- Lemon Cake Roll
- Lemon Cupcakes
- Lemon Mini Cheesecakes
Easy Lemon Curd
- 3 large eggs
- ¾ cup granulated sugar
- Pinch of salt
- ½ cup fresh lemon juice
- Zest of 1 large lemon
- 4 tablespoons unsalted butter diced
- Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
- Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
- Remove from heat and pour into jar(s). Makes just shy of 2 cups.
Nutritional information not guaranteed to be accurate
Tools for success:
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 1, 2019