Easy Homemade Lemon Curd Recipe
Making your own Lemon Curd is actually quite simple! This easy, homemade recipe is bursting with sweet and tangy citrus flavor and only four ingredients!
A couple weeks ago I had to make dozens of vanilla bean cupcakes for a friend. Which left me with 15 egg yolks. I’ve thought about making my own lemon curd in the past, but I thought it sounded like a difficult thing to do.
I mean “LEMON CURD” sounds like something I would never attempt myself. (don’t worry, you don’t need 15 egg yolks for today’s recipe!)
Last year though I made some homemade cheesecake bites and bought a little jar of lemon curd. On a whim. I topped the cheesecake bites with the store bought lemon curd and a raspberry.
I was sold. Lemon curd is amazing.
Let’s start with the basics.
What is LEMON CURD?
Lemon Curd is a dessert spread made using egg yolks, sugar, lemons, and butter.
While the word “curd” can sound negative, or gross to some…lemon curd, when made correctly, is smooth and creamy.
Bursting with lemon flavor, it’s a delicious preserve that’s perfect when paired with cookies, cakes, tarts, toast, etc.
How to Make Lemon Curd
STEP 1: In a small pan with a double boiler, heat an inch of water in the pan to boiling. In the double boiler, whisk the egg yolks and sugar together.
PRO TIP: If you don’t have a double boiler, find a glass or metal bowl that will fit over the sauce pan.
STEP 2: Add lemon juice and lemon zest to the sugar mixture and continue whisking over the boiling water for about 8-10 minutes. The lemon curd will begin to slightly thicken.
STEP 3: Remove from heat. Add in butter, one tablespoon at a time, whisking until melted and smooth.
Once all the butter has been added, pour into a bowl (or glass jar), covered.
STEP 4: Refrigerate lemon curd until thickened and cooled. At LEAST 2 hours or overnight.
How to Store Homemade Lemon Curd
Lemon Curd can be stored in the refrigerator in a sealed container for up to two weeks.
You can also freeze lemon curd! Place in an airtight, freezer safe container with at least 1/2 inch of room at the top. Freeze for up to 6 months for best results.
To thaw, refrigerate frozen lemon curd for 24 hours. Stir and enjoy.
Lemon Curd Uses
So now that you’ve made this homemade Lemon Curd recipe, what next? Think of it as a jam or jelly, and that’s how you can use it.
Spread lemon curd on toast, bagels, or English muffins for a tasty citrus treat in the morning!
You could also make easy Lemon Curd Hand Pies by spreading the homemade lemon curd in the center of the pie crust and bake. Sprinkle with powdered sugar for a tasty treat.
Stir a spoonful of lemon curd into whipped cream, cottage cheese, greek yogurt, or on top of ice cream!
What You’ll Need to Make Lemon Curd Recipe
If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!
Today’s lemon curd is quite easy. You’ll only need FOUR ingredients. That’s right. 4.
- Lemons. Start with 4 juicy lemons. You’ll need to zest them, and then juice them. You’ll use 1/3 cup of the lemon juice.
- Granulated Sugar
- Unsalted Butter – cut into Tablespoon pieces.
- Egg Yolks – I use large eggs for today’s recipe.
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MORE LEMON DESSERTS:
- Lemon Cupcakes
- Lemon Meringue Pie Fudge
- Lemon Pudding Cake
- Lemon Coffee Cake
- Italian Lemon Cake
- Lemon Curd Cake
- Lemon Cookies
- More DESSERT recipes
- More PIE recipes
Making your own Lemon Curd is actually quite simple! This easy, homemade recipe is bursting with tangy citrus flavor.
- 5 egg yolks
- 1 cup granulated sugar
- 4 lemons, zested and juiced
- 1/2 cup unsalted butter, cold
- In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.
- Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and zest of 4 lemons to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.
- Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.
Alton Brown recipe
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Serving Size:1 Tbsp
Amount Per Serving: Calories: 61 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 36mg Sodium: 2mg Carbohydrates: 7g Fiber: 0g Sugar: 7g Protein: 1g
Recipe originally published February 18, 2013
Easy Homemade Lemon Curd Recipe bursting with citrus flavor. Perfect on cakes, tarts, and more!
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