How To Make Lemon Curd

Learn how to make lemon curd with just 4 simple ingredients and no double boiler needed. This easy, tangy homemade lemon curd recipe is perfect for filling cakes, cookies, tarts, and more! (gluten-free, nut-free)

Lemon desserts will always remind me of my grandma. She loves everything lemon, and especially makes wonderful lemon desserts. I will never be able to eat a lemon pie without thinking of her! A recipe I know she would love? This homemade lemon curd! It's so much more robust and delicious than store-bought versions, and it's not hard to make with just 4 simple ingredients!

What Is Lemon Curd?

Lemon curd is a sweet, tart, creamy lemon spread that's about the consistency of pudding and has an intense, rich lemon flavor. It's used in desserts like lemon tarts or cakes, or spread on pastries, like scones.

Why You'll Love This Homemade Lemon Curd Recipe

I love this lemon curd recipe because it's:

• Easy to make with only 4 simple ingredients, and no double boiler required.
• Rich, lemony, and not overly sweet.
• Lower in the amount of butter used, with egg yolks making up some of the richness.

What Is In Lemon Curd?

All you need to make lemon curd is 4 simple ingredients that you probably already have on hand:

• Lemons - you'll use the juice and zest
• Sugar - you can adjust it to fit your taste
• Eggs - extra yolks makes the curd rich and bright yellow
• Butter - use salted butter, or add just ¼ teaspoon salt to the recipe if you opt for unsalted butter

How To Make Lemon Curd

1. In a large bowl, whisk the eggs very well. They should be fully combined and fluffy.
2. Combine the lemon juice, lemon zest, and sugar (and salt if you're using it) in a saucepan. Heat over medium heat until the sugar is dissolved, then turn off the heat.
3. Temper the eggs by pouring about ½ cup of the warmed lemon mixture into the bowl of eggs, whisking as you pour. This will keep you from making egg drop soup in the next step.
4. Pour the egg mixture into the saucepan with the lemon juice, whisking the entire time to prevent curdling.
5. Turn the heat back on to low and cook, stirring the entire time, until the mixture has thickened, about 5 minutes.
6. Remove the saucepan from the heat and stir in the butter.
7. If you want your lemon curd super smooth, you can strain it by pushing it through a fine mesh strainer, or just leave it as is. Scoop it into a jar and store it in the refrigerator until you're ready to use it!

Tips For Making The Best Lemon Curd

• Some people have experienced a metallic taste due to using a metal saucepan. I've never had this occur with stainless steel, but it may be best to use a non-reactive pan, such as an enameled pot to avoid leaching.
• Make sure to use only the yellow part of the lemon when zesting. The white part is bitter. I like to use one of these microplane zesters (you can use it to shave parmesan, ginger, chocolate, and nutmeg, too!).
• Whisk the eggs very well. You want them as smooth and string-free as possible for extra-smooth lemon curd.
• Make sure you're always whisking. When you temper the eggs, and when you mix the eggs into the lemon mixture in the saucepan. Keeping the mixture moving the whole time will prevent chunks caused by curdling.
• Keep the heat as low as possible when you mix the eggs into the lemon in the pan, and make sure you're getting the edges while mixing.
• If you do end up with some chunks, don't worry. You can strain it out at the end. Or you can leave it and it will still taste delicious!
• If you like your lemon curd sweeter, you can increase the sugar to ¾ cup. You can also use Meyer lemons if you'd like!

How To Store Homemade Lemon Curd

Since lemon curd contains eggs and dairy, it needs to be refrigerated. Store it in an airtight container up to 10 days. I like to use a glass jar with a lid. Alternately, you can freeze it for 3-4 months, thawing it in the refrigerator when you're ready to use it.

What To Do With Lemon Curd

The possibilities are endless with homemade lemon curd! Here are a few ideas for using it:

• Use as a filling for cakes, cupcakes, crepes, or sandwich cookies
• Top scones, English muffins, waffles or pancakes (like my lemon ricotta pancakes)
• Use it to make tarts or pies
• Top angel food cake or shortbread cookies
• Stir into yogurt or ice cream

Did you make this recipe? Please leave a star rating in the comments!

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