The perfect homemade lemon curd is sweet, tangy, and velvety smooth! This lemon curd recipe is so simple and quick to make, not to mention versatile, as it can be used on scones, cakes, cookies, or even toast.
When I hear “lemon curd,” I think of decadence, the Great British Baking Show, and the way my mouth waters the second that tangy flavor hits my senses. Goodness, it’s delicious! If you haven’t tried it or made it from scratch before, my friend – that is a problem. Let’s remedy that immediately.
Whereas store-bought lemon curd can vary in quality and can be packed with preservatives we don’t love, this homemade recipe is made with only 5 simple ingredients!
It’s nice to know exactly what you’re putting in your body, and it’s especially nice when you know you made something so delicious on your own.
What is Lemon Curd?
A dessert sent from heaven…
…But seriously, it’s the perfect addition to your sweet treat repertoire! It’s similar to jam in the sense that it’s thick, tart, and sweet, but lemon curd has a lovely creaminess to it due to the butter. It’s pretty rich, but somehow I never manage to get sick of its velvety lemon goodness!
Uses for Lemon Curd
There are SO many ways to enjoy this treat. You can go as simple as spreading it on a piece of toast, or as involved as making it a layer in a three-tier cake. I personally love eating a spoonful, not going to lie.
If you want to incorporate it into a breakfast meal, this Blueberry Dutch Baby is served with lemon curd and is sure to be a hit with your family. You could also double up on lemon by putting your curd on cheesecake bars. One of my personal favorites is curd smeared on top of lemon ricotta pancakes!
This homemade curd could also be used as a filling in this lemon blueberry cheesecake crescent roll recipe. (And yes, they are as incredible as they sound.)
Don’t want an additional recipe in the mix? Go ahead and slather it on a scone, toast, English muffin, or ice cream. You could even top your oatmeal with it along with a selection of berries (blueberries go wonderfully with lemon if you couldn’t tell). It doesn’t have to be complicated to be yummy.
How to Make the Perfect Lemon Curd
Thankfully you won’t have to wait long to get this stuff in your mouth. It’s so quick and easy to make! Just dump your sugar, lemon juice and zest, butter, eggs, and egg yolk in a pan. Whisk it all together over heat until it thickens, and then push it through a mesh strainer.
You don’t have to strain it, but it’ll be even more satiny smooth if you do so I suggest it.
Now the most important part – ENJOY!
Your curd will last covered in the fridge for 1-2 weeks. Let me know how it goes!
Craving More Lemon?
- Check out these lemon bars
- Or a poke cake made with a combination of lemon and blueberry
- Maybe even some lemon cheesecake cookies
A quick and easy recipe for thick and luscious homemade Lemon Curd!
- 1/2 cup sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice about 2 large lemons
- 3 tablespoons butter melted
- 2 large eggs
- 1 egg yolk
-
Combine all ingredients in a large heavy bottomed sauce pan.
-
Cook over medium heat and whisk constantly for about 8 minutes or until it thickens slightly. DO NOT BOIL.
-
Immediately pour through a mesh strainer into a heat safe container. Place plastic wrap or waxed paper over the top to prevent a film.
-
Refrigerate (it will continue to thicken as it cools). Keeps for 1-2 weeks.
Until I saw this recipe of the lemon blueberry crescent rolls,I had never heard of lemon curd.