The Perfect Lemon Curd Recipe
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.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.
Baking Tip!
- Cook over low heat to help prevent curdling the eggs
- Don’t stop whisking once everything has been added to the saucepan
- Use fresh lemons for the best flavor
- Use cold butter to help cool the curd and stop it from cooking any further
How to Make Simple 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. This lemon curd will also thicken more as it cools.
Now, the most important part – ENJOY!
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 it straight from the jar, lol!
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.
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
The Perfect Homemade Lemon Curd
Ingredients
- Zest of 1 lemon
- ½ cup (105g) sugar
- ½ cup (120ml) fresh lemon juice
- 2 large eggs
- 1 egg yolk
- 3 tablespoons butter
Instructions
- Zest one lemon and add to the sugar. Rub the zest with the sugar to release the oils. This step will add a lot of lemon flavor to the curd.Zest of 1 lemon, ½ cup (105g) sugar
- Add the zest and sugar mixture to a medium saucepan along with the lemon juice, eggs, and egg yolk. Whisk together until combined.½ cup (120ml) fresh lemon juice, 2 large eggs, 1 egg yolk
- Cook over low heat, whisking constantly just until the mixture starts to thicken. Immediately remove from the heat and stir in the butter until melted. Pour through a mesh strainer or sieve. This step will remove the zest along with any little chunks that may have formed while cooking, ensuring a smooth curd.3 tablespoons butter
- Pour into an airtight container and store in the refrigerator for up to 2 weeks.
Notes
- FREEZER-FRIENDLY: Freeze in a freezer-safe container for up to 4 months.
- Do not use bottled lemon juice.
- Use salted butter if desired. Adds a nice touch!
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
I’ve seen so much lemon curd on great british bake off so I just had to make some – yum!!!
Glad you tried it!
Until I saw this recipe of the lemon blueberry crescent rolls,I had never heard of lemon curd.