Homemade Lemon Curd
Easy recipe for homemade lemon curd! Whip up this classic filling in just a few minutes. The tangy citrus flavor & buttery richness will wow you!
*This post originally published on April 1, 2016. I thought it was due for an update, so I’ve added a step-by-step picture tutorial and answers to some frequently asked questions. Hopefully you’ll enjoy this lemon curd recipe as much as I do!*
Summer is finally here!
Is it warm and sunshine-y where you are? It is here, and I am LOVING it!
All I want to do is make treats that are bright and refreshing and that I don’t have to turn the oven on for, lol!
I’ve got a nice collection of no-bake dessert recipes here on Baking a Moment. Be sure to check out my easy chocolate mousse recipe, peanut butter fudge, and bananas Foster, just for starters!
But today, it’s all about lemon curd.
This is absolutely one of my favorite recipes ever. I love making it, and I love eating it! It feels kind of special and fancy, but it is dead easy to make.
And the result is so incredibly bright and citrus-y, with a buttery richness that lingers on your tongue, carrying all that tangy, floral lemon flavor with it. It’s truly a special treat, and I think you’ll just love it!
WHAT IS LEMON CURD?
Lemon curd is a simple and classic topping, made from eggs, sugar, lemon juice, and butter. It’s got a creamy, satin-y texture, and it can be enjoyed in all sorts of different ways.
WHAT DOES LEMON CURD TASTE LIKE?
The predominant flavor in this lemon curd recipe is LEMON. It is bright and tangy and zippy tasting, with a rich, buttery mouthfeel that is just so scrumptious.
WHAT TO USE IT FOR
Lemon curd can be served at breakfast, brunch, or for dessert.
I especially love it spread over scones and muffins. It adds something so special to a simple breakfast or brunch.
It also works really well as a filling. Try sandwiching it between the layers of this white cake. Or spoon it into a tart crust and top it with whipped cream or fresh berries.
You could also dollop it over slices of bundt cake, like this angel food cake or this velvety pound cake.
And I really love to give little jars of lemon curd as a gift or party favor. It’s so thoughtful to give a homemade gift!
HOW TO MAKE HOMEMADE LEMON CURD
You are going to love how easy this is to make. It’s basically just a dump and stir situation, with a little bit of heat added to tighten things up.
Start by whisking your eggs, egg yolks, sugar, and lemon juice together, in a big bowl.
Place the bowl over a little pot of simmering water, and add the butter.
You just want to gently cook this mixture, while whisking, until it starts to become thick. This should happen when it gets to be just below a simmer, or if you want to get real specific, at around 170 degrees F.
At first, the butter will still be in little chunks, but it will slowly start to melt. Then, it will seem really runny. But after a little while, you’ll feel it start to thicken to a consistency that’s similar to yogurt, and you’ll see your whisk leaving tracks.
It’s go time!
Pour the hot lemon curd through a strainer and into a heat-safe bowl to stop the cooking process.
Then, press plastic wrap directly onto the surface (to prevent a skin from forming) and chill it in the fridge.
Lemon curd will continue to become thicker as it cools.
CAN IT BE MADE IN THE MICROWAVE?
You can absolutely make this lemon curd recipe in the microwave. I know it seems crazy, but it works!
Just be sure to cook it S-L-O-W-L-Y, so the eggs don’t scramble. I would recommend heating it in 15-second intervals, whisking after each, until you see that whisk leaving tracks. Then just continue on with the recipe from there!
IS LEMON CURD HEALTHY?
Everyone has their own definition of what “healthy” means, but I can tell you that this recipe is gluten-free and vegetarian. However, it is not vegan as it does contain eggs and dairy.
You can find lots more specific information in the nutritional label within the recipe card below.
TROUBLESHOOTING: WHY IS MY LEMON CURD RUNNY?
If you’ve been cooking your lemon curd for a long time, and it just won’t thicken up, try turning the heat up on your stove just a little bit.
It basically just needs to reach that magic temperature to become glossy and thick. But you don’t want to rush it too much or else the eggs can scramble. So keep the heat on the low side, and keep whisking, non-stop!
Also, keep in mind that it will continue to become thicker as it cools.
CAN THIS BE MADE AHEAD?
Lemon curd is a great make-ahead treat!
I love packaging it up in little mason jars. If you’d like to buy the tulip-shaped jars I have used in these pics, click here: Mini Tulip Jars.
You could also can it in regular mason jars, and then it can be stored in your cupboard at room temperature. Be sure to use sterilized jars, leave a 1/2-inch headspace, wipe the rims of the jars with a clean towel, and apply the lids. Then submerge them in boiling water for 20 minutes, allow them to cool, and check the seals.
For more info on how to preserve/can, read this post: Strawberry Jam.
HOW LONG DOES IT LAST
If you process the jars as noted above, lemon curd will keep (unopened) at room temperature for 3 to 4 months.
Once opened (or if it hasn’t been canned), lemon curd should be kept in the refrigerator. It will last there for up to 4 weeks.
A FEW MORE OF MY FAVORITE LEMON RECIPES:
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Homemade Lemon Curd
Ingredients
- 3 (132 g) eggs, (large)
- 3 (54 g) egg yolks, (large)
- 1/2 cup (118.29 g) granulated sugar
- 1/2 cup (122 g) lemon juice , (juice of 2 lemons)
- 1/2 cup (113.5 g) unsalted butter, (1 stick), cut into small pieces
Instructions
- Place the eggs, yolks, sugar, and lemon juice in a medium mixing bowl and whisk to combine.
- Place the bowl over a pot of simmering water, and add the butter.
- Cook, whisking continuously, until thickened. (The mixture should be about the consistency of yogurt. It will continue to thicken as it cools.)
- Place a fine mesh strainer over a heat-safe bowl, and pour the mixture through.
- Press waxed paper or plastic wrap directly onto the surface of the curd (to prevent a skin from forming), and refrigerate.
I am a lemon curd ADDICT! Love!
Lemon curd is one of my favorite desserts EVER.
Mine too! Thanks for stopping by Jen!
Ooooh, I LOVE lemon curd! I remember making it as a child, but not since – I really must give it another go. And then I’ll join you in eating it right out of the jar!
And of course I’m voting for you. Go Allie!!! 🙂
Thank you so much Helen! xoxo
Looks great. Lemon flavor is the best. Thanks for sharing
My pleasure Keith!
Voted right away! All the best, Allie!!! This lemon curd is so delicious! It’s perfect for summer too! I mean just look at it – the bright yellow color should be enough to brighten someone’s day! So beautiful!
Thank you so much Samina! xoxo
Lemon curd is the BEST! Your recipe looks so simple, too! I always hate the whisking part so luckily I can recruit my husband for that part 😉
Oh yes husbands are great for stuff like that, lol! I hope you both enjoy 😀
Love, love love lemon curd!!! You have my vote for sure and good luck!!!
Can you include storage info in the recipe? How long will this keep properly stored in the fridge?
Hey Kelli! I’ve had mine in the fridge for around 3 weeks now, and it’s still great! Hope that helps 🙂
I adore lemon curd and will happily eat it right out of the jar, you can’t beat homemade stuff though and yours looks delicious, so bright and sunny 🙂 I’m in the UK so don’t have The Today Show but I’ve voted for you anyway, good luck!
This looks so gorgeous! I love lemon curd- it’s so good and goes with so many things, so there’s no worry about not using up a big batch 🙂
HI Allie,
You have my vote!!! Your lemon curd recipe is to die for!!! It’s rich buttery taste yet tang from the lemon is sooooo good!!!
Thank you for sharing the recipe!!!
Thank you so much Teresa! I’m so happy you like this and thanks so much for your vote! xoxo
How many eggs is it just three egg yokes
I’m not sure I’m understanding your question, but the recipe card is at the bottom of the post. All the ingredients, quantities, and step-by-step directions are listed there. You will need 3 whole eggs plus 3 yolks to make this lemon curd.
Made your curd today it’s yum thanks so much
So happy you liked it Kathleen! Thanks so much for the good feedback!
Hi! Love your recipes :)! I was wondering, if I’m making the lemon curd to keep in jars, do I need to chill it before canning in water bath ? Thanks a lot!Â
No- typically for canning you want the contents of the jar to go in hot. Hope that’s helpful!
These pictures are so beautiful! Nothing beats homemade lemon curd 🙂
Lemon curd is definitely the best thing ever! It’s even better when it’s homemade.
Voted! 🙂 I looove lemon curd and it’s been on my To Do list for ages! How long can you keep it in the fridge & how much time you need to cook it (roughly). Thanks 🙂
Thanks so much for voting Julia! I’ve had mine in the fridge for a few weeks and it’s still doing great. The cook time would probably vary depending upon the heat, but for me it came together in less than 10 minutes over medium-low. I hope that helps! Thanks for the great questions!
Thanks Allie for the info! Must find time to make it very very soon! 🙂
My pleasure hon! I hope you enjoy 🙂
Allie, it was absolutely delicious! Used it as one of the layers for my Mini Chocolate Caramel Cups. Worked really well together!
I saw your post! I’m so happy you tried it and liked it 😀 Your post was beautiful and I pinned it over the weekend; hope it gets lots of repins and brings some traffic your way. Thanks so much for trying one of my favorite recipes and for the great feedback. You’re such a sweetie!
That looks amazing! Where did you get the jar?
Thank you so much! Sorry for the late reply- the jars are from Weck and there’s a direct link to a mail-order source at the bottom of the post. Thanks again!
Allie, this homemade lemon curd is beautiful!!! and you have my vote! Voting again now!