Lemon Curd

This post may contain affiliate links. Read my full disclosure policy.

Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd.

If you share my passion for all things citrus, you’re going to absolutely love this lemon curd recipe. Originating from England, it’s like a burst of sunshine in a jar — bright and lusciously creamy, while striking the perfect balance between tart and sweet. The best part? It’s easy to make with just five simple ingredients: lemons, sugar, eggs, butter, and salt. You can enjoy lemon curd in so many ways: slather it onto warm toast to kickstart your morning, add a dollop to pancakes or waffles for an indulgent weekend treat, or swirl it into your Greek yogurt for a refreshing start to your day. It even pairs wonderfully with whipped cream and berries for a light and delightful summer dessert. Plus, homemade lemon curd also makes a lovely gift. Just spoon the curd into a cute little jar, tie a ribbon around it, and voilà — you’ve got a thoughtful present that’s sure to brighten anyone’s day.

I use Ina Garten’s recipe as a starting point, but my method is simpler and involves much less clean up, creating the most luscious spread without any fuss. One little tip: the recipe calls for three lemons in total, and it’s essential to zest them prior to juicing – attempting to do so afterward can prove quite challenging.

Ever wondered why lemon-flavored recipes insist on adding zest? It’s because the zest carries natural oils that amplify the lemon’s flavor significantly. When zesting lemons or any citrus fruits, avoid the pith—the bitter white layer beneath the zest—as it can add unwanted bitterness to your dish.

To get the most juice from your lemons, give them a vigorous roll on your kitchen counter for a few seconds. This breaks down the citrus membranes, making the juice flow out effortlessly when you squeeze the lemons.

In a medium (2-quart) saucepan, add the sugar, eggs, lemon zest, lemon juice, and salt.

Set the pan over low heat and whisk all ingredients together.

Continue to whisk constantly until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer.

Off the heat, add the butter all at once and whisk until melted and evenly incorporated.

Pass the curd through a fine mesh strainer to remove the lemon zest, if desired.

Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.

Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd.

Powered by

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Hi Jen!The curd tasted lovely but mine was on the thin side. It did reach 170 degrees., any thoughts as to what to do differently?Thanks!Janine

Hi Janine, Was it thin once chilled or just when warm?

Where did you find the cute jars?

They came from Amazon. 🙂

Can you use coconut oil instead of butter?

Because I’ve never made it with coconut oil, I’d be hesitant to suggest it. I’d look for a recipe that uses coconut oil instead. Sorry!

Question: I have a Meyer lemon tree and I find the lemons are not as acidic as store bought Eureka lemons. Will they work for this curd? Thanks!

Hi Glen, I think it should be fine, but you could reduce the sugar just a bit to make it a little more tart. I’d love to hear how it turns out if you make it!

I make mine with only egg yolks, more intense! Sometimes I mix with mascarpone and top with raspberries.Love your recipes, they always turn great.

Your comment *

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it

Your name *

Your email (will not be published) *

Save my name, email, and website in this browser for the next time I comment.

Δ

This site uses Akismet to reduce spam. Learn how your comment data is processed.