Homemade Lemon Curd Recipe
If you want a vibrant burst of flavor that feels like sunshine on a spoon, Homemade Lemon Curd is all you need. This silky-smooth, luxurious spread is the ultimate brightener for toast, scones, cakes, or even a simple bowl of yogurt. Homemade Lemon Curd has an irresistible balance of tangy and sweet, with velvety richness and the freshest citrus zing. Once you see how easy it is to whip up from scratch, you’ll never want to buy it pre-made again!
Ingredients You’ll Need
The beauty of Homemade Lemon Curd lies in its simplicity: just a handful of everyday ingredients come together to create something truly extraordinary. Each plays its part in the magic—eggs for creaminess, sugar for sweetness, fresh lemons for that bold zest, and butter for an irresistible silky finish.
- 3 large eggs: The foundation of your curd, eggs give luscious structure and a beautiful pale yellow color.
- 1 cup granulated sugar: Just the right amount to balance the tartness of the lemons and provide a glossy finish.
- 1/2 cup fresh lemon juice (about 3–4 lemons): Nothing beats the bold, refreshing taste of freshly squeezed lemons—bottled juice just can’t compare here.
- 1 tablespoon lemon zest: This is where you capture deeply aromatic oils and pure citrus flavor; don’t skip it!
- 6 tablespoons unsalted butter (cut into small cubes): Adds creaminess and body, making the lemon curd irresistibly smooth and spreadable.
How to Make Homemade Lemon Curd
Step 1: Whisk the Eggs and Sugar
In a medium heatproof bowl, combine your eggs and sugar, whisking until the mixture looks pale and smooth. This step is key—make sure you really blend out any lumps so the curd cooks evenly and has a uniform texture.
Step 2: Add Fresh Lemon Juice and Zest
Pour in the vibrant lemon juice, then add that gorgeous lemon zest right into the bowl. Give it a good stir to blend the flavors together. The combination instantly smells incredible and sets the stage for a punchy, fragrant Homemade Lemon Curd.
Step 3: Set Up Your Double Boiler and Cook
Place your bowl over a saucepan filled with a couple of inches of gently simmering water, making sure the bottom doesn’t touch the water (this indirect heat keeps those eggs from scrambling). Stir constantly with a spatula or wooden spoon for 10 to 12 minutes—patience pays off here! The mixture will gradually thicken until it coats the back of your spoon.
Step 4: Add the Butter for Silkiness
Take the bowl off the heat and add the butter, a few cubes at a time. Stir after each addition so it melts evenly and the mixture becomes ultra-creamy and glossy. Trust me, this step transforms the texture of your Homemade Lemon Curd!
Step 5: Strain and Chill
Pour the hot curd through a fine mesh sieve into a clean jar or bowl to remove any stray bits of zest or eggs. This tiny effort is what makes your Homemade Lemon Curd smooth as silk. Let it cool to room temperature, then seal and refrigerate—it’ll thicken as it chills, reaching the perfect consistency for spreading and swirling.
How to Serve Homemade Lemon Curd
Garnishes
For an eye-catching finish, a simple sprig of mint, some paper-thin curls of lemon zest, or a dusting of powdered sugar can add flair and freshness to anything topped with Homemade Lemon Curd. These touches make every serving feel special—perfect for brunches or afternoon teas.
Side Dishes
Homemade Lemon Curd pairs beautifully with classic scones, buttery shortbread, or a warm, crusty baguette. You can also spoon it over pancakes, waffles, or ricotta-stuffed crepes for decadent breakfast moments. Even a dollop alongside fresh seasonal berries is pure citrus bliss!
Creative Ways to Present
Think beyond the spread! Layer Homemade Lemon Curd between cake layers, swirl it through yogurt parfaits, fill tart shells, or use it as a surprise center for cupcakes. For a show-stopping dessert, spoon it onto pavlova or mix into whipped cream for a tangy, creamy topping. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Once you’ve tasted Homemade Lemon Curd, you’ll want some on hand at all times. Store it in an airtight jar or container in the refrigerator, where it will keep its vibrant taste and silky texture for up to two weeks. The flavor just gets better as it chills!
Freezing
If you don’t think you’ll use it all right away, Homemade Lemon Curd freezes beautifully. Simply transfer to a freezer-safe container, leaving some space for expansion. Freeze for up to three months. Thaw overnight in the fridge for fresh-tasting curd whenever you want.
Reheating
If you prefer your lemon curd a bit warmer or want to use it as a sauce, just gently heat the amount you need in a small saucepan over low heat. Stir continuously and remove as soon as it loosens to your liking. Never boil it—a gentle touch keeps the curd silky smooth!
FAQs
Can I use bottled lemon juice instead of fresh for Homemade Lemon Curd?
Fresh lemon juice is highly recommended for Homemade Lemon Curd—the bottled variety often lacks the vibrant flavor and aroma that really makes this curd sing. If possible, juice your own lemons for the best results.
What’s the best way to avoid lumps or curdled eggs?
Constant stirring over gentle, indirect heat is the secret! A double boiler and gradual heat prevent the eggs from cooking too quickly, so your Homemade Lemon Curd stays super smooth. Straining afterward removes any tiny lumps that slip through.
Can I make a dairy-free version?
Absolutely! Swap the butter for a dairy-free alternative like coconut oil or a good plant-based butter. The flavor and richness will be a touch different, but still delicious and suitable for anyone avoiding dairy.
Is it normal for lemon curd to thicken more as it cools?
Yes, Homemade Lemon Curd actually reaches its final, perfect consistency after it’s been chilled in the fridge. When it’s hot, it might seem a little loose, but as it cools and the butter sets, it thickens to that ideal spreadable texture.
How can I use extra egg whites left over from another recipe?
Put your leftover egg whites to good use by making meringues, angel food cake, or even a fluffy omelet. They’ll keep covered in the fridge for a few days, or can be frozen for later—just label the container with how many whites are inside.
Final Thoughts
Once you experience the bright, tangy lift that Homemade Lemon Curd brings to your table, you’ll wonder how you ever lived without it. This recipe is honestly a joy to make and even more of a delight to savor—give it a try and let this little jar of sunshine brighten your every bite!
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Homemade Lemon Curd Recipe
- Total Time: 22 minutes
- Yield: 1 1/2 cups 1x
- Diet: Vegetarian
Description
Indulge in the luscious, tangy goodness of homemade lemon curd with this easy-to-follow recipe. Perfect for spreading on toast, filling tarts, layering cakes, or topping yogurt, this versatile citrus delight will elevate your culinary creations.
Ingredients
Eggs:
- 3 large eggs
Granulated Sugar:
- 1 cup granulated sugar
Lemon Juice:
- 1/2 cup fresh lemon juice (about 3–4 lemons)
Lemon Zest:
- 1 tablespoon lemon zest
Butter:
- 6 tablespoons unsalted butter (cut into small cubes)
Instructions
- Prepare Egg-Sugar Mixture: In a medium heatproof bowl, whisk together the eggs and sugar until smooth.
- Cook Over Double Boiler: Place the bowl over a saucepan of gently simmering water, ensuring it doesn’t touch the water. Cook for 10–12 minutes, stirring constantly, until thickened.
- Incorporate Butter: Remove from heat and stir in butter cubes until melted and smooth.
- Strain and Chill: Strain the curd through a sieve into a jar or bowl. Let cool, then refrigerate.
Stir in the lemon juice and lemon zest.
Do not let it boil to prevent curdling.
It will thicken further as it chills.
Notes
- Lemon curd keeps for up to 2 weeks in the refrigerator.
- It can be frozen for up to 3 months.
- Use as a spread, tart filling, cake layer, or yogurt topping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American, British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 17g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
