This luscious and tangy Homemade Lemon Curd is what citrus dreams are made of. Lemon curd is incredibly easy to make. It uses simple pantry ingredients ideal for serving as a spread for cookies, scones, English muffins or used as a filling for cakes and pies. The bright citrus flavor and fresh lemon zest give it just enough kick to balance the sweetness.
Homemade Lemon Curd
Lemon is usually thought of as a spring and summer flavor eaten during warm weather. I often think of it as a bite of sunshine on a rainy day. Being a lover of all things lemon in every season lemon curd is a fantastic way to enjoy the flavor of citrus with little effort. Making lemon curd is not only easier than you may think but, it’s also versatile. Slather it on a freshly baked blueberry scone with whipped cream or creme fraiche or elevate a simple piece of pound cake with a generous dollop and a sprinkle of fresh berries for a truly satisfying no fuss treat. It’s also delicious on muffins and tasty when used in place of jam on toast.
Give Lemon Curd as a Gift
Lemon curd also makes an amazing homemade gift for teachers, friends and neighbors. Fill decorative mason jars with freshly made lemon curd and cover the top with a piece of burlap. Tie the jar with a pretty bow and it becomes a homemade gift that really showcases your thoughtfulness. Its the sort of lemon filled goodness that’s sure to be unforgettable. For a flavor twist, you may also enjoy this recipe for Lime Curd from Pint Sized Baker.
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Helpful Kitchen Items:
Homemade Lemon Curd
Ingredients
- 1 cup granulated sugar
- 3 medium lemons finely zested with a microplane
- 1/2 cup salted butter softened (1 stick)
- 4 large eggs plus one egg yolk (Room temperature)
- 3/4 cup fresh lemon juice
Instructions
- In a medium-size mixing bowl mix together the sugar and lemon zest until fully combined.
- Use a whisk or electric mixer on low speed to cream the butter with the lemon sugar.
- Add the whole eggs and yolk one at a time beating well after each addition.
- Add the lemon juice. Mix well.
- Pour into a heavy bottomed saucepan. Simmer over medium-low heat until thickened to a pudding consistency about 10-12 minutes, stirring constantly to prevent scorching. Adjust the temp down, if needed.
- Cool then store chilled in a mason jar or air tight container for up to 1 week.
Notes
ML says
This is very good! Thank you for sharing. There is so much though, so I’m glad we can freeze it.
Maureen says
Thank you for posting the measurements for the lemon juice. Old recipes call for the zest and juice of so many lemons but those people never saw the variety of lemon sizes as they grow on a tree.
Dawn says
Can this be canned
Melissa says
I’ve never canned it but, it likely could be, yes.
Wendy says
You said I could add gelitan to firm it up for a pie filling. Approx how much would I add for this recipe?
Melissa says
There’s no need to add gelatin to this lemon curd just cook it until thickened.
Jill Litherland says
I prefer to cook it in a double boiler. By doing this you avoid the danger of scorching and it is not necessary to stir constantly.
Marty says
Can this curd be used as a cake or cupcake filling?
Melissa says
Yes, it can.
Marge Cochran says
How much is needed for a lemon merigue pie?
Melissa says
I have a recipe for a lemon tart showing you how to turn this into a pie filling that I’ll be sharing soon. Stay tuned.
Carol S. Ortiz says
Hello, I am not sure if the above was asking about freezing the lemon curd. I so, and I hope so, please reply.
Thank you.Carol
Becca J says
this is really good on top of fruit, berries, sponge cake, ice cream, and plain cheese cake. did I mention that it’s really good?!?!
Melissa says
I totally agree, I share your love of lemon curd!
Beverley branscombe says
Can you freeze this? Please
Melissa says
Yes, you can. Thaw in the refrigerator before using and stir well.