Lemon Curd
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Posted: 04/11/21
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A from-scratch Lemon Curd that is perfectly tangy, creamy and sweet! This is so much better than store-bought and so easy to make. It only takes 4 ingredients and 30 minutes to make. Enjoy it on your scones, crepes, Angel Food Cake, biscuits and so much more!
Lemon curd always seemed like a super fancy and hard-to-make treat, but then I made it myself and discovered how easy it is. I don’t buy those expensive jars at the store anymore – it’s so easy you can have a batch made in about 30 minutes!
Contents
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Why This Recipe Works
- You only need four ingredients!
- It’s made with fresh lemon juice and lemon zest, so it’s perfectly tart and delicious.
- I’m sharing all of my tips so you can make the best homemade lemon that has beautiful color, the best creamy texture, and amazing flavor!
- There are so many lemon curd uses for breakfast and dessert recipes – I’m sharing all of my ideas at the end of the post.
If you’ve been intimidated like I was to make your own from scratch, rest assured you can use this recipe to learn how to make lemon curd that turns out perfectly every time. You are going to love it!
Ingredients
- Butter – Unsalted is best for this recipe.
- Medium eggs – Allow them to come to room temperature. They will mix better with the other ingredients compared to cold eggs.
- Lemons – You will need one cup of juice plus zest from two lemons. I prefer to use organic lemons.
- Granulated sugar
Note: I recommend using stainless steel or enameled cooking equipment for this recipe. Avoid using aluminum because it reacts with the acid in the lemon gives the curd a metallic taste. For the whisk and spoon, use silicone or plastic.
How to Make It
Melt the butter in a small saucepan.
Whisk the eggs in a small bowl until they are foamy and the color is bright yellow.
Once the butter is melted, add the lemon juice, sugar, and zest. Stir in the whisked eggs.
Warm the mixture over medium heat while stirring continuously. You want to maintain the temperature between 185 and 195°F – don’t let it boil. If it boils the mixture will separate.
Cook the mixture until it thickens enough to lightly coat the back of a spoon. At this point, transfer it to containers and allow it to cool. As it cools, it will thicken even more.
Once cooled, secure the lids and keep the lemon curd in the refrigerator.
Pro Tips
If you want a sunny yellow lemon curd, be sure to whisk the eggs. If you beat them with a fork, the color will be darker or more orange.
If your curd separates because it was cooked over too high of heat, you can rescue it. Just use an immersion blender to bring it back to a creamy consistency.
Don’t leave the curd while it’s cooking – keep an eye on it, and as soon as it’s thick enough to coat the back of a spoon, take it off the heat. If you overcook it, the texture will be more gel-like instead of creamy. It will still taste good but won’t have that creamy texture.
What To Do With Lemon Curd
Now that you have your homemade lemon curd you’ll want to use it on all the things! There are so many ways to put it to use:
- Serve it with breakfast! Spread it on muffins, toast, scones, even waffles, and pancakes! You can also use it to make breakfast parfaits with yogurt and granola.
- Use it as a filling! Cookies, layer cakes, pies, tarts, trifles… you can use it as a filling for all of your favorite desserts.
- Serve it for dessert! I love to spoon it over a slice of angel food cake or other soft sponge cakes. You can also use it as a topping for ice cream.
FAQs
What is lemon curd?
It’s a type of spread usually made with citrus – lemon is a popular type of curd. You can use oranges and other citrus types to make it, too, or even other types of fruits like berries or tropical fruit.
How long does it last?
It will keep for up to four weeks in the refrigerator. Just keep it in an airtight container.
Why is my lemon curd not thickening?
If your lemon curd is thin, you might not have cooked it long enough. You need to cook it long enough for the eggs to cook, which is what thickens it. Also, be sure to add the right amount of butter – as the butter cools in the curd, it will help thicken it, too.
Does it need to be refrigerated?
Yes, once it’s cooled, you will need to keep it in the fridge, so it doesn’t spoil.
Can you eat lemon curd on toast?
Yes, you can! It’s one of my favorite ways to enjoy it, and it’s a fun breakfast treat.
Surprise your family with this homemade lemon curd and you will get rave reviews! It’s so simple and a fun way to brighten up your breakfast or dessert. I hope you love it!
More Easy Sauces
- You only need three ingredients to make the best Strawberry Sauce – serve it with desserts or breakfast dishes like pancakes and waffles!
- I love to make Homemade Caramel Sauce for desserts and as a dip for apples. It’s so easy you’ll skip the store-bought kind.
- Treat yourself to Hot Fudge Sauce the next time you have ice cream for dessert. It’s easy to make and so rich and chocolatey.
- Grab some blueberries and make homemade Blueberry Sauce – we love it on waffles, pancakes, ice cream, and cake!
Did you try this easy lemon curd recipe?! If you love it be sure to give it five stars!
Tag me with your photos at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Curd
A from-scratch Lemon Curd that is perfectly tangy, creamy and sweet! This is so much better than store-bought and so easy to make.
Ingredients
- ½ stick unsalted butter
- 2 eggs medium size, room temperature
- 1 cup fresh lemon juice 3-5 lemons, depending on the fruit, sieved to get rid of the pulp and kernels
- 1 cup granulated sugar
- zest from 2 organic lemons
Instructions
- In a small saucepan melt the butter (see note 1).
- Crack the eggs into a small bowl and beat the eggs until bright and foamy with whisk (See note 2).
- Add the lemon juice, sugar and lemon zest to the butter. Then stir in the beaten eggs.
- Place saucepan on stovetop over medium heat. Gently heat up the mixture while stirring constantly. Don´t bring to a boil. If you have a thermometer try to stay between 185°F to 195°F (See note 3).
- After cooking for about 10 minutes the curd will start to thicken.
- Keep on simmering the mixture until it has the consistency of a béchamel sauce.
- After it is thickened fill into clean containers and let cool down.
- The mixture will thicken more while cooling down.
Tips
Note 1: Use stainless steel or enameled materials, aluminum can cause a metallic aftertaste when it reacts with the lemon, also try to use a silicon or plastic whisk and spoon instead of metal.
Note 2: This is mainly to get a smooth consistency but also responsible for the color. If you just beat the eggs with a fork, you can add it to the mixture through a sieve. The lemon curd will look a bit darker/more orange.
Note 3: If the mixture gets too hot it can curdle. If this happens, don’t worry, it’s not lost. You can use an immersion blender to blend everything back together. Let come to room temperature and then place in the fridge.
Note 4: Don’t overcook it, it can cause the curd to become gel-like, this is only an optical problem though, it will still taste good.
How long does it last?
It will keep for up to four weeks in the refrigerator. Just keep it in an airtight container.
Why is my lemon curd not thickening?
If your lemon curd is thin, you might not have cooked it long enough. You need to cook it long enough for the eggs to cook, which is what thickens it. Also, be sure to add the right amount of butter – as the butter cools in the curd, it will help thicken it, too.
Does it need to be refrigerated?
Yes, once it’s cooled, you will need to keep it in the fridge, so it doesn’t spoil.
Can you eat lemon curd on toast?Yes, you can! It’s one of my favorite ways to enjoy it, and it’s a fun breakfast treat.
Nutrition Information
Calories: 160kcal (8%), Carbohydrates: 36g (12%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Trans Fat: 1g, Cholesterol: 55mg (18%), Sodium: 22mg (1%), Potassium: 63mg (2%), Fiber: 1g (4%), Sugar: 34g (38%), Vitamin A: 84IU (2%), Vitamin C: 16mg (19%), Calcium: 11mg (1%), Iron: 1mg (6%)
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