Lemon Curd
Sweet-tart, four-ingredient lemon curd is a dream of a dessert sauce. Learn how to easily make silky smooth homemade lemon curd – and it’s the perfect addition to cakes, tarts, and more!
Homemade Lemon Curd Recipe
I could go on and on about lemon curd – it was a staple component when I baked wedding cakes – and it’s also delicious on toast, muffins, a slice of busy day cake, and almost any little sweet treat you can think of. I especially love this particular lemon curd recipe because it does not call for using egg yolks, so you’ll skip the trouble of dividing up your eggs. It comes together so quickly and is neither too sweet nor too tart. Look at lemon curd as your secret weapon for turning the ordinary into something truly special!
Why This Lemon Curd is My Favorite
Once you produce a batch of homemade lemon curd I promise you’ll never buy a jar again! It tastes so much better than anything you can buy at the store and it’s surprisingly easy to make. In fact, you will need 15 minutes or less to make homemade lemon curd!
- That texture: Done right, lemon curd will have an amazingly luxurious texture that’s so lush and silky-smooth.
- Versatile: As mentioned, lemon curd can be spread on brioche toast for a quick, sweet breakfast, swirled into cake, tucked into layer cakes, and more.
- Simple: You need just 4 ingredients and less than 20 minutes to make this recipe!
What Is Lemon Curd?
Lemon curd is a type of citrus preserves that combines eggs (often, egg yolks, although this recipe uses the whole egg), lemon juice, sugar, and butter to make a smooth spread. It’s very similar to jam or jelly, although it is much creamier and needs a few more ingredients. Lemon curd is the perfect blend of tart-sweet and is wonderful on scones, biscuits, waffles, in or on cakes, and more.
Ingredients Needed
- Eggs – Many recipes call for egg yolks but in this recipe, you can keep it easy and use the whole egg.
- Granulated sugar – Just enough sugar is included to balance the lemon juice. You can also make honey lemon curd for a variation on this recipe.
- Lemon juice – You must use freshly squeezed lemon juice! I prefer to use any other lemon variety than Meyer lemons for this recipe because I do not find them to be tart enough, but if you have a Meyer lemon tree or access to Meyers, feel free to use them. Just know that your curd may be on the sweeter side (maybe not a bad thing!)
- Butter – Unsalted butter is best so that the salt doesn’t compete with the other flavors going on in the recipe.
How to Make Lemon Curd
I’ve outlined the method for making lemon curd in the photos below, and you can find the detailed instructions in the recipe card lower down.
- Whisk ingredients: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, honey, and lemon juice.
- Cook: Stir constantly and cook for 10 minutes.
- Strain: Pour the mixture through a strainer.
- Place in a bowl: Then place it in a bowl.
- Add butter: Whisk in the butter.
- Cool: The lemon curd will continue to thicken as it cools.
Tips and Hints
- Use fresh lemon juice – This is the most important note to keep in mind when you are making lemon curd! The recipe calls for minimal ingredients, so we want to make each one count. This means that you should never use bottled lemon juice (side tip: if you have a lemon tree, this is a great recipe to use up in-season lemons).
- Cook slowly – There’s a reason we cook the curd over simmering water: if the mixture cooks too quickly the eggs will scramble. We are absolutely trying for the opposite of this.
- Whisk constantly – While the lemon-egg mixture cooks, whisking it constantly (yes, that’s 10 minutes!), will also keep the eggs from solidifying.
- Strain – And as a final step, straining the cooked lemon curd will remove any possible lumpy bits so you’ll have the smoothest final lemon curd.
- Do the spoon test – When you’re cooking the curd, you’ll know it’s done when the mixture coats the back of a wooden spoon.
- Cool completely – Because lemon curd sets as it cools, make sure you fully cool the curd before using it in a recipe. It’s a good idea to make it a day in advance of when you wish to serve it so that the fridge can help it thicken completely.
Ways to Use Homemade Lemon Curd
I love lemon curd so much, whether it’s served fancy – meaning, tucked into a layer cake – or simply spread over a toasted piece of fresh bread. You can add it to muffins, scones, pancakes and more for an instant burst of flavor. Trust me on this one!
- On pancakes: Dress up your Saturday morning pancakes with a soft spoonful of honey lemon curd.
- With waffles: Same idea – drape your oat flour waffles or gluten free waffles for two with a generous helping of lemon curd.
- With cake: In or on the cake, it’s up to you! I’ve always included lemon curd in my wedding cake bakes because it creates such a fantastic flavor contrast with the sweet white cake and jam I invariably sandwich between the layers. Or, top an angel food cake with a spoonful of lemon curd.
- Scones: Pair gluten free lemon scones with honey lemon curd or serve it alongside a batch of whole wheat strawberry rhubarb scones for extra flavor.
- Biscuits: Add lemon curd to a warm batch of soda biscuits to make them just right for afternoon tea.
How to Store Lemon Curd
You can refrigerate or freeze lemon curd for another time, and it will keep well however you store it. Check out how to do it below:
- Fridge – Place the cooled lemon curd in an airtight container, such as a glass jar with a tight-fitting lid, and store it in the fridge for up to 2 weeks.
- Freezer – Transfer the cooled curd to a freezer-safe container and keep it in the freezer for up to 1 year. Thaw the lemon curd completely in the fridge before using it.
More Fruit Preserve Recipes
Lemon Curd
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup fresh lemon juice, from 2-3 lemons. Note: I do not like Meyer lemons for this recipe; I do not find them to be tart enough
- 4 tablespoons unsalted butter
- 1 tablespoon finely shredded lemon zest
Instructions
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
- Cook, stirring constantly to prevent from curdling, until the mixture becomes thick, about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
- The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to 2 weeks.