Easy Lemon Curd Recipe {so incredibly delicious}

Name: Easy Lemon Curd Recipe {so incredibly delicious}
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Yield: 20 tablespoons, approximately (1.25 cup)
Ingredients: 1/4 cup unsalted butter; 1/3 cup sugar; 1/4 tsp salt; 1/2 cup lemon juice; 1 tbsp lemon zest; 5 egg yolks (-reserve the whites for another use. I used 'large' eggs.)

July 26, 2018 Updated: August 22, 2019 By Dawn - Girl Heart Food 39 Comments

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Ever wonder how to make lemon curd? Look no further! With just a handful of simple ingredients you could make your own easy lemon curd from scratch. It’s beyond easy! This one is tart, not too sweet and ultra lemony. Ready to make it?

A jar of homemade lemon curd from scratch surrounded by cut lemon.

Hey guys! How about an easy homemade lemon curd recipe? Well, truth be told, this recipe has been on the blog for quite some time. For over two years, actually! You see, it was a component within another recipe – my Lemon Cream Tarts with Berries.

I decided that this deliciousness needs to shine on its own. So today, I’ve brought you simple step by step instructions on how to make it right in your own kitchen! Never buy it from the grocery again. It’s really good, you guys!

So, What is Lemon Curd? Difference Between Curd Vs. Lemon Pie Filling?

Lemon curd is a type of preserve made simply from lemon, butter, eggs and sugar…and a pinch of salt. You can actually make a variety of fruit curds, like grapefruit, pineapple or orange. Today, though, it’s lemon!

The difference between curd vs pie filling is primarily the thickening agents, the thickness and potency of lemon flavour.

The thickeners in curd are actually the egg yolks and pectin in the fruit. Whereas, lemon pie filling typically has a thickening agent, like cornstarch. Also, pie filling is typically thicker than curd. Flavour-wise, curd is a lot more potent and ‘punchy’ in lemon flavour than lemon pie filling too.

Ingredients for the best lemon curd recipe on a wooden board.

How to Make Lemon Curd – Easy Step by Step Instructions

In a heavy bottomed pot on the stove top set to medium heat, melt butter.
Add sugar and salt and stir to combine, about 1-2 minutes.

Collage picture on how to make an easy lemon curd recipe.

Remove pot from heat and add lemon zest, lemon juice and egg yolks. Place back on heat and whisk constantly to combine and until mixture thickens, about 5 minutes.

Collage picture on how to make lemon curd from scratch.

Below is what your mixture should look like. It’s thick enough to cover the back of a spoon when you draw a line through it with your finger (note – lick finger…hehehe).
Strain curd through a sieve and press with a spatula. This will remove any solids, especially those egg solids.

When the curd is pressed through a sieve, pour into a glass jar and refrigerate for a couple hours until cooled. It will thicken further as it cools. Told ya it was easy!

Does Fruit Curd Need to be Refrigerated? Will Curd Thicken in the Fridge?

Yes, this needs to be refrigerated!

After you’ve made the curd on the stovetop and it nicely coats the back of a spoon, pour into a glass jar. After it has cooled slightly, cover and place in the fridge to further cool. It will thicken even more in the fridge.

How Long Does Lemon Curd Last?

Because we are not preserving here and there are eggs involved, I recommend enjoying within 4-5 days.

An overhead shot of a jar of homemade lemon curd.

Can You Freeze Lemon Curd?

Yes! Lemon curd can be placed in freezer safe containers for up to a year. Allow some space at the top of the container for any expansion. To thaw, place in refrigerator for 24 hours before using.

How do I Use Lemon Curd?

Fold cooled curd into whipped cream for a delicious dessert topping like my lemon cream tarts.
Enjoy over Greek yogurt
Dollop over granola and berries
Spoon over vanilla ice-cream for an extra special treat
Eat straight from the jar….so tempting 😉
Spread over toast
Use in no bake dessert in a jar

A jar of an easy lemon curd recipe surrounded by cut lemon.

Tips for Making this Scratch Made Curd

Use a heavy bottomed pot.
Just melt the butter. You don’t want it too hot.
Add the lemon juice to the melted butter before adding eggs to cool down the butter. You don’t want scrambled eggs.
Once you start making the lemon curd, whisk, whisk, whisk!
While optional, I like to strain the cooked lemon curd through a sieve to remove any egg solids. This makes for a creamier lemon curd.
Don’t forget to let this curd cool in the fridge for a couple hours. It will thicken even further as it cools.
Enjoy within 4-5 days.

Other Easy Lemon Recipes you May Enjoy

Baked Coconut and Lemon Donuts
Lemon Cupcakes
No Bake Lemon Cheesecake from my friend, David, of Spiced

I’ve made other curds in the past too, including a grapefruit one. Perhaps I’ll share one of those another day 😉 Hope you love this easy lemon recipe!

Until next time take care and chit chat again soon!

~Dawn

P.S. Now you never have to wonder how to make lemon curd! You got this! If you think this lemony recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

A jar of homemade lemon curd surrounded by lemons.

5 from 15 votes