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How to Make Lemon Curd – Step by Step Instructions

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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 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 lemon curd 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 lemon curd from scratch.

  • 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.

Collage picture on how to make lemon curd from scratch.

  • 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!

Collage picture on how to make lemon curd from scratch.

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.

A spoonful of homemade lemon curd.

Other Easy Lemon Recipes you May Enjoy –

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.
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5 from 15 votes

How to Make Lemon Curd - Easy Step by Step Instructions

Ever wonder how to make lemon curd?  Look no further! With just a handful of simple ingredients you could make your own curd from scratch.  It's beyond easy!  This one is tart, not too sweet and ultra lemony.  Ready to make it?
Course Condiment
Cuisine English
Keyword easy lemon curd recipe, fruit curd
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 2 hours
Total Time 2 hours 20 minutes
Servings 20 tablespoons, approximately (1.25 cup)
Calories 49kcal
Author Dawn Coombs

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.

Instructions

  • In a heavy bottomed pot on the stove top on medium heat, melt butter.
  • Stir in sugar and salt to butter and whisk for  1-2 minutes.
  • Remove pot from heat and stir in lemon juice, lemon zest and egg yolks, whisking to combine.
  • Place mixture back on heat, whisking continuously for about 5-8 minutes until mixture coats back of spoon. Don't boil.
  • Remove from heat and strain mixture through a fine mesh sieve into a bowl to remove any egg solids.  Let cool completely in refrigerator.  Mixture will further thicken as it cools.  

Video

Notes

  • Use a heavy bottomed pot.
  • Just melt the butter.
  • Add the lemon juice to the 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 this lemon curd within 3-5 days.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Serving: 1tbsp | Calories: 49kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 31mg | Potassium: 11mg | Sugar: 3g | Vitamin A: 2.7% | Vitamin C: 3.3% | Calcium: 0.6% | Iron: 0.7%

A photo collage of homemade lemon curd.

© Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

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Reader Interactions

Comments

  4. Mimi

    July 30, 2018 at 8:12 pm

    It’s been years since I’ve made a curd, and I’m pretty sure it was lemon. What I want to try is peach or apricot. I’ve seen some over the years, and that sounds better to me only because I’m not a citrus “freak.” Or cherry?

    Reply

  5. Shashi at SavorySpin

    July 30, 2018 at 2:35 pm

    This looks so delicious! I could take a spoon and dive right into that jar! I’ve never made my own lemon curd – I recently had some lemon curd mini pies at a friends house and WOA – they were so good so I am drooling over your pictures, Dawn!

    Reply

  6. David @ Spiced

    July 30, 2018 at 9:01 am

    I love a good homemade lemon curd! A spoonful of curd with a bowl of vanilla bean ice cream is just magical. But you’re totally right about the ‘whisk whisk whisk’ part. I always get a good arm workout when I make lemon curd! This looks amazing, and I can’t wait to see how you use it in a new recipe soon. Also, thanks for the no-bake cheesecake love here! 🙂

    Reply

  8. Milena

    July 27, 2018 at 10:55 am


    How fabulous! Lemon curd tarts are a true treat in my opinion and I might have to follow your directions here tomorrow and whisk some luscious lemon curd. The tarts will have to share with me, I so think you are right about eating it straight out of the jar!

    Reply

  9. Tracy | Baking Mischief

    July 27, 2018 at 12:28 am


    Yes! Lemon curd is the best. It’s been forever since I made a batch, and now I totally want some!! Especially love the idea of folding it into whipped cream. Why have I never tried that before!!?? It’s all I can think about now. 😉

    Reply

  11. Leanne | Crumb Top Baking

    July 26, 2018 at 10:25 pm


    I’ve never been sold on making my own lemon curd, but now I am! And after you outlined all the possible ways to enjoy lemon curd, I’m craving it! With granola and berries would be amazing! Also, I bet the grapefruit curd you make has a lovely colour! Happy almost Friday Dawn!

    Reply

  13. Traci

    July 26, 2018 at 12:14 pm


    Who knew that making lemon curd was so easy? Looks like this recipe turns out gorgeous results! Just pinned! Thanks for sharing, Dawn 🙂

    Reply

  17. Julia

    July 26, 2018 at 10:39 am


    I so love homemade lemon curd! When I make it I can hardly wait for it to cool down a bit so I can “taste” it! Yours looks delicious 🙂

    Reply

  21. Mary Ann | The Beach House Kitchen

    July 26, 2018 at 9:39 am


    I love lemon curd Dawn! So delicious with so many things. And love all your step by step pics! Well done! Happy almost the weekend!

    Reply

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