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Easy Lemon Curd Recipe

Name: Easy Lemon Curd Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Ingredients: 1/4 cup unsalted butter; 1/3 cup sugar; 1/4 teaspoon salt; 1/2 cup lemon juice; 1 tablespoon lemon zest; 5 large egg yolks ((reserve the whites for another use))

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. This easy lemon curd recipe is tart, not too sweet and ultra lemony. Ready to make it?

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

Hey friends!

How about an easy homemade lemon curd recipe? Once you make your own, there’s no going back to store-bought. It’s just too easy (and tasty).

I used lemon curd in lemon cream tarts a while back. 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!

Lemon 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 a lemon curd recipe on a wooden board.

How to Make Lemon Curd

Full details are in the recipe card below, but here are the basics:

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 to 2 minutes.

Collage of a pot of melted butter and pouring sugar into the butter.

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 of adding lemon zest, lemon juice and egg yolks to a pot of a melted butter and sugar mixture.

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 of a spoon after being dunked in lemon curd, pouring curd into a sieve, and pushing curd through a sieve.

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 lemon zest in a sieve after pushing curd through and jar of lemon curd.

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An overhead shot of a jar of homemade lemon curd.

Storing

Lemon curd 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 It Last

Because we are not preserving here and there are eggs involved, I recommend enjoying within 3 to 5 days.

Can You Freeze?

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.

Uses for Lemon Curd

Fold cooled curd into whipped cream for a delicious dessert topping
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.

More Recipe Tips

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.

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

Make this lemon curd recipe? That’s awesome! Love it if you left a comment below. Many thanks!

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Jar of homemade lemon curd next to fresh lemons.

5 from 15 votes