This Homemade Lemon Curd is great with scones, muffins, waffles, or used in your favorite desserts! This thick, sweet, and citrusy spread is so easy to make at home – it’s like sunshine on a spoon!
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Homemade Lemon Curd
What do you do when one of your neighbors gives you about 30 lemons?! You make lemon everything … and you still have lemons leftover! ?
I must admit that lemon treats are one of my favorite things – especially on a gloomy day! The kids love to spread this on everything, a favorite being to put it in crepes.
This homemade lemon curd comes together so easily with just a few ingredients. Grab the butter, some sugar, eggs, and a few lemons, and let’s make this tasty treat!
Recipe for Homemade Lemon Curd
- butter
- granulated sugar
- large eggs
- lemon juice
- grated lemon zest
How to make Homemade Lemon Curd
- Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs and egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.
- Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes. DO NOT BOIL.
- Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.
Homemade Lemon Curd FAQ’s
If you have questions about making Homemade Lemon Curd recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- The curd will thicken slightly as it cools.
- Be sure to use this within a week! Keep refrigerated.
- You can also make lime curd or orange curd by switching out the juice and zest!
How did you like this recipe
Didn’t I tell you – this lemon curd is just like sunshine on a spoon!! It’s the perfect addition for so many desserts, on top of biscuits or scones, or just by the spoonful. I won’t judge! ? Did you make any additions? Leave anything out? Was something confusing for you? Let me know, and I’d be happy to help!!
Other recipes you may enjoy
- Lemon Lush Delight
- White Chocolate Lemon Truffles
- Frozen Lemonade Pie
- Lemon Crinkle Cookies
- Lemon Cupcakes with Raspberry Buttercream Frosting
Homemade Lemon Curd
This Lemon Curd is great with scones, muffins, waffles, or used in your favorite desserts! This thick, sweet, and citrusy spread is so easy to make at home - it's like sunshine on a spoon!
Ingredients
- 6 tablespoons unsalted Challenge Butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup lemon juice (that was about 6 lemons for me)
- 1 teaspoon grated lemon zest
Instructions
- Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs and egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.
- Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes. DO NOT BOIL.
- Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.
Notes
- The curd will thicken slightly as it cools.
- Be sure to use this within a week! Keep refrigerated.
- You can also make lime curd or orange curd by switching out the juice and zest!
Recommended Products
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Nutrition Information:
Yield: 16 Serving Size: 2 tbsp.Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 55mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 2g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on February 5, 2015. Updated on July 5, 2020.
Jamie,
I so want to try making lemon curd. Pinned. I'll definitely be making this soon.
Annamaria
I love all things lemon. This looks yummy Jamie!
This looks so lovely will make it tomorrow.thsnkd fir sharing thus recipe ♥️
never though of making this at home – love it!
B-E-A-Utiful Jaims! What a nice neighbor 🙂
I think they wanted you to make them that cake!!
This Lemon Curd looks beautiful Jamie and can be used in so many recipes.
Oh Jamie, you know I have a weakness for lemons – this looks fantastic!!
Saving! Pinning! Can't wait to make this, Jamie! 🙂
One of my absolute favorites, I love this stuff!! If I can grow lemons in AZ, I definitely need to move. 😉
Lemon Curd freezes well. I keep lemon and orange curd in freezer at all times.
Great, I was hoping to freeze mine. Can’t imagine using it all in one week. Do you freeze in plastic containers?
Do you know if this can be made using Splenda?
I have never tried using Splenda, but I think it will work ok. I would love to know how it turns out if you try it.
This has become my favourite lemon dessert. Everyone asks for it when they are coming to dinner!
Made This using limes, OMG its good. I have this cheep Black and Decker juicer. Only needed 2 lemons and 2 1/2 limes to get needed juice
I used organic sugar it thickened but I had lots of brown speckles I hope it tastes good ..when I made it with regular sugar it was fantastic
This is amazing -I’ll never buy lemon curd from a shop again!