Easy lemon curd is an easy and delicious recipe! Make it from scratch in just a few minutes and add it to all your favorite desserts.
Lemon curd is one of those delicious sweet and tangy things that makes everything better. Need a lemon pie? Grab some curd. Want lemon bars? Curd it is. What about a tart? Yup, lemon curd goes great there too. Of course, eating it with a spoon is also a delicious option! 😉
This easy lemon curd recipe is going to show you how you can make your very own lemon curd at home. Save yourself a trip to the store, save yourself the disappointment of getting some less than satisfying premade lemon curd that tastes like a jar.
This fresh lemon curd is packed with flavor, sweetness, and creamy goodness.
Making lemon curd is a lot like making a homemade pudding, which makes sense because it is kind of like a homemade pudding.
Not that stuff you get out of the box and whisk milk into, oh no. This is the good stuff made on the stove using real ingredients within your home. Butter, sugar, eggs, and lemon are all you really need, and I wouldn’t be surprised if you had them already.
How to make lemon curd
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add in the lemon zest and then mix again to incorporate.
- Add in the eggs, one at a time until the mix is combined.
- Gradually whisk in the lemon juice, just until it’s all combined.
- Pour the mixture into a medium saucepan and cook over medium heat.
- Bring the mixture to a simmer and cook until the temperature reaches 170F degrees
- Let the mixture cool completely before using.
How long does lemon curd keep?
Homemade lemon curd can last up to 2 weeks if stored properly in the fridge. This means, keep it stored in a covered airtight container to maximize the shelf life.
You can also freeze homemade lemon curd for several months if needed. These should give you plenty of chances and options for using your lemon curd before it spoils!
Does lemon curd thicken as it cools?
While you should notice that your curd is nicely thickened before it’s done cooking, it will continue to thicken up as it cools down.
To speed up that process you can stick it in the fridge with a plastic wrap cover placed on the curd to prevent it from forming “a skin” over the top.
How can I tell if my lemon curd has thickened enough?
You can visually tell that your curd has thickened by not only feeling a little resistance when you stir, but also by the trail you leave behind as you’re doing so.
If you can drag the back of a spoon over the top of the lemon curd and it leaves an indented trail showing your path and doesn’t immediately rush back to fill in the spots, it’s ready.
You may also notice that if lifted directly from the lemon curd, the spoon will have small peaks on the back much like when you make homemade whipped cream.
Easy Lemon Curd Recipe
- 1 cup sugar
- 1/8 teaspoon salt
- 1 1/2 sticks butter softened
- 2 teaspoons lemon zest
- 6 eggs
- 1 cup lemon juice
- Cream together the butter and sugar until smooth.
- Add the lemon zest and mix.
- Add the eggs one at a time until well combined.
- Gradually whisk in the lemon juice until evenly combined.
- Cook in a medium saucepan over medium heat.
- Bring to a simmer and cook until the temperature reaches 170ºF.
- Cool completely.
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