Lemon Curd
on Mar 16, 2021
Lemon Curd is delicious when it’s homemade! This is an easy recipe for dessert spread that’s great on biscuits, bread, and other desserts.
Lemon Curd might be one of the tastiest sweet spreads I’ve ever tasted! Goes great on scones, some Classic Pound Cake, or some Cheesecake.
Lemon Curd
I’ve been trying to add a bit of this delicious Lemon Curd spread anywhere I can since I’ve made it! This most recent batch might be the Best Lemon Curd I’ve ever tried- and it only took 5 ingredients a bit of work. If you’re interested in an easy curd recipe that’ll taste perfect spread over some scones or spooned over some desserts, today’s recipe is worth a look!
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Our easy recipe uses as much of the lemon as it can: of course, we use the lemon juice, but only after getting plenty of that zest off. The zest brings even more lemony flavor and smells to the recipe- I’ll say it’s optional but highly recommended for a Perfect Lemon Curd! Once it’s done, you’ll want to use this delicious sweet spread anywhere you can- great on scones or toast or spooned over some classic dessert recipes. There are some recipes where you might even be able to use this stuff as a tasty lemon filling. We’re certain you’ll love this one!
Liked this recipe? Try these lemon dessert recipes next!
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For another cool & sweet lemony treat, make up some of our No Bake Oreo Lemon Cheesecake. Between the lemon Oreos, lemon zest garnish, and filling made with lemon juice and lemon Jello, this recipe is packed with lemon flavor! It’s never sharp or sour though- this is a delicious, bright, and sweet dessert perfect for the summertime.
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Our Lemon Lush Bars are another delicious lemon dessert you just have to try. There’s shortbread, cream cheese, some lemon pudding and some whipped cream, all packed into a light but flavorful dessert bar! I love making these things for barbeques and get-togethers- expect a clean plate in no time at all.
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If you’re looking for something simple, nothing can really beat an Easy Lemon Pie. This simple layered dessert packs in plenty of creamy lemon pudding and whipped topping all on a sweet graham cracker crust. It’s all no-bake and you can make it even quicker with a premade crust!
Homemade Curd Ingredients
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Lemons – We’re going to need the zest and juice from these! Meyer lemons are the usual, go-to pick for this recipe.
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Sugar
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Butter
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Eggs
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Salt – Just a touch!
How to make Lemon Curd
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Combine lemon zest and sugar before creaming together with butter.
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Add eggs to butter-sugar mixture before adding lemon juice and salt.
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Add uncooked curd to a saucepan and cook over low heat, stirring constantly, until thickened and warm.
The first step to good lemon curd is getting some fresh lemon zest and juice. Use a Microplane or a super-fine grater to grate the exterior of the lemon- make sure you don’t grate too much of the white pith. Once zested, roll your lemons on the counter-pressing the heel of your palm into the lemons- to break up the pulp before slicing in half. Use a hand-juicer to get all that juice out.
Take your zest and add it to your sugar. Give good whisking to mix it in.
In a separate bowl, cream some butter using a hand or stand mixer.
Once that’s creamed to a nice, fluffy texture, add in your zest-sugar mixture. Use the mixer to thoroughly beat it in.
After that’s mixed together, add in your eggs. Beat to combine before also adding in the freshly squeezed lemon juice and a touch of salt.
That should all come together into a consistent, uncooked curd- all that’s left is to cook it. Transfer the mixture to a saucepan and set it on the stovetop over low heat.
Stir the lemon curd constantly as it slowly cooks through and thickens up. We stir constantly to prevent the eggs from curdling and turning this into lemony scrambled eggs. It should only take about 15 minutes for the curd to thicken up to the point we want. Once thickened, let it cool before transferring to a jar or airtight container and putting it in the fridge for storage.
How long is Lemon Curd good for?
Lemon Curd
Ingredients
- 3 Lemons
- 1 1/4 cup Sugar
- 1 stick Unsalted Butter, softened
- 4 Eggs
- 1/8 tsp Salt
Instructions
- Remove the zest from the lemons (be careful to avoid the with pith).
- Add zest to the sugar and stir to combine.
- Juice the lemons and set the juice aside.
- Beat butter in a bowl.
- Add the lemon/sugar mixture to butter and cream together.
- Add the eggs, lemon juice, and salt.
- Mix until blended.
- Transfer mixture into a pan and cook over low heat stirring constantly until thickened (about 15-20 minutes).
- Remove from heat and allow to cool.
Notes
Nutrition
Directions are clear and easy to follow and the results are excellent. Makes 2 cups plus a bit more.
I love lemon curd and have been making it for years. I highly recommend you make it in a double boiler. It will be perfect every time and not have a starch taste to it.
hi would this recipe work in Microwave ? somehow I manage to burn this kind of recipe on stovetop? thanks. ss.
Hi Sally! I have never attempted to make Lemon Curd in the microwave. The key to the recipe is to make it on low and slow. Also as mentioned, a double boiler method works great.
thanks JEN will use the double boiler first. Sally
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When you squeezed the lemons, about how much liquid did you have? I’ve been thinking about making lime curd but since they’re smaller, it’s hard to figure out how many I would need.