Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!
Lemon is bright and yellow which brings out a ray of sunshine when making this curd. Other lemon recipes that bring out that pop of color that I love is this lemon berry trifle, no-bake lemon pie, and perfect lemon bars.
A Reader’s Review
What is Lemon Curd?
It is beautiful and flavorful in every creamy delicious bite! Lemon curd is a decadent dessert topping or spread that is very rich in flavor. The sweet and creamy blend has an intense lemon flavor that has a hint of tartness to it. Some compare this curd to a dessert-type jam With these simple ingredients, this curd will come together quickly and easily over the stovetop. I love the flavor combination with the fresh lemon juice and then the added sweetness of the sugar. The lemon zest just adds another touch to make this even more flavorful. All I need is a spoon and can eat this like ice cream, it is that good!
When I was making this delicious lemon curd I knew it was going to be a hit. I couldn’t believe the pop of flavor and even the color of yellow is beautifully presented in the jar. This is perfect for sharing with neighbors, family, and friends. Enjoy it in this cake, add it onto pancakes or stir it into a light and tasty yogurt. The options are endless with this lemon curd recipe!
Ingredients You Need
This is one of my very favorite recipes to make. It is light and refreshing, but most of all, it reminds me of springtime and warmer days. Because these ingredients are so simple and you probably already have them in your kitchen then you will have this lemon curd made soon enough. See the recipe card at the bottom of the post for exact measurements.
- Large Eggs: Whisk together creating a smooth and frothy texture.
- Sugar: Tones down the tartness but also creates thickness in the curd.
- Lemon Juice: Freshly squeezed lemons are best and gives the perfect flavoring.
- Lemon Zest: Adds that extra pop to this lemon curd recipe.
- Salt: Just a pinch!
- Butter: Cut into slices and blend together creating a sweet and savory dessert.
How to Make Lemon Curd
Lemon lovers this lemon curd recipe is just for you! Prepare to be amazed because this intense flavoring and creamy texture will melt in your mouth with every bite.
- Whisk: In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Then, add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
- Melt: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
- Strain and Cool: Remove from heat, strain into a bowl and then let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.
What Do You Put Lemon Curd On?
Get ready for idea overload! So many delicious recipes can go under or on top of this lemon curd recipe. Add a little extra flavoring and sweetness to any recipe, and you will instantly taste the flavor. Here are some ideas to help!
- Baked Goods: Enjoy it on scones, croissants or muffins
- Use it While Baking: Perfect for macaron filling or layering on strawberry shortcake recipes.
- Perfect for a Spread: Spread on English muffins, homemade biscuits or toast.
- Try it for Breakfast: Top this homemade lemon curd on waffles, or pancakes or even as a delicious filling for some crepes!
- Add it to Dairy: Stir some in your yogurt, add it into cottage cheese, or spoon on ice cream.
- How to make lemon curd thick: To thicken the lemon curd add another 2 egg yolks plus 1 whole egg as well as the eggs that are included in the recipe itself.
- Lemon Juice: It is best to use fresh lemons and squeeze them. This lemon squeezer is perfect and easy to use.
- Butter: If you use salted butter just omit the salt ingredient from the list.
- Straining the lemon zest: This is more of a preference. If you prefer not to strain the lemon zest that is fine too. It is so thin and small it is hard to taste the texture.
How Do You Store Lemon Curd?
- Refrigerator: Lemon curd does have to be stored in the refrigerator when not being used. If you are using the lemon curd on other recipes, place that recipe in the refrigerator as well. Store in an airtight container and place in the refrigerator for 5 to 7 days. Use cold or at room temperature.
- Can you freeze lemon curd? Yes! Store it for longer in the freezer up to 1 month. When ready to use, thaw overnight in the refrigerator.
Perfect Lemon Curd
- 5 large eggs
- 1 1/2 cup sugar
- 1 1/4 cup freshly squeezed lemon juice about 3-4 lemons
- 1/4 cup lemon zest
- pinch of salt
- 10 Tablespoons butter sliced
- In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
- Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can this be made with Splenda instead of sugar?
I haven’t tried that before but that should work.
I’ve made it with monkfruit and it was good, but will have grit. Haven’t tried Splenda.
So for the 5 eggs is it just the yolks or the entire egg?
This recipe uses five whole eggs.
Tried making this recipe as my first time ever making lemon curd. It was so good I will never have to look for another recipe. I used it in easy lemon puffs and took them to church and they disappeared!
It’s my favorite!! I’m so glad you loved it too!!
Thanks for the amazing recipe can you please share the recipe in grams? Would be appreciated.
Amazing taste and easy to make.
Best lemon curd ever!! Went on cheese-cake requested by my great grandson for his birthday. We all loved it and will definitely be making again. So many things to use it on. Will be making more soon. Thank you!
Can I substitute monkfruit Instead of sugar in your lemon curd recipe?
That sounds delicious! Let me know how it turns out.
I printed this recipe a few weeks ago. I see in today’s email where you included this recipe again and it appears you changed the “Perfect” recipe.
You went from 4 eggs to 5; 1 cup sugar to 1 1/2 cups; 1 cup squeezed lemon to 1 1/4 cups; and 8 TB butter to 10. Everything else, including number of servings, remains the same.
I’m curious what prompted the changes.
Hi Kevin! It is the same recipe, we just increased it for the lemon tart that we made and linked to to fill the crust. Use original one if you would like a smaller quantity but it is the same “perfect” recipe.
SO DELICIOUS and pretty easy too. First time making lemon curd and it was so good I got emotional.
Absolutely love this on waffels, perfect dessert for any occasion!
Sounds like a great recipe, but won’t the eggs scramble or is this done using a double boiler?
You can use a double broiler if you would like.
You need to temper the eggs…. add a very little of the hot lemon into the eggs whisking constantly, repeat repeat until the eggs are heated up…
And safe from scrambling.
thank you, love lemon treats, curd or otherwise and Saturday is my free day for stuff like this, so much appreciated!