Table of Contents
  1. Watch how to make this homemade curd:
  2. Homemade Lemon Curd Recipe

Lemon curd is used a lot, especially in the spring. We all seem to look forward to fresh and bright flavors after winter and with so many uses, curds are my favorite way to enjoy spring baking! Lemon curd can be a filling in cakes, tarts or used as a spread. With so many uses, I knew this needed to be a Basic. It is versatile and can be adapted to other citrus flavors (like lime). I have so many uses and cannot wait to hear how you use it now too!

Top down view of yellow lemon curd in glass jar with glass lid and orange ring sitting on marble surface
Glass jar holding yellow lemon curd surrounded by jar lid with orange ring all sitting on marble surface

I love to use these tulip-shaped Weck jars (affiliate link) to store my lemon curd. It’s the perfect size to have on hand in the refrigerator while storing the rest for later.

While this is great on so many things, I especially love it on top of my homemade yogurt. It adds a bright pop of flavor that’s sometimes so needed with yogurt.

Watch how to make this homemade curd:

Glass jar holding yellow lemon curd surrounded by jar lid with orange ring all sitting on marble surface

Homemade Lemon Curd

Kaleb
4.67 from 3 votes
With simple ingredients and short prep time, this lemon curd is super easy to make at home! It's vibrantly lemon and perfect one so many things!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 tbsp
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Ingredients

  • 2 large eggs
  • 2 egg yolks
  • 1 tbsp lemon zest (approximately 1 lemon)
  • ⅔ cup fresh lemon juice
  • 1 cup white granulated sugar
  • 2 tsp cornstarch (optional for a thicker curd)
  • 2 tbsp unsalted butter

Instructions
 

  • Place all ingredients except the butter in the bowl of a stand mixer and mix until well combined. Alternatively, a hand mixer can be used or the mixture can be mixed by hand.
  • Pour into small saucepan and place over medium heat. Stir constantly so mixture heats evenly and does not clump. The mixture will thicken.
  • When it coats the back of a spoon and is about the thickness of pudding, remove from heat and immediately strain to remove any clumps or bits of cooked egg.
  • Stir in butter.
  • Place plastic wrap directly on curd surface to prevent skin from forming.
  • Chill and use.

Notes

  • Keeps 1-2 weeks refrigerated or up to 3 months in the freezer. If frozen, thaw overnight in refrigerator to use.

Nutrition

Serving: 1tbspCalories: 36kcalCarbohydrates: 6.1gProtein: 0.5gFat: 1.2gSaturated Fat: 0.6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0gCholesterol: 22.3mgSodium: 4.6mgPotassium: 10.1mgSugar: 5.7gVitamin A: 13.4IUVitamin C: 2mgCalcium: 3.5mgIron: 0.1mg
Course Spreads
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. Hi could this be used for a lemon meringue pie? If it can do you have a recipe for lemon meringue pie. If you do I would love to get it from you. Thanks, have a great day

    Reply

  3. Hello my fellow farmer friend! I love love love what you’re doing here🙏 It’s so much fun to reap the benefits of the garden to make yummies to share. Thank you for sharing so many wonderful, delicious and fun recipes.

    Reply

  4. I’ve made this twice. I had intended to make lemon bars with it but never quite got there because me and my kids ate it like pudding. So I doubled the batch and made a cheesecake topped with this lemon curd and had plenty left over for…everything! 😁

    Reply