Welcome, all lemon lovers! Are you looking for a way to add a deliciously tart and sweet flavor to your baking projects but don't know where to start?
Today, we’re going to learn how easy it is to make homemade lemon curd right in the comfort of your own kitchen with just a few pantry staples.
From tarts and pies to muffins and cakes – this versatile spread adds the perfect bright, citrusy zest that will kick any sweet treat up a notch. So grab your lemons and let’s get started! You will not believe how easy homemade Lemon Curd is to make.
In about 30 minutes you could be topping your muffin with warm homemade lemon curd.
Lemon Curd is one of those delicacies that you ooh and ahh over when it's served for a special occasion. Everyone thinks it is extremely hard to make but it isn't.
- Maybe you're at a bed and breakfast and it is served with breakfast or brunch.
- Maybe you're a guest at a tea party and lemon curd is served with scones.
Whatever the special occasion is lemon curd is a special treat. It is a perfect topping for spring and summer desserts like Lemon and Yogurt Cake.
Once you learn how easy it is to make homemade lemon curd you can make it at home and have a special treat any time you like!
This is the easiest way to make homemade lemon curd. If you can use a mixer and stir a pot you can make this easy lemon curd recipe.
When zesting the lemon peel I have found it is so important to use a fine Microplane type lemon zester instead of the type of zester that removes a long thin ribbon of lemon peel.
When I make citrus marmalade I love the larger pieces of lemon and orange peel. I expect that texture in a recipe like a Meyer Lemon Marmalade not in a recipe like lemon curd that is supposed to be creamy.
Lemon Curd Ingredients
Below is a quick look at the lemon cheesecake filling ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- 4 tablespoons finely zested lemon peel
- 1 ½ cups granulated white sugar
- 1 stick of softened butter
- 5 large eggs, room temperature
- ¾ cup lemon juice
How to make Lemon Curd
- Step 1: Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
- Step 2: In a stand mixer bowl or large mixing bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils.
- Step 3: Add the butter and beat for about 1 minute.
- Step 4: Add the eggs to the bowl, one at a time, scraping the bowl after beating each egg. Beat for 2 minutes until a light yellow.
- Step 5: Add the lemon juice and beat for 2 minutes.
- Step 6: Transfer the mixture to a 2-quart stainless steel saucepan. Heat on medium high, whisking all the time and bring to a low boil. Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees.
- Step 7: Transfer the lemon curd from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot. Allow to cool to room temperature.
- Step 8: Transfer the cooled lemon curd to a bowl or mason jars. Refrigerate the lemon curd until needed.
Tools needed to make Lemon Curd. Disclosure: Amazon Affiliate links ahead. If you make a purchase I will receive a small commission at no cost to you!
- Instant Read Thermometer: Needed to make sure the lemon curd has reached 175 F. degrees.
- Balloon Whisk: Needed to whisk the curd while cooking
- Microplane Zester: Needed to finely zest the lemon peel. This is by far one of my favorite kitchen tools!
- Kitchenaid Stand Mixer: An investment that is so worth it. I've had mine for at least 15 years.
Perfect Amazon products to use when serving or making this recipe.
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📌Pro Recipe Tips
- Microplaner: Finely zested lemon peel does two things when it comes to lemon curd. One the finely zested peel releases more of the lemon oils. Two your lemon curd turns out creamy and smooth. There are no large chewy pieces of lemon peel. The finely zested peel is soft and more palatable to me.
- Lemon curd should be the consistency of a cream sauce.
- Keeps for about 2 weeks refrigerated.
- Makes about 24 ounces or three cups of lemon curd.
More lemon recipes you'll love
With just a few simple steps, you can make delicious lemon curd recipes for anything from tarts to tasty additions to your morning yogurt or oatmeal!
Not only is this recipe simple and easy, but it’s also an inexpensive way to add a great flavor profile to your recipes using fresh lemons.
Lemon curd brings a tart yet sweet flavor that’s perfect in any season. Why not try the recipe for yourself?
You’ll be surprised how delicious your homemade lemon curd will be!
Please share with us what you’ve created, whether it’s on your favorite social media platform or directly in the comments below.
Until then, happy cooking!
Easy Lemon Curd Recipe
- 4 tablespoons fine lemon zest
- 1 ½ cups granulated white sugar
- 1 stick softened unsalted butter
- 5 large eggs (room temperature)
- ¾ cup lemon juice
- Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
- In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils. Add the butter and beat for about 1 minute.
- Add the eggs, one at a time, scraping the bowl in between.
- Beat for 2 minutes until a light yellow.
- Add the lemon juice and beat for 2 minutes.
- Transfer the mixture to a 2-quart stainless steel saucepan.
- Heat on medium high, whisking all the time and bring to a low boil.
- Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees. Lemon curd should be the consistency of a cream sauce.
- Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
- Allow to cool to room temperature.
- Pour the lemon curd into a mason jar or bowl and refrigerate. Keeps for about 2 weeks refrigerated.
- Makes about 24 ounces.