With its silky-smooth texture and sweet-sour lemon flavor, this homemade lemon curd is a delicious treat. Enjoy it on scones, ice cream and more!
This homemade lemon curd is so delicious you’ll want to eat it off a spoon. It’s rich, sweet and deliciously tart, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a smooth and creamy spread. This is this lemon curd.
As the biggest lemon fan in the world, I have always loved lemon curd. But I just recently tried to do it myself. I thought it would be fussy and difficult to find just the right thing, but I got a surprise: Lemon curd is super easy to make!
This lemon curd recipe requires 5 ingredients and is ready in 15 minutes. It’s a fabulous topping for scones, pancakes, ice cream and more. Once you try it, you’ll always want to have a jar in your fridge. I definitely do!
What is lemon curd?
Lemon curd is a lemon pudding topping or spread. It’s easily made on the stovetop with basic ingredients like eggs, sugar, and fresh lemon juice. It has a sweet and sour taste and a creamy texture.
Lemon curd is often used as a filling for desserts like cakes and tarts, but when I make this recipe I tend to use it as a topping or as a spread like jam. Below are my favorite ways to use it!
How to make lemon curd
This easy lemon curd recipe starts with 5 basic ingredients:
- Eggs and yolks
- granulated sugar
- Fresh lemon juice and zest
- Unsalted butter
- And a pinch of salt
The full recipe with measurements is below.
To prepare it, first cook the custard. Whisk eggs, egg yolks, sugar, lemon juice and zest, and salt in a small, heavy-bottomed saucepan.
Place the pan over low heat and cook, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes. Don’t worry if it’s not quite creamy yet – it will thicken as it cools.
- Tip: Constant stirring over low heat is the secret to a smooth and creamy custard. It ensures that the eggs cook evenly without clumping. If the cooker is too hot or you stop stirring, the eggs may become scrambled.
Remove the pan from the heat and add the butter. Stir until it melts and the cream is smooth.
- Tip: Cut the butter into small pieces so that it quickly melts into the custard.
Then let the quark cool down. Pour into a glass container or jar, cover, and refrigerate for two hours or until completely cool. It gets thicker as it cools.
Enjoy!
A note about straining
Some people like to press the curd through a fine-mesh sieve after cooking. I skip this step because I like the bright flavor of the lemon zest in this recipe. However, if you don’t like the consistency of the lemon peel, you can strain it.
In one case, I strongly recommend straining the quark. If your eggs are cooking unevenly and your curd is lumpy, simply pass it through a sieve to remove the solids!
How to use lemon curd
I strongly advocate enjoying lemon curd by the spoonful, but of course that’s not the only way to use it! Here are a few more delicious options:
How do you like to use this aromatic spread? Let me know in the comments!
storage
Store lemon curd in an airtight container or jar in the refrigerator for up to a week. Note that it’s best kept in glass – a metal container can give it a metallic taste.
Can you freeze lemon curd?
Yes! This homemade lemon curd freezes perfectly. Sealed in an airtight container or jar, it will keep in the freezer for up to 3 months. Allow it to thaw in the refrigerator overnight before using.
More popular lemon recipes
Do you love all things lemon? Us too! Next, try one of our other lemon recipes:
Lemon curd
This easy homemade lemon curd is creamy, tart, and sweet. Spread it on scones, pancakes and more, or enjoy it by the spoonful! For more serving suggestions, see the blog post above.
Prevent your screen from going dark
-
In a small saucepan, whisk together eggs, egg yolks, sugar, lemon juice and zest, and salt.
-
Place over low heat and cook, stirring constantly, until lemon curd is thick enough to coat the back of a spoon, about 10 minutes. While stirring it will initially foam, but the foam will subside as the curd reaches the right consistency. The curd becomes thicker as it cools.
-
Remove from heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cool, about 2 hours before serving.
-
Store in an airtight container in the refrigerator for up to a week.