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How to Make Lemon Curd at Home

This Lemon Curd Recipe is easy, bright, tangy, and supremely happy. It’s perfect for giving away as gifts. Keep a jar in your fridge to use on bagels, toast, pancakes, or even in yogurt! Delicious when combined with cream cheese, too.

lemon curd recipe in a jar
Homemade Lemon Curd

How to Make Lemon Curd

If there’s a day for cheery, happy, sunny lemon curd, that is today. Somehow the sun is in hibernation mode, nowhere to be seen for nearly a week. Gray may be the new beige for interior design, but it’s certainly not en vogue for spring skies.

When the sun does more hiding than shining, I grab a bag of lemons. Bright yellow lemons always bring some spunk to quell that funk.

I know I’m full of cheesy rhymes sometimes. I’ll make up for it with this spectacular Lemon Curd Recipe…

Lemon curd recipe with sugar and zest
Lemon zest and sugar

Homemade Lemon Curd is The best

There’s simply nothing else quite like really good lemon curd. I first fell for it a few years ago when I bought a jar of it from Trader Joes. I still occasionally buy it, because freshly made lemon curd just tastes so much better, I prefer homemade lemon curd by far.

Once you’ve discovered the beautiful world of homemade lemon curd, you’ll wonder where it’s been all your life. It’s truly hard to go back to anything else.

lemon curd in a pan
Whisk over low heat

Homemade Lemon Curd keeps well

I wanted a supremely lemony lemon curd with the perfect balance of tang and sweet. Store brands can often be overly sweet with not enough lemony tang.

Secondly, I have to manage all those lemons in my kitchen. Because I greedily buy a huge bag full but then what to do with all those pretty lemons?

I lied. There aren’t just two reasons for lemon curd making. My third and immensely important reason for making my own lemon curd is so that I can have big jars of it in my fridge at all times. It keeps exceptionally well and is perfect for gifting to other lemon lovers in your life.

Homemade lemon curd in a jar
Homemade lemon curd beats store-bought for freshness and flavor

Thick, Velvety texture: perfect for spreads

Lemon zest is a delicious mystery. The aroma and flavor of fresh lemon zest is unparalleled. Then when you go and mix sugar and lemon zest together, it’s spoon-in-mouth worthy.

But that’s not all.  Add butter and eggs to that mixture and watch the magic happen. It takes just a bit of stovetop time to witness the liquid transform into a gorgeous, thick, velvety smooth mixture.

lemon curd on a spoon
Keep lemon curd cold until use

Always chill lemon curd

Once the lemon curd is thickened, simply give it time to chill. Yeah, the waiting can be rough. But it must be chilled well in order to reach full potential.

The result is a beautifully sweet yet tangy and lemony treat that can be used in a myriad of ways, aside from spooning it directly into your mouth (which is perfectly acceptable.)

Beyond bagels, toast, muffins, and pancakes, I use lemon curd on French Toast Casseroles, Lemony Cakes, or mix it into yogurt and Chia Pudding.

lemon curd in a jar
Lemon curd is an awesome homemade gift

It’s an easy, delicious gift in a jar

If you’re feeling generous (or crafty without having to be crafty)… homemade lemon curd is awesome as a gift. It keeps very well in airtight jars in the fridge.

It’ll most definitely brighten a friend’s day. Maybe even add some Chewy Soft Lemon Cookies into her gift basket. Someone is super lucky to be your friend.


Also Try these Jam thumbprint Cookies:


Print

Lemon Curd Recipe

This Lemon Curd Recipe is simple yet scrumptious. You’ll have a lemon curd that is creamy, bright, cheery, and the perfect balance of sweet and tang. There’s big lemon flavor in this curd, making it a great gift for lemon lovers.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes

Yield: 3 cups 1x

Ingredients

Scale
  • zest of 3 large lemons
  • 1 1/2 cups granulated sugar
  • 1/4 lb salted butter, room temp
  • 4 extra-large eggs, room temp
  • 1/2 cup freshly squeezed lemon juice (from 34 lemons), pulp strained
  • 1/8 tsp kosher salt

Instructions

  1. In a food processor fitted with steel blade, add lemon zest and sugar. Pulse until well combined and zest is finely minced with the sugar.
  2. In a stand mixer fitted with paddle attachment, cream the butter. Beat in the sugar-zest mixture until combined. Add eggs, fresh lemon juice, and kosher salt. Mix until well combined, scraping down sides as needed.
  3. Pour mixture into a medium saucepan and whisk constantly over low heat until thickened, about 10-15 minutes. Lemon curd will thicken just below the point of simmer. It will turn from a dark yellow liquid to a pale, thick syrup as you whisk.
  4. Once lemon curd is nicely thickened and pale yellow, remove from heat. Allow to cool and chill completely. Store in airtight container in fridge.

Notes

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 153
  • Sugar: 20.2 g
  • Sodium: 78.2 mg
  • Fat: 7.4 g
  • Carbohydrates: 20.7 g
  • Protein: 1.8 g
  • Cholesterol: 65.9 mg
  • Author: Chew Out Loud
  • Category: snack, side
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Lemon Curd Recipe, Homemade Lemon Curd

favorite lemony treats that are sure to please:

1. The Best Lemon Bars. I’ve made a ton of lemon bars in my lifetime, and these are the best ones ever. Suuuuper addictive, so be ready. Know that people will devour this.

Luscious Lemon Bars 2

2. No Bake Lemon Icebox Cake. This is one fabulous no-bake treat! It tastes light and airy, while delivering a big lemony punch. Another crowd pleaser; it’s perfect for picnics.

Lemon Icebox cake no bake

3. Blueberry and Lemon French Toast. I use lemon curd in the layers of this yummy breakfast casserole. It’s scrumptdeelicious.

blueberry lemon french toast bake 5

4. Magic Lemon Custard Cake. No hocus pocus here; just pure delight. One batter bakes up into 3 luscious layers of yum.

Lemon Magic Custard Cake 3

Did you make this?

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Recipe rating

7 comments

    • Rob

    Anyone who has a VitaMix (or similar) high speed blender, check the VitaMix web site for an incredibly easy lemon curd recipe….no stovetop stirring. Same ingredients, but less work.

    • janet

    Just wondered – once you remove pan from heat, do you cool the lemon curd at room temp, or do you put in refrigerator right away to cool? Thank you.

      • chewoutloud

      I let it cool at room temp before chilling. Hope you love it, Janet!

    • Carol at Wild Goose Mama

    Oh I really really hope this works for me. I LOVE lemon curd. I have been put off in trying to make it.
    I think I will hitch up my big girl pants and give it a whirl. Wish me luck!

      • chewoutloud

      Great luck to you, Carol… hope you love it! I’ve got a yummy jar of it sitting in my fridge right now 🙂 🙂

    • Margo Neibling

    Can’t wait to try this…lemon anything is a favorite with me!

      • chewoutloud

      Me too! Happy sort-of spring, Margo! 🙂

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