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Tangy, bright and ultra-creamy, Homemade Lemon Curd!
Lemon Curd is great on biscuits, pancakes, pound cake, angel food cake, muffins, or just about anything!
Ingredients needed to make Lemon Curd:
- whole eggs and one egg yolk
- granulated sugar
- fresh squeezed lemon juice
- unsalted butter
- lemon zest
How to make homemade Lemon Curd:
- First zest the lemons and set aside. Juice the lemons and strain out the pulp and seeds.
- Next whisk together the eggs, egg yolk, sugar, salt and lemon juice in a heavy bottom saucepan. Add the butter and lemon zest.
- Cook over medium heat stirring constantly until the curd thickens.
- Blend briefly with an immersion blender for a silky smooth consistency.
- Cool, cover, refrigerate and serve!
If you’re been with us for a while, you probably know we have a small lemon obsession.
Try our Pink Lemonade Recipe for a delightful and refreshing summer beverage.
Don’t miss this Lemon Curd Pound Cake with Limoncello Glaze, too. What a treat.
Lemon Ice Cream with a blackberry swirl is so good, you’ll want to keep a batch in the freezer all summer.
Squeeze lemon into your marinades and on your salads. You can also rub lemon juice on your hands to remove onion or garlic aromas. LOVE me some lemons!
Another popular and incredibly delicious dessert is our Lemon Cheesecake. This show-stopper is topped with our homemade lemon curd adding plenty of extra tangy lemon flavor. So good!
This is an easy lemon curd recipe that comes together in minutes.
If you’ve got extra lemons, don’t let them go to waste. Make a batch or two of this easy lemon curd and share a jar with your favorite friends or family. They’ll love you for it!
Made with just a few simple ingredients you probably have on hand already: sugar, salt, eggs, butter, lemon juice and lemon zest. The curd cooks up in about 10 minutes making it great for a quick topping for just about anything.
Take care when zesting your lemons:
What if your lemons are not very juicy?
Warm lemons juice much easier than cold. Don’t be afraid to microwave the whole lemon for about 15 seconds to warm it up. Repeat if needed until the lemon is slightly warm to the touch.
Also, to get the juices flowing firmly roll the lemon on a hard counter top or work surface under the palm of your hand. Don’t push too hard, but let it know who’s boss. After you roll a few times, the lemon should soften. Now you’re ready to squeeze out every last drop!
Lemon Curd tastes like a crustless spreadable pie filling!
Since originally posting this luscious Lemon Curd way back in 2011, it’s become a staple in our house. It comes out perfect every time. Give it a try and you’ll be hooked too!
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Homemade Lemon Curd
- 2 whole eggs, and 1 egg yolk lightly whisked
- 1 cup granulated sugar
- dash of salt
- ¾ cup lemon juice (about 4 large lemons)
- ½ cup unsalted butter, cubed
- zest of 2 lemons
- Zest two lemons and set aside. Juice 4 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
- In a medium heavy bottom saucepan whisk together the eggs, egg yolk, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thickened and coats the back of the spoon.
- For a silky smooth texture, blend briefly with an immersion or stick blender.
- Cool for at least 10 minutes then cover and refrigerate until chilled. Serve over cake, muffins, pancakes or waffles!