It’s Squeezy to Make Homemade Lemon Curd
Simple lemon curd is silky, tart, and tangy while remaining sweet and buttery. It spreads like butter and adds a touch of elegance to whatever you pair it with.
At first mention, the name sounds odd — curd? — but this is not the curd from nursery rhymes. Lemon curd is a bright, custardy spread that’s surprisingly approachable.
I used to think lemon curd was a fancy, pricy item best reserved for special occasions. Homemade is much easier and far less expensive than store-bought jars. Using fresh lemons and real butter makes a curd that’s even better than many upscale brands.
It’s a cold day as I write this, with temperatures well below zero, so I decided to brighten the kitchen with something sunny and cheerful.
Amazingly Simple Lemon Curd With Just 5 Ingredients
This is a super easy lemon curd recipe. No fuss, no expensive tools — just a few everyday ingredients and a little patience.
Use fresh lemons; they don’t need to be perfect. This is a great way to use bagged or imperfect fruit. First, zest the lemons using the fine side of a grater and remove only the yellow outer peel — the white pith underneath is bitter.
You don’t need a special zester; a potato peeler or a sharp knife works well for making zest too. Set the zest aside to add to the curd later. If you’re in a pinch, prepackaged lemon zest from the spice aisle will do.
Tip: To get more juice from your lemons, warm them briefly in a bowl of hot water or microwave them for 20–30 seconds. Then roll each lemon on the counter while pressing down to loosen the juices.
This Recipe Uses Just The Yolks of The Eggs
This version uses only egg yolks, which gives the curd a rich, smooth texture. Using yolks avoids issues that can arise when whites and yolks are mixed for this type of custard. If you prefer to use whole eggs, many cooks do — but yolks-only keeps things simple and reliably silky.
Easy Stovetop Method For Simple Lemon Curd
Start by whisking the egg yolks and sugar until well combined. You don’t need a double boiler if you have a heavy-bottomed pot and use low heat with patience. If you prefer, use a bowl over simmering water for gentler, indirect heat.
Place the egg-sugar mixture over low to low-medium heat and stir constantly. When it warms, add the lemon juice, zest, and a pinch of salt. Keep stirring: the mixture will go from opaque to slightly translucent as it thickens. It’s ready when it coats the back of a spoon.
Do not let it boil; a few occasional bubbles are fine but stop heating before a full boil. Remove from heat and stir in the butter a few pats at a time until fully incorporated and smooth.
Pour the curd into a clean jar and seal it, or transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
The Reward For Patience Is Licking The Spoon
Licking the spoon while the curd is still warm is one of life’s little pleasures. Use lemon curd as a cake filling, in a jelly roll, in thumbprint cookies, or simply spread on scones or biscuits. It’s lovely warmed over ice cream or pound cake, and of course, a spoonful straight from the fridge is a delightful treat.
PRINTABLE RECIPE CARD
Simple Lemon Curd
Incredibly smooth and silky spread that’s tart, sweet, and buttery — perfect for desserts and more.
10 minutes
15 minutes
25 minutes
Ingredients
- 5 egg yolks
- 1 cup sugar
- 3–4 fresh lemons, zested and juiced
- 1/2 cup butter, cut into pats
- Pinch of salt
Instructions
- Use the fine side of a grater or a zester to remove only the yellow zest from the lemons. Set zest aside.
- Warm lemons in hot water or microwave briefly, then roll on the counter to soften and release juice.
- Juice the lemons and measure about 1/3 cup of juice; remove any seeds.
- Whisk egg yolks and sugar until blended. Place over low heat or in a double boiler.
- When the mixture warms, add lemon juice, zest, and a pinch of salt. Stir well.
- Cook slowly over low heat, stirring constantly, until the mixture becomes translucent and coats the back of a spoon. Do not boil.
- Remove from heat when it nears boiling and stir in the butter a few pats at a time until fully melted and smooth.
- Pour into a wide-mouth pint jar and seal immediately, or press plastic wrap onto the surface if using a bowl to prevent a skin.
- Refrigerate covered for up to 2 weeks.
I find joy in feeding people, seeing the best in others, and encouraging those around me. Cooking and sharing food has helped me through many challenging times, and I welcome hearing what helps you through yours.
If this lemon curd recipe appeals to you, you’re my kind of person. If you try it and enjoy it, please share it on your social media — I would be grateful.
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Love, GB (Betty Streff)