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Homemade lemon curd is sweet, tangy, and so much better than store-bought! This easy homemade sauce is whipped up in just about 15 minutes with only 5 simple ingredients. This is a kitchen staple that you need to make today!
Easy Lemon Curd Recipe
Cheesecake, ice cream, pancakes, and so much more is better when fresh lemon curd is added to it! This is a summertime recipe that I make year after year – no one in my house can ever seem to get enough of it.
What makes this lemon curd so fantastic is the perfect balance of sweet and sour. Too often, I try lemon curds that are either way too sweet or too sour to actually enjoy. This easy recipe is the perfect balance of both powerful flavors!
While there are some store-bought brands of lemon curd that are tasty, they can’t beat a homemade curd made with all-natural ingredients. This lemon curd contains no artificial preservatives or additives, unlike so many jars you can buy in the store. You can definitely taste the difference!
Why You’ll Love this Homemade Lemon Curd Recipe:
- Fresh: Made with fresh lemon juice and lemon zest, the strong lemon flavor in this homemade curd is all-natural. You’re going to love how fresh it tastes!
- Versatile: When it comes to foods that lemon curd tastes good with, the list goes on and on. It’ll change even a piece of plain toast into a summertime delicacy!
- Inexpensive: This recipe only calls for 5 inexpensive ingredients, which is why it’s one of my favorite treats to whip up. I love that I’m spending about the same amount I would on a store-bought bottle for a much better curd!
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How to Make Lemon Curd from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Simmer a pot full of water.
- Add in the egg yolks, sugar, lemon juice, and lemon zest to the hot water.
- Cook the mixture for 10-15 minutes, stirring constantly.
- Remove the pot from the heat.
- Whisk in the butter.
- Place plastic wrap on top of the bowl so that it’s touching the curd.
- Once totally cooled, remove the plastic wrap.
- Transfer the curd to an airtight container, like a glass jar.
- Store, or serve and enjoy!
How long will lemon curd stay fresh?
In an airtight container in the fridge, homemade lemon curd will stay fresh for up to 1 week. That gives you plenty of time to try it on so many different treats!
Why isn’t my lemon curd thickening?
Be patient. More often than not, your lemon curd just needs a little more time to heat up to fully form. However, if it’s been a while and the curd is still not the right consistency, whisk in a little extra butter when you remove it from the heat. That should do the trick!
What should I do if my lemon curd is too thick?
When your lemon curd is cooling, you’ll notice it thickening – and that’s a good thing! Your lemon curd should be nice and thick by the time its room temperature. However, if you notice it’s too thick for your liking, there’s an easy way to remedy it. Just stir in a splash of lemon juice and keep stirring until the curd is as thin as you’d like it to be.
Recipe Tips and Tricks
- While you need to cook the lemon curd for about 10-15 minutes to get the right consistency, don’t cook it for too much longer than that, or it will curdle.
- If your lemon curd is a little bit lumpy, that’s okay! It just means that the eggs didn’t fully separate. You can blend the mixture for just a few moments to break up any lumps you see.
- Jars of lemon curd make the cutest gifts! Hand these out to friends and neighbors during the summertime to make everyone smile.
Homemade lemon curd is a sweet and sour summertime staple!
More Homemade Sauce Recipes We Love
- Caramel Sauce
- Hot Fudge Sauce
- Apple Cider Sauce
- Chocolate Sauce
If you make this recipe be sure to leave us a comment or rating. Enjoy!
5 from 1 vote
Easy Lemon Curd Recipe
Homemade lemon curd is sweet, tangy, and so much better than store-bought! This easy homemade sauce is whipped up in just about 15 minutes with only 5 simple ingredients. This is a kitchen staple that you need to make today!
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 16 tablespoons
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Ingredients
- 5 large egg yolks 70 grams
- ⅔ cup granulated sugar 133 grams
- ⅓ cup fresh lemon juice 76 grams, from about 3 lemons
- 1 tablespoon lemon zest 6 grams, from 1 lemon
- ½ cup unsalted butter 113 grams, cubed (1 stick)
Equipment
Kitchen Scale (optional)
Instructions
Bring a small saucepan of water to a simmer over medium-low heat. Place a medium-sized heatproof bowl on top.
Add the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly, for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.
5 large egg yolks, ⅔ cup granulated sugar, ⅓ cup fresh lemon juice, 1 tablespoon lemon zest
Remove the bowl from the heat and whisk in the butter.
½ cup unsalted butter
Place plastic wrap on top of the bowl so that it is touching the curd– this will help keep a skin from forming.
Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container.
Notes
- This recipe makes 1 cup of lemon curd.
- While you need to cook the lemon curd for about 10-15 minutes to get the right consistency, don’t cook it for too much longer than that or it will curdle.
- If your lemon curd is a little bit lumpy, that’s okay! It just means that the eggs didn’t fully separate. You can blend the mixture for just a few moments to break up any lumps you see.
- Jars of lemon curd make the cutest gifts! Hand these out to friends and neighbors during the summertime to make everyone smile.
Storage:Store lemon curd in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Easy Lemon Curd Recipe
Amount Per Serving (1 tablespoon)
Calories 102Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 76mg25%
Sodium 4mg0%
Potassium 14mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 259IU5%
Vitamin C 2mg2%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin – Easy Dessert Recipes
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