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Use this super easy recipe to make your own lemon curd! Use it to fill pies, spread on toast, waffles, pancakes or pound cake, or just… eat with a spoon.
Forget Fall and Spring, Lemon season is the best. All the yummy freshness.
When I worked in an office – lemons would seem to appear in the kitchen at work, randomly. I never knew who brought them, but I loved them deeply. I would always take a few home whenever I saw them, and use them for dinner, in water or in this yummy Lemon Curd recipe.
This recipe can also be made using limes, making this, well, lime curd! Gimme my prize for being Captain of the Obvious Statements.
Making homemade Curd is extremely simple – and so so good. It’s better than store-bought and has zero ingredients you can’t pronounce. You’ll make it again and again (well, you’ll need to anyway – because you’ll eat the first batch with a spoon and have nothing to fill your pies with).
Do you love to make your own pantry basics? If so, you’ll enjoy my Homemade Cream of Chicken Soup, my Homemade Pancake Mix or my Easy Applesauce Recipe.
What to do with Lemon Curd
Out of the jar – just grab a spoon (I told you I wouldn’t judge you)
As a topping – I like to use it on thick white toast, and on pound cake, or on cooked puff pastry rounds with some ice cream, whipped cream and fresh berries – anything you like!
As a filling -use this in-between layers of cake, and in rolled pancakes/crepes. Also can be used in thumbprint cookies.
In recipes: Try these lemon curd bars from Mom Loves Baking, or this Lemon Curd Pound Cake from Cookies & Cups
Loved this recipe? So, you want more lemon recipes, right?? You’ll enjoy Lemon Ricotta Pancakes or Lemon Chicken!
Why you’ll love this recipe
- It contains just 4 simple ingredients.
- Made in under 10 minutes.
- Easy to double or triple for use in pies.
- Keeps in the refrigerator for up to a week!
What is the difference between Lemon Curd and Lemon Pie Filling?
Ultimately – it’s cornstarch. Cornstarch is added to pie filling, to make it thicker, whereas lemon curd is… purer, and has a more intense lemon flavor. That said, I use this easy lemon curd in my lemon meringue pie because I like the tart flavor.
That said, the tart lemon flavor of this is somewhat tamed by the emulsion of the whole eggs used…. so it’s sweet-tart – and dreamily creamy and silky.
What is Lemon Curd made of?
It’s a delicate combination of lemon juice, lemon zest, sugar, eggs and butter.
We use both the egg yolks and whites in this recipe, if you prefer, you can just use yolks.
Kylee’s Notes
How to store lemon curd
Seal in a plastic container or jar with a lid (or tightly covered with plastic wrap). It will keep for about a week in the refrigerator
Can you use bottled lemon juice? Unfortunately, no. Using fresh lemons is key for this – the stuff in the bottle just will not cut it!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Lemon Curd
- Whisk all ingredients together in a small saucepan, and heat, stirring over medium-low heat (we don’t want scrambled eggs!)
- Continue to heat, stirring constantly until mixture thickens – 3-5 minutes (do not boil). If you have one, using a double boiler for this works really well.
- Strain the curd through a fine strainer, removing any solids.
- Refrigerate until cold and thick, around 3 hours, before using. The curd will thicken as it cools.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Homemade Lemon Curd
Homemade Lemon Curd is THE best thing in the world. You can use it to fill pies, spread on toast, waffles, pancakes or just eat with a spoon!
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Yield: 16 Tbs
Ingredients
- 3 eggs (lightly beaten)
- 6 Tbs granulated white sugar
- 1.5 tsp freshly grated lemon zest
- 6 Tbs freshly squeezed lemon juice
- 1/4 cup butter (4 Tbs – cut into chunks)
Instructions
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Whisk all ingredients together in a small saucepan, and cook over medium heat.
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Continue to heat, whisking constantly until curd is thickened – about 3-5 minutes. Do not allow to boil.
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Strain the curd through a fine strainer, removing any solids.
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Refrigerate until cold and thick, around 3 hours, before using.
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Devour.
Notes
- Can you use bottled lemon juice? Unfortunately, no. Using fresh lemons is key for this – the stuff in the bottle just will not cut it!
- How to store lemon curd – seal in a plastic container or jar with a lid (or tightly covered with plastic wrap). It will keep for about a week in the refrigerator!
Nutrition
Serving: 1Tbs | Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 37mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted 2016, and has been updated to improve reader experience.
The post Homemade Lemon Curd Recipe – Kylee Cooks first appeared on AfterCuriosity.
