Easy Homemade Lemon Curd! Made with 5 simple ingredients, for a slightly sweet and tart dessert topping or spread!

Homemade Lemon Curd in glass jar on white background.

Lemon curd is not something I grew up eating but after having it in crepes, I knew I need to give it a try at home! It’s perfectly sweet and tart all at the same time!

Don’t let it scare you, it is actually very simple to make and very forgiving if you happen to curdle the mixture.

Click here to save this recipe on Pinterest!

Some of my favorite ways to use curd is either in these lemon blueberry turnovers or in pie! You can also use curd in crepes, on pancakes, in ice cream, and on toast!

WHAT IS HOMEMADE LEMON CURD?

Most of the time you will find lemon curd in the jam or jelly aisle of the grocery store! It is actually more of like a dessert topping or sauce!

HOW TO MAKE HOMEMADE LEMON CURD:

Ingredients:

Lemons. The star ingredient! You’ll use the juice and zest for this recipe!
Sugar. Helps to sweetened the curd to cut the tartness from the lemons.
Butter. This helps make it creamy and buttery!
Eggs. A great binder and makes this a custard like sauce.

Directions:

In a small saucepan over medium low heat, whisk together eggs and sugar until blended. Then whisk in lemon juice. (this helps with curdling)
Add butter and lemon zest. Cook, whisking continuously, until mixture is thickened.
Transfer to a small bowl. Allow to cool for 10 minutes.
Cover and refrigerate until cold.

NOTES & STORAGE:

NOTES: If the egg curdles any, strain the curd before adding butter and zest.

You can also use a double boiler for this curd: To make a double boiler, simply fill a saucepan or a pot with about 1 inch of water. Bring the water to a gentle simmer and set a glass bowl that sits comfortably over the saucepan or pot without touching the water.

STORAGE: Store in refrigerator for up to 7-10 days in airtight jar.

Can I freeze homemade lemon curd?

Yes, homemade lemon curd can be frozen for up to three months. Thaw in the refrigerator before using.

Can I make lemon curd in a metal pan?

Yes! It is important to use a non-reactive metal pan, such as stainless steel or anodized aluminum, as reactive metals such as copper or aluminum can react with the acid in the lemon juice and create a metallic taste.

Can I make lemon curd dairy-free?

While I haven’t tested this out myself, you should be able to make lemon curd dairy-free. Use a 1:1 ratio of non-dairy butter or coconut oil to replace the butter in the recipe. Be sure to choose a non-dairy butter or coconut oil that is solid at room temperature, as this will help the lemon curd to set properly.

Want to follow along?

If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!

Want to connect more with The Bitter Side of Sweet? Follow at:

Facebook | Pinterest | Instagram | Twitter

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**

Homemade Lemon Curd

Yield: 2 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Easy Homemade Lemon Curd! Made with 5 simple ingredients, for a slightly sweet and tart dessert topping or spread!

Ingredients

3 large eggs
⅔ cup granulated sugar
½ cup lemon juice (from 2-4 lemons depending on size)
¼ cup unsalted butter, cubed
1 tablespoon grated lemon zest

Instructions

In a small saucepan over medium low heat, whisk together eggs and sugar until blended. Then whisk in lemon juice. (this helps with curdling)
Add butter and lemon zest. Cook, whisking continuously, until mixture is thickened, about 10-20 minutes.
Transfer to a small bowl. Allow to cool for 10 minutes.
Cover and refrigerate until cold.