Go Back
Homemade Lemon Curd Recipe: easy and simple | Kitchen Cents
Rachel Koller

Homemade Lemon Curd

5 from 7 votes
A sweet, creamy, tangy lemon curd that can be made in 15 minutes. This lemon curd is fabulous as a dessert topping, spread, or pie filling.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup lemon juice fresh
  • zest of 1 large or 2 small lemons
  • 4 Tbs butter unsalted

Equipment

Method
 

  1. Add egg yolks, sugar, lemon juice, and zest to a saucepan or double boiler.
  2. Heat on low-medium heat whisking constantly to avoid scorching. (about 5-7 mins) The mixture should reach 170°F when ready. Don't overcook.
  3. Remove from heat, add butter and mix until absorbed. The lemon curd will be thin when hot but will thicken as it cools.
  4. Pour into a jar and refrigerate.

Notes

  • To avoid curdling from too high of heat or heating too quickly, make lemon curd in a double boiler. If the egg mixture heats too quickly to is overcooked this can cause curdling (chunky lemon curd).
  • IDEAS FOR EGG WHITES: make an omelet, pavlova, and my personal favorite - Mini Ginger Lemon Pavlovas (this recipe will use your egg whites and some of the lemon curd).
  • Lemon curd needs to be refrigerated. It will last up for 1-2 weeks in the fridge or up to 1 year in the freezer. Store in a mason jar, freezer bag or airtight container.

Tried this recipe?

Let us know how it was!