Homemade Lemon Curd: Easy recipe, so tangy! -Baking a Moment (2024)

Easy recipe for homemade lemon curd! Whip up this classic filling in just a few minutes. The tangy citrus flavor & buttery richness will wow you!

*This post originally published on April 1, 2016. I thought it was due for an update, so I’ve added a step-by-step picture tutorial and answers to some frequently asked questions. Hopefully you’ll enjoy this lemon curd recipe as much as I do!*

Summer is finally here!

Is it warm and sunshine-y where you are? It is here, and I am LOVING it!

All I want to do is make treats that are bright and refreshing and that I don’t have to turn the oven on for, lol!

I’ve got a nice collection of no-bake dessert recipes here on Baking a Moment. Be sure to check out my easy chocolate mousse recipe, peanut butter fudge, and bananas Foster, just for starters!

But today, it’s all about lemon curd.

This is absolutely one of my favorite recipes ever. I love making it, and I love eating it! It feels kind of special and fancy, but it is dead easy to make.

And the result is so incredibly bright and citrus-y, with a buttery richness that lingers on your tongue, carrying all that tangy, floral lemon flavor with it. It’s truly a special treat, and I think you’ll just love it!

WHAT IS LEMON CURD?

Lemon curd is a simple and classic topping, made from eggs, sugar, lemon juice, and butter. It’s got a creamy, satin-y texture, and it can be enjoyed in all sorts of different ways.

WHAT DOES LEMON CURD TASTE LIKE?

The predominant flavor in this lemon curd recipe is LEMON. It is bright and tangy and zippy tasting, with a rich, buttery mouthfeel that is just so scrumptious.

WHAT TO USE IT FOR

Lemon curd can be served at breakfast, brunch, or for dessert.

I especially love it spread over scones and muffins. It adds something so special to a simple breakfast or brunch.

It also works really well as a filling. Try sandwiching it between the layers of this white cake. Or spoon it into a tart crust and top it with whipped cream or fresh berries.

You could also dollop it over slices of bundt cake, like this angel food cake or this velvety pound cake.

And I really love to give little jars of lemon curd as a gift or party favor. It’s so thoughtful to give a homemade gift!

HOW TO MAKE HOMEMADE LEMON CURD

You are going to love how easy this is to make. It’s basically just a dump and stir situation, with a little bit of heat added to tighten things up.

Start by whisking your eggs, egg yolks, sugar, and lemon juice together, in a big bowl.

Place the bowl over a little pot of simmering water, and add the butter.

You just want to gently cook this mixture, while whisking, until it starts to become thick. This should happen when it gets to be just below a simmer, or if you want to get real specific, at around 170 degrees F.

At first, the butter will still be in little chunks, but it will slowly start to melt. Then, it will seem really runny. But after a little while, you’ll feel it start to thicken to a consistency that’s similar to yogurt, and you’ll see your whisk leaving tracks.

It’s go time!

Pour the hot lemon curd through a strainer and into a heat-safe bowl to stop the cooking process.

Then, press plastic wrap directly onto the surface (to prevent a skin from forming) and chill it in the fridge.

Lemon curd will continue to become thicker as it cools.

CAN IT BE MADE IN THE MICROWAVE?

You can absolutely make this lemon curd recipe in the microwave. I know it seems crazy, but it works!

Just be sure to cook it S-L-O-W-L-Y, so the eggs don’t scramble. I would recommend heating it in 15-second intervals, whisking after each, until you see that whisk leaving tracks. Then just continue on with the recipe from there!

IS LEMON CURD HEALTHY?

Everyone has their own definition of what “healthy” means, but I can tell you that this recipe is gluten-free and vegetarian. However, it is not vegan as it does contain eggs and dairy.

You can find lots more specific information in the nutritional label within the recipe card below.

TROUBLESHOOTING: WHY IS MY LEMON CURD RUNNY?

If you’ve been cooking your lemon curd for a long time, and it just won’t thicken up, try turning the heat up on your stove just a little bit.

It basically just needs to reach that magic temperature to become glossy and thick. But you don’t want to rush it too much or else the eggs can scramble. So keep the heat on the low side, and keep whisking, non-stop!

Also, keep in mind that it will continue to become thicker as it cools.

CAN THIS BE MADE AHEAD?

Lemon curd is a great make-ahead treat!

I love packaging it up in little mason jars. If you’d like to buy the tulip-shaped jars I have used in these pics, click here: Mini Tulip Jars.

You could also can it in regular mason jars, and then it can be stored in your cupboard at room temperature. Be sure to use sterilized jars, leave a 1/2-inch headspace, wipe the rims of the jars with a clean towel, and apply the lids. Then submerge them in boiling water for 20 minutes, allow them to cool, and check the seals.

For more info on how to preserve/can, read this post: Strawberry Jam.

HOW LONG DOES IT LAST

If you process the jars as noted above, lemon curd will keep (unopened) at room temperature for 3 to 4 months.

Once opened (or if it hasn’t been canned), lemon curd should be kept in the refrigerator. It will last there for up to 4 weeks.

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