Lemon Curd | Simple Sundays
Have 15 minutes? Make this easy, homemade lemon curd. You’ll be licking the spoon in no time. (Make double – it makes a good gift!)
Have 15 minutes? Make this easy, homemade lemon curd. You’ll be licking the spoon in no time. (Make double – it makes a good gift!)
Note: This post first appeared August 7, 2011 and has been updated with improved kitchen notes, recipe annotation, photography and video. I hope you enjoy this favorite from my kitchen!
Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (and divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request!
Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it. Honestly, I’m not sure why. Habit, perhaps. Or maybe because the Trader Joe’s lemon curd tastes so damn good.
But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. You can whip up a batch in 15 minutes, and it will keep for a long while – about a week in the refrigerator, and much longer in the freezer.
Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. There seems to be a debate as to whether one should use whole eggs, just yolks, or a combination of the two. They probably all work. But for the purpose of today’s recipe, I wanted to recreate the lemony lusciousness I have grown accustomed to in the TJ’s jar. This recipe is a marriage of Martha Stewart and David Lebovitz. If their lemon curds could marry, this would be their child.
Have 15 minutes? Make this lemon curd. You’ll be licking the spoon in no time.
Wondering how to use lemon curd? Besides slathering it on top of scones, be sure to check out these recipes that use lemon curd:
No-bake Lemon Curd Cheesecake Bars
Meyer Lemon and Raspberry Pavlova
Lemon Curd Frozen Yogurt
Lemon-berry Cheesecake Parfaits
Meyer Lemon Coffee Cake with Almond Streusel
Lemon Curd
Ingredients
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 1/2 cup lemon juice
- zest of 2 lemons
- 4 tablespoons unsalted butter cut into small cubes
Instructions
- In a small saucepan, whisk together egg yolk and egg until combined. While whisking, pour in sugar, lemon juice, and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes.
- Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover the surface with plastic wrap, and chill in the refrigerator for at least one hour. Keep refrigerated.
Notes
Gift Giving
This makes a delicious homemade gift. Just be sure to let your recipient know to keep it refrigerated.Make it Dairy-Free
Reader Naomi L. made this lemon curd dairy-free by substituting the butter with one egg yolk plus 2 tablespoons of olive oil.Can Lemon Curd Be Canned?
Many people ask if lemon curd can be processed in a hot water bath for long-term storage, similar to jams and jellies. I know friends who do make and can fruit curds. In general, what I have learned is frozen lemon curd can be kept much longer (up to 1 year) than lemon curd that is preserved by canning (3-4 months), but the key in doing it the latter way is using bottled versus fresh lemon juice. The worry is that fresh lemon juice lacks the acidity to make the canning safe. I recommend checking out these two links that have info/recipes for canning lemon curd: http://www.uga.edu/nchfp/how/can_02/lemon_curd.htmlhttp://www.uga.edu/nchfp/publications/nchfp/factsheet
Nutrition
Comments
COOKBOOK
Where can I find this beautiful music??!!! It literally lifts my spirits!
Thank you for this lovely site
Hi Jane! Thanks for your patience as I get caught up with comments! The music in the Lemon Curd video is from a subscription to Epidemic Sound, for content creators. So glad you like it!
Takes a bit much whisking, trade off with a friend. A low speed hand held mixer would help. Taste is worth the effort.
A hand mixer would help if your hands get tired! I find that taking some breaks between whisks works just fine :) Glad you enjoyed the finished result, Lena.
Wow this looks yummy, would like to try at home!
This looks so good. Never thought it would be so easy to make my own.
Such a versatile recipe, and you made it so easy to put together! Thank you for sharing! On my to do list!!
This lemon curd is AMAZING! Just harvested my lemon tree and made this right away. Delicious and easy.
I’m so happy you loved the lemon curd, Deb! And how lucky that you have a lemon tree — it doesn’t get any better than that!
I made the lemon curd. Success! Then I made it again but with limes. Success! Next up, oranges.
Hooray! Can’t wait to hear how it comes out with the oranges!
Yummy looking.
Looks yummy.
I just finished making this! So easy and so yummy! Thanks so much for sharing.
I’m SO glad, Laural! You’re so very welcome!
I have so many lemons from our tree this year , so I thought I’d try your lemon curd recipe for some Christmas gifts this year! Looking forward to trying it! How long does the lemon curd stay good for (if not canning it)? Thanks!
It lasts about two weeks in the refrigerator, Kim! I love that you’re making some for Christmas gifts – enjoy!
I’ve wanted to make lemon curd forever. I’m totally doing this today :D
I made this and it was fast…..easy ……and delicious…..omg…..I had a one year under my feet……and it turned out wonderful…..first time every making this and first time commenting……praises to you…..never will I buy store bought again…..it was between your recipe and the Barefoot Contessa on the food network….glad I chose you. Thanks for sharing !!!!!
Donna, this totally made my day! Thank you! I’m so glad you enjoyed the lemon curd – it totally is my favorite, too :)
I made a batch yesterday and used it in a trifle along with some mixed berry sauce. I only had 1/3 cups of lemon juice so I made up the difference with orange juice. Delicious.
http://a-boleyn.livejournal.com/182213.html
Hi! I just wanted to say this lemon curd is amazing! I was making Krumkake, and my husband asked for a Lemon Filling for it- so I found this curd and it pairs wonderfully piped into a fresh Krumkake cookie with some homemade whipped cream. I also took the same recipe and made Lime Curd- using the same amounts of juice and zest, just using more limes to get the same amount of zest. It is also fabulous! Thanks!
Hi Kris! I am SO glad that you loved the lemon curd! Now I must try making Krumkake cookies, that sounds insanely good!
thank you so much for the delicious receipy, do you know how to do devonshire cream?.
Hi! I’ve made the lemon curd and it’s perfect!! Thank you!
(my blog is in greek)http://santie-athina.blogspot.gr/2013/08/lemon-curd-home-cooker.html
So glad I stumbled upon this! I love lemon curd – have never made it myself – but you make it sound so simple and do-able! Thanks!!
~Peace,
LuAnne
My girlfriends and I make this lemon curd frequently for our weekly breakfasts! We make this, scones, and Devonshire cream! It is the best breakfast!! Thanks so much for the delicious recipe!!
Hi Desarae! You have not idea how much that warms my heart! Thank you for letting me (and my lemon curd) join you and your friends for your breakfast, week after week! It definitely sounds perfect with the scones and Devonshire cream!
thank you so much! i was invited to a “favorite things” party, and i was going to bring lemon curd. i figured why travel over 45 minutes to a trader joe’s… when this recipe is better and homemade?? :)
hello there! going to try this recipe but possibly triple it – will that be damaging to the recipe? (weird question i know…)
Hi Amanda, not a weird question at all. Yes, the recipe can be tripled – in fact, the next time I make some, I may just go ahead and triple it as I always seem to run out too quickly :)
oops. That’s supposed to be “batch”, not “bath”. :-)
I’ve been meaning to write. I made a bath of this, and canned it up and gave it away as Christmas gifts.
It couldn’t be easier to make, and it was DELICIOUS.
Everyone loved it. Thanks for posting the recipe. I will definitely be making it again.
Hi Gail! A very belated thank you for stopping back and letting me know that the lemon curd made for wonderful Christmas gifts! That makes me so happy and I’m glad everyone loved it!
Can I also make orange curd? Can I use the same recipe? (just replacing lemon with orange?)
I used this recipe as a start for some cranberry curd. I replaced the lemon juice with 100% cranberry juice, and the lemon zest with orange zest. I also like things a little more tart so I cut my sugar in half, and added 2 more tbsp of butter. It was delightful! Thank you for the recipe!
So glad you liked the recipe, Lisa! I actually also have a recipe for cranberry curd, based on this! http://kitchenconfidante.com/simple-sundays-cranberry-curd-recipe
I use a good deal of lemon curd as an addition to my swiss meringue butter cream as a filling in wedding cakes and this recipe is my brides’ hands down favourite. The ease in making it allows me to spread a generous amount on my morning scones as well! Bravo and thank you so much for sharing..
This colour… wow! Need to make this today!
Thank you for this wonderful recipe! I will make it soon. One thing, though: why put the lemon zest in the saucepan, only to strain it out later (as opposed to mixing it into the strained curd)? Is it just to extract its wonderful lemony goodness?
I’m taking 15 minutes to make your lemon curd so I can then make this refreshing citrus frozen yogurt AND have some with Lisa’s coconut lemon scones! Happy Sunday, Liren :)
I am just wondering if you have any recipes that call for lemon curd? Please email at toejamnfootfungus@yahoo.com
Thank you!