Homemade lemon curd in a glass jar on a wood table with fresh lemons and scones in the background.

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!)

Homemade lemon curd in a glass jar on a wood table with fresh lemons and scones in the background.
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!)

Jar of lemon curd on brown table with fresh lemon in background.

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 on scone with fresh berries on a plate.

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.

Lemon curd in a jar.

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.

Lemon curd in a jar, with scones.

Have 15 minutes? Make this homemade lemon curd. You’ll be licking the spoon in no time. (Make double – it makes a good gift!)

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

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!)
Homemade lemon curd in a glass jar on a wood table with fresh lemons and scones in the background.
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5 from 2 votes
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings 1 cup
Calories 152kcal

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 surface with plastic wrap and chill in the refrigerator for at least one hour. Keep refrigerated.

Notes

Adapted from David Lebovitz‘s Improved Lemon Curd and Martha Stewart’s Lemon Curd, The Martha Stewart Living Cookbook (MSL Omnimedia, 2000).
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 Blueberry Lemon Curd Be Canned?
Many people ask if blueberry 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.html
http://www.uga.edu/nchfp/publications/nchfp/factsheet

Nutrition

Serving: 2Tbsp | Calories: 152kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 12mg | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 5.7mg | Iron: 0.2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Jane mata

    Where can I find this beautiful music??!!! It literally lifts my spirits!
    Thank you for this lovely site

    Reply
    • Liren Baker

      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!

      Reply
  2. Lena

    5 stars
    Takes a bit much whisking, trade off with a friend. A low speed hand held mixer would help. Taste is worth the effort.

    Reply
    • Liren Baker

      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.

      Reply
  3. Megan

    This looks so good. Never thought it would be so easy to make my own.

    Reply
  4. Hadia

    Such a versatile recipe, and you made it so easy to put together! Thank you for sharing! On my to do list!!

    Reply
  5. Deb Serrano

    This lemon curd is AMAZING! Just harvested my lemon tree and made this right away. Delicious and easy.

    Reply
    • Liren Baker

      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!

      Reply
  6. Gin

    I made the lemon curd. Success! Then I made it again but with limes. Success! Next up, oranges.

    Reply
  7. Laural

    I just finished making this! So easy and so yummy! Thanks so much for sharing.

    Reply
  8. Kim

    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! 

    Reply
    • Liren Baker

      It lasts about two weeks in the refrigerator, Kim! I love that you’re making some for Christmas gifts – enjoy!

      Reply
  9. Donna

    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 !!!!!

    Reply
    • Liren Baker

      Donna, this totally made my day! Thank you! I’m so glad you enjoyed the lemon curd – it totally is my favorite, too :)

      Reply
  10. Kris

    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!

    Reply
    • Liren Baker

      Hi Kris! I am SO glad that you loved the lemon curd! Now I must try making Krumkake cookies, that sounds insanely good!

      Reply
  11. amy

    thank you so much for the delicious receipy, do you know how to do devonshire cream?.

    Reply
  12. Athina

    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

    Reply
  13. LuAnne

    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

    Reply
  14. Desarae

    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!!

    Reply
    • liren

      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!

      Reply
  15. amanda lynn

    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?? :)

    Reply
  16. amanda lynn

    hello there! going to try this recipe but possibly triple it – will that be damaging to the recipe? (weird question i know…)

    Reply
    • liren

      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 :)

      Reply
  17. Gail Dee

    oops. That’s supposed to be “batch”, not “bath”. :-)

    Reply
  18. Gail Dee

    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.

    Reply
    • liren

      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!

      Reply
  19. Iacob Diana

    Can I also make orange curd? Can I use the same recipe? (just replacing lemon with orange?)

    Reply
  20. Lisa Dawson

    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!

    Reply
  21. Sharon Clyde

    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..

    Reply
  22. Vic

    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?

    Reply
  23. Priscilla - She's Cookin'

    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 :)

    Reply
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