This post may contain affiliate links. Please read our disclosure policy.
Silky and tangy blended with tart sweetness, this recipe for homemade lemon curd is 1,000x better than store bought versions. Dollop this on any & all confections and thank me later.
What makes this the BEST Recipe for Lemon Curd
This easy lemon curd is made from four simple household ingredients and comes together on the stove in a matter of minutes. And once it has set up, whew, it’s divine. Lemon curd is the perfect balance of tart and sweet, creating a jam-like topping that is silky, lemon-y, airy and an immediate elevation to anything.
What is Lemon Curd?
Lemon curd is a super rich and sweet dessert spread. Buttery but sweet and mouth-punchingly tart, this creamy lemon confection is similar to jam, but better!
Easy Lemon Curd Recipe ingredients
- Granulated sugar
- Eggs
- Lemon juice – I just use pre-bottled store brand lemon, but you could squeeze your own if you’re feeling boujee.
- Salted butter, cut into 1 tbsp portions
How to make Homemade Lemon Curd
- Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
- Once blended, pour the mixture into a cold pot.
- Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
- Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
- Transfer to a bowl or jar, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the lemon curd, and then place in the fridge to set.
- Once cool and set, enjoy!
Best Lemon Curd Uses
Everything I’ve tried this on, I’ve ended up loving! Serve it on crepes, toast, pancakes, scones, as a topping for my no-bake cheesecake, a cake filling, or topping for cookies (duh), or as a special addition to ice cream.
Storing Homemade Lemon Curd
Store your lemon curd in an airtight container in the refrigerator for up to 3 weeks!
Can you freeze Lemon Curd?
Yes, you can! Just transfer to a freezer bag and freeze for up to 3 months.
Best Lemon Curd Recipe FAQs
While similar in flavor, lemon curd and lemon pie filling are different. The main difference is that lemon curd has eggs and butter, yielding a creamy texture whereas lemon pie filling usually uses cornstarch or flour to thicken – giving it a firmer texture.
Yes! If you leave the lemon curd on the heat for too long, it will become lumpy instead of silky smooth.
Your lemon curd has heated sufficiently when you can scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
If your lemon curd doesn’t thicken up, it’s likely because it wasn’t cooked long enough. Continue whisking and potentially increase the temperature of the stove slightly and see if that does the trick.
Other Delicious Treats
Best Lemon Curd Recipe
Ingredients
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup lemon juice
- 8 tbsp salted butter; cut into 1 tbsp portions
Instructions
- Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
- Once blended, pour the mixture into a cold pot.
- Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
- Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
- Transfer to a bowl or jar, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the lemon curd, and then place in the fridge to set.
- Once cool and set, enjoy!
can monkfruit be substituted for the sugar
I have never tried that, but you can definitely test it out. It will impact the flavor and texture.