This recipe for easy tangy lemon curd, made with fresh lemons, is not too sweet, extra lemony and has a creamy texture. It can be used in pies or tarts, as a spread, or in any other recipe that calls for lemon curd. It will quickly become a favourite.
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I absolutely love lemon. I love the fresh, tangy flavour and that it pairs well with both sweet and savoury dishes.
This lemon curd recipe is easy, tangy, and creamy. It is great in pies and tarts, as a spread on fresh scones, or in any other recipe that calls for prepared lemon curd.
It is also perfectly acceptable to eat it straight out of the jar, which I have done on numerous occasions.
I’ve created this recipe to be extra lemony, so it is nice and tart, which is just the way I like it. If you like your lemon curd a bit sweeter you can either reduce the lemon juice by a few tablespoons or eliminate the zest.
This recipe makes approximately two and a half cups of curd for 10 servings (¼ cup each), but it is easy to scale it up if you need more.
Poured into small jars and decorated, this lemon curd makes wonderful gifts for friends and neighbours.
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
There are only four ingredients required to make your own homemade lemon curd. You will need:
- Fresh lemons (approximately 5 large lemons)
- Eggs (3 whole eggs and 2 egg yolks)
Step by Step Instructions
This lemon curd comes together quickly with just a few simple steps:
- Start by zesting and juicing the fresh lemons.
- In a medium-size non-reactive pot, add the butter, sugar, lemon juice and lemon zest. Heat on medium heat until butter is melted and sugar is dissolved.
- In a medium bowl, whisk eggs and egg yolks.
- Next, add the hot lemon mixture to the eggs in a steady stream while continuously whisking, then add the mixture back to the pot.
- Heat the curd on medium heat while continuing to whisk until it begins to thicken. Do not allow the lemon curd to boil.
- You will know it is ready when the lemon curd coats the back of a spoon. If you are using a thermometer you are looking for a temperature between 160°F and 170°F.
Be sure to add the hot lemon mixture to the eggs in a slow steady stream, while whisking, to avoid creating scrambled eggs!
Pour the lemon curd into heat-safe jars or containers and allow it to cool, then transfer to the refrigerator. If you are using jars it is a good idea to preheat them with some hot water to reduce the chance of cracking.
Refrigerate for at least 4 hours to allow the curd to fully set before using, but overnight is even better.
The cook time for this lemon curd is only about 15 minutes.
You just need to heat the lemon juice, sugar and butter together until the butter is melted and the sugar is dissolved. Then, after you’ve added the eggs, you will heat just until the mixture is thick.
Top Tips & FAQS
- Don’t let the lemon curd boil – Boiling the lime curd will result in a grainy texture and can create an eggy flavour to the finished curd.
- Let the curd cool fully before enjoying – Letting the curd sufficient time to cool will allow the curd to thicken properly before using. Overnight in the refrigerator is even better.
- Use a non-reactive pot or bowl for preparing citrus curd – You want to be sure you are using a non-reactive pot, such as aluminum for preparing your curd or use the double boiler method with a ceramic or glass bowl over your pot. Using aluminium, cast iron or copper can give citrus curd a metallic taste.
Yes, if you can’t find fresh lemons, or would just rather use bottled you can. You may want to start with half a cup of bottled lemon juice and increase as needed as sometimes it will have a slightly stronger, more acidic flavour.
This lemon curd will keep for approximately 2 weeks in the refrigerator.
Yes. Due to the eggs and fresh lemon juice, you must store this in the refrigerator.
I use butter when making my lemon curd, so it would not be dairy-free. However, you can replace the butter with margarine if you need to keep yours free of dairy.
More Delicious Recipes with Citrus
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Easy Tangy Lemon Curd
- ½ Cup Butter salted
- 1 tablespoon Lemon zest
- ¾ Cup Lemon juice approximatly 5 lemons
- 1 Cup Granulated sugar
- 3 Large Eggs
- 2 Large Egg yolks
- Zest one of the lemons to equal approximatly 1 tablespoon of zest, then juice enough lemons to equal ¾ cup of juice. (approximatly 5 large lemons)
- Add the butter, sugar, lemon zest and lemon juice to a medium pot. Heat on medium heat until buttr is melted and sugar is dissolved.
- In a medium size bowl, whisk the 3 whole eggs and 2 egg yolks. Then pour the lemon mixture into the eggs in a steady stream while whisking.
- When all of the lemon mixture has been added to the eggs, return to the pot and heat on medium heat. Heat while stirring until the lemon curd has thickened. It will be ready when it feels thick and coats the back of a spoon. If you are using a thermometer, you are looking for a temperature between 160°F and 170°F.
- Remove from heat and pour into heat safe jars or containers. If using jars, it is recommended to preheat them with some hot water to avoid cracking.
- Allow the curd to cool, then place the lids on the containers and move the curd to the refrigerator. Refrigerate for at least 4 hours before using to allow the curd to fully set. Overnight is even better to ensure a fully set curd.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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