Easy Homemade Lemon Curd
This Homemade Lemon Curd takes 5 minutes to prep and 10 minutes of cooking time, and it’s made with just 5 ingredients. It’s deliciously creamy, sweet, and tangy, and it’s great on pancakes, scones, cake filling, crepes, Pavlovas, mousse, and so much more!!
If you’re anything like me, your mouth starts watering when you just think about eating something luscious and lemony. I love all things lemon…so much that back in the Spring I got on this lemon kick and posted a few lemon recipes sort of back to back. I finally came to my senses and realized that there might be a few people out there that actually don’t like lemon desserts. I hope you’re not one of them. If you do love lemon desserts the way that I do, hop over and look at these lemon desserts… Lemon Velvet Cream Pie , Lemon Chiffon Cake, and Lemon Roll. I can’t even tell you which recipe is my favorite because I love all lemon recipes.
Well, today I’m here to say I can’t take it anymore! I’ve had lemons on the brain the past few days and I’ve had two or three lemon dessert recipes floating around in my head and they just won’t go away. Sorry…but you’re gonna see more lemon recipes starting right now! I just can’t help myself.
Today I’m sharing my quick and easy Homemade Lemon Curd recipe with you. There’s a reason I’m sharing this lemon recipe first. You’ll see soon enough, but first things first, today’s recipe. This Lemon Curd is so luscious and creamy and slightly tart. It will have your mouth watering while you’re making it. And guess what? You can eat Lemon Curd with sooooo…. many things. You can use it to top pancakes, angel food cake, scones, Pavlovas, or fill crepes. The list is endless.
The Lemon Curd gets mixed first, then cooked over low heat just until it thickens.
I used homemade Lemon Curd on these delicious Lemon Ricotta Pancakes.
If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you! 🙂
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.
PrintEasy Homemade Lemon Curd
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 2 cups 1x
- Category: Sauces, Condiments
- Method: Cook
- Cuisine: American
Description
This Homemade Lemon Curd takes 5 minutes to prep and 10 minutes of cooking time, and it’s made with just 5 ingredients. It’s deliciously creamy, sweet, and tangy, and it’s great on pancakes, scones, cake filling, crepes, Pavlovas, mousse, and so much more!!
Ingredients
- 1/2 cup (1 stick) real butter at room temperature
- 1 cup of sugar
- 1 tablespoon lemon zest
- Dash of salt
- 4 large eggs
- 1/2 cup fresh lemon juice, about 4 large lemons
Instructions
- Zest the lemons, making sure to remove the yellow zest only, not the white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice and set aside.
- Cream the butter in the large mixing bowl of a stand mixer, or use a hand mixer. Add the sugar, salt & zest and mix well.
- Crack the eggs into a small bowl, using a spoon to remove the Chalaza from each egg yolk. (See notes below for more information on the Chalaza). Add the eggs one at a time to the mixing bowl, mixing well after each addition. Add the lemon juice and mix well to combine.
- Add the mixture to a medium saucepan. Cook on low heat, stirring constantly until mixture thickens, about 8 – 10 minutes. Remove from heat.
- Spoon lemon curd into a bowl and let cool to room temperature. Place a piece of plastic wrap directly on top of the curd to prevent a skim from forming on top. Refrigerate until ready to use.
- Yield: 2 cups.
Notes
- The Chalaza is that little white thing that’s attached to one side of the egg yolk. Most cooks, remove it from the egg yolk when making puddings and custards. For more information on the Chalaza, see my post titled “What is that nasty little white thing on my egg yolk”.
- Make sure heat is on low when cooking the curd and whisk or stir constantly. It should never come to a boil. I set my electric stove burner on #3.
I made this just now, she is the best thing I’ve made in a long time. So easy and tasty. I made with country crock plant butter and it was perfect.
Made this tonight and can’t wait for Lemon Ricotta Pancakes on the morning. Mine took a while to cook, but that because I was too chicken to turn the heat up. It came out beautiful and delicious.
I assume I can do the same with limes ??
My tree is full
Also what is a ‘stick’ of butter’ ??
Aussie here not sure of the measurement
Hi Anne, Yes you sure can. 1 stick of butter is 1/2 cup, or 113 grams. You’re so lucky to have a tree full of limes. Happy baking! 🙂
This is dangerously easy! If you love lemon, this is so easy you could be making it every day. I’m now on a hunt to find recipes that call for lemon curd. Maybe this will be Christmas gifts? So delicious!
Hi Elizabeth, Thank you for the nice comments! I’m so glad you like it. 🙂