This Lemon Curd Recipe is sweet and tart and so easy to make. Spread this vibrant lemon curd on just about anything!
There is nothing that screams spring to me quite like lemon. It’s possible I was meant to live somewhere where I could grow a lemon tree and pick fresh lemons.
This Lemon Curd recipe is incredibly easy to make, and is perfect in so many recipes or just amazing on some toast.
Thank you so much. This curd was incredibly easy and quick to make. And it tastes amazing!
What is Lemon Curd
Lemon curd is a jam like spread made from fresh lemons, butter, and sugar. It is amazing on muffins and toast, but is also a great ingredient in dozens of recipes.
Ingredients
This simple spread is made from ingredients you already have in your kitchen:
- Lemon Juice: I recommend using freshly squeezed lemon juice. You will also need fresh lemons for the zest, approximately 3 large lemons.
- Lemon Zest: If you have never zested a lemon, you want to zest just the yellow skin, moving on to a different part of the lemon when you hit the white rind. You can see my recommendation for a zester linked below.
- Butter: I use salted butter in this recipe, but if you only have unsalted on hand, you might want to add a pinch of salt at the end.
- Eggs: You will use both whole eggs and egg whites which give the lemon curd an ideal texture.
- Sugar: Lemon Curd is a sweet spread, and it gets that sweetness from granulated sugar.
How To Make Lemon Curd
Here is a brief overview of how to make lemon curd. It comes together in the microwave in a glass measuring cup or bowl for minimal dishes. For the full recipe and all measurements, scroll to the recipe card at the bottom of the post.
- Heat the butter. Microwave until slightly melted, but not completely.
- Mix the rest of the ingredients. Whisk in the lemon zest, lemon juice, sugar, and then the eggs and egg yolks.
- Heat the mixture. Put the mixture back in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well
- Strain and refrigerate. Pour through a metal sieve and refrigerate until completely cool.
Tips for the Perfect Lemon Curd
- Get the most juice from your lemons. To maximize the juice you get from lemons toss them in the microwave for about ten seconds, or roll them on the counter with your hands for a few seconds.
- Find a good zester. You can find a decent zester at most stores (or use the link above) and it will change your life! Using lemon zest will give your lemon curd recipe a deeper lemony flavor that lemon juice alone just can’t do.
- Whisk the curd mixture every minute or so during the microwave process.
- You’ll know when it’s done when the curd can coat the back of a spoon well, which should take about three to four minutes.
- Strain the mixture after microwaving to get rid of the lemon zest. It’ll give it an extra amazing lemony flavor during cooking, but you don’t want to stay in the curd. You want the sweet and tart curd to be smooth as can be.
Storing and Reheating
Store the lemon curd in the refrigerator for up to three weeks. Lemon Curd will thicken once it’s cooled and refrigerated, to a consistency like jam or marmalade. Always use your best discretion when it comes to leftovers.
To reheat, you can pop it in the microwave again for a few seconds until it’s the consistency you like. You can also stir it in a small saucepan on the stove. Just make sure to stir it constantly so it doesn’t burn or scorch on the bottom. Only reheat what you plan on eating.
FAQ
They are similar but different in texture and ingredients. Lemon curd contains butter and a stronger lemon flavor.
Lemon curd can be stored in the refrigerator for up to three weeks. Always use your best discretion when it comes to leftovers.
Yes! This is why I recommend microwaving for one minute increments and whisking well in between segments.
Uses for Lemon Curd
If you’re looking for lemon curd uses, start by spreading it on some simple toast. Or you can spread some on some pound cake, on your buttermilk pancakes, in crepes, on muffins, hot biscuits, scones, or just about anything!
Whether you use it as a spread, in a delicious lemony dessert recipe, or eat it by the spoonful, you will love this tart treat! I can’t wait to hear what you think about it. Please drop me a comment below and enjoy your dose of liquid sunshine!
Lemon Curd Recipe
Ingredients
- 3 tablespoons lemon zest from about three large lemons
- 1/2 cup fresh lemon juice from two to three large lemons
- 1 1/2 cups sugar
- 8 tablespoons butter
- 3 large eggs lightly beaten
- 2 egg yolks lightly beaten
Instructions
- Heat the butter in the microwave for 30 seconds so it is slightly melted, but not completely.
- Whisk in the lemon zest, lemon juice, sugar, and then the eggs and egg yolks.
- Heat in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well. It should take three to four minutes.
- Pour through a metal sieve and then refrigerate until fully cool. It will thicken as it cools.
Jai Want says
This is a fantastic recipe! Amazing recipes you have!
Than you!
Dawn says
Can this curd be made on thw stove, please??!!
I’m sure it could! I would recommend over low heat and stirring constantly.
Tushna says
I’d love to do this, however before I do, I’d like to know what setting you keep the microwave on? Thanks.
I don’t have a clue, I just run it at whatever the factory set it at. And for this I cooked at full power.
Linda says
I just made lime curd the same way. It was easy and came out awesome.
Yes! And I’ve done Grapefruit Curd too! I put it in these Grapefruit Muffins!
Yvonne says
Can you refrigerate and how long does it keep (lemon curd).
Definitely keep it in the refrigerator and it will keep up to about two weeks.
Carrie says
Can you Freeze it?
I have not tried freezing this. If you do, let me know how it goes!
Mia says
This doesn’t last long enough to freeze…LOL It is so good, you don’t NEED a ‘carrier’… LOL (as in bread, cake, scones) …It’s fab, right out of the jar onto a plate…(like pudding, but better..!!) OMG… Just WAIT til you try it..!! LOL
Theresa says
This looks so delicious. Thanks for sharing!
I hope you love it Theresa!
Simi Nair says
Yummmmmy awesome and a big thanks for the recipe
Jenny says
Thank you so much. This curd was incredibly easy and quick to make. And it tastes amazing!
I’m so happy you liked it Jenny!
Valerie Hicks says
Hi, great recipe- however if the lemon zest is finely grated you don’t need to strain the mixture.
I preserve my batches in smallish used sterile jam jars, the ones with the lids that already have the sealing band inside them. Delish! ???? Great as small presents for friends.
Robyn says
Amazingly good but as I am diabetic and have cholesterol issues I substituted the butter for coconut oil and the sugar for sweetener which took out the cholesterol and sugar issues still tastes amazing made it for my Hi Tea with friends but only sampled it and had to send it home with them so I didn’t eat it all now all good – thank you
Christina L English says
Love this idea and curious to know if you added the same amount of sweetner as the recipe calls for sugar (or sweetner equivalent)? Also diabetic and doing low carb so butter is not an issue but sugar is. Thank you for your advice.
Cathey says
I am looking forward to making this with friends this weekend, approximately how much will each batch yield? Definitely going to make a second batch with stevia & coconut oil.
It makes roughly 2 cups
Lynn says
The cookies that are pie snapped. Are they shortbread.. is there a recipe??? Is like it canu help??
They are Walker’s Shortbread! I just found them in the cookie aisle!