This easy homemade lemon curd is zesty, smooth, and you only need 5 simple ingredients and 10 minutes. It is my go-to for cheesecakes, crepes, macarons, toast, and more!
How to make homemade lemon curd
Homemade lemon curd is the perfect topping to take baked goods to the next level. I love using it in frostings, fillings for macarons, or toppings for things like scones, crepes, or toast! It’s bright, zesty, and delicious. Plus, it’s very easy to make and only takes 10 minutes.
1. You start with just 5 simple ingredients – fresh lemons, eggs, butter, sugar, and salt.
2. I enjoy the simplicity of whisking it up in a small pot over the stove, but you can also use a double broiler. It’s easy to create a double broiler by placing a bowl over a pot, so that the bottom of the bowl is slightly nestled inside. This allows you to mix things over heat without direct heat scorching or curdling anything. If you’re careful though and have a stove that can moderate the heat well, you can skip the double broiler and just do it directly in the pot.
3. Whisk together all of your ingredients over heat until it thickens, usually close to 10 minutes. You know the lemon curd is ready when the curd can coat the back of the spoon and holds without running off.
4. Let it chill until ready to use!
How to store lemon curd
Lemon curd is easy to make in advance and store! You can keep it in the fridge for up to 3 weeks and it will stay fresh in your freezer for up to 3 months. I like to store mine in these small mason jars or flattened in a Ziplock bag if I’m freezing and want to save on space.
Ways to use lemon curd
If you love lemons, then you know that lemon curd is one of those things that’s amazing on practically anything. I love them using this easy homemade lemon curd with:
- BEST Classic Cheesecake
- Lemon Cheesecake
- Add to a buttercream frosting
If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
- 2 large whole eggs
- 2 egg yolks
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- 1 tbsp fresh lemon zest
- 6 tbsp unsalted butter*
- 1/8 tsp salt
- In a small pot over the stove at medium heat, whisk together the eggs, sugar, lemon zest, and lemon juice very well. You need to whisk constantly and keep the temperature at a moderate heat to prevent the eggs from curdling. See my note below for double broiler alternative.
- Whisk together constantly until the mixture thickens, about 8-10 minutes. Turn off the heat and add the butter into slices about 1 tbsp. Add the salt. Mix together until melted and thoroughly combined.
- In some cases of using fresh lemon juice and zest, the curd may have more texture to it than you prefer from the lemons. If this is the case, you can pour the zest through a strainer.
- Transfer the curd to a jar or container. Cover and refrigerate for up to 2-3 weeks. Use as desired. You can also freeze it for up to 6 months and thaw when ready to use. See the post above for some of my favorite ways to use lemon curd!