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Simple Homemade Lemon Curd With Just 4 Ingredients

5 from 1 vote

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Rich and creamy with the perfect amount of sweetness and zest, this homemade Lemon Curd is far superior to store-bought curd.  With just 4 basic ingredients, it's quick and easy to make and used in so many ways! 

My Homemade Lemon Curd is sweet and creamy, making it a delicious spread or filling.  It's one of the first things I learnt to make in Home Economics class and I was so proud of my skills, that I'm pretty sure it was a Christmas gift for everyone I knew on more than one occasion!  Homemade Lemon Curd is delicious on Sconesspread over toast or Homemade Crumpets, a topping for my delicious Pavlova, or even to sandwich between a beautiful Sponge Cake.  The uses for lemon curd are endless!

jar containing lemon curd

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Why You Will Love This Recipe

  • It's made with fresh lemons
  • It has free-range eggs, with extra yolks to add creaminess.
  • As always, it's super easy to make
  • It lasts for weeks in the fridge!
  • You can make it as gifts for Christmas, Mother's Day or just as a thank you

hotcakes topped with cream lemon curd

Ingredients

  • Fresh Lemons:  homegrown is even better!
  • Eggs: with extra yolks to add creaminess
  • Caster Sugar: for balancing out the tartness
  • Butter:  unsalted

Substitutions

  • Lemon:  replace with other citrus fruit.  Orange curd would be lovely, served alongside my Orange Cake or in a Sponge
spreading lemon curd onto toast

Instructions

  • Place all of the ingredients into a heatproof bowl and sit it over a small saucepan of simmering water
  • Gently whisk until the mixture thickens (around 20-25 minutes)
  • Pour into glass jars, allow to cool, then seal with the lid and refrigerate

Storage

  • Refrigerator:  Lemon Curd will last for about 2-3 weeks in the fridge

jars of lemon curd with vintage recipe cards

More Delicious Lemon Recipes

Here's the perfect way to use your lemons:

Lemon Crinkle Cookies

No-Bake Lemon Slice

Lemon Delicious Puddings

I know you'll love this delicious Homemade Lemon Curd recipe!  Please let me know what you think, by leaving a rating or a comment on my recipe below.  It helps not only me, but it also helps my other readers and Google find my recipes (and I really appreciate it!)

jar containing lemon curd

Lemon Curd

Rich and creamy with the perfect amount of sweetness and tang, this homemade lemon curd is way better than any store-bought version.  Just 4 ingredients is all you need!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Afternoon Tea, brunch, Dessert, fillings, sauces
Cuisine Australian, English
Servings 350 ml

Ingredients
  

  • 2 eggs I use XL eggs
  • 2 egg yolks
  • 165 g caster sugar
  • 80 g unsalted butter
  • 2 lemons zested & juiced (¼ cup of juice)

Instructions
 

  • Place all of the ingredients into a heatproof bowl and place over a saucepan of simmering water
  • Whisk constantly until thick. This can take 20-25 mins. Just whisk gently, to prevent getting bits of cooked egg in your curd!
  • Pour curd into jars and allow to cool, before putting the lid on
  • Optional: you can strain the curd to remove the zest if you'd prefer, but this is not essential
  • Stored in the refrigerator, the curd will last 2-3 weeks

Notes

Lemon Curd will thicken again as it cools

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