Homemade Lemon Curd

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 Scones, spread 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!

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

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

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

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!)

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

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Afternoon Tea, brunch, Dessert, fillings, sauces

Cuisine Australian, English

Servings 350 ml

Ingredients

  

1x2x3x

• 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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