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Homemade Lemon Curd Recipe

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This rich, bright, homemade lemon curd adds gorgeous lemony flavor to pancakes, crepes, lemon bars and so many other recipes. This Low sodium, gluten free lemon curd is easy to make with fresh lemons, eggs and butter.

Homemade Lemon Curd Recipe by HomemadeFoodJunkie.com

A delicious, tangy homemade lemon curd.

 Lemons…I bought a whole huge bag of them at Costco. What was I thinking? They sat in my fridge for a while and I used only a few for juicing. It’s been busy and I’ve been distracted from creative cooking lately. But lemons??? Really? I should be able to find a use for those sunny, fresh, tangy delights… and so I did.
I  created Lemon Cheesecake Delight with this lemon curd. I’ve never made one before, so imagine my relief when it turned out well on the first go!

Picture me, slaving over a HOT stove… for about 10 minutes and then it’s done and off to the fridge! Terrifically simple. Powerful lemon flavor.

Homemade Lemon Curd Recipe by Homemadefoodjunkie.com

A lovely filling for lemon meringue pie and a bright, refreshing condiment for pancakes and other culinary delights. See the lemon zest in there? yummy tangy flavor!

This curd is refreshing and the flavor is intense. I just know you will love it and find lots of wonderful recipes to use it in. I use in my lemon cheesecake delights (an amazing lemon bar with a yummy lemon cookie crust)and  Blueberry Lemon Curd crepes.  But don’t stop there. Try Lemon curd on our Crispy Light Waffles or Greek Yogurt pancakes with a Raspberry topping. Promise you will LOVE them too!

Recipe Notes on Homemade Lemon Curd Recipe:

Homemade Lemon Curd Recipe by homemadeFoodJunkie.com

Finished lemon curd. It continues to set up as it cools, but remains a thick, spreadable condiment or filling.

TIP: This recipe is easy just don’t overcook it or the eggs will turn into little white bits in the curd. If you look close in the pictures of this post you may see a bit of egg white floating in the curd. It doesn’t hurt the curd. Nonetheless, not ideal.

Actually the hardest part of this recipe for me was zesting the lemon! I don’t have a lemon zestor (Amazon Affiliate link) like this one. I used the tiny zesting teeth on my four sided grater. That was a BAD idea! I only needed 2 teaspoons of zest. I spent a goodly amount of time digging the zest out of the grater’s teeth. Not fun! And I didn’t get it all, This Microplane zester works for parmesan cheese and other things too. I’m putting this one on my must have soon list! 

Homemade Lemon Curd Recipe by homemadeFoodjunkie.com

Homemade Lemon Curd Recipe

NOTE: Do NOT boil. The eggs will overcook and you will have little pieces of egg floating about in your curd.

Here’s the method for homemade Lemon Curd:

  • Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
  • Stir in butter and cook over moderately low heat, whisking frequently, (I use a large metal whisk), until curd is thick enough to hold the marks of the whisk.
  • When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
  • Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.
  • Curd can be chilled up to 1 week: If it lasts that long! Enjoy!
This homemade Lemon curd is marvelous in Blueberry Lemon Curd Crepes, Lemon Cheesecake Delight, yogurt parfaits…anywhere you like a powerful, tangy lemon flavor. Let me know in the comments your favorite way to use Lemon curd. I’d love some new ideas for this yummy curd!

Nutritional Information:

52 CALORIES/serving

  • Fat           5%       3 g
  • Carbs       1 %      5 g
  • Protein    1 %      1 g 
Homemade Lemon Curd Recipe by homemadeFoodjunkie.com
Yield: 24 servings

Homemade Lemon Curd Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This rich, bright, homemade lemon curd adds gorgeous lemony flavor to pancakes, crepes or lemon bars...LOTS of recipes. Low sodium, gluten free lemon curd is easy to make with fresh lemons, eggs and butter

Ingredients

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated fresh lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 6 Tablespoons unsalted butter , cut into bits

Instructions

  1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
  2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk.
  3. When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
  4. Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.
  5. Curd can be chilled up to 1 week.

Notes

NOTE: Do NOT boil. The eggs will overcook and you will have little pieces of egg floating about in your curd.

Nutrition Information


Amount Per Serving Calories 52

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source: http://www.epicurious.com/

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Laurie Robinson

Tuesday 6th of February 2018

Can this be used for lemon meringue pie?

Diane

Tuesday 6th of February 2018

Hi Laurie, I don't use it for my lemon meringue pie recipes. Lemon curd is a thick sauce. It won't set up firmly like the lemon filling a lemon pie requires. If you need a good Meringue lemon pie filling check out ours. It's very easy and also very similar to this curd recipe. But it does use cornstarch to firm it up. Thanks for the question and Have a great day!

Isadora Guidoni

Friday 26th of January 2018

I've never tried making a lemon curd myself, so I must say I'm curious to try it. Thanks for sharing!

Diane

Friday 26th of January 2018

My Pleasure Isadora. Enjoy!

Alyse

Monday 8th of January 2018

Made this for the 1st time and was pleasantly surprised how good it was! Thanks for sharing this recipe.

Diane

Monday 8th of January 2018

Hi Alyse, I'm so glad you enjoyed it.Thank you for sharing your experience with our lemon curd recipe. Have a great day!

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