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Homemade Lemon Curd

This lemon curd recipe is rich, smooth and tangy. A lemony addition to scones, crumpets, pancakes, desserts, yogurt and more!

Homemade Lemon Curd in Jar

Sometimes I buy big bags of lemons thinking I’ll drink lemon water out the wazoo. It’s supposed to be healthy, so they say. But after the first 3 or 4, I come to realize I have way too many lemons to get through the entire lot, so I start thinking about ways to use them up.

That’s where the not-so-healthy part kicks in and I am forced to whip up a batch of homemade lemon curd. I can’t help myself. It’s just so darn tasty!

Homemade Lemon Curd in Jar with Small Vintage Spoon

What Can You do With Lemon Curd?

Lemon curd is traditionally served with tea, where it’s spread on scones, crumpets, biscuits or other baked goods. Besides that, it’s scrumptious over pancakes, as a quick dessert idea with strawberries and whipped cream (maybe some angel food cake) or as a filling for basic tarts with a little fresh fruit. I also like it with plain Greek yogurt.

You can also fold it into a bit of whipped cream to use as a filling for cream puffs. So very delicious!

Honestly, I’d be happy eating spoonfuls of it out of the jar! It may have happened…

Homemade Lemon Curd in Jar on Silver Tray

If you tend to love anything citrus like I do, you must give this recipe a try. It’s lemony, of course, and a bit more tart than sweet.

Homemade Lemon Curd in Jar with Lemons on Tea Towel

That’s how I prefer it. You? And, of course, it’s so much better when it’s homemade!

Homemade Lemon Curd in Jar with Cut Lemon

Don’t hate me if the jar calls your name from the fridge! I mean, who can resist that sunshiny yellow colour? At least it’s a small batch.

Homemade Lemon Curd on Scone

How to Make Lemon Curd

Ingredients

  • unsalted butter
  • granulated sugar
  • lemon zest
  • freshly squeezed lemon juice
  • large egg

Full measurements and details are in the recipe card at the bottom of the post.

Instructions

  1. Place butter into a heavy bottomed saucepan over very low heat until it just melts. Turn off the heat and set to the side.
  2. Measure the sugar into a medium-sized bowl and zest the lemon(s) into it. Add the lemon juice and stir.
  3. Separate the egg, dropping the yolk into the warm (not hot) butter and the white into the sugar mixture. Whisk the yolk and butter together until well combined.
  4. Next, whisk the sugar mixture until well combined. Transfer into the pot with the butter and whisk it all together.
  5. Place the saucepan back onto low heat and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the saucepan regularly. Keep whisking until the curd thickens enough to coat the back of a spoon (a candy thermometer should reach about 170°F). Do not bring to a boil. (It will thicken as it cools.)
  6. Immediately pour through a strainer into a jar (200 milliliter). Store in the refrigerator up to 2 weeks (if it lasts that long!).
Homemade Lemon Curd on Scone

Homemade Lemon Curd

Lemon Curd in Jar with Vintage Spoon
A rich, smooth and tangy lemon curd recipe that perfectly complements scones, crumpets, pancakes, desserts, yogurt and more!
Prep Time 5 minutes
Cook Time 10 minutes
Cooling 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1/4 cup unsalted butter
  • 1/3 cup + 1 tablespoon granulated sugar
  • 1-2 lemons zested
  • 1/4 cup freshly squeezed lemon juice
  • 1 large egg separated

Instructions

  • Place butter into a heavy bottomed saucepan over very low heat until it just melts. Turn off the heat and set to the side.
  • Measure the sugar into a medium-sized bowl and zest the lemon(s) into it. Add the lemon juice and stir.
  • Separate the egg, dropping the yolk into the warm (not hot) butter and the white into the sugar mixture.
  • Whisk the yolk and butter together until well combined.
  • Next, whisk the sugar mixture until well combined. Transfer into the pot with the butter and whisk it all together.
  • Place the saucepan back onto low heat and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the saucepan regularly. Keep whisking until the curd thickens enough to coat the back of a spoon (a candy thermometer should reach about 170°F). Do not bring to a boil. (It will thicken as it cools.)
  • Immediately pour through a strainer into a jar (200 milliliter). Store in the refrigerator up to 2 weeks (if it lasts that long!).

Notes

If you use a fine zester like a microplane, I find there’s no need to strain the lemon curd, especially if you remove the thick parts of the egg white before cooking. This makes a small batch (about 3/4 cup), but the recipe can easily be doubled. Make an extra jar to give as a gift.

Are you a lemon curd fanatic? What’s your favourite thing to spread it on?

Scone on Blue Plate with Lemon Curd

Pin this delicious homemade lemon curd recipe for later!

Lemon Curd in Jar with Small Spoon on Silver Tray

Be sure to check out all of my lemon recipes!

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Enjoy!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

7 Comments

  1. 5 stars
    Thanks for sharing Shauna, I love Lemon Curd as well and I’m with you just eating by the spoonful

  2. Ohhh this looks so good, Shauna! Your little blue china plates are adorable as well, they fit so perfectly with the pretty theme of this lemon curd. I’ve actually never tried lemon curd, but seeing as how it’s spring maybe it’s time to give it a try!

    1. I’ve been collecting those dishes for a while now. Slowly I find new ones, and I’m hoping to score big during the upcoming garage sale season!!

  3. I love lemon curd. It’s funny though, because every time I make it I’m thinking “Really, that’s all the lemon? No more?” And yet the flavour is so intensely wonderful.

    Personally, I like to use it to fill cakes. I think it’s just perfect that way. I also really love grating just a little extra lemon zest into it to intensify the flavour.

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