Homemade Lemon Curd {Recipe}

I’ve never been super fond of the title “Lemon Curd”… I guess it’s the “curd” part that doesn’t quite seem right.   But when you take fresh, delicious lemons, some sugar, eggs and a touch of butter the resulting concoction is so delicious, I don’t really care what it’s called!

Lemon curd can be bought at the store (near jams and jellies) but it is quite easy to make at home, and the taste of this homemade version just can’t be beat!  You can make a batch and enjoy it on toast, pancakes, with yogurt, or as part of a delicious dessert.  I’ll be sharing several recipes very soon that include this sweet-tart treat!

 Homemade Lemon Curd

1/4 cup fresh lemon juice (usually requires 1-2 lemons)

2 teaspoons finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 Tablespoons butter (I use unsalted)

Directions ~

Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring (almost) constantly with a whisk, until mixture thickens.  It is done when it’s thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool.  Store in the refrigerator up to 2 weeks.

Enjoy with toast, waffles, pancakes, scones, yogurt, or in a variety of delicious desserts.

Here are some of the ways I’ve used this delicious filling…

Lemon Cupcakes

Lemon Thumbprint Cookies

Pretty Spring Cake (Vanilla Cake with Lemon Filling)


  1. I love lemon cause it make healty and low fat

  2. I can’t seem to find the yield on the recipe. How much does this make? Looks amazing, can’t wait to try!

  3. Wow! I just made this to accompany the cake recipe you shared. I have never zested or made a filling before. It’s so easy and DELICIOUS.

    THANK YOU for helping me make my friends birthday amazing while our husbands are deployed!

  4. do you think I would be able to switch out the lemons for limes to make a lime curd? I am thinking a key lime cake!!!! Thanks!

    • Hi Kayla, I have not experimented with using limes in this recipe. Feel free to experiment, keeping in mind that because of the egg yolks, the end results will still be yellow.

  5. Pingback: the main event | Kosher Camembert

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