Perfect Homemade Lemon Curd
Golden, creamy, buttery, tart and sweet, Homemade Lemon Curd is an explosion of lemony sunshine dancing on your taste buds.
If you love the fresh zing of lemon, you owe it to yourself to try this delicious lemon curd recipe.
It is an amazing treat you can easily make at home. I had made scrumptious homemade jams for many years with fabulous success, but I had no idea you could make fresh lemon curd at home, so easily.
It’s so luxurious and bright, I hadn’t even considered making it myself… I thought that, surely, a perfect curd has to be difficult to concoct at best.
But it turns out that just five simple ingredients, a saucepan, and a few basic kitchen tools lend way to making several jars of perfect Lemon Curd!
The Best Homemade Lemon Curd Recipe
Aren’t there some foods that seem to always make you feel better when you need a bit of a pick-me-up?
Just thinking about our lemon curd recipe actually helps me to de-stress. Whenever I go to my “happy place” I most definitely take Homemade Lemon Curd with me!
The vibrance, the aroma, the silkiness and citrus pungency are that good. Don’t judge me… We all have our little indulgent joys. Some like chocolate and puppies, I add my Perfect Homemade Lemon Curd to my list of feel-good delights.
Not only is it tasty and uplifting, it is wonderfully easy to make at home and needs only 5 pantry staple ingredients and 15 minutes start to finish.
So please, disregarded the misnomer that curds are tedious and tricky to perfect. It is just not so.
What 5 Ingredients You Need
Silky, sweet lemon curd is a delightful condiment to enjoy particularly during the spring and summer. However, the bright citrus flavor also makes it completely crave-worthy as a cold-weather treat.
It’s wonderful to make at home when lemons are in peak season, between late winter and early summer. But because you can use whatever lemons are available, it is easy to whip up a batch of Perfect Homemade Lemon Curd any time of year!
Here are the simple 5 ingredients you need:
Really, that’s all!
How to Make Perfect Homemade Lemon Curd
In our perfect lemon curd recipe, you don’t have to separate egg whites from yolks, use a double boiler, or sieve anything. I use a food processor to avoid some of these steps that are sometimes found in more complicated curd recipes.
Here’s how you make our easy, bright, BEST Lemon Curd from scratch:
1. First, zest and juice the lemons.
2. Then, pulse the sugar and lemon zest together in a food processor.
3. Add the butter and cream together with the sugar. One at a time, incorporate the lemon juice, salt, and eggs into the processor.
.4. Next, pour the mixture into a saucepan and set on the stove over medium-high heat. Stir frequently as it simmers and starts to thicken.
5. After about 10 minutes, once the desired consistency is reached, remove from the stove.
You can serve this fresh lemon curd warm or chilled.
To store, allow to cool to room temperature and then keep in airtight containers in the fridge for up to 1-2 weeks.
Get the Full (Printable) Perfect Homemade Lemon Curd Recipe Below. Enjoy!
Are you wondering what you would do with that much Perfect Homemade Lemon Curd?
The possibilities are bountiful. It makes lovely gifts. You can also can it but, you won’t need to. Homemade Lemon Curd is yummy on everything from toast, biscuits and scones to cakes, muffins and cookies.
Use it as a filling for doughnuts, tarts, pies and eclairs. Mix with plain yogurt, ice cream, custard and smoothies.
Try spreading a spoonful (or two) on:
- The Best Sugar Cookie Recipe
- Hawaiian Luau Bread
- Fluffy Southern Cat Head Biscuits
- Jamaican Johnny Cakes
And did I mention fruit dip? Let’s see what you can come up with!
Looking for More Fresh Lemon Recipes?
- Meyer Lemon Tart
- Best Lemon Buttermilk Cake
- Fluffy Lemon Crinkle Cookies
- The Best Lemon Bars Recipe
- Lemon Blueberry Whoopie Pies
Perfect Homemade Lemon Curd Recipe
- Zest outer yellow peel of the lemons, avoiding the white pith. Then juice the lemons.
- In a food processor pulse the sugar and 1 tablespoon of lemon zest until finely ground.
- Add the butter the the food processor and cream thoroughly. Then add 1/2 cup of lemon juice, salt, and eggs one at a time until combined.
- Pour the mixture into a 2-quart sauce pot on stove top and heat on medium-low, stirring until it begins to simmer and thicken. Once it reaches 170 degrees on a candy thermometer, remove from heat. (This takes approximately 8-10 minutes.)
- Serve warm on your favorite baked goods or chill and serve as desired.
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