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Home > Dessert > Easy Lemon Curd Recipe (VIDEO)

Easy Lemon Curd Recipe (VIDEO)

Homemade Lemon Curd tastes like the best part of Lemon Bars – the creamy lemony center. This lemon curd has a wonderfully fresh and vibrant lemon flavor with the perfect amount of sweetness to balance the tanginess.

Making your own Lemon Curd Recipe is easier than you think and it tastes better than store-bought. It also keeps really well. Watch the video tutorial and see how easy it is to make it from scratch.

Lemon curd in glass jar

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My In-laws live in California and have several lemon trees growing in their backyard. Every year they give us a large box of homegrown lemons and I sure put them to good use. I do everything from freezing the zest to freezing the lemon juice in ice cube trays and then enjoy their lemons all through winter. If you love lemons, check out our post on What to do with Lemons.

Lemon Curd Video Tutorial

Watch Natasha make easy Lemon Curd. All you need is a saucepan, whisk and sieve to strain it through. It requires only 6 ingredients (including salt) and takes less than 15 minutes from start to finish. Just like nearly everything, homemade tastes best.

What is Lemon Curd?

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It’s often used as a dessert topping or spread for cakes, cookies, tarts, etc.

Serve this over Sponge Cake, with Strawbery Scones or Crepes. It’s also a tasty filling for Lemon Curd Tartlets. There are so many uses for Lemon Curd.

Lemon curd on a spoon

Ingredients

The key to making great lemon curd is to use fresh lemon juice. Avoid using concentrate or you’ll wish you just bought a jar of the stuff.

  • Eggs – use 3 large whole eggs right out of the fridge.
  • Sugar – We found that 1/2 cup of granulated sugar cuts the tartness perfectly.
  • Salt – a pinch of fine sea salt balances the flavors.
  • Lemon – since you’ll need the zest and juice, make sure to zest a lemon before squeezing the juice.
  • Butter – use unsalted butter, sliced into pieces for quicker melting.
  • Vanilla Extract – we always use real vanilla extract.
Ingredients with lemons, eggs, vanilla, butter, sugar and salt

How to Make Lemon Curd

  1. In a medium saucepan – vigorously whisk together eggs, sugar, salt, and lemon zest until frothy.
  2. Add lemon juice while whisking and stir until combined.
  3. Set saucepan over low heat – and whisk constantly until mixture is thickened (8-9 minutes). It should coat the back of a spoon without running when you pull your finger across the spoon.
  4. Strain – pour the lemon curd through a fine-mesh sieve, stirring over the sieve with a whisk to help it strain through. Discard the solids.
  5. Add vanilla – stir in vanilla extract until combined.
  6. Cool and store – once lemon curd is at room temperature cover and store in the refrigerator up to one week.
Step by step photos for how to make lemon curd

Pro Tip: Lemon Curd is cooked at 170˚F. You can use an instant-read thermometer to gauge progress. I take it off the stove at around 175-180˚F which is when it starts to lightly bubble.

Jar of homemade lemon curd with lemons

Common Questions

Can I use Meyer lemons?

Meyer lemons are sweeter and less tart than regular lemons so it won’t have the same punch of lemon flavor. Consider using less sugar.

How to buy lemons?

Look for lemons that have a smooth firm skin, vibrant yellow, and unblemished. Avoid pale-colored (overripe) lemons and avoid any green-tinted (underripe) lemons.

Can I use lemon juice from concentrate?

This is a hard NO. I mean it, please do yourself a favor and squeeze real lemons.

Do you need a double boiler? 

A double boiler is not necessary for making lemon curd. It’s an extra dish to wash and will take longer to heat up and thicken.

Can I use less sugar? 

We have tested this with 1/3 cup of sugar and it worked very well. It’s slightly less sweet and the lemon flavor is slightly more pronounced. If you are looking to reduce the sugar, it will still work. 

Can I double the recipe?

Yes, but use a large saucepan, and keep in mind it will take a little longer to heat through and thicken up.

Make-Ahead

  • To Refrigerate: once cool to room temperature, cover and refrigerate for up to 1 week.
  • Freezing: transfer to a freezer-safe container, leaving 1/2″ of headroom at the top and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • To Reheat: lemon curd should be served cold. There is no need to heat it.
top view of creamy lemon curd in a glass mason jar ready to store in the refrigerator or freezer.

This recipe is so versatile and delicious and it keeps really well. I hope it becomes a new favorite for you. Let me know your favorite ways to enjoy lemon curd in the comments below.

More Lemon Recipes to try

If you need a good recipe for using up lemon juice, add Lemon Curd to your recipe repertoire. Here are some more great lemon desserts to try:

Lemon Curd Recipe

5 from 14 votes
Prep Time: 6 minutes
Cook Time: 9 minutes
Total Time: 15 minutes
Homemade Lemon curd in a glass jar with spoon
Fresh homemade Lemon Curd has vibrant lemon flavor and tastes like the creamy filling in Lemon Bars. It’s so much better than store-bought and this is the easiest method that comes together quickly in a saucepan.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $2-$5
Keyword: homemade lemon curd recipe, lemon curd
Cuisine: American
Course: Dessert
Calories: 60
Servings: 20 people (makes 1 1/4 cups)

Ingredients

  • 3 large eggs
  • 1/2 cup granulated sugar
  • pinch of fine sea salt
  • 1 tsp grated lemon zest, from 1 medium lemon
  • 1/2 cup fresh lemon juice, from 3 lemons, strained
  • 6 Tbsp unsalted butter, cut into small pieces
  • 1/2 tsp vanilla extract

Instructions

  1. In a medium (2 qt) saucepan, combine eggs, sugar, zest, and a pinch of salt. Whisk vigorously until well combined, frothy, and lightened in color.

  2. Whisk in lemon juice until blended.

  3. Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F on a thermometer. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.

  4. Strain the mixture through a fine sieve (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Discard the solids left in the sieve.

  5. Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps well in the refrigerator for up to a week.

Nutrition Facts
Lemon Curd Recipe
Amount Per Serving
Calories 60 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 34mg11%
Sodium 10mg0%
Potassium 17mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 141IU3%
Vitamin C 2mg2%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Deb
    June 25, 2022

    Yum! I just made this now and OMG it’s sooo good! I’m using all my willpower to not sit down with it and scoff the lot! Thanks for an easy and great recipe! 😄😋

    Reply

    • NatashasKitchen.com
      June 25, 2022

      You’re very welcome! 🙂

      Reply

  • Natalya
    June 15, 2022

    Can’t wait to try this!! Had something similar at a local breakfast eatery called Syrup Trap. Looking forward to remaking the Liege Belgian Waffles with Pearl Sugar at home with this lemon curd and blueberries 🙂

    Reply

    • Natashas Kitchen
      June 15, 2022

      Yum! Thank you so much for sharing that with me!

      Reply

  • Mate Mate TW
    June 14, 2022

    Love your recipe but one question is that which is the best time to consume it?

    Reply

    • Natasha
      June 14, 2022

      Hi, check out the make-ahead section but it’s great after it’s chilled and up to a week after.

      Reply

  • Donna gould
    June 13, 2022

    This recipe looks fantastic but is it possible To half this recipe?

    Reply

    • Natasha's Kitchen
      June 13, 2022

      Hi Donna, I’m sure that will work. You can click on servings in the recipe to adjust the ingredients.

      Reply

  • Linda
    June 12, 2022

    I will use the lemon curd to fill cannoli shells for our Fathets day dinner ,maybe lighten it up a bit w whipped cream .Love your recipes .

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Sounds like a plan, I hope it becomes a hit!

      Reply

  • Dottie
    June 12, 2022

    Lovely Natasha, I appreciate your wonderful and easy recipes and your husbands fun production s of you in the kitchen. Very helpful and delicious 💖👍🏼

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Hi Dottie, thank you so much for your appreciation. We love it!

      Reply

  • Steven
    June 11, 2022

    Mmmmm! I can tell this is delicious! Thank you Natasha for another recipe that makes life sweeter! Has anyone ever tried monkfruit sweetener instead of granulated sugar? Just curious.

    Reply

    • Natashas Kitchen
      June 11, 2022

      Hi Steven! I’m so happy you loved that! I haven’t tried a sugar substitute to advise on the outcome.

      Reply

  • Kay
    June 11, 2022

    Wondering if this could be made with Splenda or a sugar substitute for diabetics? Any suggestions as to what to use to substitute?

    Reply

    • Natasha
      June 11, 2022

      Hi Kay, I haven’t tested that to be able to make that recommendation. You might google search to see if anyone else has had good success making a splenda version of lemon curd to see how it substitutes.

      Reply

  • Radhika Womack
    June 10, 2022

    Had a bag full of lemons from
    a friend and as I was trying yo figure out what to do with them, I saw your post! Just made a double batch of this recipe! Absolutely AMAZING!!!
    I’m going to make mini tarts this weekend and distribute some to neighbors!
    Thank you Natasha! I’ve tried so many of your recipes and they always deliver!

    Reply

    • Natashas Kitchen
      June 10, 2022

      I’m so glad you loved this recipe, Radjika! Thank you for sharing that great feedback with me!

      Reply

  • Paula K
    June 10, 2022

    There’s nothing better! I could eat the whole jar with a spoon.

    Reply

    • Natasha
      June 10, 2022

      I completely agree. It’s so satisfying like the filling of lemon bars.

      Reply

  • April
    June 10, 2022

    Lemon curd is SO GOOD. Made some this morning to spread on toast – easy and lovely!

    Reply

    • Natasha
      June 10, 2022

      HI April, I am so happy to hear that you loved the lemon curd recipe.

      Reply

  • Roberta Brakeman
    June 10, 2022

    I have not made this but I am curious about what constitutes a “serving”?

    Many recipes provide nutritional info but fail frequently to identify the serving size. Without this, calories, etc. are pretty meaningless.

    Reply

    • Natasha
      June 10, 2022

      Hi Roberta, great question, it makes 1 1/4 cups so the serving is for 1 Tbsp which is typical when you look on the jar of lemon curd. You can calculate nutrition and multiply things based on how much is enjoyed.

      Reply

  • wilhelmina
    June 10, 2022

    Love, love, love this yummy curd! Lemon curd is so versitile and your recipe was super easy to follow and turned out amazing!

    Reply

    • Natasha
      June 10, 2022

      Thank you so much for the amazing review. I am so glad to hear that.

      Reply

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