With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar homemade lemon curd anytime. You won’t go back to store-bought lemon curd again.
(Can’t get enough of lemons? Check out The Best Lemon Cheesecake. Ever. It’s a reader favourite on the blog!)
I recently baked a cake that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never know what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar homemade lemon curd (and man do I need summer now; it feels like -32C as I type this).
Related: What to do with Leftover Egg Yolks
How do you make homemade lemon curd?
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much.
And traditionally, lemon curd recipes involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for).
Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Related: What to do with Leftover Egg Whites
How to make homemade lemon curd – the easy way
So I thought instead of giving myself unnecessary stress, why not take the simplest route?
Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better.
I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade lemon curd wins.
Related: How to Make Homemade Whipped Cream
What is lemon curd used for?
What is lemon curd used for, you ask?
It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
You can also make a batch of delicious lemon curd sweet rolls.
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around.
I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Enjoy!
Homemade Lemon Curd – Done in 10 Minutes
Ingredients
- 5 pcs egg yolks from large eggs beaten
- 1 cup granulated sugar
- ⅓ cup lemon juice see note 1
- ½ cup salted butter cut into parts
- lemon zest see note 2
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup sugar, ⅓ cup lemon juice, lemon zest and ½ cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Video
Notes
- I usually use 2-4 Meyer lemons, depends on the size.
- Use all the zest from the lemons you juiced.
Nutrition
Nutritional information are estimates only.
Happy Lemon Curd-ing!
Did you make homemade lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it.
Patricia
This sounds so easy! I’ve been meaning to make some with the lemons from our tree, but I tried once and failed miserably! Yours looks beautiful!
Jolina
Sorry to hear that! Hopefully you’ll try again 🙂 This is very easy it’s just the constant stirring that’s a little bit of a work out 🙂
Diane
I do make my own lemon curd. I wholeheartedly concur. Homemade is WAY better than store bought! And yes, (blush) I also eat mine with a spoon sometimes. It’s just so yummy! I am fascinated to see you can make it without the tempering the egg step. I will have to give that a try! Thanks!
Jolina
I’m not a very good cook so I just tried to skip tempering altogether. Happily it worked 🙂 And no shame in eating it out of the jar lol 🙂
Dixya
i have never made lemon curd either but it will be such a nice addition to a brunch table.
Jolina
Hope you try and like it! 🙂
Gloria
Lemon curd is great…it’s like eating the pie without the crust. I love it on scones!!
Jolina
Me too! Scones, then pancakes, then just about everything else I think 🙂
Anne Murphy
Homemade lemon curd is so much more wonderful than storebought (which isn’t bad itself!) I hope yourer recipe encourages more people to make their own!
Jolina
Absolutely. Thanks for stopping by!
Florentina
That color is gorgeous! I just want to dive in!
Jolina
Thank you! (And that’s how I feel too lol!)
Theresa
It is lemon season here in arizona I need to make this
Sara
What a great idea for using up extra egg yolks! I always have extra when I make a meringue, this looks delicious!
Jolina
I know! This solves my egg yolk situation too, I love it 🙂
J
I tried making lemon curd once and it turned out awful! This recipe has inspired me to try again! This looks and sounds amazing! Yum!
Jolina
I’m so glad to hear that. This is really simple to do (just lots of stirring). Hope you enjoy it!
Debi
I love lemon curd! The first time I had it we ate it on cookies. I haven’t made it in a long time, and I think I need to make it soon!
Jolina
Stat! 🙂 Thanks for stopping by
Jacqueline
LOVE homemade lemon curd! Way superior to store-bought. Your photos put me in the mood for spring/summer!
Jolina
Thanks! Ahhh summer. So near yet so far. In the meantime – homemade lemon curd!
Donna
There is nothing better than homemade lemon curd! It is so delicious, and I stand and eat mine from the jar as well, no judgement here 🙂 Love the colour of yours!
Jolina
I have become a serious convert now, homemade is so delicious isn’t it? I think the colour is so vibrant because I only use egg yolks 🙂
Rhiannon
Lemon curd is one of those things I make every winter when the lemons are fresh off the tree in my yard. There’s nothing better than homemade curd.
Jolina
I’m jealous of your lemon tree lol. The second best thing for me is to buy them when they’re in season and freeze the juice and the zest so I can have them all year round 🙂
Kylee
I’ve only ever made lemon curd for use in lemon meringue pie. You are so right though, all the tempering and messing about… I’m not a fan.
Looking forward to trying this!
Jolina
Yeah, I suck at those technical stuff so I’m glad this worked out 🙂 Hope you like it!
Robin
Thanks for sharing. Can’t wait to try this. Looks so delightful 🙂
Jolina
Thank you! Now is the perfect time, I just recently learned winter is citrus season 🙂