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!
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.
And if you love lemon curd, try orange curd and mango curd. So good!
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.
Tami
Oh MMMM Gee! I have never made curd of any kind and I made this for the first time today, and man oh man, was it ever so good! I made this to go with your lemon cake recipe. I will be making this again. And again! Thank you so much for the recipe and the tips.
Jolina
That’s awesome Tami! Glad you liked it! I love making lemon curd, especially when Meyer lemons are in season 🙂
Melinda
I have made this twice now. I’ve never made curd before using your recipe. The first time I think I overcooked it as it came out more like taffy. It was delicious. I ate it with a spoon straight out of the jar. I bought some at the store to compare because I’ve never actually had lemon curd before. Ugh, the store bought was not nearly as good. I ended up throwing it away.
My second attempt is cooling in the fridge. The consistency seems much better. Regardless, the few tastes I had were fabulous and it will all be eaten!
Jolina
Hi Melinda, glad you like it! I eat it straight out of the jar too 🙂
Heather
Good morning! Last night, I baked a lemon cake using your recipe and also attempted the scratch lemon curd. I refrigerated it overnight. When I took it out of the fridge this morning and uncovered it it is a very thick, sticky consistency. It tastes delicious! But I’m not sure how I am going to spread this on my cake. If I let the curds sit out on the counter, will it soften up to spreadable consistency?
Jolina
Hi Heather, yes that’s what I usually do. I leave it on out on the counter to make it more spreadable. Enjoy!
Sarah
Eeeek!!! I accidentally used two sticks of butter in this instead of one. I’ve never had actual lemon curd so I’m not sure what the consistency is supposed to be…but what do you think? Trash it and start over?? I’m using it as filling for your lemon cake.
Jolina
Hi Sarah, lemon curd should be thick and spreadable like jam. Is your lemon curd runny? How does it taste? If I have enough ingredients to make a double batch that’s what I would do instead of throwing it out. But it really depends on what it looks and tastes like now.
Sarah
@Jolina, I dumped it and remade it. It was way too buttery. I think I overcooked it the first time too. Just remade it, only cooked it for ten minutes and the taste is soooo much better!!! Thanks for getting back to me!!! So excited to assemble and eat this cake tomorrow!!!
Jolina
Enjoy! 🙂
Deb
I just finished making a batch of this. Wow!!! It’s delicious and so easy. I actually forgot to add the butter and added it at the very end and the curd still came out great. So good.
Jolina
Hi Deb, it’s awesome isn’t it? 🙂 I always have a jar of homemade lemon curd in the fridge and slather it on everything!
Dannie
Just made with limes instead of lemons. Made 1 and 1/4 cups. Super delicious & easy! Thank you!
Jolina
Hi Dannie, glad you liked it! I always have a jar of homemade lemon curd in the fridge 🙂 I’d love to try limes next time!
Cindy
I love the ease of your recipe but need to know how much do I need to double or triple etc.. to use for layering 4-5 layers
Jolina
Hi Cindy! This recipe yields about 1 1/2 cups of lemon curd. That’s usually more than enough for me to use in between a 3 layer cake. But it really depends on how much you put, do you plan to mix it in with the buttercream, etc. So if you simply double the recipe, you’ll have about 3 cups.
Cindy
Omg so absolutely delicious yummy scrumptious lemon to die for lemon curd The only issue is trying not to grate my fingers with the lemon zest!!! One more question How long does it last in the refrigerator?
I am in love with your recipe and plan to use it often!
Cindy
I plan to use it in my daughters wedding cake ! It’s that good
Jolina
Thank you Cindy! 🙂 Normally, they don’t last long lol but it should be good up to 4 weeks in the fridge. PS: We bought protective gloves from amazon and it was a total game changer! I’m not afraid to grate lemon zest anymore. Something like this (affiliate link) – https://amzn.to/38nBH7S
Steve
I’m a retired Chef for a major hotel chain. I’ve made lemon curd many times and have tasted many lemon curds. Yours is in the top of the curds that I have had. The second time I made it, I made a lemon mousse with it for a party I attended. Everyone enjoyed it. Keep those recipes coming.
Jolina
Hi Steve, thank you! This is the highlight of my day 🙂 That lemon mousse sounds delicious!
Elizabeth
Why buy when you can make your own? Thanks for sharing this recipe.
Natalie
This would make an amazing lemon meringue pie, although straight out of the jar sounds pretty yummy, too. The idea of tempering eggs scares me a little, though this recipe makes me want to give it a shot
Jolina
Oh yeah, this with meringue and crust sounds delicious! And yes I eat this from the jar all the time teehee. Hope you try my easier method! Thanks Natalie!
MDIVADOMESTICA
Homemade lemon Curd is so much better than store bought and really not that difficult to make. I like to use the egg white for a nice pavlova.
Jolina
Absolutely! I still have a half eaten jar of my ex-favourite store-bought jar sitting in the fridge! (Which reminds me I should really check the expiration on that lol). Pavlova is a great idea for the extra egg whites…that’s in my to-conquer list 🙂
Charlotte Lamontagne
I’ve been looking for a good lemon curd recipe, excited to give this one a try!
Jolina
I’m happy to hear that! This is no-fail, just a lot of stirring 🙂 Let me know how it goes. Thanks Charlotte!
Carrie
Love the mason jars!!! And love that it is an easy and one pot recipe. Cannot wait to try.
Jolina
Hi Carrie! We get them from Ikea, I think they’re just about a dollar each, such a great deal 🙂 This lemon curd recipe is my attempt at making things really simple because I can’t temper anything for the life of me lol…I’m so happy it worked! Hope you like it. Let me know how it goes 🙂
Anne
Hi! Do you let it cool outside the fridge or cover it while it’s warm before you put it in the icebox overnight?
Also, do you refridgirate it in the jar or just transfer when it’s been cooled overnight?
Thanks!
Jolina
Hi Anne! As soon as I remove it from the heat, I transfer it into the jar and let it cool slightly (only a couple of minutes – just so it doesn’t go into the fridge steaming hot). While still warm, I cover the entire surface of the curd with plastic wrap (press gently and cover the entire surface), seal the jar, then straight into the fridge it goes. Next day, remove the wrap and enjoy 🙂 Hope this helps!
Anne
Thank you! Tried it and worked out well!
Jolina
I’m so happy to hear that! You are most welcome Anne 🙂
maidavee
My sister made the chocolate chip cookie. She made the lemon curd. I had the brilliant idea to put them together — I’d say I made a chocolate chip with lemon curd dip! Yummo! Wish I can post the pic here!
Jolina
I never would have thought to put those two together! Awesome. I’m so glad you liked both recipes 🙂 Post a picture on my FB page so I can see what your masterpiece looks like!