While I love pretty much all things lemon flavored, lemon curd sits at the very top of my favorites list. I could (and do) eat the stuff by the spoonful, and it improves just about any baked good you add it to. Its sweet and tangy flavor is balanced perfectly with a creamy texture– absolutely heavenly if you ask me.
Despite my love of lemon curd, it was only recently that I tried my hand at making it at home. Turns out it’s super easy! I’m kicking myself for not trying it sooner, but now that I’ve found a recipe I love there’s no going back to store-bought.
This recipe sure doesn’t hold back on the good stuff with a full stick of butter, half a cup of sugar, and three lemons (one zested, all three juiced). No wonder it tastes delicious! Other than those core ingredients you’ll also need three eggs, a pinch of salt, a splash of vanilla, and a fine mesh strainer. The mixture is cooked over low heat until it just begins to simmer, you don’t want it to fully boil. All in all, it should cook for about 7-9 minutes, then it’s ready to be strained.
One of my favorite ways to enjoy lemon curd is on a toasted english muffin with a layer of cream cheese, but there are so many uses for it. On top of cakes or biscuits, used in pies and pastries, mixed into your morning yogurt– you really can’t go wrong. Fresh lemon curd will last for about a week kept in an airtight container in the fridge, but I’m sure you’ll have no problem polishing it off in the first couple days. Give this easy treat a try and taste the difference of homemade for yourself!
Homemade Lemon Curd
20m prep time
1 cook time
- ½ cup sugar
- zest of 1 lemon
- 3 eggs
- ½ teaspoon salt
- ½ cup fresh lemon juice, about 3 lemons
- ½ cup butter (1 stick), cubed
- ½ teaspoon vanilla
- In a medium-sized saucepan, whisk together sugar, eggs, lemon zest, and salt until light and airy.
- Whisk in lemon juice until well combined, then add cubed butter.
- While continuously whisking, cook mixture over low heat until butter fully melts and bubbles start to form. Allow the mixture to simmer for about 10 seconds then remove from heat. It should be thick enough to coat a spoon at this point.
- Using a fine mesh strainer, strain mixture into a medium-sized bowl and discard the solids. Mix in vanilla and allow mixture to come to room temperature before transferring to an airtight container. Store in the fridge for up to one week.
Recipe adapted from Natashaskitchen.com