Lemon Curd – Once Upon a Chef

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Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd.

If you share my passion for all things citrus, you’re going to absolutely love this lemon curd recipe. Originating from England, it’s like a burst of sunshine in a jar — bright and lusciously creamy, while striking the perfect balance between tart and sweet. The best part? It’s easy to make with just five simple ingredients: lemons, sugar, eggs, butter, and salt. You can enjoy lemon curd in so many ways: slather it onto warm toast to kickstart your morning, add a dollop to pancakes or waffles for an indulgent weekend treat, or swirl it into your Greek yogurt for a refreshing start to your day. It even pairs wonderfully with whipped cream and berries for a light and delightful summer dessert. Plus, homemade lemon curd also makes a lovely gift. Just spoon the curd into a cute little jar, tie a ribbon around it, and voilà — you’ve got a thoughtful present that’s sure to brighten anyone’s day.

I use Ina Garten’s recipe as a starting point, but my method is simpler and involves much less clean up, creating the most luscious spread without any fuss. One little tip: the recipe calls for three lemons in total, and it’s essential to zest them prior to juicing – attempting to do so afterward can prove quite challenging.

The Many Ways To Use Lemon Curd

what you’ll need to make lemon Curd

Ever wondered why lemon-flavored recipes insist on adding zest? It’s because the zest carries natural oils that amplify the lemon’s flavor significantly. When zesting lemons or any citrus fruits, avoid the pith—the bitter white layer beneath the zest—as it can add unwanted bitterness to your dish.

To get the most juice from your lemons, give them a vigorous roll on your kitchen counter for a few seconds. This breaks down the citrus membranes, making the juice flow out effortlessly when you squeeze the lemons.

step-by-step instructions

In a medium (2-quart) saucepan, add the sugar, eggs, lemon zest, lemon juice, and salt. 

Set the pan over low heat and whisk all ingredients together.

Continue to whisk constantly until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. 

Off the heat, add the butter all at once and whisk until melted and evenly incorporated. 

Pass the curd through a fine mesh strainer to remove the lemon zest, if desired.

Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.

Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator.

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