Make this smooth and creamy homemade tart Lemon Curd from scratch! This incredibly easy recipe requires only 5 simple ingredients and comes together in 10 minutes. It will be complimentary for many desserts, like cakes, scones, tarts, and many more!
This is my favorite fool-proof recipe for a homemade tart lemon curd! It has a light creamy texture with bright citrusy flavor. I love that it’s super easy to make and there are so many ways to use it (like in my Cookie Cups)
What is Lemon Curd
It is a rich velvety dessert topping or a spread. It has a creamy buttery consistency with intense tart lemon flavor. Similar to jam, it’s used to complement different baked goods, like scones, cakes, crepes, etc.
The best part is you only need 5 simple ingredients (eggs, sugar, lemons, salt, and butter) and it quickly comes together in just 10 minutes on the stovetop.
How to make it
In a medium size saucepan, beat together 4 eggs and ½ cup granulated sugar.
Add ½ cup lemon juice, 1 tbsp lemon zest, and ¼ tsp salt, then beat again.
Place the saucepan over low/medium heat and cook about 5 minutes or until it thickens to the desired consistency. You need to whisk it all the time while cooking.
Turn off the heat and add ½ cup cubed butter and stir it in until the butter is completely melted and incorporated.
Strain the curd through a fine mesh sieve into a bowl and let it cool off. Then transfer to a jar and refrigerate.
Tips for Best Results
- DON’T USE packaged bottled lemon juice in this recipe, it won’t work. The juice should be freshly squeezed.
- Always use a strainer. While you cook the curd, some parts of the egg might cook and become the lumps. To make sure your curd is smooth and creamy, it’s better to strain before it’s cool off and transferred to a jar.
Frequently Asked Questions
When it’s cooled off, transfer to a jar. It will keep fresh in the fridge for up to a week.
Yes. You can freeze it for up to 3 months. To thaw just leave it in the refrigerator overnight.
The reason might be you didn’t cook it long enough or the heat was too low. Try to turn up the heat a bit and it will thicken faster. Also, it will thicken more while it cools off.
How to use it
There are so many ways you can enjoy this delicious recipe! Here are a few ideas for you:
- Use it as a topping for your breakfast with scones, French Crepes, or The Best Buttermilk Pancakes Recipe.
- Spread over a pound cake, Lemon Blueberry Bundt Cake, or One Bowl Banana Bread.
- Add it to your French Vanilla Ice Cream, yogurt, or cottage cheese.
Tart Lemon Curd
Ingredients
- 4 large eggs room temperature
- ½ cup granulated sugar
- ½ cup lemon juice freshly squeezed, about 2 lemons
- 1 tablespoon lemon zest from 1 lemon
- ¼ teaspoon salt
- ½ cup unsalted butter cubed
Instructions
- In a medium size saucepan, beat together 4 eggs and ½ cup granulated sugar.
- Add ½ cup lemon juice, 1 tbsp lemon zest, and ¼ tsp salt, then beat again.
- Place the saucepan over low/medium heat and cook about 5 minutes or until it thickens to the desired consistency. You need to whisk it all the time while cooking.
- Turn off the heat and add ½ cup cubed butter and stir it in until the butter is completely melted and incorporated.
- Strain the curd through a fine mesh sieve into a bowl and let it cool off. Then transfer to a jar and refrigerate.
Video
Notes
- DON’T USE packaged bottled lemon juice in this recipe, it won’t work. The juice should be freshly squeezed.
- Always use a strainer. While you cook the curd, some parts of the egg might cook and become the lumps. To make sure your curd is smooth and creamy, it’s better to strain before it’s cool off and transferred to a jar.
- How to store? When it’s cooled off, transfer to a jar. It will keep fresh in the fridge for up to a week.
- Can I freeze it? Yes. You can freeze it for up to 3 months. To thaw just leave it in the refrigerator overnight.
Why should I not use bottled lemon juice? Please explain.
Merci pour le partage pourriez vous m’indiquer la contenance de votre tasse merci cordialement
My husband LOVES lemon curd desserts so I wanted to find a recipe to make the curd from scratch for him. He said this was the best lemon curd he has ever tasted! (And he’s had a lot of different ones throughout his life) He loves it and he hates it, because it’s so good he can’t stop eating it! Very addicting, just enough tart and just enough sweetness. 10/10 recipe!!!
Lemon curd in a jar is far too sweet for my taste. I finally thought to search for a recipe that produces tart lemon curd. I found it here. This is absolutely the most delicious lemon curd I now have in a jar. The recipe is easy, the ingredients simple. I followed it exactly. If there were more stars I’d give it 10. So thrilled. This will become a staple. Thank you so much!
Thank you so much, Marianne! I’m so happy you loved this recipe 😉
This recipe seems super straightforward and easy to make and is really versatile as well. Thanks for sharing!
I have not had teh courage of making lemon curd until I saw this recipe. Came out perfect!
I love making curds from scratch. There is just something magical about the whole process. And this lemon curd is next on my list! 🙂
Whenever I’ve made lemon curd before, the flavor was good but it wasn’t very yellow. This recipe came out perfect – I wasn’t going to strain it but I am glad I did.
This is absolutely delicious!! So creamy and dreamy – my girls absolutely loved it!
Lemon is life! I am thinking of what flavor would our dessert be and this came up! Your homemade Lemon Curd is perfect!
This is the perfect no fail lemon curd recipe I’ve been looking for! It was super easy and the curd turned out perfectly.
I’ve always wanted to try making lemon curd! And foolproof sounds like it’s the perfect recipe for me! xD Can’t wait!
I love lemons. This lemon curd is looking great! it’s creamy and rich. I love the yellow color, it makes me want to eat that whole jar.
I am a lemon lover. I can eat lemon curd right off the spoon. This recipe is SPRING perfect.