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Home » Course » Dessert » Tart Lemon Curd

Published: Mar 13, 2021 · Modified: Jun 19, 2022 by Veronika's Kitchen * This post may contain affiliate links

Tart Lemon Curd

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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!

Lemon curd in a jar on a cutting board.

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)

Lemon curd in a jar on a cutting board.

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.

Ingredients for lemon curd.

How to make it

In a medium size saucepan, beat together 4 eggs and ½ cup granulated sugar.

Process photos of making lemon curd.

Add ½ cup lemon juice, 1 tbsp lemon zest, and ¼ tsp salt, then beat again.

Process photos of making lemon curd.

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.

Process photos of cooking lemon curd.

Turn off the heat and add ½ cup cubed butter and stir it in until the butter is completely melted and incorporated.

Process photos of adding butter to the lemon curd.

Strain the curd through a fine mesh sieve into a bowl and let it cool off. Then transfer to a jar and refrigerate.

Progress photos of how to strain lemon curd through a mash sieve.

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.
Lemon curd in a jar on a cutting board.

Frequently Asked Questions

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 is my lemon curd runny?

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.

Lemon curd in a jar on a cutting board.

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.
Lemon curd in a jar on a cutting board.
Print Recipe
5 from 8 votes

Tart Lemon Curd

Make this smooth and creamy homemade tart Lemon Curd froms cratch! 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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 2 cups
Calories: 741kcal
Author: Veronika’s Kitchen

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.

Nutrition

Serving: 1cup | Calories: 741kcal | Carbohydrates: 55g | Protein: 12g | Fat: 55g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 449mg | Sodium: 423mg | Potassium: 204mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1899IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 2mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

Comments

  1. Moop Brown says

    March 22, 2021 at 3:30 am

    This recipe seems super straightforward and easy to make and is really versatile as well. Thanks for sharing!

    Reply
  2. Adriana Lopez says

    March 21, 2021 at 6:48 pm

    5 stars
    I have not had teh courage of making lemon curd until I saw this recipe. Came out perfect!

    Reply
  3. Elaine says

    March 21, 2021 at 4:22 am

    5 stars
    I love making curds from scratch. There is just something magical about the whole process. And this lemon curd is next on my list! 🙂

    Reply
  4. Beth says

    March 20, 2021 at 7:53 am

    5 stars
    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.

    Reply
  5. Tracy says

    March 18, 2021 at 11:21 pm

    5 stars
    This is absolutely delicious!! So creamy and dreamy – my girls absolutely loved it!

    Reply
  6. Chef Dennis says

    March 17, 2021 at 5:09 am

    5 stars
    Lemon is life! I am thinking of what flavor would our dessert be and this came up! Your homemade Lemon Curd is perfect!

    Reply
  7. Bernice Hill says

    March 16, 2021 at 6:52 pm

    5 stars
    This is the perfect no fail lemon curd recipe I’ve been looking for! It was super easy and the curd turned out perfectly.

    Reply
  8. Veronika Sykorova says

    March 16, 2021 at 3:11 pm

    5 stars
    I’ve always wanted to try making lemon curd! And foolproof sounds like it’s the perfect recipe for me! xD Can’t wait!

    Reply
  9. FOODHEAL says

    March 15, 2021 at 4:19 pm

    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.

    Reply
  10. Gloria says

    March 15, 2021 at 11:13 am

    5 stars
    I am a lemon lover. I can eat lemon curd right off the spoon. This recipe is SPRING perfect.

    Reply

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