How to make Easy Lemon Curd Recipe - Crazy for Crust (2024)

This post may contain affiliate links. For more information, read my disclosure policy.

My easy Lemon Curd recipe is the perfect easy curd! Just a few ingredients and you can make it from scratch. It tastes so much better than from the store.

I’ve been making this recipe for years and it’s always silky smooth and perfectly tart and sweet.

BEST Lemon Curd Recipe Video

Why you need this recipe

I am in love with lemon curd and lemon all the things! I’ve been making this homemade curd for years and decided I finally needed to share it with you.

If you’ve never made homemade lemon curd, you should. It’s so much tastier than the kind from the jar. Plus, store-bought is sometimes hard to find and it’s expensive.

Lemon Curd is a simple recipe made with just a few ingredients and it goes great on toast, in fillings for desserts, or on a spoon. You can use this curd to make things like lemon tarts or fillings for lemon cupcakes or lemon pastry.

Ingredients in easy lemon curd

All lemon curd recipes are basically similar, with similar ingredients. However, my lemon curd recipe has one big difference:

I use whole eggs.

Most recipes for lemon curd that you see will call for just egg yolks. I hate using yolks and not whites because I always forget to use the whites for something. They end up going to waste which kills me because eggs aren’t cheap. So I developed a lemon curd recipe with whole eggs to eliminate waste.

Here’s what you need:

• Fresh lemon juice: it’s important to juice it yourself
• Lemon zest: learn how to zest lemons
• Granulated Sugar: for sweet
• Whole Eggs
• Unsalted Butter

That’s it! Sometimes I add a pinch of salt as well, especially since I use unsalted butter.

It’s like making a custard, but instead you’re making curd. I like to think of this as a cross between jam and lemon custard. It’s got a consistency that’s between the two and a flavor that’s unparalleled.

How to make lemon curd

Whisk: It’s really important that you whisk all the ingredients together first, before turning it onto the heat. You don’t want the eggs to scramble!

Cook: Then, like when you’re making pudding or a cream sauce, you cook and stir constantly until the mixture thickens. It’ll bubble and coat the back of a spoon and that’s how you know it’s done.

Strain: Now, because we are using whole eggs, we have to make sure that none of the egg whites cooked. This is why I always strain my curd using a fine mesh strainer. It takes out any lumps or chunks and gives a nice silky lemon curd.

Always strain your curd so it stays silky smooth!

See Also

The BEST Apple Crisp Shortbread Bars Recipe | Julie Elsdon-Height

PRO TIP

At this point, the curd is a bit thin but don’t worry: it will thicken as it cools.

Commonly asked questions

How to use Lemon Curd

There are so many ways to use this recipe! Besides putting it on toast or eating it with a spoon, you can use it anywhere you’d use jam or pudding. Here are some of my favorite recipes to use this in:

• Lemon Tarts
• Lemon no bake dessert
• No Bake Lemon Cheesecake
• Lemon Cake Roll
• Lemon Cupcakes
• Lemon Mini Cheesecakes

Tools for success:

• Lemon juicer
• Strainer
• Saucepan
• Whisk

**Did you make this recipe? Don’t forget to give it a star rating below!**

Last Updated on April 30, 2023