Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

This delicious recipe has been generously shared by one of our great cooks, Carina.

Lemon Curd is such a lovely thing! Often used in baking as a cake filling, or simply spread on some buttered toast for breakfast, this is a very versatile and scrumptious spread.


Carina has used this Lemon Curd recipe with many other things she has made, such as with her Lemon Scones, and her Celebration Coconut Cake

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Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Recipe by Carina Duclos

Prep Time

10 minutes

Cook Time

15 minutes

Yield

Makes about 3/4 cup / 180 ml

Ingredients

Zest of 2 lemons in wide strips
Juice of 2 lemons, strained
6 Tablespoons Regular sugar
2 Large Whole eggs PLUS 3 large Egg Yolks
½ cup / 60 g Unsalted Butter

Instructions

1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan.

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

2. Remove from the heat, and using a rubber spatula, push the curd through a medium-mesh sieve into a clean, dry bowl.


3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent skin from forming.

Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.


4. Refrigerate until well chilled, about 3 hours or up to 5 days.

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Recipe Card

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Homemade Lemon Curd

Yield: 3 /4 Cup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

Ingredients

  • in Zest of 2 lemons wide strips
  • Juice of 2 lemons, strained
  • 6 Tablespoons Regular sugar
  • 2 Large Whole eggs PLUS 3 large Egg Yolks
  • ½ cup / 60 g Unsalted Butter

Instructions

  1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan. Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.
  2. Remove from the heat, and using a rubber spatula, push the curd through a medium mesh sieve into a clean, dry bowl.
  3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.
  4. Refrigerate until well chilled, about 3 hours or up to 5 days.

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Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 52mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 4g

Delicious Cake Recipes Using Lemons

Here's a great selection of cake recipes using lemons so pucker up and enjoy!

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9 thoughts shared

  1. 5 stars
    made my own lemon curd using your recipe!
    all went well, and super delish! its like ‘lemon kaya’ ( lemon egg jam)

    next step:
    your steamed lemon pudding

    1. Hi Rebecca, I just double checked the button and it seems to be working fine. Did you try scrolling down a little? there is a small space before you see the recipe so you need to scroll. If you still cant get it, let me know and I will see if I can send you the recipe direct. My email is lovefoodies@gmail.com if you are still having problems.
      mary

    1. Hi Cindy, thanks for telling me of this problem. It does appear there is a technical problem at the moment with using the ‘print’ button you see on the page. I am trying to fix this soonest for everyone. In the mean time, please select the page you wish to print, and using your mouse, ‘right click’, and then select PRINT. You will get a preview window pop up. and select the relevant page(s) you wish to print. In the case of Lemon curd, it would be Page 2 Only. I am working hard to fix the problem, but I hope this will tide you over in the mean time.
      Thank you for raising the issue to my attention.
      Mary

  2. Comment author image

    Linda Wojes Dudley

    says:

    Ask and you shall receive! Thank you for posting this recipe I requested for the lemon curd for the Coconut Cake. I’ve been looking for such a cake recipe, with either a lemon or pineapple filling. Soo happy-thank you again