Easy homemade lemon curd
There is so many different brands of lemon curd available in all supermarkets, you would not believe. I bought a few before started making my own and was very disappointed. They were either too sweet, too eggy or you did not taste like lemon curd at all! There were nothing like my easy homemade lemon curd. My recipe makes tangy, Zesty, refreshing curd that is bursting with lemon flavour. This no-bake dessert can be used as a filling in cakes, cookies, cupcakes or eaten straight from a jar. It is ready in 20 minutes and vegetarian as well!
How to make easy homemade lemon curd
This recipe is perfect for beginners. No complicated skills are required to make homemade lemon curd.
TIPS:
- Keep stirring lemon curd constantly until it is ready, it has a tendency to burn.
- Let lemon curd cool down completely before transferring to a jar. If you add hot curd to a jar, there will be a condensation and it will affect the consistency of curd.
How to use easy homemade lemon curd
You can use lemon curd in multiple ways:
- You can use it as a filling in cakes, cupcakes, cookies, macarons etc
- If you add it to a vanilla cheesecake filling you can make easy and creamy lemon cheesecake
- I love using lemon curd in filling for homemade cream horn cookies or cannoli cookies
- This lemon curd pipes really well, therefore it can be used for decorating your beautiful desserts as well
- Have you tried making lemon and strawberry rolls with cream cheese lemon frosting. I made it just recently and I used lemon curd as topping. Will be sharing my recipe soon!
- My husband loved toast with butter and a thick layer if lemon curd on top. It tastes divine.
- How about making blueberry pancakes and spoon a dollop of lemon curd on top - delish!
There is more different option on how to use homemade lemon curd, if you have any interesting ideas, please let me know if the comment section below.
How to store lemon curd
Store lemon curd in a fridge for up to a week. I would recommend storing it in a glass jar with a lid or in an air-tight container. I also had success with freezing curd. The consistency was not affected. Store it in a freezer for up to 3 months in an-air tight container. In order to defrost curd, take it out of the freezer and leave it at room temperature for at least an hour.
If you are looking for more lemon flavoured desserts, I can recommend you the following:
Lemon and white chocolate cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
My recipe for homemade lemon curd is very easy and takes about 20 minutes to make. The flavour is tangy, refreshing and bold. This lemon curd is perfect to use as filing for cookies, cupcakes, cakes or topping for ice cream etc.
- 140 ml lemon juice (juice from 3 large lemons)
- 2 eggs (large, you can also use small or medium eggs but the weight should be around 120 grams)
- 2 egg yolks (from large, eggs or about 50 grams from smaller eggs)
- 160 g sugar (white, granulated)
- 50 g butter (unsalted)
- 20 g potato starch (or potato flour)
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
In a medium pot add all ingredients, apart from butter. Stir.
Heat up the pot and keep flame on medium.
Keep mixing the ingredients constantly until the curd starts to thicken. It will take about 5-8 minutes. Please do not overcook the curd as it burns easily.
Remove the pot from the heat and add butter.
Keep stirring until butter melts and your curd becomes thick and shiny.
Let the curd cool down and transfer it to a jar.
- This recipe makes about 300 grams. 1 cup US plus 1/2 cup US aprox.