Lemon Curd

Lemon Curd 1

Homemade Lemon Curd is easier to make than you might think. It’s creamy, so zingy and perfect for summer desserts.

I love lemon desserts. Besides pumpkin, it is my favorite flavor for sweets. I have always wanted to make a homemade lemon curd but I just never have known what to do with it. Well, I found the perfect reason when my mom’s 50 birthday rolled around.

Lemon Curd 2

We ordered a cake from our favorite bakery for after her birthday dinner but I wanted to make something homemade to surprise her with at work. And it was so delish! Don’t you want to know what it is? No worries, I will be sharing it with you this week.

I know lemon is a spring or summer flavor and it’s winding down but my mom feels the same way about lemon as I do so I knew it would be perfect. It all starts with this zippy homemade lemon curd.

Although it takes a little bit of time to whip up and you have to allow time to cool, it is so much better than the store-bought version (and a lot cheaper too). Plus, I usually have all the ingredients on hand…can’t really beat that.

Homemade Lemon Curd is easier to make than you might think. It's creamy, so zingy and perfect for summer desserts.
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Lemon Curd

Homemade Lemon Curd is easier to make than you might think. It's creamy, so zingy and perfect for summer desserts.
Active Time35 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: lemon curd
Yield: 1 cups
Author: Meg’s Everyday Indulgence


  • 3/4 cup fresh lemon juice (4 to 6 lemons)
  • zest from 1 lemon
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup butter, cut into small pieces


  • Fill a small pot with about 1 inch of water and place on the stove over medium heat. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove withoutthe bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs. Whisk well. Place on the pot on the stove and start whisking.
  • Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.

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*Photos updated 6/6/14


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