This homemade lemon curd comes together in 10 minutes and with just 5 ingredients! All you need to do is whisk it all together and you’ll have a delicious spread to use in so many ways!
– 1⅓ cups granulated sugar – 1 tablespoon lemon zest , finely grated – 4 large eggs (whole) – 4 egg yolks – ⅔ cup fresh lemon juice (I used organic) – ¼ teaspoon coarse salt – 10 Tbsp unsalted butter , cut into pieces (I used vegan sticks)
Cook Time: 10 min
Can You Freeze Lemon Curd? Yes, this homemade lemon curd can be frozen for up to 6 months. To thaw, place in your fridge overnight. Can You Make Lemon Curd Dairy-Free? Yes, you can use vegan butter sticks instead of regular butter. I’ve made homemade lemon curd both ways and enjoy the taste either way!
Note that your butter and eggs should be at room temperature, as this makes it so much easier to whisk everything together and create a smooth curd. For the best flavor, use freshly squeezed lemon juice and not the pre-bottled kind. Just trust me on this one! Lastly, to make an ultra thick lemon curd you should replace two of the egg yolks called for in this recipe with one whole egg. (This means you will use 2 egg yolks plus 1 whole egg in total). 📷
RECIPE TIPS AND FAQ’S:
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