Easy Homemade Lemon Curd Recipe

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Lemon curd, a bright and tangy spread bursting with sunshine, is a delightful addition to countless treats. It can elevate everything from simple toast to fancy pastries, making it a versatile weapon in any baker’s arsenal. This recipe, inspired by the ever-charming Preppy Kitchen, takes a casual approach to creating this delightful citrusy spread, ensuring success for bakers of all levels.


Lemon Curd - Preppy Kitchen
Lemon Curd – Preppy Kitchen

4 large eggs

  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • 6 tablespoons unsalted butter, cut into cubes
  • 1/4 teaspoon salt

  • Instructions:

    1. Whisk it Up: In a medium heat-resistant bowl, whisk together the eggs, sugar, and lemon juice until smooth and well combined.
    2. The Gentle Heat: Set the bowl over a saucepan filled with about 1 inch of simmering water (a double boiler). Make sure the bottom of the bowl doesn’t touch the water. Whisk constantly over medium heat until the mixture thickens considerably and coats the back of a spoon, about 10-15 minutes. This is a crucial step, so be patient and keep whisking!
    3. Butter Me Up: Remove the bowl from the heat and whisk in the cubed butter, one tablespoon at a time, until fully incorporated. The mixture will become glossy and smooth.
    4. Straining for Perfection: Strain the curd through a fine-mesh sieve into a clean, heat-resistant jar. This removes any cooked egg bits, ensuring a silky smooth texture.
    5. Cool it Down: Let the curd cool completely at room temperature, then cover tightly with a lid and refrigerate for at least 2 hours, or up to a week. The flavors will develop further as it chills.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 70

  • Fat: 4g (saturated 2g)
  • Cholesterol: 70mg
  • Sodium: 40mg
  • Carbohydrates: 7g (sugar 7g)
  • Protein: 1g

  • Please note: This is an approximate nutritional value based on readily available ingredients. Actual values may vary depending on specific brands used.


    Lemon curd, with its vibrant flavor and creamy texture, is a delightful addition to various treats. This recipe, inspired by the Preppy Kitchen, provides a straightforward approach to creating this sunshine-infused spread at home. So, grab your whisk and get ready to pucker up with pleasure!

    Frequently Asked Questions (FAQs):

    1. Can I use bottled lemon juice instead of fresh lemons?

    In a pinch, bottled lemon juice can work, but freshly squeezed lemons offer a brighter and more vibrant flavor.

    2. My curd isn’t thickening. What did I do wrong?

    There are two main culprits: heat and whisking. Ensure the water in the double boiler is simmering gently, not boiling. Additionally, consistent whisking is crucial. If your curd still isn’t thickening after 15 minutes, ensure your double boiler setup is correct and continue whisking vigorously.

    3. How long will lemon curd last?

    Stored in an airtight container in the refrigerator, homemade lemon curd can last for up to a week.

    4. What can I use lemon curd for besides toast?

    Lemon curd is incredibly versatile! Here are a few ideas:

    Fillings for pastries, tarts, and cupcakes

  • Dollop on top of pancakes, waffles, or French toast
  • Layer in parfaits with yogurt and granola
  • Spread on cookies or scones for a citrusy twist
  • Glaze for muffins or quick bread

  • 5. My lemon curd separated. Can I save it?

    Sometimes, due to overheating or improper whisking, lemon curd can separate. If the separation is minor, you can try whisking it vigorously over low heat to re-emulsify the butter. However, if the separation is severe, it might be best to start over.