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HomeCourseDessert
4.84 from 6 votes
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Easy Lemon Curd

Total Time20 minutes minutes
Recipe
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By: Joanna Cismaru Posted: 06/17/18 Updated: 05/17/24

This post may contain affiliate links. Please read my disclosure policy.

An Easy Homemade Lemon Curd recipe that’s perfect on lemon pies, pancakes or waffles, scones, on top of cakes and cookies. 

Easy Lemon Curd

When life gives you lots of lemons you make lemon curd! Have you ever made your own lemon curd? It’s so easy and it’s so great to have on hand.

It could be used on so many things, such as cookies, spread it on toast or English muffins, filling tarts, pancakes or on cakes. Possibilities are endless.

Easy Lemon Curd

One bite is all you need to fall in love with this lemon curd. It’s so tasty, sweet, tart, refreshing and oh so lemony.

Any lemons would work here, Meyer lemons are also great because they’re a bit sweeter and they have lower acidity but regular lemons will work just as well.

Easy Lemon Curd
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #cravinghomecooked on Instagram so we can see it. I always love to see what you guys come up with!

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Recipe
4.84 from 6 votes

Easy Lemon Curd

An Easy Homemade Lemon Curd recipe that's perfect on lemon pies, pancakes or waffles, scones, on top of cakes and cookies. 
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Print
Rate
18

Ingredients

  • 1 cup sugar granulated
  • 1/2 cup butter unsalted, at room temperature
  • 3 egg yolks
  • 2 eggs
  • 1/4 cup lemon zest
  • 3/4 cup lemon juice freshly squeezed, about 4 large lemons
  • 1/8 teaspoon salt
US Customary - Metric

Instructions

  • In a small saucepan (2 qt), add all the ingredients together and whisk.
  • Cook over medium-low heat, whisking constantly until the mixture is thick enough to hold marks from the whisk. Continue cooking for about 5 minutes or until the mixture begins to bubble.
  • Remove from heat and set aside to cool, stirring occasionally as it cools. Once cooked, spoon the lemon curd into sterilized jars and seal.
  • Refrigerate until ready to use.

Tips & Notes:

This should yield 2 small 9 oz jars.
 
This will last 1 to 2 weeks in the fridge.
 

nutrition facts

Serving: 1oz Calories: 107kcal (5%) Carbohydrates: 12g (4%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 3g (19%) Cholesterol: 64mg (21%) Sodium: 69mg (3%) Potassium: 22mg (1%) Sugar: 11g (12%) Vitamin A: 225IU (5%) Vitamin C: 5.7mg (7%) Calcium: 11mg (1%) Iron: 0.2mg (1%)
Author: Joanna Cismaru
Course: Dessert
Cuisine: American

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook, Instagram, and Pinterest.

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