July 16, 2015
Homemade Lemon Curd!
*This post may contain affiliate links. Please see my disclosure for more details!*
Zesty, fruity, and easy to make Homemade Lemon Curd! Perfect for use in Cupcakes, Pies, or just on its own!
So, I am FINALLY sharing the recipe I use for Homemade Lemon Curd – and it is deliciously yummy. I have mashed up a few different recipes from the BBC, the Hairy Bikers and more as I have practiced over time on what works best for me every time! I have made this with quantities much higher as well, and it works well every time.
Lemon Curd is one of those treats that I used to think was icky and horrible when I was younger as why would you want anything different from Strawberry Jam?! Needless to say I was obviously neglecting the DELICIOUSNESS of it from the beginning. I use this recipe in my Lemon Meringue Cupcakes as its perfect with the super lemony flavour, but I also use it at any opportunity, such as a Lemon Victoria Sponge for the Summer nights!
I think that Lemon Curd is one of those things that you should keep at and not be impatient for, it might take a little time and you really can’t be hasty with it otherwise it might Curdle, or not thicken enough to set! Lucky enough the mixture is still cooked, so don’t worry about the eggs being inside it, as these are hard to avoid using as its what makes Lemon Curd.. Lemon Curd (other then the Lemon of course!)
The good thing about a curd like this, is that you can just whack all the ingredients together, whisk it all up, and microwave it. It works SO WELL in the microwave, I can rarely be bothered to do it in the correct way any more. It does seem to take an absolute age when doing in the microwave when you make a higher quantity, but simply microwave on full power for minute intervals until it noticeably starts to thicken up every time you stir.
Recently I made 150+ Macarons so ended up using rather a large amount of egg whites, but having 24 egg yolks spare did leave me at a bit of a stump. I asked my lovely followers on Twitter what I should do, and so many suggested making Lemon Curd… so I gave it a go! I followed this recipe, but multiplied the rest of the ingredients by three, added in two large eggs so there was a bit of egg white in there, and microwaved it for about 15 minutes in total.
Even though it took a long time, and my large pyrex bowl was basically about to overflow, it was DELICIOUS. It left the lemon curd super bright, so lemony, and utterly perfect. You can see the results of it in my photos, and it made soooo much. But it shows just how adaptable this recipe is! I have also tried Orange Curd, and even Lime Curd (and these are yummy too!!) but lemon is the classic – and the best in my opinion!
Ingredients
- Zest of 5 Lemons
- Juice of 5 Lemons
- 125 g Unsalted Butter
- 250 g Caster Sugar
- 3 Medium Eggs
- 3 Medium Egg Yolks
Instructions
- Clean/Steralise your Jam Jars so that the Curd will be able to last for its full time... I often just dishwasher clean them on their own so that they're squeaky clean!
- Put the Zest & Juice of the Lemons, the Butter, and the Sugar into a heatproof bowl - I use a large glass bowl. Set the bowl over a pan of simmering water (not boiling water!!) and stir the mixture occasionally till the butter has melted!
- Beat the Eggs & Egg Yolk together in a separate bowl so they're combined well, and then pour into the lemon mix - whisk all of the ingredients together so that they are combined well and whisk continually in the heatproof bowl for 10-14 minutes.
- You will know when its done when the mixture will coat the back of a spoon without dripping off too much - it will have thickened considerably and be nice and creamy like custard - it will thicken more when cooling in the jar so don't be worried if its still pourable!
- Set the Lemon Curd on the side to cool down completely - stir it occasionally as its cooling so that the consistency stays throughout, but it must be completely cool when poured into the jars. Once cooled, store in the sterilised jars and keep in the fridge! The Lemon Curd will last in the fridge, in sterilised jars, for two weeks!
Notes
- To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes - tip from the BBC Food website.
- Alternatively, add all the ingredients into a large microwaveable bowl, and whisk together. Microwave on full power for minute intervals, whisking in-between. It'll be done when it thickens up and coats the back of the spoon as well.
- If in a squeaky clean jar, it will last in the fridge for up to 2 weeks.
Enjoy!!
You can find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane,
Could this be made with plant butter for someone who has a dairy allergy? X
Another fantastic, foolproof recipe. It is absolutely delicious and will be used in your Lemon Celebration Cake that I am planning to make tomorrow for my birthday 🙂 yum! Thanks Jane.
Just wondering if it would be possible tp substitute the sugar for a diabetic friendly alternative, as I adore lemon curd and miss it from my diet.
Many thanks
Hey Jane, I have made my lemon curd and it has been in the fridge for a day or so, but it is not thick at all and is still pourable. Do you have any idea what caused it and how I could fix it? Thank you so much!
This usually means it hasn’t cooked out enough to thicken – it will still be edible, but not much you can do now! X
Hi Jane, do you think you could swirl this on top of your lemon meringue fudge for decoration? Thank you! x x
You could, but it won’t set solid so will leave the fudge quite sticky! x
How many and what size jars would this recipe be for please?
Hi Jane.
Made your lemon meringue pie this week with your homemade lemon curd. It came out great, however the lemon curd wasnt very stable and squished out when cut 🙁
Just wonder whether I’ve done something wrong, or what I can do to correct? I used the microwave method.
(I did sieve the curd before putting into jars, as had some ‘white bits’ – egg I assume, bobbing about and wanted a smooth texture so didn’t fancy the zest – would this have loosened it too much?)
Thank you by the way, complete ameteur baker here and I’ve tried and tested quite a few of your recipes now, all of which were highly praised. Thank you for making me look a better baker than I truly am. Book is fab too 😀 THANK YOU!
Hi Jane,
Sounds and looks amazing as always!!
Please can I ask if the lemon curd holds up when sliced from a tart with no meringue on top?
Just I would like to just do a plain lemon tart!
Thank you kindly 😊
For a plain lemon tart I would recommend using my lemon posset tart recipe – but it should work if chilled (just can be slightly soft)
hi jane, can you freeze this once made?
love your recipes 🙂
Hey! Yes you can xx
Great recipe! I would really like to try other flavours. I was going to try orange…would you know how much juice would I need ??
Thanks
Ash 🙂
Hey, could I make this using limes instead? Thanks:)
Hey! Yeah sure, I don’t see why not!xx
This looks lovely but I have a citrus allergy, do you have a way of altering this recipe for other types of curd such as mango or passion fruit?
Thank you
Hii! I have only ever made citrus curd I’m afraid but they are on my list to do in the future!x
For the lemon filling for meringue pie, could I use the recipe for the lemon top for the Lemon bars instead?
Yes! x
Hi Jane. Im just wondering what size of jar would I need to store this in, as im unsure of how much this will make? I need to go and buy a jar tomorrow as im going to try and make this as a wee surprise this wkend!
I would say 500ml! I made a lot more than the recipe says (but the picture shows) but the recipe listed creates about 500ml! x
Hi Jane, this is my second time doing this recipe and it truly amazing! The first time I done it I had to stir it ever few minutes to keep the smooth consistency this time it stayed smooth…have i done something wrong or could it be the heat were having and its not cooling down as fast?
Thank you x
If you used the same measurements, it’s usually down to the heating being different – or yes it’s just taking longer! xx
it still coated the back if the spoon with minimal dripping…if it sets in the fridge over night will it be OK? Thank you xx
Ooh okay yes, if it sets after the fridge it’ll be absolutely fine! xx
Hi Jane!
I want to use this lemon curd to fill in between the layers of a 3-layer cake. Would I need to double the ingredients or even halve them for it, or is the original quantities sufficient enough? 🙂
Thanks! x
I’m really not sure – it depends how much you want in the layers! I would say you wouldn’t need any more, so it may just be best to stick to the quantities and have leftovers! x
Hi,
Im wanting to use the curd in a lemon merigue pie so dont need a huge amount. Is there a smaller recipe you could suggest?
Ive only got 2 lemons 😭
You could just multiply it down if that makes senes and make a smaller batch!
Hi!
Do you keep the bowl over the water when adding the egg in and when whisking??
Hey! Yes you do! x
How many grams is 1 serving? Is it possible to just make enough for your lemon curd mousse (if so how much of each ingredient/what should I divide by?)
I’m afraid I don’t know!! I’ve never measured it by grams sorry! X
Searched for this recipe today and thought of you immediately 🙂 So pleased I did as this turned out beautifully first time. I used the microwave version and just put it through a fine sieve near the end to get rid of any little white bits of egg. I only made half of the batch as it was just to go in a 6in cake. Thank you for this and all your other wonderful tried and tested tasty recipes xx
Really fancying some homemade lemon curd just lately and spotted this on your website, great, thanks for posting! I’m just a tad worried about too much sugar lately and wondered can it be made with less or is it vital to the success of the recipe? Also how many average sized jars would this make?
I would say the sugar is important as it works well as it is. I wouldn’t mess with this one, or find one that is designed to be lower sugar instead. And it really can depend, but maybe 3-4?
Hi Jane
Please forgive me for asking such a dumb question, but to make a big batch would you just double or triple all the ingredients.
For this, I believe yes!! I’ve made a humongous batch before, it just takes longer to get the thickness!
How many jam jars does this make? D:
The microwave method is such a winner! The recipe gives a lovely zingy result too, thanks for sharing Jane. ☺️
Ahh yay! I’m so glad you liked it!
Hi Jane I had a go at making the lemon curd is it supposed to have the bits in from the zest or have I done it wrong? Yours looks lovely and smooth. Thanks.
Yes you’re meant to keep the zest in – potentially you grated yours into larger pieces then I did? I do it as fine as possible.
Ok thanks Jane. Apart from the bits it tastes lovely. Thanks for your reply. Love your recipes by the way. X
I do love lemon curd and so easy to make too!
Utterly delicious! 🙂
I love lemon curd!
Me too!
so many different recipes for this treat there are all over the world but they are all variations of the same deliciousness and i guess i’d kill for any of them! Your look really beautiful <3
I know!! It’s crazy isn’t it – and thank you!
I love lemon everything! Can’t wait to try this!
Me too!! And thank you! 🙂
Gorgeous pictures! Looks like a perfectly beautiful lemon curd! <3
Thank you! 🙂 It was so tasty!
Sounds yummy!
Thank you!! 🙂
This looks delicious! Congrats on being featured on the Daily Post yesterday!
Thank you! And I was?! I haven’t seen this!! Where can I find it? 🙂 haha sorry!
So I guess it was WP news and not daily post, but anyway here’s the link:https://en.blog.wordpress.com/2015/07/15/four-food-blogs/
Ohh thank you!! I wondered why my followers had suddenly grown but I couldn’t find out why!! Hehe thanks! 🙂 x
That’s awesome, good for you! 🙂
Thank you! 😀
!! I saw this on Instagram the other day and loved it. Looks so good x
Thank you so much! 🙂 x
Oh my gosh, I’ve never tried lemon curd but your description of it sounds YUMMY. I’m SO going to try this! Thanks for sharing your recipe!!!
It’s so delightful ? and thank you!! It’s okay!
Thank you – I LOVE lemon curd! So tasty so will definately try your recipe out!
Thank you!!