Deliciously Zesty Lemon Curd

The good news is this delicious Lemon Curd recipe is vegetarian, gluten-free, and nut-free. With some substitutions, it can be keto, dairy-free, and sugar-free.

Lemon Curd is a delicious and creamy dessert spread, or in some countries it’s called ‘Lemon Jam’. Lemon curd is based on four principal ingredients: sugar, butter, eggs, and fresh lemons, which are responsible for giving its zesty, tangy, and slightly sweet flavor. Because it has the consistency of soft butter, people may refer to it as lemon butter.

Lemon curd has a delightful and distinctive flavor that combines the lemons’ bright and tangy taste with a rich, creamy, and slightly sweet undertone. The lemon juice provides a zesty and tart kick that balances the sweetness of the sugar. The level of sweetness can vary depending on how much sugar is used.

Given how easy it is to make, we urge you to start making it, especially if you’ve never made it before. It’s so easy you’ll be blown away!

What’s To Love?

💕 You’ll never buy store brands again. Store brands are convenient, but homemade lemon curd tastes much nicer!
💕 While lemon curd is tangy due to the lemon juice, it’s also sweetened, giving a pleasant balance between tartness and sweetness.
💕 Adding butter and eggs to lemon curd gives it a smooth and creamy texture. The butter adds a rich, velvety quality that complements the tartness of the lemons.
💕 It is the perfect treat to satisfy your sweet tooth.
💕 It offers a deep, satisfying taste that lemon lovers adore.
💕 No fancy kitchen equipment is needed.

Have you already tried Lemon Curd? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Sugar — use golden caster sugar; there’s no need to use pectin.
• Eggs — use medium to large eggs at room temperature.
• Butter — use regular unsalted butter for best results
• Lemons — use unwaxed lemons.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Butter — use dairy-free butter.
• Lemons — alternatives to lemons are limes; use the same quantity to achieve the best outcome.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ from traditional lemon curd, particularly if you’re substituting many ingredients.

If you have made the Lemon Curd with any customizations, we’d love to hear about it; please message us in the comments.

Best Sugar-Substitutes

Here is a list of sugar substitutes for the Lemon Curd that have zero impact on blood sugar. Removing refined sugar reduces the carbohydrates to 1g per serving.

▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 4-5 scoops, but taste before as your cooking.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.

NOTE: We have tried and tested the sugar substitutes, and all have worked perfectly.

Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.

Instructions – Overview

Lemon Curd is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Zest the lemons to get some lemon zest, avoiding the bitter white pith. Set the zest aside. Juice the lemons to obtain about 1 cup of lemon juice. Strain the juice to remove any seeds or pulp.

▶︎ Whisk together the lemon juice, lemon zest, sugar, eggs, and the single full egg in a heatproof bowl until well combined. Then, place the bowl over a pot of simmering water (double boiler) and cook the mixture, stirring constantly, until it thickens. This can take about 8-10 minutes. The curd is ready when it coats the back of a spoon and holds a line when you run your finger across it.

▶︎ Remove the bowl from the heat and stir in the cubed butter, a few pieces at a time, until it is fully incorporated. Then, let the lemon curd cool to room temperature before transferring to sterilized jars.

▶︎ Place a disc of parchment paper on top of the curd—this is optional. Then, wipe the jar rims to ensure they are clean, and place the lids on the jars. Refrigerate before serving.

NOTE: The cooking process involves constantly stirring and watching the curd thicken into a smooth and velvety consistency. The lemon curd will thicken without any cornstarch or other flour. To make it extra creamy, use dairy butter; organic grass-fed is even better if you can get your hands on it.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Lemon Curd? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Jam Jars— to store the jam.
• Mixing Bowl— to combine the cornflour, sugar, and yolk.
• Saucepan— to cook the jam.
• Citrus Juicer— to juice the lemons.
• Chopping Board – to prepare the lemons.
• Egg Separator – to separate the egg yolk from the white.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales – to measure the ingredients accurately.
• Parchment Paper – to add discs on the top of the cooked jam.

If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your lemon curd. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Homemade vs. Commercial

▶︎ Homemade lemon curd often has a special quality that commercial products might lack. The care and attention put into making the curd can contribute to its overall appeal and deliciousness. Making curd from scratch can also be a rewarding and creative process, giving you a sense of accomplishment.

▶︎ Homemade lemon curd allows room for experimentation with unique flavor combinations that might not be available in commercial options.

▶︎ Since you’re making the lemon curd yourself, you can avoid or minimize the use of artificial preservatives, which can be a healthier choice.

▶︎ You can control the texture of homemade lemon curd to your liking, resulting in a thicker consistency according to your preference.

Sterilizing Jam Jars

Before you start, you’ll need to sterilize the jars. Pour boiling water into the jars and lids and let them sit until you’re ready to use them. Because they’ll be very hot, use a cloth or kitchen tongs to hold the jar and lid when removing the water.

NOTE: If the jars and lids aren’t dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel, as they can carry germs.

For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Lemon curd is frequently eaten with other delicious foods, but it can also be eaten alone when a sweet tooth craving comes on. Here are some suggestions and our favorite go-to’s for what to eat with it:

▶︎ Spread on scones or cookies. It can be used as a filling for tarts, cakes, cupcakes, and pastries. We have used it in our Limoncello Trifle.

▶︎ Top with Vanilla Ice Cream or Coconut Yogurt and give it a little stir to create a swirl effect. It’s a great presentation especially for kiddies.

▶︎ It’s a delicious addition to spread over pancakes and waffles.

▶︎ Spread it on toast, have a lemon curd sandwich, spread it over our Boozy Lemon Cake, or try it on our Keto Bread Loaf.

NOTE: Whatever you decide to eat it with, it will taste great!

More Recipes

Here are some other creamy-rich recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Lemon Curd every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.