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Lemon Curd – Spend With Pennies

Lemon Curd is sweet, tangy and bursting with zesty flavor. This lemon-y treat is made with 3 ingredients and of course, lemons! Try using this delicious recipe for your next lemon meringue pie inspired dessert!

When life hands you lemons, make lemon curd! This delicious spread/filling is surprisingly easy to make from scratch. Sweet-tart and buttery, you’ll find this is the best lemon curd recipe you’ve ever tasted.

Lemon curd in a jar with a spoon

What is Lemon Curd?

Lemon curd is a pudding that can be used in place of jam, or in desserts. In addition to fresh lemons, ingredients for this easy recipe are three staple items that you probably already have in your kitchen: sugar, eggs and butter. That’s it!

Lemon Curd Uses: It is typically stored in glass jam jars, where it can be easily spooned out and slathered on biscuits or toast. But don’t stop there! Lemon curd filling is the perfect basis for many desserts.

This list goes on. Once you learn how simple it is to make it, you’ll never want to buy canned lemon pie filling ever again!

Lemon curd in a pot with a whisk and in a jar

How to Make Lemon Curd

Making this simple recipe is as easy as 1, 2, 3 and takes hardly no time at all! Be sure to continuously whisk it to keep it from burning.

  1. Juice and zest lemons.
  2. Whisk all ingredients together in a saucepan and heat until thickened.
  3. Transfer to a bowl or jar, and cool.

If you want to serve it fresh, it will keep in the refrigerator for up to a week.

More Delicious Desserts

Lemon Curd

This easy lemon curd is made from fresh lemons and perfect in so many summer desserts!


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  • Whisk lemon juice, sugar, eggs and zest.

  • Add to a saucepan with butter and cook over medium-low heat whisking continuously until mixture thickens.

  • Pour curd into a bowl and top with plastic wrap allowing the plastic wrap to touch the top of the curd.

  • Cool completely and refrigerate.

Use a zester or the fine side of a box grater to remove the yellow part of the lemon skin. Try to avoid the white part of the lemon skin (the pith) as it is bitter.
No double boiler is required but ensure that the lemon curd is constantly whisked and heated over medium-low heat. 
You’ll know the lemon curd is thick enough when it coats the back of a spoon.
Lemons can be substituted with lime, orange, or grapefruit. If using orange or grapefruit, reduce the sugar to cup.
Store in the refrigerator up to 1 week. 

Calories: 271, Carbohydrates: 27g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 123mg, Sodium: 167mg, Potassium: 62mg, Fiber: 1g, Sugar: 26g, Vitamin A: 590IU, Vitamin C: 12.5mg, Calcium: 17mg, Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert

Cuisine American

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