★ Why You'll Love this Recipe ★
This recipe for lemon curd is easy enough to make on the first try and is low in sugar yet full of creamy, sweet-tart flavor!
I've been wanting to make lemon curd for a long time now and finally got inspired to do it when I saw Joanie Simon's cute lemon curd nests!
A Delicious Cheesecake Topping
Since I figured I'd keep it easy the first time around, I just made lemon curd as a topping for a cheesecake I had already made. Grab my mascarpone cheesecake recipe here.
Lower in Sugar
I used a recipe from Epicures because their recipe called for a lot less sugar than others and didn't need to separate the eggs. I also reduced the amount of sugar a bit more just so it didn't turn out too sweet.
After making it, I can't imagine it being more sugary, but I typically like very tart and not too sweet. So, if you do too then you'll like this recipe.
Stores Well
Lemon curd can typically be stored in the fridge for up to 2 weeks so make a bunch and you have leftovers!
★ Tips & FAQs ★
How to Use Lemon Curd
Here are a few ideas, other than topping cheesecake, for using your lemon curd:
- Make Joanie's Lemon Meringue Nests
- Use as a topping for crumpets, crepes, waffles, toast or pancakes
- Add it as a layer to your morning yogurt and granola
- Make these Dutch Babies by Tara Teaspoon
- Add it as a topping to these easy puff pastry danishes
- Make your own lemon curd and poppy seed pop tarts
- Top your pound cake, angel food cake, sweet bread or cheesecake
- Make shortbread lemon curd thumbprint cookies (Get my easy shortbread recipe here!)
- Serve as a dip with fresh fruit - goes well with anything!
- Serve as a dip with cookies or Nilla waffers for dessert or brunch
- Eat it by the spoon full!
Special Tools You'll Need
You will need a double boiler, a whisk and a mason jar for storage. This recipe fits perfectly in a pint sized mason jar.
Low-Sugar Lemon Curd
Equipment
Ingredients
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- ⅓ cup sugar You can also use honey
- 3 eggs
- 6 tablespoon butter
- pinch salt
Mighty Mrs. is a #WalmartPartner.
Instructions
- Whisk together lemon juice, lemon zest, sugar, eggs, butter, and salt in a small pot or double boiler, over medium heat.
- Whisk frequently for about 10 minutes until curd becomes thick enough to stick to the whisk.
- Remove from heat and let cool.
- Store in the fridge for up to two weeks.
Notes
- Be sure to whisk continuously so that the egg stay liquefied and doesn't clump.
- Don't have a double boiler? You can add a cup of water to a small pot and layer it with a metal bowl to make your own "double boiler."
Trudy says
What a great, simple recipe. I doubled it and used 5 extra large eggs in place of 6 regular. Perfect consistency, and sweetness. Thanks for a great recipe.
Emma says
Easy, delicious & quick.
This was so easy to make and tastes so good too.
Now have something I can make to use up all the lemons on my tree
Terri says
Looking forward to making this in a Lemon Meringue Pie. Most of the carbs are in the curd so I can play with other things. I promise I'll upload a photo and result. Nothing I hate more are comments that say, "oh that looks nice:, or "I can't wait to make" then crickets!
Angela G. says
Sounds great, Terri. I'd love to see a photo!
giselle martinez says
how could you teri
Emily says
Where's the photo then? 😆