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!
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.
So, I'm happy to report, I was able to successfully make lemon curd, my first try and it was just as delicious as I was anticipating!
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 reduce 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.
Lemon curd can typically be stored in the fridge for up to 2 weeks so make a bunch and you have leftovers!
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!
The only thing special you might need to make this is a whisk and a mason jar for storage. This recipe fits perfectly in a pint sized mason jar.
Easy 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.
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? 😆