This easy lemon curd is simple to make and so incredibly tasty!
Homemade lemon curd is fresh, sweet, and a little tart. It’s the best spring recipe to top on lemon cake, homemade cream scones, and warm buttermilk biscuits!
Biscuits might be one of the best food things this world has to offer. They’re soft, pillowy, and packed with the essentials: cream and butter.
Obviously, I should have been born in the south, and not here in Cali where kale is king and eating sugar-free is a badge of honor. 🙄
Ugh, the struggle.
Remember when I shared this Cinnamon Dulce de Leche Ice Cream? The one where I mentioned my adventures while working at a summer camp?
The one where children ate mountains of ice cream and drank buckets of Jones soda?
Well, it was during this summer that I discovered this fabulous hole-in-the-wall restaurant down in the tiny hamlet of a town down below the mountains.
Wednesday breakfasts up at camp were a bit of a struggle, so it became a weekly ritual that some of us from my staff would head down the mountain for the $4.95 breakfast special (including coffee!) at the place with the “worlds best biscuit & pan&akes” (spelling errors and all).
I’ll be real–I did not have high hopes for this place and their one award-winning biscuit.
Looks can be deceiving though, because this place did breakfast right.
It was a winning combination.
The only thing that could have enhanced the breakfast was a big ‘ol jar of lemon curd to slather the biscuits with. Lemon curd and biscuits go together like honey and biscuits.
You know what else this lemon curd goes well with?
See how amazing that cake looks with all that curd? Be excited. You should try it.
This homemade easy lemon curd is the best! So sweet and tangy, plus it’s incredibly simple to learn how to make lemon curd!
This lemony goodness is pretty much all I want. 😍
- 1/2 cup butter softened
- 1 1/4 cups sugar
- 4 large eggs
- 1/4 tsp cornstarch
- 3-4 lemons juiced and zested (about 1/2 cup lemon juice and about 3 Tbsp zest)
- dash of salt
- 1/2 tsp almond extract optional
In a bowl, cream sugar, softened butter, and lemon zest. Once combined, add in eggs, one at a time.
In a small bowl, mix cornstarch and lemon juice together. Add to the butter mixture and stir. Lastly, add in salt and almond extract.**
Pour mix into a medium saucepan and cook over low heat, stirring constantly, for 10-13 minutes, or until the mixture has thickened, coating the back of a spoon (the mixture will continue to thicken as it cools).
Pour into a glass jar and store in the refrigerator. Enjoy!
(The curd will keep for about 2 weeks)
**The almond extract can be omitted, however, it deepens the flavor of the curd. Adding in the extract will not cause the curd to taste like almonds, it simply adds an extra layer to the curd itself.
Check out my other lemon recipes: