Whipped Lemon Curd

Say goodbye to store-bought lemon curd and hello to homemade goodness in just a few simple steps! This Whipped Lemon Curd is not just a condiment; it’s a game-changer. With its luxurious thickness, perfect balance of sweetness and tanginess, and velvety smooth texture, it’s poised to steal the show. Whether you’re topping tarts, filling cakes, or indulging in a cozy biscuit moment, ultimately, I hope you love this lemon curd as much as I do. Your taste buds will thank you. Enjoy!

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DSC 7533

1. Why You’ll Love This Recipe

  • Zesty Refreshment: The vibrant flavor of fresh lemon juice and zest adds a refreshing twist to your palate.
  • Creamy Texture: By whipping the curd after cooking, we achieve a velvety smoothness that’s irresistible.
  • Versatile Uses: Whether you’re topping desserts, filling pastries, or spreading on scones, indeed, this lemon curd is a versatile addition to your culinary repertoire.
  • Simple Ingredients: With just a handful of pantry staples, you can whip up this decadent treat in no time.
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DSC 7537

2.Ingredients to make the Whipped Lemon Curd

  • Eggs: Providing richness and structure, eggs are the backbone of this recipe, lending a silky texture to the finished curd.
  • Sugar: Sweetness meets balance with sugar, thereby enhancing the tartness of the lemons while mellowing their acidity.
  • Meyer Lemon Zest: The essence of Meyer lemon zest adds an aromatic punch, infusing the curd with bright, citrusy flavor.
  • Fresh Lemon Juice: From tangy to refreshing, the star ingredient, fresh lemon juice, brings a burst of sunshine to every spoonful.
  • Butter: Cubed and at room temperature, butter adds creaminess and richness, elevating the curd to velvety perfection.

Each ingredient plays a crucial role in crafting the symphony of flavors and textures that make this Whipped Lemon Curd an irresistible delight.

3. How to Make Whipped Lemon Curd

  1. In a bowl, combine the sugar and lemon zest. Rub them together until the mixture becomes moist, grainy, and fragrant with lemon.
  2. Whisk in the eggs and lemon juice until well combined.
  3. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the sauce begins to thicken.
  4. Remove the saucepan from the heat and strain the curd to remove any zest or egg solids. Allow it to cool for about 10 minutes.
  5. Add the cubed butter to the slightly cooled curd. Use a blender or hand blender to whip the mixture until it becomes smooth and homogenous.
  6. Transfer the whipped lemon curd into a jar or airtight container and refrigerate for a couple of hours to allow it to set.
  7. Once chilled, your lemon curd will have a smooth, thick consistency. Enjoy it on toast, pancakes, or as a filling for cakes and pastries!

4. Variations

Experiment with different flavors and let your imagination run wild!

  • Lemon-Lime Twist: Add a splash of lime juice for a citrusy twist.
  • Berry Infusion: Swirl in some fresh pureed berries for a burst of fruity flavor.
  • Coconut Cream: Substitute coconut cream for butter for a dairy-free alternative with a tropical flair.

Are you looking for more pudding recipe’s? Check out my Mascarpone Lemon Raspberry Tart. Also who doesn’t love Pinterest?

5. Storage

Store your whipped lemon curd in an airtight container in the refrigerator for up to two weeks. Be sure to give it a good stir before each use to maintain its creamy consistency.

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DSC 7531

7. Top Tip for making Whipped Lemon Curd

For an extra burst of lemon flavor, try using organic lemons and wash them thoroughly before zesting to ensure you capture all the aromatic oils from the peel.

Get ready to brighten up your day with this homemade Whipped Lemon Curd! Enjoy the sunshine in every spoonful.

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Whipped Lemon Curd

This Whipped Lemon Curd will totally replace butter as it is thick, sweet, smooth, and tangy perfect for tarts, cakes or just simply spread over a warm biscuit. Enjoy!
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 cup


  • saucepan
  • mixing bowl
  • whisk
  • hand mixer


  • 2 eggs
  • 1/3 cup sugar
  • Zest from one lemon used Meyer Lemon
  • 1/3 cup lemon juice
  • 6 tbsp butter cubed room temperature


  • In a bowl rub together sugar and lemon zest until the mixture is moist, grainy and yellow. Whisk in the eggs and the lemon juice.
  • Pour the mixture into a saucepan and cook over medium heat stirring consistently until sauce starts to thicken.
  • Remove from the heat and strain the curd. Let it cool for 10 minutes.
  • Add the cubed butter and use a blender or hand blender to whip the curd until it becomes homogenous and smooth. Pour into a jar and refrigerate for a couple of hours. The lemon curd will have a smooth thick consistency.
  • Enjoy!


Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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