How to make the perfect homemade Lemon Curd Recipe! This recipe makes a tart (easy!) version that’s perfect for using as a filling or spread! Recipe includes a step-by-step how-to video!
When Life Gives You Lemons…
Make Lemon Curd!
Have you ever made your own before? Bright and sunny, creamy and tart, it’s is a refreshing treat that’s surprisingly simple to make. You need only 5 ingredients: lemons, eggs, sugar, salt, and butter.
For years, whenever I was making a recipe that called for curd I would just buy it from the store (I used store-bought in my Lemon Blueberry Tarts and in my Strawberry Lemon Layer Angel Food Cake). The reality is, it’s easy. If you can squeeze a lemon, you can make this recipe. Below I walk you through all the tips and tricks to make sure yours comes out perfectly every time, and I even made a short and simple video (in the recipe card).
How Long will it Keep?
Up to two weeks if stored in the refrigerator in an airtight container.
What Can I Do With It?
If you’re anything like me, it’s for eating right out of the jar. However, lemon curd typically is not meant to be enjoyed alone, it’s just too tart! Here are a few other options:
- Use as a sunny layer in my lemon cake or petit fours.
- Spreading over freshly baked Scones.
- Use it as a filling in macarons.
- As a filling for Vanilla Cupcakes or vanilla cake.
- Served on the side along with a slice of Pound Cake or (my favorite) Angel Food Cake.
- A tart filling for Cream Puffs — I recommend folding the lemon curd with some whipped cream so the filling isn’t too pucker-inducing.
- Topping off a stack of Buttermilk Pancakes or Blueberry Pancakes.
- With a warm slice of Gingerbread. I’ve never tried lemon curd with Gingerbread myself, but every holiday season I get so many comments from people telling me how wonderful the two are together!
What do you do with yours?
Tips
- When zesting your lemon, make sure to avoid the white “pith”. Essentially, you want to zest the yellow part only. Once you break through that, the white layer between the yellow skin and the lemon fruit is the pith. The pith is bitter and doesn’t taste very good.
- I always use a thermometer to test that the curd reaches at least 160F before it finishes cooking. Because we’re using egg yolks, you want them to reach at least 160F so that they are safe to consume.
- Watch the heat! Keep your heat low and stir constantly and don’t let it come to a boil! You don’t want to end up cooking your eggs.
- For best results and a smooth lemon curd, pour through a fine mesh strainer before serving. This will filter out the zest (you don’t need it once the curd has finished cooking) and give you a perfectly smooth curd.
Keep in mind the curd will thicken as it cools, so while it still may seem a bit loose as it is cooking it’ll thicken in the refrigerator.
Enjoy! I’d love to know what you do with yours, and if you try this out how you like it!
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Be sure to check out the video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Lemon Curd Recipe
Ingredients
- 6 large egg yolks¹
- ½ cup fresh lemon juice² (120ml)
- ¾ cup granulated sugar (150g)
- ⅛ teaspoon salt
- ½ cup unsalted butter cut into 8 pieces (113g)
- 2 Tablespoons lemon zest³
Instructions
- Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
- Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below for visual). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
- Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
- Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.
Notes
- Meringue Cookies
- White Cake
- Angel Food Cake (you would need even more egg whites for this one)
How to Store
Keep in an airtight container in the refrigerator for up to two weeks.Nutrition
Tools I Used:
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Laura
How can lemon curd Not be fabulous?!!! I mean, hello…it’s lemon curd!!! ; )
We mostly use lemon curd for crepes and the occasional filling between cake layers. My mom in-law indulge in a spoonful every morning, saying it was a great start to her day! Also, she heated and poured over frozen yogurt or vanilla ice cream.
When making, I typically stir in my butter 1 Tbs at a time after removing from heat. Strain, then mix in the lemon zest, as my husband likes it better with the zest. Soooooo yummy! I make a quadruple batch, put it in canning jars and freeze. That way, we can keep a jar in the fridge. Always delicious! Thanks!
Sam
I would eat it allllll the time if I kept it stocked in my house. It’s so tasty! I’m so glad everyone enjoys it so much. 🙂
Susie
I had never made lemon curd before but now I make it on a weekly basis. I know there are a lot of recipes for using the lemon curd, but the only thing I use it in is a spoon! It’s that good! And, when I don’t have fresh lemons, I just use the lemon juice with a tad extra. I have a jar in the frig with a label on top and, every time I use an egg white, I put the yolk in the jar and mark it. Pretty soon I’ve got my 6 yolks and I’m ready to go again. So enjoy it!
Sam
I am so glad you enjoy it so much, Susie! Sounds like you have a great system down for make sure you are always ready for the next batch. 🙂
Debbie
I made this for lemon tartlets. It turned out perfect! Everyone LOVED it. My new favorite lemon curd recipe.
Sam
I’m so glad you enjoyed it so much, Debbie! 🙂
Joanne
I made your lemon curd it is delicious but it is running. can I put it back on the oven after it’s been refrigerated to thicken it up some more?thanks for your help
Sam
Hi Joanne! It could be risky to get it to thicken this way. I have heard others do it using a double boiler to keep from ruining it but I haven’t tried it myself.
Carolyn
I always use a double boiler( stainless bowl) over a pot of hot water- it gets thicker that way and less worry.
Rener
I made the lemon curd the night before making the lemon cake.
The finish product did not thicken, when filling in the dam, it ran.
What step did I miss? I’ll keep trying until I get it down pat!
Thanks for the easy recipe 🙂
Sam
O no! I am so sorry this happened! Normally if this happens the lemon curd just needed to be cooked for a little bit longer. 🙂
Renee
Oh, ok. I guess I was too excited. Thanks for the help.
Elizabeth
Hi!!! I tried making this and I think it will turn out well. I accidentally left the plastic wrap while it was in the fridge, so I think that’s why only the top came out well. I mixed it again and put it in the fridge again and put a plastic wrap NOT touching the curd and I’m still waiting for the result. Do you think the plastic wrap will affect the result? Thank you!
Sam
Hi Elizabeth! I think you’ll be just fine! Enjoy 🙂
Joanna
Just perfect for white cakes!so delish!
Sam
I am so glad you enjoyed it, Joanna! 🙂
Bets du Plessis
Hi Sam, i’ve made lemon curd in the past – a lot of times. It always turned out sour and runny. Your recipe is really superb. Since i love l curd and have lemon trees, there will from now on almost always be some in the fridge. One question please – can this curd be used for lemon meringue pie?
By the way, your youtube vids are such a go to, i love them!
All the very best to you and yours.
Sam
I am so glad you enjoy it so much! I would love to have some lemon trees, but I don’t think they would grow in my neck of the woods. I haven’t tried it in a lemon meringue pie but, I would be worried the texture would be off and the curd would be too potent to use in a lemon meringue pie. 🙂
Susan Carter
Bets duPlessis: My Sister-in-Law makes her lemon meringue pie with lemon curd. She likes the “zippy” taste! It is not for everyone, but I like it also. You should give it a try!
Priscilla O
I made this curd for the petit fours and it was the best I have ever tasted. I have also made the raspberry filling and will finish all tomorrow, Friday.
Sam
That is an awesome choice, Priscilla! I hope you love everything! 🙂
Edna Barr
How long will the lemon curd keep
Sam
Hi Edna! Up to two weeks, I discuss this in the post 🙂
Pam
Another great recipe! Taste great! The whole family loved it!
MARIA
RECIPE IS EASY TO FOLLOW AND ONCE YOU MAKE IT IT’S VERY GOOD!
Sam
Thank you so much, Maria! I am so glad you enjoyed the recipe. 🙂
Margie
Thank you, Sam! I just made my first ever batch of lemon curd… it is so delicious! I decided to make a double batch and am so glad I did. I am having so much fun making your recipes… I’m compiling quite a big binder of them all. I plan to use it to make your Lemon Layered Angel Food Cake for our Memorial Day celebration! Loving your recipes (with tips) and the videos are super helpful. I have always enjoyed baking, but having found SugarSpunRun has taken my baking to a whole new level… thanks for that!
Sam
Thank you so much, Margie! I am so glad you are enjoying all of the recipes. A lemon layered angel food cake sounds delicious. 🙂
Maisha
Can i use this in macarons as a filling? Or is it too wet?
Sam
I think it would be great as a macaron filling, though I might do a dam around the edges just to be safe. It’s not very wet/runny once cooled entirely, though!
Barbara
This was delicious, best lemon curd recipe i have tried. Family all loved it. Thank you.
Sam
Thank you so much, Barbara! I am glad you enjoyed! 🙂
Linda
I love this recipe. I pour lemon curd over my gingerbread cake. It goes well together.
Sam
I’ve honestly never tried it with Gingerbread but I’ve heard a lot of people say this. Can’t wait to try them together!
Susan Carter
Hi Sam, after posting about my Mom’s gingerbread being served with a “lemon sauce”, I went through ALL of her recipes, but couldn’t find the one for the “sauce”. I remember it being a lemon color, not white, and not runny, and I was positive she used eggs. Well, lo and behold – here is your recipe for Lemon Curd and it is definitely the one that she used. She must have strained it before serving and she served it very warm over the still warm gingerbread. Thank you!
Sam
I’m glad you were able to find this. Enjoy! 🙂
Laura Turner
Great at idea!!! Will have to try that instead of my mom’s ancient Betty Crocker lemon sauce recipe!
Sam
I hope you love it! 🙂