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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Stella
The lemon curd is fantastic!
Joanne
I made this lemon curd to go with a cheesecake and it was fantastic.
Easy to make and delicious.
Elsie
This is by far one of the easiest and most delicious things I’ve made!! Besides the white cake 😊 I’m making petite fours and I can’t wait to see how those turn out!! Sam you’re definitely my go to baker!! Excellent recipes!
Emily @ Sugar Spun Run
We’re so happy you’re loving our recipes, Elsie! Thanks so much for your five star review 😊
Victoria
Fabulous recipe! I’ve made it 3 times now and it’s been perfect every time. I filled your lemon cupcakes with it…to die for!
On Thanksgiving I will use the rest to fill some pre baked tart shells! Endless uses. Thanks so much! 🥰 Victoria
Emily @ Sugar Spun Run
We’re so happy you are loving this lemon curd, Victoria! ❤️
Jessica Draper
Great curd recipe! Turned out exactly as you intended for others and the taste was wonderful. Thank you! Your raspberry cake filling is just as wonderful!
Jessica
Is this lemon curd firm enough, when chilled, to use as a macaron filling? The last recipe I used was too soft and oozed out of the macaron even with a buttercream circle around it
Sam
Hi Jessica! You will probably need a buttercream dam around it. Make sure its fully thickened when you are cooking it. 🙂
Tori
Just tried this. Not only was it easy and the instructions were super helpful…but it tastes INCREDIBLE. I will absolutely be making this again from now until infinity. Thank you!!!
Sam
I’m so glad you enjoyed it so much, Tori! 🙂
Rebecca
Just made this and WOW! After your divine white cake recipe I knew I had to try another and it did not disappoint! I did leave it in the oven a little too long but it’s still delicious- just a little tweak for the next time I make it. Thank you so much! I’ve got my eyes on the strawberry cake next…
Sharon Brunner
Great receipe! It thickened up nicely in the fridge. I used it between layers of a vanilla cake. Yum!!
Sam
I’m so glad you enjoyed it so much, Sharon! 🙂
beverly
It is hard for me to zest with arthritis. Can I use the freeze-dried lemon zest sold in the spice aisle?
Thanks in advance.
Sam
Hmmm I haven’t tried it. If it works well in other recipes I think it could work here. 🙂
Tricia
Any advice for substituting non-dairy butter substitute for the butter?
Sam
Hi Tricia! I haven’t tried it but it should be a 1 to 1 substitute.
Alicja Szrednicka-Mondritzki
This recipe is awesome! Today I made it perfectly according to the recipe and it turned out very well, it is delicious with a perfect consistency, I am very happy because I do not have to buy, thank you very much