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You are here: Home / Seasonal / Summer Recipes / Lemon Curd Recipe

Lemon Curd Recipe

April 29, 2019 Updated July 10, 2020 BySam 32 Comments

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The Best, Easy Lemon Curd

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!

Glass jar of fresh lemon curd

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).

lemons cut in half, most of them squeezed

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?

Lemon curd cooling in glass bowl after straining

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.

Jars of lemon curd

Enjoy! I’d love to know what you do with yours, and if you try this out how you like it! 

More Recipes You Might Like:

  • Homemade Lemonade
  • Strawberry Lemonade
  • Lemon Cupcakes
  • Lemon Poppy Seed Muffins

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 in glass jar

Lemon Curd Recipe

How to make the perfect homemade Lemon Curd Recipe! This recipe makes a tart curd that's perfect for using as a filling or spread! Includes how-to video!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon curd recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 25 minutes
Servings: 13 fl oz
Calories: 133kcal
Author: Sam Merritt

Ingredients

  • 6 large egg yolks¹
  • 1/2 cup fresh lemon juice² 120ml
  • 3/4 cup granulated sugar 150g
  • 1/8 teaspoon salt
  • 1/2 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

¹Looking for a recipe for your leftover egg whites? Here are a few suggestions:
  • Meringue Cookies
  • White Cake
  • Angel Food Cake (you would need even more egg whites for this one)
²This took 3 whole lemons for me
³Zest the lemon before squeezing, it's much easier that way than trying to zest an empty lemon skin. Be sure to avoid the bitter white pith when zesting (don't grate all the way down to the actual lemon!)

How to Store

Keep in an airtight container in the refrigerator for up to two weeks.

Nutrition

Serving: 1fl oz | Calories: 133kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 104mg | Sodium: 56mg | Potassium: 21mg | Sugar: 11g | Vitamin A: 350IU | Vitamin C: 10.7mg | Calcium: 20mg | Iron: 0.2mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Tools I Used:

  • Fine Mesh Strainer
  • Weck Glass Jars
  • Heavy Bottomed Sauce Pan

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Filed Under: Kitchen Tips, Summer Recipes

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Comments

  1. Debbie says

    December 17, 2020 at 3:49 pm

    I made this for lemon tartlets. It turned out perfect! Everyone LOVED it. My new favorite lemon curd recipe.

    Reply
    • Sam says

      December 17, 2020 at 10:29 pm

      I’m so glad you enjoyed it so much, Debbie! 🙂

      Reply
  2. Joanne says

    December 10, 2020 at 11:05 am

    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

    Reply
    • Sam says

      December 11, 2020 at 12:08 pm

      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.

      Reply
      • Carolyn says

        December 22, 2020 at 10:19 pm

        I always use a double boiler( stainless bowl) over a pot of hot water- it gets thicker that way and less worry.

  3. Rener says

    November 20, 2020 at 8:55 pm

    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 🙂

    Reply
    • Sam says

      November 20, 2020 at 10:10 pm

      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. 🙂

      Reply
      • Renee says

        November 21, 2020 at 11:33 am

        Oh, ok. I guess I was too excited. Thanks for the help.

  4. Elizabeth says

    October 2, 2020 at 12:39 pm

    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!

    Reply
    • Sam says

      October 2, 2020 at 9:33 pm

      Hi Elizabeth! I think you’ll be just fine! Enjoy 🙂

      Reply
  5. Joanna says

    August 12, 2020 at 12:42 am

    5 stars
    Just perfect for white cakes!so delish!

    Reply
    • Sam says

      August 12, 2020 at 4:56 pm

      I am so glad you enjoyed it, Joanna! 🙂

      Reply
  6. Bets du Plessis says

    June 14, 2020 at 2:33 pm

    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.

    Reply
    • Sam says

      June 15, 2020 at 11:02 am

      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. 🙂

      Reply
      • Susan Carter says

        November 16, 2020 at 1:17 pm

        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!

  7. Priscilla O says

    June 5, 2020 at 12:12 am

    5 stars
    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.

    Reply
    • Sam says

      June 5, 2020 at 12:25 pm

      That is an awesome choice, Priscilla! I hope you love everything! 🙂

      Reply
  8. Edna Barr says

    May 29, 2020 at 4:09 pm

    How long will the lemon curd keep

    Reply
    • Sam says

      May 29, 2020 at 4:29 pm

      Hi Edna! Up to two weeks, I discuss this in the post 🙂

      Reply
  9. Pam says

    March 12, 2020 at 8:54 pm

    5 stars
    Another great recipe! Taste great! The whole family loved it!

    Reply
  10. MARIA says

    June 26, 2019 at 7:41 pm

    5 stars
    RECIPE IS EASY TO FOLLOW AND ONCE YOU MAKE IT IT’S VERY GOOD!

    Reply
    • Sam says

      June 27, 2019 at 10:25 am

      Thank you so much, Maria! I am so glad you enjoyed the recipe. 🙂

      Reply
  11. Margie says

    May 26, 2019 at 12:45 am

    5 stars
    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!

    Reply
    • Sam says

      May 26, 2019 at 8:08 am

      Thank you so much, Margie! I am so glad you are enjoying all of the recipes. A lemon layered angel food cake sounds delicious. 🙂

      Reply
  12. Maisha says

    April 30, 2019 at 2:53 am

    Can i use this in macarons as a filling? Or is it too wet?

    Reply
    • Sam says

      April 30, 2019 at 9:30 am

      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!

      Reply
      • Barbara says

        June 6, 2019 at 6:44 am

        This was delicious, best lemon curd recipe i have tried. Family all loved it. Thank you.

      • Sam says

        June 6, 2019 at 1:42 pm

        Thank you so much, Barbara! I am glad you enjoyed! 🙂

  13. Linda says

    April 29, 2019 at 11:09 am

    5 stars
    I love this recipe. I pour lemon curd over my gingerbread cake. It goes well together.

    Reply
    • Sam says

      April 29, 2019 at 11:40 am

      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!

      Reply
      • Susan Carter says

        November 16, 2020 at 1:28 pm

        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 says

        November 16, 2020 at 4:01 pm

        I’m glad you were able to find this. Enjoy! 🙂

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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