Learn how to make the perfect homemade Lemon Curd Recipe! My easy version makes a tart curd that’s perfect for using as a filling or spread. Recipe includes a how-to video!
When Life Gives You Lemons…
Make lemon curd! Have you ever made your own before? If so, then you already know that it’s so much tastier than the store-bought kind. My homemade recipe is bright and sunny, creamy and tart, and completely refreshing. Plus, it’s surprisingly simple to make. So simple, in fact, that you need only five ingredients!
If you’re a lemon lover, chances are you may have already made this recipe. My lemon bars use a sweetened version of today’s recipe for their filling, and it’s a key ingredient in the bright yellow filling of my lemon cake and my lemon frosting.
Why You Should Try Homemade Lemon Curd:
- It cooks in just 10 minutes and is so easy to make!
- The texture is silky smooth (as long as you strain it!).
- It has a fresh, perfectly tart flavor that truly outshines the store-bought stuff.
- It pairs well with so many desserts, from cakes and cupcakes to pavlova.
What You Need
My lemon curd recipe uses only five ingredients for the simplest, easiest, and tastiest results! Here are a few of the key players:
- Egg yolks. If you’d rather not throw your egg whites away, check out the list of egg white recipes I included in the recipe notes.
- Lemon juice. You’ll need fresh squeezed lemon juice for today’s recipe. I find that I usually need about three lemons to get enough juice.
- Lemon zest. Always zest your lemons before you juice them! It’s almost impossible to zest a juiced lemon.
SAM’S TIP: Once you break through the yellow skin of your lemon, the bright white layer underneath is called the pith. The pith is bitter and doesn’t taste very good, so only zest until you reach that point, then stop!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Lemon Curd
- Add the eggs, sugar, lemon juice, and salt to a medium saucepan.
- Whisk until everything is combined, then set the heat to low/medium-low and add the remaining ingredients.
- Stir constantly and cook until the mixture is thickened, then pour it through a fine mesh strainer into a heat-proof bowl.
- Press a piece of plastic wrap against the surface of the curd and allow it to cool to room temperature before transferring to the fridge for several hours.
SAM’S TIP: Watch your heat! Keep it low, stir constantly, and don’t let your curd come to a boil–you don’t want to end up scrambling your eggs!
Frequently Asked Questions
While I find this lemon curd recipe to be delicious straight from the jar, here are a few (more civilized) options for enjoying:
Add a sunny layer in lemon blueberry cake or petit fours.
Serve it with freshly baked scones.
Use it as a filling in my macaron recipe.
Add a dollop to a slice of pound cake or (my favorite) angel food cake.
Fold it with some whipped cream and use it as a filling for cream puffs.
Pair it with crepes, pancakes, or waffles.
Spread it on a warm slice of gingerbread.
This may happen if the curd isn’t cooked properly, for example if it is cooked too quickly on too high of heat or if it isn’t cooked until thickened as indicated. Keep in mind that 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. If your curd is still runny after cooling, it may have needed a few more minutes on the stove.
Up to two weeks if stored in the refrigerator in an airtight container.
Let me know if you try this one!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Lemon Curd Recipe
Ingredients
- 6 large egg yolks¹
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice²
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter cut into 8 pieces
- 2 Tablespoons lemon zest³
Recommended Equipment
- Medium-sized saucepan Must be non-reactive metal, see note
Instructions
- Combine egg yolks, sugar, lemon juice, and salt in a non-reactive medium-sized saucepan (see note). Whisk until well-combined.6 large egg yolks¹, ¾ cup (150 g) granulated sugar, ½ cup (120 ml) fresh lemon juice², ⅛ teaspoon salt
- Transfer to stovetop over low/medium-low heat and add butter and lemon zest.½ cup (113 g) unsalted butter, 2 Tablespoons lemon zest³
- Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). 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
¹Ways to use leftover egg whites
Looking 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)
Saucepan
You must use a non-reactive pan when making lemon curd. Acceptable materials include stainless steel, glass, enameled cast iron. Avoid using aluminum, copper, or iron (such as non-enameled cast iron) pans, which can react with the lemon and cause a metallic taste.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.
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! 🙂