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.
Joan
First time I ever made lemon curd. It was surprisingly simple and everyone loved it.
Joan
First time I’ve made lemon curd and found this was easy to make and everyone loved it.
Maureen
I would make Pavlova and use the egg whites in them. Then put a big dollop of lemon curd. Add fresh blueberries and drizzle with blueberry sauce!
Emily @ Sugar Spun Run
Sounds yummy! We like to serve it with our mini pavolva too–such a good combination!
Fran Chester
So easy and delicious!! I added some to whip cream to make a lemon mousse for a cake!
Emily @ Sugar Spun Run
That sounds divine! Enjoy, Fran ❤
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 😊
Jules Carter
Hi, love this recipe 😊 Would it also work with Passionfruit?
Sam
Hi Jules! I haven’t tried it but if you do I would love to know how it goes! 🙂
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!
Mandy
Can I freeze it?
Sam
I haven’t tried freezing it myself, but I don’t think you will have any issues doing so. 🙂
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
Judy Merfeld
Can you tell me how much this makes?
Sam
13oz. 🙂