Lemon Curd

This is the Best Lemon Curd recipe – light, creamy, tart, sweet, and it only takes about 10 minutes to prep.  Spread it over scones, spoon over ice cream, or use as lemon filling for pies, cakes, trifles and more.

If you are a lemon fan, this recipe will become your new best friend.  Lemon curd has a million different uses, and it can even be used as a base for lots of other recipes like Lemon Bars,  Lemon Cookie Cups, and this Lemon Raspberry Parfait.

The Best Lemon Curd Recipe

A solid lemon curd recipe is a thing of beauty, and once you make it yourself, you’ll never go back to the stuff from the jar.  Homemade lemon curd tastes so much better and you will be shocked by just how simple and (mostly) foolproof it is.  

Because lemon juice is so acidic, it holds for quite some time as long as it’s stored properly in the fridge.  Or, you can make a large batch and freeze it.  Lemon Curd also makes great gifts and can be canned just as you would can jams or jellies.

Lemon Curd Uses

• Serve over vanilla ice cream or mix into yogurt
• Spread it over pancakes, scones, muffins, bundt cake or toast
• Use inside this delicious Lemon Raspberry Trifle
• Fill pastries like cream puffs or macarons
• Lemon Curd Cookie Cups
• Use for filling in pies or cakes

Key Ingredients

• Lemon Juice – use fresh lemon juice to get the very best flavor.  Bottled lemon juice just isn’t the same, but it will work in a pinch.  You’ll need about 6-7 whole lemons to get 1 cup of juice.  Make sure and save the lemon zest to add at the end. You could substitute Meyer Lemon juice if you can find it.
• Egg Yolks – use the yolks from any type of large whole eggs.  You can save the whites for another use, or just discard.
• Sugar – use white granulated sugar.
• Cornstarch – this helps thicken the Lemon Curd.
• Lemon Zest – you can save the zest from some of the lemons that you use for lemon juice.
• Butter – it’s best if the butter that you use is either cold or slightly chilled so that it doesn’t immediately melt when you add it to the hot curd.

How to Make Lemon Curd

1. Cook the curd.  In a blender, add the lemon juice, lemon zest, egg yolks, sugar and cornstarch.  Blend until smooth.
2. Add the lemon mixture to a medium saucepan and heat over medium-low while whisking constantly until the lemon mixture starts to bubble and simmer. Keep whisking for about 1-2 minutes, or until the mixture coats the back of a wooden spoon, then remove from heat.
3. Add butter.  Add in the and butter, stirring well, until butter is completely melted and mixed in.
4. Cool and store.  Transfer to a sealable container or bowl and cover it with plastic wrap to prevent a thick skin from forming.  Let it cool at room temperature for about 15-20 minutes, then cover and transfer to the refrigerate to chill until completely cooled.  Store Lemon Curd in an airtight container in the refrigerator for up to 10 days.

Recipe Tips

• Always use fresh lemons. The zest and juice will be much more vibrant and fragrant than if you try and use lemon juice from a bottle.
• Zest the lemons before juicing them. This helps to capture the essential oils in the zest, maximizing the citrusy flavor in your lemon curd.
• Opt for unsalted butter in your lemon curd recipe. This gives you better control over the salt content, allowing the bright lemon flavor to shine.
• Cook the lemon curd low and slow over low to medium heat. This gradual cooking process prevents the eggs from curdling and ensures a smooth, silky texture.
• Strain the lemon curd through a fine-mesh sieve after cooking. This step removes any bits of cooked egg or lemon zest, resulting in a velvety smooth curd.
• Allow the lemon curd to cool to room temperature before refrigerating. This prevents condensation from forming on the surface and maintains the ideal texture. When refrigerating the lemon curd, press a piece of plastic wrap directly onto the surface. This prevents a skin from forming and helps keep the curd fresh.

Frequently Asked Questions

Storing and Freezing Instructions

• Refrigerator: store in an airtight container in the fridge for up to 1 week.
• Freezer: store in freezer bags or another airtight container in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

More Lemon Recipes That We Love

• Lemon Poppy Seed Bread
• Lemon Cream Cookie Cups
• Homemade Lemon Bundt Cake
• Lemon Raspberry Bundt Cake
• Lemon Sugar Cookie Bars
• Creamy Lemon Bars
• Lemon Blueberry Cream Scones
• Lemon Bars Recipe
• No Bake Lemon Cheesecake Recipe
• Lemon Curd Cookie Cups
• More Desserts
• More No Bake Recipes

If you are a lemon fan, this homemade Lemon Curd recipe will become your new best friend.  It’s light, creamy, tart, sweet and only takes about 10 minutes to prep.