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 in a small jar with a spoon.

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

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.
This lemon curd with egg yolks is a great cake filling or the perfect spread for crepes, waffles, pancakes, and more.

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.
Lemon curd in a jar with lemon and raspberry parfaits in the background.

Frequently Asked Questions

What is lemon curd?

Lemon Curd is basically just a thick and creamy lemon jam that is made with lemons, egg yolks, sugar, cornstarch and butter.  The ingredients are whisked together and cooked over low heat, or a double boiler, until the mixture thickens thanks to the egg yolks and cornstarch.  

Can you freeze lemon curd?

You can! Transfer Lemon Curd to freezer bags, then flatten and store in the freezer for up to 2 months.

How do you thicken lemon curd?

We thicken this Lemon Curd with egg yolks and cornstarch. This allows us to use slightly less eggs, keeping the lemon flavor as bright as possible. If you wanted to thicken lemon curd even more for a particular lemon curd filling, you could simply add a touch more cornstarch (I would start with 1 teaspoon).

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.
4.50 from 4 votes

Lemon Curd Recipe

Author The Carefree Kitchen
This delicious homemade lemon curd is light, creamy, tart, sweet and only takes about 10 minutes to prep.  Spread it over scones, spoon over ice cream or even use as a simple filling for pies, cakes, trifles and more.
Prep: 10 minutes
Cooling Time 20 minutes
Total: 30 minutes
Yields8 people

Ingredients

  • 1 cup lemon juice
  • 2 tablespoons lemon zest
  • 3 large egg yolks
  • 1 cup sugar
  • tablespoons cornstarch
  • 1/4 cup butter

Instructions
 

  • In a blender, add the lemon juice, lemon zest, egg yolks, sugar and cornstarch. Blend together until well combined.
  • 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 minute, or until the mixture coats the back of a wooden spoon, then remove from heat.
  • Add in the butter, stirring well until butter is completely melted and mixed in.
  • Transfer to a sealable container or bowl and cover it with plastic wrap to avoid 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. Enjoy!

Notes

Storing instructions: store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Nutrition

Calories: 129kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 69mg | Sodium: 4mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 95IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Dessert
Cuisine American, French
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More Lemon Recipes That We Love

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.

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4.50 from 4 votes (2 ratings without comment)

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2 Comments

  1. Claudia Lamascolo says:

    Mycousin is a big lemon fan and I filled tarts with this curd she went nuts best she said she ever had. I have a lemon tree so this recipe was perfect thank you!

  2. This lemon curd was delicious! Enjoyed it with yogurt.

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