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    TaraTeaspoon » Recipes » Desserts

    Easy Lemon Curd Recipe

    Published: Aug 23, 2024 · Updated: Sep 19, 2024 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    lemon curd in glass jar recipe pin
    Easy Lemon Curd
    Easy Lemon Curd
    lemon curd cake filling recipe pin

    This is really the best Easy Lemon Curd recipe - it's tart, thick, and buttery. Much better than store-bought. With just 5 ingredients, it's great to make a batch ahead of time since it keeps well for weeks. Use in your favorite tarts, cakes, or on scones.

    Let's talk about lemon curd, first of all it's one of my favorite things to make at home. Don't go out and buy store-bought, I promise you this homemade version is a million times better.

    When you make it at home, the tart, lemon flavor is much more vibrant making for a better dessert.

    spooning lemon curd from a jar on a white spoon

    Why you'll love this recipe

    I make this recipe multiple times a year since it keeps in my fridge for weeks. I love using this curd recipe in my Lemon Curd Cake or on top of Lemon Biscuits. It's great on cookies, toast, or scones...think of it almost like a jam!

    That being said, I can ensure you this recipe is foolproof, I'm an expert when it comes to lemon curd.

    With just one pot and less than 30 minutes, you will have this tangy and smooth curd ready to go! It's really just that simple.

    If you love a dessert recipe, well you'll have to try some of my others since I'm often referred to as the queen of sweets!

    Jump to:
    • Why you'll love this recipe
    • What is lemon curd?
    • Ingredients
    • How to make this easy lemon curd recipe
    • Pro Tip
    • Storage and freezing
    • Using lemon curd like a pro
    • FAQs
    • More delicious dessert recipes
    • 📖 Recipe
    • 💬 Comments

    What is lemon curd?

    This tart and smooth dessert custard is British in origin. Yep, the English perfected this lovely situation.

    It actually derives from the idea of actual curd: lemon juice curdling cream then separated. The curds were used in tarts and things. Doesn't sound delicious to me.

    I'm just grateful that the modern version of lemon curd is delicious, easy to make and sweet!

    It's a simple mixture of 5 ingredients: lemon juice, lemon zest, egg yolks, sugar, and butter. I add a pinch of salt just for flavor insurance.

    Curd can be made from all kinds of citrus juice, as well as purees, like mango. I love a good lime curd and if you're feeling fancy, make a grapefruit curd.

    Lemon curd vs. lemon cream

    Let me solve the confusing dilemma for you. Lemon curd is the intense, pudding-like mixture of eggs, lemon juice, butter and sugar. Lemon cream is really the same thing except the butter isn't melted into the lemon mixture.

    An article in the Chicago Tribune talks about the method of whipping the butter into slightly cooled lemon curd, creating a silky, smooth lemon cream.

    Lemon cream is kind of a pastry chef version of lemon curd. There are food science reasons why one would want to whip the butter into curd. The method does create an aerated version of lemony curd and seems very sophisticated. That being said, for filling a cake, or spooning on top of toast or a scone, my classic, rich lemon curd recipe is the best.

    lemon curd in jar with spoon in the jar

    Ingredients

    • Unsalted butter: Adds richness and a smooth, creamy texture to curd. You don't want the added salt from salted butter.
    • Lemon zest: Make sure to zest your clean lemons before juicing them. The zest enhances the overall citrus taste.
    • Fresh lemon juice: No bottled juice here. You'll need ½ cup fresh juice.
    • Salt: Just a little balances the flavor of the curd.
    • Granulated sugar: The perfect sweetener for a crisp lemon flavor.
    • Egg yolks: You'll need six yolks from large eggs. They'll give the curd it's creamy texture.
    lemon curd in lemon cake slices

    How to make this easy lemon curd recipe

    Homemade lemon curd is super simple to make, but you'll want to follow my steps and secrets along the way since you can overcook it easily as well.

    The key is to stir the mixture constantly. I even go one step further and use a whisk. Constantly moving the mixture breaks the egg protein bonds creating the silky, sauce-like texture.

    1. In a saucepan melt butter. Once butter is melted, add the lemon zest, lemon juice, salt and sugar. Whisk to combine. My recipe calls for butter to be melted in with the lemon juice. Some recipes have you stir the butter in near the end of cooking.
    2. Whisk in the egg yolks until smooth. Reduce heat and cook, whisking constantly until the mixture thickens. You must gently cook the eggs, lemon juice and sugar.
    3. You can use the classic trick to check if the mixture is thick enough: dip a wooden spoon into the curd and draw your finger across the spoon; your finger should leave a path and the curd won't run to fill it in.
    4. Immediately pour the curd through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Scrape the bottom of the sieve to retrieve all the curd.
    5. Transfer to a jar, cover and refrigerate until thick, about 4 hours. Or cover the top of the curd in the bowl with plastic wrap and let cool in the fridge to use for cake filling.
    lemon curd in a jar with a scoop out

    Pro Tip

    To ensure that you don't overcook the eggs, using a double boiler is recommended, helping you to not overheat the eggs as you cook, but just gentle heat in a heavy saucepan works for me. The heat causes the proteins in the eggs to coagulate and thicken the lemony mixture. Doing this slowly and gently will prevent curdling, which can easily occur over direct or high heat.

    Storage and freezing

    Homemade lemon curd can be stored in a clean, airtight container in the refrigerator. It will stay fresh for up to 2 weeks. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the curd before sealing the container.

    Lemon curd freezes exceptionally well. You can also portion it into small, freezer-safe jars or silicone ice cube trays for easy access. Lemon curd can last frozen for up to 3 months. To use, thaw the lemon curd in the refrigerator overnight, then stir well before serving to restore its smooth texture.

    Using lemon curd like a pro

    The list of lemon curd uses is long. Long and delicious.

    This velvety pudding is typically spread between layers of cakes, dolloped on meringues, English sponge cakes, toast, crumpets, English muffins, scones, muffins, and lemon biscuits.

    Try it with no bake cheesecake, in a lemonade cake, or on a Dutch baby pancake.

    You can stir it into cream to make a fool (fruit and whipped cream), swirl it in or on ice cream, spread it into tart shells, or on top of shortbread to make a quick lemon bar cookie.

    Fill or top cupcakes, whip it into frosting or layer it with Lemon Curd Cake.

    FAQs

    Can I use bottled lemon juice instead of fresh lemon juice?

    You can but I DON'T RECOMMEND IT. Fresh juice provides a brighter, more natural lemon flavor.

    How do I prevent my lemon curd from curdling?

    To prevent curdling, cook your lemon curd over medium-low heat and stir constantly. Using a double boiler can help control the heat and reduce the risk of curdling.
    If it does curdle, try blending it with a stick blender then straining it into a bowl through a fine mesh strainer. This doesn't always work, but you can try.

    How do I know when the lemon curd is done?

    Lemon curd is ready when it thickens enough to coat the back of a spoon. You can run your finger through the curd on the spoon; if the line stays clear without the curd running back together, it’s done. The curd will continue to thicken as it cools, so remove it from the heat once the recipe says to.

    Is lemon curd gluten free?

    There's no flour in lemon curd, and I don't even use corn starch for thickening. That makes this recipe completely gluten-free.

    More delicious dessert recipes

    Along with Mango Coconut Pie, delicious Key Lime Bars, Rhubarb Crisp, or a Pineapple Snack Cake, you may want to try one of my amazing desserts here:

    • featured image of the perfect slice of lemon lush icebox dessert.
      Lemon Lush
    • feature square of swiss meringue buttercream from Live Life Deliciously cookbook.
      Swiss Meringue Buttercream Recipe
    • Three stacked Easter blondies on a small white plate.
      Mini Egg Cookie Bars
    • Four discs of plastic wrapped pie crust.
      Perfect Pie Crust

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    lemon curd in jar with spoonful out

    Easy Lemon Curd (5 Ingredients)

    Tara Teaspoon
    An Easy Lemon Curd recipe made with just 5 ingredients. It's smooth with just the perfect tartness, and buttery. Plus it's thick and spreadable to use on cakes, cupcakes, and in tarts. Make a batch ahead of time, it keeps in the fridge for weeks.
    4.60 from 10 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 5 minutes mins
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert
    Servings 3 ½-cup servings

    Ingredients
      

    • ½ cup (1 stick) unsalted butter
    • 3 tablespoons lemon zest
    • ½ cup fresh lemon juice
    • ⅛ teaspoon salt
    • ¾ cup granulated sugar
    • 6 large egg yolks

    Instructions
     

    • In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt and sugar. Whisk to combine.
    • Whisk in the egg yolks until smooth. Reduce heat to medium-low heat and cook, whisking constantly until the mixture thickens, 5 to 6 minutes. Don't let the mixture boil.
    • You can use the classic trick to check if the mixture is thick enough: dip a wooden spoon into the curd and draw your finger across the spoon; your finger should leave a path and the curd won't run to fill it in.
    • Immediately pour the curd through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Scrape the bottom of the sieve to retrieve all the curd.
    • Transfer to a jar, cover and refrigerate until thick, about 4 hours. Or cover the top of the curd in the bowl with plastic wrap and let cool in the fridge to use for cake filling.
    • Curd will keep in the fridge up to two weeks.

    Notes

    *Nutrition is for ½ cup of curd.
    *Recipe makes 1 ½ cups total 
    This thick curd can be stored in the fridge for up to two weeks. 
    Use this curd for a cake filling. Try my Lemon Cake For Lemon Lovers.
     

    Nutrition

    Calories: 586kcalCarbohydrates: 55gProtein: 6gFat: 40gSaturated Fat: 23gCholesterol: 450mgSodium: 119mgPotassium: 79mgFiber: 1gSugar: 51gVitamin A: 1436IUVitamin C: 23mgCalcium: 61mgIron: 1mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photography by Darianne Edwards.

    Comments

      4.60 from 10 votes (6 ratings without comment)

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    1. Julie says

      June 25, 2020 at 1:22 pm

      Yum, a lemon tart sounds delicious for a summer treat. Now I don't have to buy the pre-made lemon filling. I can make it myself and feel much better about the ingredients.

      Reply
    2. Britney Fronk says

      July 07, 2020 at 10:34 pm

      This is the perfect spread on scones and a great dip option for Tara's French toast fondue! Perfect for anyone who loves lemon!

      Reply
    3. Mia says

      January 01, 2021 at 9:48 pm

      I had a lemon curd recipe and lost it! I'm so happy to have this recipe and want you to know it is so much better than my original. Thank you!!!

      Reply
    4. Megan Palmer says

      January 05, 2021 at 9:26 pm

      My grandma loves lemon curd. I will have to make this for her this summer with some fresh lemons!

      Reply
    5. Maria Ashby says

      April 18, 2022 at 5:27 pm

      I have used this recipe a few times. I love it - creamy, lemony, so tasty! Thanks Tara!

      Reply
      • Tara Teaspoon says

        April 19, 2022 at 9:42 am

        You are so welcome Maria. I appreciate your comments and am glad you are enjoying the recipe. Tara

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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