Easy Lemon Curd Recipe

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.

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.

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.

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.

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

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:

📖 Recipe

Delicious Cake Recipes

Recipe by Tara Teaspoon. Photography by Darianne Edwards.