Lemon Curd

Homemade Lemon Curd is a silky, sweet-tart spread made from fresh lemon juice, zest, eggs, butter, and sugar. It’s the perfect way to add a burst of citrus flavor to pastries, cakes, pancakes, or simply enjoy it by the spoonful. This easy stovetop recipe delivers a glossy, custard-like curd that’s as versatile as it is delicious.

Why You’ll Love This Recipe

Lemon curd is the ultimate combination of richness and brightness. It’s incredibly simple to make from scratch with just a handful of ingredients. Whether you use it as a cake filling, tart base, or morning toast spread, this curd’s creamy texture and tangy flavor will instantly elevate your dish. Plus, it keeps well in the fridge, so you can always have a jar ready for a sweet citrus hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large eggs

• 4 large egg yolks (save the whites for meringue or other recipes)

• 2/3 cup freshly squeezed lemon juice

• 2 teaspoons lemon zest

• 1 cup granulated sugar

• 1 teaspoon cornstarch

• 1/2 cup salted butter, cut into 1/2-inch cubes

• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, whisk together the eggs and egg yolks until well combined.

2. Add in the lemon juice, lemon zest, granulated sugar, and cornstarch. Whisk until smooth.

3. Place the pan over medium-low heat. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon. This may take up to 10 minutes. If using a thermometer, the mixture should reach 170°F.

4. Once thickened, remove the saucepan from the heat. Stir in the butter until completely melted and incorporated.

5. Add the vanilla extract and stir until smooth.

6. If the curd is not entirely smooth, strain it through a fine mesh sieve to remove any lumps or zest bits.

7. Let the curd cool for about 15 minutes. Then press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

8. Chill in the refrigerator for at least 3 hours before using.

Servings and timing

This recipe yields approximately 3 cups of lemon curd.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling time: 3 hours
Total time: 4 hours

Variations

• Lime or orange curd: Swap lemon juice and zest with lime, blood orange, or tangerine for a citrus twist.

• Unsalted butter: Use unsalted butter and add a pinch of salt for more control over flavor.

• Extra tangy: Increase lemon zest or add a bit of citric acid for a sharper flavor.

• Herbal infusion: Add a sprig of fresh thyme or rosemary while cooking, then remove before straining.

Storage/Reheating

Lemon curd can be stored in an airtight container in the refrigerator for up to 10 days.
For longer storage, freeze in small containers for up to 3 months. Thaw in the refrigerator overnight before use.
Do not reheat lemon curd, as it may curdle. Use it chilled or allow it to come to room temperature for a softer texture.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch. Just be sure it’s 100% lemon juice with no additives.

Why did my lemon curd curdle?

Lemon curd can curdle if cooked too quickly or at too high a temperature. Always cook over medium-low heat and whisk constantly.

How do I know when the curd is ready?

It should coat the back of a spoon and reach 170°F on an instant-read thermometer.

Can I use whole eggs only?

The mix of whole eggs and yolks creates the perfect balance of richness and smooth texture. Using only whole eggs may result in a thinner curd.

Is straining necessary?

Straining is optional but recommended for an extra smooth and glossy finish, especially if you see bits of cooked egg or zest.

Can I make this dairy-free?

Yes, substitute the butter with a dairy-free alternative like vegan butter. Note that the flavor and texture may slightly differ.

Can I use this as a tart filling?

Absolutely. Lemon curd makes a fantastic tart base—just pour into a baked tart shell and chill until set.

Does lemon curd thicken more as it cools?

Yes, the curd will continue to thicken as it chills. Don’t overcook trying to get it super thick on the stovetop.

Can I double the recipe?

Yes, but use a larger saucepan and be extra careful with the heat to avoid overcooking.

What can I use lemon curd for?

Spread it on toast, swirl it into yogurt, use it as a cake or cupcake filling, layer it into trifles, or spoon it over pancakes and waffles.

Conclusion

Lemon Curd is a zesty, luscious treat that adds a touch of sunshine to any dessert. With a smooth, creamy texture and vibrant citrus flavor, it’s a must-have in every baker’s repertoire. Easy to make and versatile in use, it’s perfect for filling tarts, layering cakes, or simply enjoying by the spoonful. Once you try homemade, you’ll never go back to store-bought.

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