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This creamy homemade lemon curd recipe is a burst of tangy flavor for your desserts or breakfast! With just a few simple ingredients, you can make the perfect lemon curd every time with this recipe.
about this easy lemon curd recipe
Lemon curd is one of those spreads that takes me right back to afternoon tea with my grandmother.
We have a tradition on my mom’s side of the family to do a ladies tea around the holidays every year. This tradition was something I would look forward to every single year. I would always reach for two things… the clotted cream and the lemon curd.
The tangy sweet spread went on everything from scones to biscuits to muffins and more.
There’s just no comparison between homemade lemon curd and store bought lemon curd. When it is homemade, the texture is perfectly creamy and spreadable. The flavor is so tart and vibrant, it wakes up your taste buds with every single taste.
If you love anything lemon, you absolutely have to make this simple recipe to have in the refrigerator at all times! The smooth custard is downright addictive.
Lemon curd is perfect for pairing with everything from cake to scones, crepes to croissants, and so much more. The uses are endless!
what is lemon curd?
Lemon curd is a spread which is often commonly used as a dessert topping. With a sweet and tangy lemon flavor, this is a creamy spread that only requires a handful of ingredients to make. Thankfully it comes together quickly on the stovetop so it doesn’t take too much effort! If you love lemons, this is the recipe for you!
ingredients
eggs. You will only need to use the egg yolks for this recipe.
sugar. Granulated sugar should be used in this recipe.
lemons. You will need about 2 to 3 lemons for the juice and the zest. Fresh lemons are always best!
salt. Fine kosher salt is preferred.
butter. All you need is unsalted butter for this recipe. Make sure that you cube it and soften it to room temperature.
this recipe’s must haves
You will need either a double boiler or a saucepan with a bowl that fits just inside (without touching the bottom). If you are using a bowl, you can use either metal or glass. There are some who feel that metal bowls can give the lemon curd a metallic taste, but I have yet to run into this myself. Use your judgement and whatever you prefer!
You will also need a whisk and a wooden spoon. I also recommend having a fine mesh strainer to strain the curd after cooking, but this is an optional step.
here’s how to make creamy lemon curd
boil water
Fill the saucepan (or bottom pot of your double boiler) with about 1 to 2 inches of water. Bring to a boil over high heat. Once boiling, reduce heat to medium so the water continues to simmer.
Place the top part of your double boiler on top (or use a bowl that is large enough to sit just inside the pan, without letting the bottom touch the water).
cook lemon curd
Add egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk together and continue to whisk as the curd cooks. You will want to make sure that you are consistently whisking the curd mixture as this will help prevent the eggs from scrambling.
Cook on the stove until the mixture is thickened, about 10 minutes. If the mixture hasn’t thickened, turn up the heat and continue to whisk.
Remove the pan from heat and whisk in butter. The butter will melt from the latent heat in the lemon mixture.
Optional Step: Run the mixture through a fine mesh strainer to make it extra smooth!
cool
Pour curd into a bowl and cover with plastic wrap. Allow the plastic wrap to touch the top of the curd as this will help prevent a skin from forming on top.
Remove plastic wrap once cooled and store in a jar or other airtight container in the refrigerator.
tips and tricks
strain it. To get the creamiest lemon curd ever, you should definitely strain it after cooking. While you don’t have to do this step, the extra time is worth it for the creamiest and smoothest lemon curd ever.
use fresh lemon juice. Fresh lemon zest and lemon juice is what makes lemon curd taste so delicious! You should definitely avoid store bought lemon juice because the flavor simply will not be as good.
cook low and slow. Make sure that you are not cranking up the heat to try to thicken the curd faster! You want to make sure that the eggs don’t scramble. Therefore, keep the temperature consistent and be patient as it cooks.
More lemony recipes to try: Easy Lemon Sugar Buns | Blackberry Lemon Icebox Cake | Baked Lemon Garlic Salmon | Lemon Ricotta Pasta
my lemon curd isn’t thickening, what do I do?
If your lemon curd is still too thing after cooking, you can thicken it by using a cornstarch slurry. Whisk together 1 Tbsp cornstarch with 3 Tbsp water, then add to the curd over low heat. Stir until it thickens. Be sure not to overcook as the curd will thicken as it cools too!
how long does lemon curd last?
When stored in an airtight container in the refrigerator, this lemon curd recipe will last for up to 10 days.
can lemon curd be frozen?
Yes, lemon curd can be frozen! Cool it completely before storing it in an airtight container. It can be stored in the freezer for up to 3 months.
Before using, simply thaw it in the refrigerator overnight.
why should I strain lemon curd?
You don’t have to strain the lemon curd if you don’t want to. It’s hard to detect the lemon zest in the curd since it cooks down. However, I like the smoothest lemon curd possible, so I always strain mine through a fine mesh sieve.
Just know that either way, the taste will be the same! It’s all about the texture and your personal preference.
how thick is lemon curd supposed to be?
Lemon curd can vary in thickness, but it should be easy to spread and not too thick. I like mine a little thinner, but some like to thicken it up more, especially when using in layer cakes.
The curd mixture should be thick enough to coat the back of a wooden spoon when you are cooking it. It will thicken more when it cools.
I don’t have a double boiler! Can I still make this recipe?
There’s no need for you to specifically have a double boiler! You can simply use a bowl that just fits inside your saucepan. The bowl should not be able to touch the water in the saucepan, it should set just inside where the bottom of the bowl is still above the water level. You can use metal or glass, just be sure not to turn the heat too high if you are using glass.
Need more inspiration for breakfast? Check out my breakfast recipes page!
what to serve with lemon curd
There are SO many ways to use lemon curd! While I am partial to simply spreading it on a scone, here’s some other ideas to try out:
- Slather it on scones, honey butter biscuits, blackberry oatmeal muffins, or lemon poppyseed muffins.
- Use it as a filling for crepes or doughnuts.
- Top off your favorite cakes like pound cake, pavlova, and more.
- Spread on English muffins, pancakes, waffles, or croissants.
- Stir it into yogurt for breakfast in the morning for a lemony zing.
- Add it as a topping for cheesecake.
- Use it in between layers of cake like this lemon curd cake!
- Pair it with blueberry lemon coffee cake or almond butter coffee cake.
- Use it to make these lemon curd cookies with a puffy meringue topping!
- Add it as a topping for high protein overnight oats!
how to store and reheat
Store. Store cooled lemon curd in an airtight jar or container for up to 10 days in the refrigerator.
Freeze. Lemon curd can be frozen in an airtight container or resealable bag for up to 3 months.
Thaw. Thaw in the refrigerator overnight before using.
more sauce recipes to try
If you are looking to take your recipes to the next level, sauces are the easiest way to go!
You could make a simple bourbon peach BBQ sauce for all your favorite bbq recipes from chicken to pork to burgers.
A sweet Bailey’s hot fudge sauce is perfect for drizzling over cookie skillets, brownies, and ice cream.
Tart and tangy cranberry jam has just 5 ingredients and is ideal to adding to your favorite biscuits.
Finally, if you make this homemade lemon curd recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
lemon curd
ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest about 1 lemon
- 1/3 cup fresh lemon juice about 2–3 lemons
- 1/8 tsp salt
- 6 Tbsp unsalted butter room temperature and cubed
instructions
- Fill the bottom of a double boiler with 1 to 2 inches of water. You can also make your own double boiler using a saucepan and a bowl that fits just inside the pan. Make sure that the bowl does not touch the water in the pot below. Place the pan on high heat and bring to a boil.
- Reduce to a simmer over medium-low heat.
- Place the top of the double boiler on top. Whisk together egg yolks, lemon zest, lemon juice, and salt. Continue to whisk as the curd cooks. By whisking constantly, you’ll prevent the egg yolks from curdling. Cook until the mixture thickens like a thicker cream sauce. It should easily coat the back of a wooden spoon at this point. It will take about 10 minutes.
- Remove from heat and whisk in the butter until melted.
- Optional step: pour the curd through a fine mesh sieve for the creamiest lemon curd!
- Pour into a bowl and cover with plastic wrap, pressing the plastic wrap to adhere to the top of the curd. This will prevent a film from forming.
- Let cool completely. The curd will thicken as it cools. Remove plastic wrap and store in an airtight container or jar.
- Refrigerate for up to 10 days.
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