Lemon Curd is DELICIOUS, silky, and packed with so much fresh lemon flavor. It is sweet, tangy, and buttery, and it instantly makes anything you spoon it onto feel special… think scones, toast, pancakes, yogurt, cheesecake, or layered into desserts.
We’ve had lemon curd many times in our lives, but it was about a decade ago where we had some at a restaurant and realized we needed to master it at home. After testing many times, we now have this curd where the texture is perfectly creamy, the flavor is just the right mix of sweet and tangy, and it comes together with simple ingredients you probably already have.
If you love lemon desserts, you should also try Lemon Bars, Lemon Cheesecake and , Lemon Lasagna.
Why you’ll love it + Why it works:
- So Versatile. Perfect for spreading, filling cakes, or topping pancakes and waffles.
- Simple Ingredients. Made with basic pantry staples you likely already have at home.
- Make Ahead Friendly. Stores well in the fridge so you can prep it in advance.
- Balanced Sweet and Tangy. The sugar and lemon juice create just the right flavor balance.
Lemon Curd Ingredients
- Lemons (3): Provides fresh zest that adds bright, concentrated lemon flavor. Use fresh lemons for the best results.
- Granulated Sugar (1 ½ cups): Sweetens the curd and balances the tartness of the lemon juice.
- Unsalted Butter (¼ pound, room temperature): Makes the curd rich and smooth while helping create that creamy texture.
- Eggs (4 extra large): Thickens the curd as it cooks and gives it a silky consistency.
- Lemon Juice (½ cup, from 3-4 lemons): Adds the main citrus flavor and gives the curd its tangy taste. Fresh juice works best.
- Kosher Salt (⅛ teaspoon): Enhances the overall flavor and balances the sweetness.
How to Make Lemon Curd
LEMONS. Remove the zest of 3 lemons with a grater or zester. Add to a food processor, and with the steel blade, pulse with sugar until fine.
COMBINE. In a mixer, cream the butter and beat in the sugar. Add eggs 1 at a time, then add lemon juice and salt. Combine.
COOK + CHILL. Add to a saucepan on low heat. Cook, stirring constantly, for 10 minutes or until thick. Remove from heat and cool or refrigerate.
Double boiler. When cooking Lemon Curd, stay away from metal pots. The curd can easily take on a metallic taste. Use stainless steel or enamel saucepan. Or use a double boiler.
Make one using a heat-resistant ceramic or glass bowl that is larger than the saucepan:
- Fill a saucepan with a couple of inches of water.
- Place a ceramic or glass bowl over the pot so that the bowl doesn’t touch the water. Bring the water to a boil.
- Cook the curd as directed in the recipe.
Kristyn’s Recipe Tips
- Stir Constantly. This helps prevent the eggs from scrambling and keeps the texture smooth.
- Use Low Heat. Cooking too quickly can cause curdling, so keep the heat gentle.
- Strain if Needed. If you want extra smooth curd, strain it after cooking to remove any bits.
- Check for doneness. Touch the back of a spoon to the curd. It should coat the spoon without dripping off.
- Use Fresh Lemons. Fresh zest and juice make a big difference in flavor.
- Don’t overdo it. Over-cooking and over-whisking can cause the curd to not set correctly.
- A Perfect Pairing:.Top on pancakes, waffles, toast, scones, muffins, biscuits, or English muffins. Mix in with yogurt to make a trifle, on ice cream, or in smoothies. Filling in tarts, crepes, cream puffs, donuts, cakes, or cupcakes.
- Thicker curd. Use one more egg yolk.
Lemon Curd Recipe
Ingredients
- 3 lemons
- 1 ½ cups granulated sugar
- ¼ pound unsalted butter, room temperature
- 4 extra large eggs
- ½ cup lemon juice, 3-4 lemons
- ⅛ teaspoon kosher salt
Instructions
- Remove the zest of 3 lemons with a grater or zester. Add to a food processor, and with the steel blade, pulse with sugar until fine.
- In a mixer, cream the butter and beat in the sugar/zest mixture.
- Add eggs 1 at a time, then add lemon juice and salt and mix to combine.
- Add to a saucepan on low heat. Cook, stirring constantly, for 10 minutes or until thick.
- Remove from heat and cool or refrigerate.
Notes
- Stir Constantly: This helps prevent the eggs from scrambling and keeps the texture smooth.
- Use Low Heat: Cooking too quickly can cause curdling, so keep the heat gentle.
- Strain if Needed: If you want extra smooth curd, strain it after cooking to remove any bits.
- Use Fresh Lemons: Fresh zest and juice make a big difference in flavor.
- Don’t overdo it: Over-cooking and over-whisking can cause the curd to not set correctly.
- A Perfect Pairing: Top on pancakes, waffles, toast, scones, muffins, biscuits, or English muffins. Mix in with yogurt to make a trifle, on ice cream, or in smoothies. Filling in tarts, crepes, cream puffs, donuts, cakes, or cupcakes.
- Thicker curd: Use one more egg yolk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make lemon curd up to a week in advance and store it in the fridge until ready to use.
Store in an airtight container or jar in the refrigerator for 7-10 days.
Freeze for up to 6 months. Remove from the freezer and thaw in the fridge before using.
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This recipe was first shared July, 2013.
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Yum!! I made some sugar cookies and put this lemon curd on top of them and it tasted amazing! Thank you for sharing this recipe.