Lemon Curd Recipe

5 from 12 votes

Homemade Lemon Curd is smooth, creamy, and full of fresh lemon flavor, made with simple ingredients and perfect for desserts or spreading.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cups

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.

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.
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.

Make ahead of time. Make lemon curd up to a week in advance and store it in the fridge until ready to use.

Store. Store in an airtight container or jar in the refrigerator for 7-10 days.

Freeze. Freeze for up to 6 months. Remove from the freezer and thaw in the fridge before using.