Lemon Curd

Discover the bright, tangy bliss of homemade lemon curd.

This easy-to-make spread is a burst of sunshine in every spoonful, striking the perfect balance of sweet and tart.

Made with fresh lemons, eggs, sugar, and butter, it tastes fantastic with scones, cake, muffins, yogurt, oatmeal, and more!

You can even eat it straight from the jar (guilty!). 

Trust me, once you try homemade lemon curd, you’ll never go back.

Why You’ll Love This Lemon Curd

Bright Citrusy Taste: Lemon curd is the best way to showcase zippy citrus. But don’t worry, there’s more than enough sugar and butter to keep things balanced.

Versatile: Use it as a filling for cakes, cupcakes, and tarts, or spread it on scones, pancakes, or toast. It’s a valuable addition to any dessert repertoire.

Gift-Worthy Gem: Packaged in a charming jar with a ribbon, homemade lemon curd makes for an elegant and thoughtful gift that’s sure to be appreciated by food lovers and hostesses alike.

Ingredients

• Fresh Lemon Juice: Provides a bright, tart flavor that makes lemon curd shine. Fresh is must!

• Lemon Zest: Adds an intense lemon aroma and flavor, taking this curd to the next level.

• Granulated Sugar: Balances the tartness of the lemons, creating a perfectly sweet-tart treat.

• Large Egg Yolks: Provide richness and act as a thickener, giving the curd its lusciously smooth texture.

• Unsalted Butter: Adds a creamy, velvety mouthfeel and helps to mellow out the acidity of the lemons.  

• Salt: Just a pinch enhances all the flavors, making everything taste more vibrant and delicious.

How to Make Lemon Curd

There’s something magical about the bright, tangy flavor of fresh lemons combined with rich, creamy butter and eggs.

And it couldn’t be easier to recreate!

1. PULSE: Add the sugar and lemon zest to a food processor and pulse until the zest is finely ground and the sugar is fragrant.

2. WHISK: Cook the lemon sugar, egg yolks, lemon juice, and salt over low heat, whisking constantly until the mixture thickens.

3. ADD: Remove from heat and whisk in the cold butter, a few cubes at a time, until fully incorporated.

4. STRAIN: Strain the curd through a fine mesh sieve into a clean bowl. Press plastic wrap right onto the surface to keep a skin from forming.

5. CHILL: Refrigerate until chilled and thickened, at least 2 hours.

Tips For the Best Lemon Curd

The key to the perfect lemon curd is to start by infusing the sugar with tons of fragrant lemon zest.

This releases the natural oils in the peel, making the curd even more flavorful.

Need some more tips? Here are seven, plus a tip on variations!

• Fresh is best. I said it already but be sure to use freshly squeezed lemon juice for the best flavor. Avoid bottled juice at all costs!

• Cook over low heat. Whisk constantly and cook low and slow to keep the eggs from scrambling. When ready, it should be thick and hot to the touch, with no graininess. It should also coat the back of a spoon.

• Use a double-boiler. If you’re nervous about scrambling the eggs, add 2-3 inches of water to a pot and add a heatproof bowl on top. Cook the curd in the bowl as the water simmers on low.

• Use a silicone whisk. Metal whisks can react with the acid and make the curd taste metallic.

• Use cold butter. Add the cold butter gradually, a few pieces at a time, whisking until each addition is incorporated. This helps create a smooth, emulsified curd.

• Strain it. For the smoothest possible texture, strain the hot curd through a fine mesh sieve to remove any bits of cooked egg.

• Prevent a film. Press a large piece of plastic wrap directly onto the surface (covering the whole surface) before chilling to prevent a film from forming.

• Variations. Make passion fruit, mango, raspberry, grapefruit, orange, or lime curd with this basic method. You can add flavors like ginger, mint, vanilla, or cardamom.

How to Store

I can’t wait to hear how you like this recipe and all the delicious ways you find to enjoy it!

As for storage, here’s the low-down:

To Store: Place the cooled lemon curd in an airtight container or jar with a tight-fitting lid. Refrigerate for up to 2 weeks.

To Freeze: Transfer the lemon curd to a freezer-safe container, leaving about 1/2 inch of headspace for expansion. Freeze for 3 months, and thaw overnight in the refrigerator before use.

Note: The shelf life of homemade lemon curd varies depending on several factors, including the type of storage container and the temperature of your fridge.

I’ve always find one week to be just fine. From there, check the color and smell before enjoying.

Delicious Uses for Lemon Curd

The great thing about homemade lemon curd is how versatile it is.

Use it as a filling for cakes, cookies, macarons, pavlovas, or tarts, or swirl it into yogurt or ice cream.

Or try it dolloped on one of the following:

Lemon Poppyseed Scones
Banana Blueberry Muffins
Lemon Blueberry Pancakes
Hummingbird Bread
Croffles

Lemon Curd

Course: PantryCuisine: American

Makes

1.5-2

cups

Prep time

10

minutes

Cooking time

10

minutes

This lusciously creamy, sweet-tart lemon curd recipe has an intense citrus flavor thanks to the fresh lemon and a dreamy, velvety-smooth texture.

Ingredients

• 1 cup granulated sugar

• zest of 2 lemons

• 6 large egg yolks

• 1/2 cup fresh lemon juice, strained (about 3 lemons)

• pinch salt

• 1/2 cup cold unsalted butter, cut into small cubes

Instructions

• Add the sugar and lemon zest to a food processor. Pulse until the zest is finely ground and the sugar is fragrant and light yellow. Alternatively, rub the two in a bowl until fragrant.
• In a medium, heavy-bottomed pot, whisk the lemon sugar, egg yolks, lemon juice, and salt until smooth.
• Place the pot over low heat and cook, whisking constantly, until it bubbles and thickens enough to coat the back of a spoon, about 8-10 minutes. The curd should reach 170-180°Fahrenheit.
• Remove the pan from the heat. Add the cold butter cubes a few pieces at a time, whisking until each addition is melted and incorporated before adding the next.
• Strain the hot lemon curd through a fine mesh sieve into a clean, heatproof bowl to remove any bits of cooked egg.
• Press a piece of plastic wrap directly onto the surface of the curd to prevent a film from forming. Refrigerate until completely chilled and thickened, at least 2 hours, preferably overnight. Enjoy!

Notes

• Use freshly squeezed lemon juice for the best flavor. Avoid bottled juice.
• Whisk constantly over low heat to prevent the eggs from scrambling. For the best results, I like to use a silicone whisk.
• Keep the lemon curd in an airtight container in the fridge for up to 2 weeks.

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

See Full Bio

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