Don’t ruin your homemade desserts with store-bought lemon curd! Instead, take just 30 minutes to whip up this recipe for Homemade Lemon Curd to push all of your lemony treats over the top with a citrusy, sweet flavor!
Used in tasty recipes such as this Lemon Tart that’s complete with a shortbread crust!
Lemon Curd Recipe
Ditch the store-bought stuff and instead whip up this Homemade Lemon Curd! It has a soft yellow color, a silky-smooth texture, and a perfectly balanced sweet yet tart flavor!
You’ll love the bright, lemony fresh flavor this will bring to all of your desserts as fillings or toppings! The good news is this recipe makes a large portion so you can try it out on anything and EVERYTHING!
In just 30 minutes of prep time with only 7 ingredients, you’ll find it’s easy enough to make any time the craving for something lemony hits!
What is Lemon Curd?
Lemon curd is a thick, spreadable consistency that has a lemony flavor. The base of curd is made with eggs and freshly squeezed lemon juice, making this homemade version more flavorful than storebought.
Lemon Curd can be used in a variety of dessert recipes or enjoyed as is spread on toast or scones!
Lemon Curd Ingredients
- Large eggs
- Large egg yolks
- Freshly squeezed lemon juice
- Lemon zest
- Granulated sugar
- Salted butter
- Vanilla extract
How to make Lemon Curd from Scratch
- Whisk the eggs, yolks, lemon juice, lemon zest, sugar, and cornstarch together in a saucepan.
- Heat on medium-low heat, making sure to constantly be whisking the mixture as it heats.
- Remove the pan from the burner once it’s thickened. Then stir in the butter and vanilla extract.
- Strain the curd through a fine-mesh strainer if it’s not completely smooth.
- Cool the curd at room temperature. Afterward, place a piece of plastic wrap directly on top of the surface of the curd.
- Chill the Lemon Curd in the refrigerator before using it!
How To Thicken Lemon Curd
You can thicken lemon curd by whisking in a little cornstarch slurry. To make a cornstarch slurry, mix the cornstarch with water and add to the curd, then cook until it reaches your desired thickness.
What to do with Lemon Curd
There are plenty of ways to enjoy this homemade curd! Whether it’s in recipes as a filling or topping or tossed onto a quick dessert! Here are some tasty ideas to get you started
- Use it as a mouthwatering topping to a bowl of ice cream!
- Enjoy it at breakfast on your pancakes or waffles!
- As the sweet yet tart filling to these Lemon Cheesecake Crepes!
- Hide it as a surprise filling in cupcakes!
- Spread it out onto toasted bread or English muffins as a little snack!
- Use it up with cakes, bars, or pies!
How Is Homemade Lemon Curd Stored?
Store the curd in an airtight container or jar in the fridge for up to a week. The curd could also be frozen for up to a year!
Does Lemon Curd need to be Refrigerated?
Yes, since this homemade lemon curd is made with butter and eggs, it needs to be refrigerated to remain safe to consume.
Can you Freeze Lemon Curd?
Yes, this lemon curd can be frozen to use and enjoy later! To do so, allow it to first completely cool and then transfer it into a freezer-safe airtight jar or container.
Then, store it in the freezer for up to a year!
How Long Does Lemon Curd Last?
When stored in the fridge, lemon curd will last for up to a week. However, when it is stored in the freezer, it can be used for up to a year.
Best Lemon Curd Recipe FAQs
Easy! Microwave the fresh lemons for 20 seconds – just until slightly warm. Then roll them on the countertop until the lemons become very soft.
Afterward, use a lemon juicer, or squeezer to get the fresh lemon juice out!
Of course! Feel free to sweeten the curd up to exactly your desired taste. To do so just increase the sugar!
First, be sure you cook the curd for the full 10 minutes – 15 if you’re using a double boiler. Next, turn the heat up higher but really make sure you continue to whisk it constantly.
If that doesn’t do the trick, then you can add some cornstarch slurry. This is made by just combining a little cornstarch with water.
If your taste buds prefer a tart curd, then you can simply add lemon zest!
If your lemon curd tastes like egg, it’s likely the result of accidentally overcooking the eggs during cooking. Lemon curd actually shouldn’t have any egg taste!
Green lemon curd typically occurs when it reacts to something metal, such as the pan, spatula, or spoon used to make it. To avoid green curd, try not to use anything copper or aluminum.
Gritty lemon curd happens when the eggs are overcooked and become curdled. I recommend using a kitchen thermometer to track the temperature to avoid accidentally overcooking the curd.
Once the temperature reads 170 degrees F, the curd is finished cooking and needs to be removed from the heat.
More filling ideas like this recipe for Lemon Curd
Nothing ever beats the taste and texture of homemade, especially when it comes to this Lemon Curd! Here are more homemade fillings and toppings that you’ll appreciate as much as this one!
- Easy Homemade Strawberry Sauce Topping – Requires less than 15 minutes of prep and cook time!
- Perfect Homemade Whipped Cream – Light, fluffy, creamy, and way better than store-bought!
- Chocolate Ganache – Can be used as a fun filling or a sweet topping!
- Slow Cooker Dulce de leche Caramel Sauce – Rich, sticky golden sauce that’s simple to make!
- Easy Raspberry Filling – Made in just 20 minutes by using only 4 ingredients!
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How to make Lemon Curd
- Medium mixing bowl
- Lemon zester
- Lemon juicer
- Medium saucepan
- Instant read thermometer
- Fine mesh sieve
- In a small saucepan, whisk together the eggs and egg yolks.3 large eggs, 4 large egg yolks
- Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.⅔ cup freshly squeezed lemon juice, 2 teaspoons lemon zest, 1 cup granulated sugar, 1 teaspoon cornstarch
- Place the saucepan on the stove and cook over medium-low heat, whisking the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant-read thermometer, you want it to reach 170°F. It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled. You must whisk it constantly, even while checking the temperature. I really love this rubber spatula with a built-in thermometer!
- Once the curd has thickened, remove from heat and stir in the butter until fully incorporated, then stir in the vanilla.½ cup salted butter, ½ teaspoon vanilla extract
- If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
- Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours before using as desired.
- The nutritional information is an estimate per cup of curd.
- You may want to make the curd the night before, as it does need time to chill before using it in any recipes.
- How Do I Get The Most Juice Out Of My Lemons? Easy! Microwave the fresh lemons for 20 seconds – just until slightly warm. Then roll them on the countertop until the lemons become very soft. Afterward, use a lemon juicer, or squeezer to get the fresh lemon juice out!
- Can I Sweeten The Lemon Curd Up A Bit? Of course! Feel free to sweeten the curd up to exactly your desired taste. To do so just increase the sugar!
- How Is Homemade Lemon Curd Stored? Store the curd in an airtight container or jar in the fridge for up to a week. The curd could also be frozen for up to a year!
- What Should I Do If The Curd Is Still Runny After Cooking It? First, be sure you cook the curd for the full 10 minutes – 15 if you’re using a double boiler. Next, turn the heat up higher but really make sure you continue to whisk it constantly. If that doesn’t do the trick, then you can add some cornstarch slurry. This is made by just combining a little cornstarch with water.
- How Can I Make The Curd More Tart? If your taste buds prefer a tart curd, then you can simply add lemon zest!