This is how to make lemon curd at home yourself. It is an absolute treat and so easy that once you make your own, you will never want to buy store-bought again. This curd is thick, tangy, creamy, and sweet. Try it on desserts from cakes, cupcakes, pies, tarts, macarons, ice creams, and more.
Table of Content
The most popular cake filling for me, as a cake decorator, is usually fruit filling and curds. And, while most cake decorators are happy to make a fruit filling they rather buy fruit curd. The truth is making a fruit curd is very simple and easy, especially with my no-fail method that uses the double boiler.
To me, fruit curd is like a dessert on its own. In fact, I can eat it out of a jar with a spoon. It tastes delicious on its own! But, you can use it for many things from cake fillings, pie fillings, breakfast toast, donuts, and bagels. In particular, I love it as a filling in my lemon macaron with lemon buttercream. Of course as filling in a lemon cake.
Why make this lemon curd?
- This recipe is simple and easy. Using a double boiler takes away any fear of egg curdling or scrambled curds.
- Most of the ingredients needed to make this are lemon juice and simple pantry staples. So you can make it at any time!
- Making it homemade is not just healthier without any preservatives but also more affordable.
- Once you learn to make your own fruit curd you can switch the lemon juice with orange to make orange curd, pineapple juice to make pineapple curd, or passion fruit and other variations.
- These do make the best GIFTS too!! Holidays, Christmas, Mother's Day.
Ingredients and substitutes
- Lemons - Use the measure of lemon juice not the number of fruits when making this recipe. So, if a method says ¾ cup juice (3 to 4 lemons) usually the number of lemons is a guide - the actual measurement you want to use is ¾ cup. This can make a big difference.
- Sugar - Use fine-grain sugar that will dissolve quickly in the eggs. And if you don't find caster sugar, pulse the regular sugar in a food processor.
- Egg yolks - The color of the yolks will determine the end color of your lemon curd. So, if you use light color yolks, you will have pale yellow lemon curd. Therefore, a bright golden yellow or orange is much preferred. I'm using free-range eggs that have beautiful colors. But still not as golden yellow or orange as I'd like them to be.
- Artificial colors - I don't use any artificial coloring in my lemon curd. But some commercial kitchens do add artificial color to their lemon curd. So do not presume that the store-bought is better. There is no comparing homemade to store-purchased.
Step by step instructions
- Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.
Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
- Juice the lemons - Place lemons in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the lemon juice for about 30 secs - set aside
Pro tip - warming the lemons will get the most juice out of it. But, do not make it too hot to handle. - In the top bowl of your double boiler - add yolks, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt. Gradually pour in the warm lemon juice and zest
Pro tip - Whipping the egg will prevent them from splitting when we add the lemon juice.
Cook
- Now place the bowl on the double boiler. Continue to stir on medium-high heat. The mixture should cook with just the steam from the water in the saucepan below.
Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium-high and stir continuously. - Continue to stir until it coats the back of your wooden spoon for about 10 to 12 minutes. Remove from heat.
Pro tip - You will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken and be creamy rather than liquid.
- Gradually add cubes of butter one at a time. Make sure each piece is almost incorporated before adding the next. The mixture will continue to thicken as it cools.
Pro tip - the cool butter stops the cooking process and makes a smooth and glossy curd. Add the butter slowly but not too slowly or the last of the butter won't incorporate in the cooled curd. - Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.
Pro tip- straining will remove the lemon zest and any egg fat that may have been curdled. - Transfer to a clean, dry, sterilized mason jar and store in the fridge for up to 2 weeks. These make the perfect gifts during the holidays too.
Storage
- The curd is best stored in a mason or glass jar in the fridge. The presence of eggs in curd makes it a perishable filling, so any item that has homemade lemon curd such as cakes and pie needs to be placed in the fridge.
- Avoid keeping fruit curd or citrus fillings in metal containers as the lemon can react with the metal.
- Egg yolks can react with metal such as aluminum and cause them to become green in color.
How to use this lemon curd?
Lemon curd can be eaten just out of the jar or as an ingredient in other recipes.
- Spread it on breakfast toast, muffins, scones, biscuits, and trumpets.
- Make a lemon cake or lemon cupcakes with lemon curd filling. Add it to buttercream to make lemon buttercream.
- Use it as a filling in cakes, cupcakes, or macarons
- Combine whipped cream with lemon curd to make a quick lemon mousse.
- Make my ultimate Lemon Tart
- Add it to empty shortcrust pastry shells for mini lemon tarts.
- Spread it in a pie pan and top it with meringue for a lemon meringue pie.
- Combine with cream cheese for a cream cheese lemon tart
- Use it to make my 3 ingredients no-churn lemon ice cream.
Tips for Success
- Juice the lemons easily - a great way to exact as much juice from lemons is to microwave the fruits for a few seconds (10 seconds).
- Warm the lemon juice - warming the lemon juice helps it incorporate into the egg yolks well.
- Whip eggs and sugar until light and fluffy - If you whip the eggs with sugar until the sugar almost dissolves it prevents the egg from curdling.
- Do not let the curd boil - cooking on medium to low heat will prevent the curd from curdling. If the curd boils, it will give you lemon-flavored scrambled eggs.
- This is a slow but no-fail process that uses the double boiler to prevent the scrambling of the mixture.
- However, very low heat will also take forever so find that balance where you have some steam but no boi. My curd took about 12 to 15 minutes.
- If you find the curd steaming up to a boil - take it off the heat for a few seconds this will help stabilize it.
- How to know if the curd is done? You can use a thermometer and check until the curd reaches 170 F., But I find the best test is taste. Once the curd is thick and coats the back of a wooden spoon, taste it. It should not have any taste of eggs or cornstarch. If necessary cook for 30 secs more.
- Add butter slowly - this will help bring the temperature of the curd down slowly without curdling.
Troubleshooting
- Why did the lemon curd crudle or split - Cooking the lemon curd mixture on low for a longer time works better and prevents curdling. If the curd is heated at high heat the eggs and acid will separate causing it to curdle.
- Why is my lemon curd not set - not thickening? - The lemon curd needs to cook on low heat until you can run a finger across the back of your spoon and it holds a trail in the curd. If you take it off too soon the mixture will not have set leaving you with an uncooked lemon-egg mixture. Sometimes, it will separate.
- Lemon curd smells of eggs - A lemon curd needs to be cooked until it is thickened which means the eggs get cooked. If the eggs don't cook they do have an eggy taste to them. Another reason could be that you did not use fresh eggs. Aged eggs tend to have an egg smell too.
More filling recipes
- No-Fail Orange Curd Recipe
- Fruit fillings - strawberry, raspberry, blackberry, blueberry, cherry,
- Sauces - caramel sauce, creamy caramel filling, butterscotch, dulce de leche
- Mousse - chocolate, strawberry, custard, blackberry, chestnut
How long will homemade lemon curd keep?
If sealed and properly stored lemon curd and be kept in the fridge for three months. However, once you have opened the jar do not keep the open jar for more than ten days to a maximum of 2 weeks. The lemon curd on the surface will get slightly darker when exposed to air, but it is not a health concern.
Do I have to use a double boiler to make fruit curd?
No. You can pour all the ingredients into a saucepan and cook it over low heat until the mixture thickens on the back of a wooden spoon. Having said that, fruit curd made with acidic fruits such as lemons, oranges, pineapples, or passion fruit tends to split easily when a little overheating due to the acid. The double boiler method is a sure way of preventing that. Unless of course, you cook that over very high heat!
How do I make my lemon curd less sour?
Lemon curd is supposed to be sour and yet, you can use Meyer lemons that are sweeter than regular lemons. Also, you can substitute some of the lemon juice with orange juice or pineapple juice. Of course, a combination will not be a true lemon curd but still be absolutely delicious.
Can I make this a sugar-free lemon curd?
Yes, you can. Just replace the ½ cup sugar with either one of these - ¼ cup honey, or ⅓ cup agave syrup or 1 tablespoon Stevia, or similar. Adjust sweetness according to your taste.
Printable Recipe
How to Make Lemon Curd
Print Pin Rate Share by Email Share on FB Save GrowCalories: 762kcal
Adjust Servings Here: 2 Cups
Description
This is how to make lemon curd at home yourself. It is an absolute treat and so easy that once you make your own, you will never want to buy store-bought again. This curd is thick, tangy, creamy, and sweet. Try it on desserts from cakes, cupcakes, pies, tarts, macarons, ice creams, and more
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Instructions
- Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
- Juice the lemons - Place lemons in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the lemon juice for about 30 secs - set asidePro tip - warming the lemons will get the most juice out of them. But, do not make it too hot to handle.
- In the top bowl of your double boiler - add yolks, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt. Gradually pour in the warm lemon juice and zestPro tip - Whipping the egg will prevent them from splitting when we add the lemon juice.4 Egg yolks, 2 tablespoon Cornstarch, ¼ teaspoon Salt, 1 tablespoon Lemon zest , ¾ cup Sugar, ¾ cup Lemon Juice
- Now place the bowl on the double boiler. Continue to stir on medium-high heat. The mixture should cook with just the steam from the water in the saucepan below.Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium-high and stir continuously.
- Continue to stir until it coats the back of your wooden spoon for about 10 to 12 minutes. Remove from heat.Pro tip - You will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken and be creamy rather than liquid.
- Gradually add cubes of butter one at a time. Make sure each piece is almost incorporated before adding the next. The mixture will continue to thicken as it cools.Pro tip - the cool butter stops the cooking process and makes a smooth and glossy curd. Add the butter slowly but not too slowly or the last of the butter won't incorporate in the cooled curd.½ cup Butter
- Transfer to a clean, dry, sterilized mason jar and store in the fridge for up to 2 weeks. These make the perfect gifts during the holidays too.
Recipe Notes & Tips
- Juice the lemons easily - a great way to exact as much juice from lemons is to microwave the fruits for a few seconds (10 seconds).
- Warm the lemon juice - warming the lemon juice helps it incorporate into the egg yolks well.
- Whip eggs and sugar until light and fluffy - If you whip the eggs with sugar until the sugar almost dissolves it prevents the egg from curdling.
- Do not let the curd boil - cooking on medium to low heat will prevent the curd from curdling. If the curd boils, it will give you lemon-flavored scrambled eggs.
- This is a slow but no-fail process that uses the double boiler to prevent the scrambling of the mixture.
- However, very low heat will also take forever so find that balance where you have some steam but no boi. My curd took about 12 to 15 minutes.
- If you find the curd steaming up to a boil - take it off the heat for a few seconds this will help stabilize it.
- If you find the curd steaming up - take it off the heat for a few seconds this will help stabilize it.
- How to know if the curd is done? You can use a thermometer and check until the curd reaches 170 F., But I find the best test is taste. Once the curd is thick and coats the back of a wooden spoon, taste it. It should not have any taste of eggs or cornstarch. If necessary cook for 30 secs more.
- Add butter slowly - this will help bring the temperature of the curd down slowly without curdling.
Storage
- The curd is best stored in a mason or glass jar in the fridge.
The presence of eggs in lemon curd makes it a perishable filling so any item that has homemade lemon curd such as cakes and pie needs to be placed in the fridge. - Avoid keeping fruit curd or citrus fillings in metal containers as the lemon can react with the metal.
- Egg yolks can react with metal such as aluminum and cause them to become green in color.
Nutrition Information
Calories: 762- kcalCarbohydrates: 96.6- gProtein: 9- gFat: 40.2- gSaturated Fat: 22.6- gPolyunsaturated Fat: 17.6- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 418- mgSodium: 66- mgPotassium: 0- mgFiber: 0.3- gSugar: 87.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Maria B Rugolo
WOW! I cannot rave enough about this delicious and creamy lemon curd. I have a Dwarf Meyer Lemon Tree that blessed me with about 30 lemons over these winter months, living in NY and having a lemon tree indoors produce so much fruit is amazing - I could not have chosen a better recipe to put them to use. Here us q helpful tip, this recipe makes 2 cups, if you need 2 cups, you will want to make 3 - this stuff is as awesome as Veena says and eating it right off the spoon is a delectable treat. Thank you Veena fir yet another outstanding recipe.
Veena Azmanov
Thank you so much, Maria. I am always so happy to read your reviews. Thank you for the feedback. I do love this lemon curd so much I avoid making it because I eat too much of it.
Linda Ripley Nuttall
I read the recipe and the recipe notes. The recipe calls for 4 egg yolks, but in the notes it mentions that eggs have a tendency to curdle, but the one whole egg tends to stabilize it. So do I replace one of the egg yolks for a whole egg? I am doing a large birthday cake and the client wants this for the filling, so it has to be perfect.
Veena Azmanov
Hey Linda, You can use all egg yolks now too. I did have one whole egg earlier but retested the recipe and the 4 egg yolks work best. I will change the notes. Thanks