Homemade lemon curd is an absolute treat. And 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. However, I think fruit curd is often the most dreaded by novice cake decorators. I was too! And that's not because it's hard to make lemon curd. No! It's just because of a wrong perception.
In fact, as a child, I've sat beside my mom, adding those little cubes of butter. And that was not hard. And yet, the first time I had an order for lemon curd cake filling, I was nervous! Why?
Well, cake decorating was new to me. So, when other cake decorators were concerned and worried about lemon curd I became too! I inherited all the fears of my peers in the group.
So, when I made lemon curd for the first time, I was mentally prepared for a disaster. But it was easy peasy. After all, I had done it before.
Moral of the story - learn from your own experiences - don't give in to peer fear.
What is a fruit curd?
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, on breakfast toast, donuts, bagels. In particular, I love it as a filling in my lemon macaron with lemon buttercream. Have you tried a lemon cake with lemon curd cake yet? Always a hit with people who love lemons. I eat lemon curd plain with crackers too!
Fruit filling vs. fruit curd
A fruit filling is usually the easiest to make. It mostly involves a fruit, some sweetener, and a starch. These 3 ingredients come beautifully together into a thick gorgeous fruit filling. And, it looks and tastes beautiful when done right. As I shared with you in my Blueberry (Cake) Filling, cherry cake filling or simple Strawberry (cake) Filling.
Fruit curd, on the other hand, requires a bit more tact. That's because it involves a citrus fruit like lemon, lime or orange, a few egg yolks and emulsification with butter. Additionally, unlike a filling, you can't just put it all in a pan and cook it. You need to exercise a bit more caution. Again, it's not difficult; it only requires caution.
How do I use this easy lemon curd? What can I use this homemade lemon curd in?
Lemon curd can be eaten just out of the jar or as an ingredient in other recipes.
- Spread it on breakfast toast, muffins, scones, trumpets.
- Use it as a filling in cakes, cupcakes, or macarons
- Make my ultimate Lemon Tart
- Add it to empty shortcrust pastry shells for mini lemon tarts.
- Spread it in a pie pan and top 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.
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.
- Caster sugar - Caster sugar is usually a fine grain sugar. Use a 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 never 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.
These do make the best GIFTS too!! Holidays, Christmas, Mother's Day.
Step by step instructions
- Measure all ingredients before you start. Cut the butter into cubes - keep chilled.
- 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 - and set aside.
- 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.
Tip - We use a double-boiler to prevent the eggs from getting scrambled with direct heat. - In the top bowl of your double boiler - add yolks, egg, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt.
- Gradually, pour in the warm lemon juice and zest. 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.
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. - After about 10 to 12 minutes, you will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken.
- Continue to stir until it coats the back of your wooden spoon. Remove from heat.
- Gradually, add cubes of butter, one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.
Tip - The cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in 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.
- I like to transfer mine to a mason jar.
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.
Frequently asked questions
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.
Yes, lemon curd freezes well and can be kept for up to 1 year if stored properly. For best results, thaw in the refrigerator overnight or 24 hours before use.
Yes, you can. Just replace the ½ cup sugar with either one of these - ¼ cup honey, or ⅓ cup agave syrup or 1 tbsp Stevia or similar
Absolutely, lemon curd makes one of the best cake fillings for lemon cake, orange cake. Vanilla cake with lemon curd and Swiss Meringue Buttercream is an absolute treat.
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.
Similar to custard, lemon curd is done when you can run a finger across the back of your spoon and it holds a trail in the curd.
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.
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.
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Printable Recipe
Homemade Lemon Curd
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Ingredients
- 3 Egg yolks (large)
- 1 Whole egg (large)
- 2 tbsp Cornstarch
- ¼ tsp Salt
- 1 tbsp Lemon zestÂ
- ¾ cup (180 ml) Lemon Juice
- ¾ cup (150 g) Sugar
- ½ cup (113 g) Cold unsalted Butter cubed
Instructions
- Measure all ingredients before you start. Cut the butter into cubes - keep chilled.
- 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
- 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.Tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
- In the top bowl of your double boiler - add yolks, egg, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt.
- Gradually pour in the warm lemon juice and zest. 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.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.
- After about 10 to 12 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken.
- Continue to stir until it coats the back of your wooden spoon. Remove from heat.
- Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.Tip - the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in cooled curd.
- I like to transfer mine to a mason jar.
Recipe Notes
- 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.
- Egg yolks / Whole eggs - I find that all egg yolks have a higher risk of curdling but the one whole egg does help stabilize it.
- 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 low will prevent the curd from curdling. If the curd boils, it will give you lemon-flavored scrambled eggs. So no matter how boring - cook on low heat for 10 to 15 mins.
- 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
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
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.