Lemon Curd Recipe

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.

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Lemon curd has always been one of my favorite things. Growing up, my mom made it at home, and it was so good that I’d eat it straight from the jar with a spoon — completely unfazed by how tart it was. My mom and sister would cringe watching me go at it like it was pudding, but I loved that sharp, citrusy zing.

Years later, when I was pregnant with both of my kids, I completely went off chocolate (yep, even chocolate cake!), but my lemon cravings kicked into high gear. I’d be on the hunt for any lemon dessert I could find, and I’d always grab a jar of lemon curd at the shop — the tangier, the better. In particular, lemon macarons with lemon buttercream and, of course, lemon cakes.

That’s when I really started playing around with my own lemon curd recipe. It had to be bold, bright, and zingy — just like the one I remembered from home, only better. Now, it’s my go-to for everything from pavlova to pancakes… and yes, I still eat it straight from the jar.

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Step-by-step: No-fail lemon curd recipe

• Prepare Ingredients: Zest the lemons and then juice them to get the required amount of lemon juice. Set aside. Cut the butter into small pieces and keep it in the refrigerator until needed.
  Pro tip – Microwave lemons for 10 seconds before cutting and squeezing; this makes juicing easier and yields more juice.

• Egg mixture: In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined. This helps prevent the cornstarch from clumping when liquid is added.
• Add Lemon Juice and Zest: Gradually whisk in the fresh lemon juice and zest until the mixture is smooth and free of lumps.
  Pro tip – Warm the lemon juice in the microwave for 20 seconds. This will prevent the eggs from curdling.
• Cook the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or a heat-resistant spatula. Be sure to scrape the bottom and sides of the pan to prevent the mixture from sticking and curdling.
• Cook Until Thickened: Continue to cook the lemon mixture until it thickens enough to coat the back of a spoon. This should take about 7-10 minutes. The mixture should be smooth and glossy.

• Add Butter: Remove the saucepan from the heat and immediately add the cold butter pieces, stirring until the butter is completely melted and incorporated into the curd. This will give the lemon curd a rich and silky texture.
• Strain the Curd: For an extra smooth curd, pour the mixture through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg or lemon zest that might have clumped together during cooking.
• Cool and Store: Allow the lemon curd to cool to room temperature, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the curd for at least 2 hours before using or until it is fully chilled and set.

Storage

• Store the lemon curd in an airtight container or mason jars in the refrigerator for up to two weeks. It can also be frozen for up to three months. Thaw it in the refrigerator overnight before using it.
• Avoid keeping fruit curd or citrus fillings in metal containers, as the acid in lemons can react with the metal. Eggs can react with metals such as aluminum, causing them to turn green.

Troubleshooting Lemon Curd

• Curdled or Scrambled Eggs: The eggs were cooked too quickly and turned into scrambled eggs. Cook the mixture over medium heat, stirring constantly. If the heat is too high, the eggs can curdle. If you notice any curdling, immediately remove the pan from the heat and continue stirring vigorously.
• Lumpy Texture: The lemon curd has lumps, possibly from cornstarch or cooked egg bits. Always strain the finished curd through a fine-mesh sieve to remove any lumps. Make sure to whisk the sugar and cornstarch thoroughly before adding the liquid to avoid clumping.
• Too Thin or Runny: The curd didn’t thicken properly. Ensure the curd is cooked long enough for the cornstarch and eggs to thicken the mixture. It should coat the back of a spoon. If it remains runny after cooling, return it to the stove and cook it a bit longer, stirring constantly.
• Too Thick: The curd is too thick and possibly overcooked. If the curd becomes too thick, you can thin it out by whisking in a small amount of additional lemon juice or water until the desired consistency is achieved.
• Overly Sour or Bitter: The lemon curd is too sour or bitter. Make sure to measure the lemon juice accurately and taste the mixture before cooking. If it’s too sour, add a bit more sugar. A bitter taste can come from using too much lemon zest or getting a white pith in the zest. Use only the outer yellow layer of the lemon peel.
• Skin Forming on Curd: A skin forms on top of the lemon curd as it cools. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd while it cools. This will prevent air from reaching the surface and forming a skin.

• 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

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Frequently asked questions

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