Lemon Curd Recipe

This homemade lemon curd is smooth, creamy, and bursting with fresh lemon flavor. Made with fresh lemon juice and zest, it has just the right balance of sweet and tangy, with a rich, silky texture that thickens beautifully as it chills.

It’s simple to make on the stovetop and incredibly versatile. Spread it over scones or toast, spoon it over pancakes and waffles, or use 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.
• 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/Freezing

• 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 also react with metals such as aluminum, causing them to turn green.

How do I use this lemon curd?

• 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.
• 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 no-churn lemon ice cream.

Tips for Success

• Use fresh lemons – Fresh lemon juice and zest give the curd its bright, clean lemon flavor.
• Keep the heat moderate – Medium heat gives the eggs time to thicken without scrambling.
• Stir constantly – Scrape the bottom and corners of the pan as the curd cooks to keep it smooth and prevent scorching.
• Don’t overcook it – Remove the curd from the heat once it is thick enough to coat the back of a spoon. It will thicken more as it cools.
• Strain for a silky finish – A quick pass through a fine-mesh sieve removes the zest and any tiny bits of cooked egg.

more curds and 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

Troubleshooting

Problem	Cause & Fix
Curd is too thin	It may need a little longer on the heat. If already cooked, chill it first—it thickens considerably as it cools.
Curd is lumpy	The eggs may have cooked too quickly. Keep the heat moderate and stir constantly; strain the finished curd.
Curd is too thick	It may have been cooked too long. Remove it as soon as it coats the back of a spoon.
Skin forms on top	Press plastic wrap directly onto the surface before chilling.

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Frequently asked questions

more lemon recipes

• Lemon Curd Cookies
• The Ultimate Lemon Curd Tart
• Lemon Cheesecake Tartlets
• Lemon Ice Cream • No Churn
• Baked Mini Lemon Cheesecakes
• Lemon Thumbprint Cookies
• Raspberry Lemon Pavlova

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