Lemon Curd

Homemade lemon curd sounds fancy, but it's really so easy...just a few ingredients and about 15 minutes on the stove. Bright, tangy, and a little rich, it's one of those things that's way better when you make it yourself.

Jump to:

• 🍋 What is lemon curd anyway?
• 🧾 Ingredients
• ⭐ Ingredient notes
• 🥣 How to make lemon curd
• 💫 Variations
• 🥤 Ways to use lemon curd
• 🧺 Storage
• 👩‍🍳 Pro tips
• ❓ FAQ
• 📝 Recipe

The trick is keeping the heat low and whisking constantly. That's really it. No double boiler, no candy thermometer, nothing intimidating. Just a pot, a whisk, and about 10 minutes of your time.

Once you have a jar of it in the fridge, you'll find all kinds of excuses to use it. Spoon it over cake, swirl it into whipped cream, spread it on scones or toast, or just eat it straight off the spoon.

If you're a lemon lover, you're definitely in the right place. This lemon curd is the secret weapon behind the whipped cream topping on my lemon rosemary olive oil cake, but it's just as good spooned over lemon blueberry bars or stirred into the filling of lemon meringue pie. And if you just love all things lemon, my lemon lavender cookies and lemon blackberry bread are both worth a look too.

🍋 What is lemon curd anyway?

Lemon curd originated in England in the late 1800s, where it was served with scones and bread at afternoon tea. And despite the name, it has nothing to do with actual curds - early versions were made by curdling cream with lemon juice, which is where the name comes from. Over time it evolved into the smooth, silky spread we know today. The British have been putting it on everything ever since, and honestly, they were onto something.

🧾 Ingredients

• Large egg yolks
• Lemon zest
• Lemon juice
• Unsalted butter
• Granulated sugar
• Salt

⭐ Ingredient notes

• Egg yolks - Yolks only here, no whites. They're what gives lemon curd its rich, silky texture and that beautiful golden color.
• Lemons - Fresh is the way to go. You'll need about 2-3 lemons for both the zest and the juice. Bottled lemon juice works in a pinch but fresh makes a noticeable difference.
• Butter - Unsalted so you can control the salt level. Cut it into cubes so it melts evenly.
• Sugar - Regular granulated sugar works perfectly here.
• Salt - Just a pinch, but don't skip it. It balances out the tartness.

See the recipe card below for full ingredients and measurements.

🥣 How to make lemon curd

Start by rubbing the lemon zest and sugar together with your fingers until the sugar looks a little damp and smells incredibly lemony. This helps release the oils from the zest and infuses the sugar with a ton of flavor.

Add the lemon sugar, egg yolks, cubed butter, lemon juice, and salt to a medium saucepan over low-medium heat. Whisk constantly as everything melts together.

Keep whisking for about 10 minutes until the curd thickens and coats the back of a spoon. If it starts to bubble up too much, just lower the heat a little. You want a gentle simmer, not a full-on boil.

Keep whisking for about 10 minutes until the curd thickens and coats the back of a spoon. Also keep in mind that it will thicken up quite a bit as it cools.

Remove from heat and pour through a fine mesh sieve into a bowl. This catches any bits of cooked egg and gives you that smooth, silky texture.

Let it cool for a few minutes, then press a piece of plastic wrap directly onto the surface of the curd so it doesn't form a skin.

Refrigerate until completely cool, then remove the plastic wrap. Once it's chilled, store it in a mason jar or airtight container for up to two weeks.

Enjoy!

💫 Variations

• 🍊 Make it with other citrus - Swap the lemon for lime, orange, or grapefruit for a completely different flavor. Lime curd is especially good.
• 🫐 Add some berries - Stir a few tablespoons of fresh raspberry or blueberry puree into the finished curd for a fruity twist.
• 🌿 Add a little something extra - A sprig of fresh rosemary or lavender simmered in the lemon juice before you start adds a subtle, unexpected flavor that works really well.
• 🥥 Make it dairy free - Swap the butter for coconut oil for a dairy free version. The flavor will be slightly different but still really good.

🥤 Ways to use lemon curd

• 🍰 As a cake filling or topping - Spread it between cake layers, dollop it on top, or swirl it into frosting. Try it folded into whipped cream or served alongside our lemon rosemary olive oil cake.
• 🥐 On toast, scones, or biscuits - The classic British way. Honestly hard to beat.
• 🍦 Swirled into whipped cream - Fold a few spoonfuls into freshly whipped cream for a light, lemony topping that works on just about everything.
• 🧁 As a cupcake or tart filling - Pipe it into cupcakes or spoon it into tart shells for an easy, impressive dessert.
• 🍹 In drinks - Stir a spoonful into sparkling water or lemonade for a bright, citrusy twist. It also works really well in cocktails like a lemon drop or a whiskey sour.
• 🥄 Straight off the spoon - No shame.

🧺 Storage

Lemon curd keeps in the refrigerator for 10 to 14 days. While it's cooling, make sure the plastic wrap is pressed directly onto the surface to prevent a skin from forming. Once it's fully chilled, transfer it to a mason jar or airtight container and store in the fridge.

You can also freeze lemon curd for up to a year. Just thaw it overnight in the refrigerator before using.

👩‍🍳 Pro tips

• 🍋 Rub the zest and sugar together with your fingers before you start. It takes 30 seconds and makes a big difference in flavor.
• 🔥 Keep the heat low and don't rush it. High heat can scramble the eggs and you'll end up with lumpy curd.
• 🥄 Whisk constantly. This isn't a step you can walk away from.
• 🫙 Strain it through a fine mesh sieve every time, even if it looks smooth. It makes the texture noticeably silkier.
• 🍋 Use fresh lemons if you can. Bottled juice works but fresh gives you a brighter, more vibrant flavor.
• ❄️ Press the plastic wrap directly onto the surface before refrigerating. This is what keeps that weird skin from forming on top.

❓ FAQ

Do you love all things lemon as much as I do? Check out a few more of our delicious recipes:

• Lemon Meringue Pie
• Lemon Blueberry Bars
• Lemon Lavender Cookies
• Lemon Blackberry Bread
• Lemon Raspberry Cheesecake Bars
• Lemon Rosemary Olive Oil Cake

Did you make this Lemon Curd? Let us know in the comments below!

📝 Recipe