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Lemon Curd

Pin RecipeReview Recipe
close up shot of a jar of Lemon Curd with a spoon dipped into it
If you are a lemon lover, this luscious lemon curd will be a game-changer for all your lemon desserts. 
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Table of Contents
  1. Lemon Curd Ingredients
  2. How to Make This Lemon Curd Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Bright and citrusy, this easy lemon curd is a delicious, tangy spread that is perfect for topping scones, pancakes, pie filling, or just about anything else you can think of. With the perfect combination of tart and sweet with a creamy texture, this is so good you’ll want to eat it by the spoonful! 

Our mini lemon meringue pie and lemon lava cake are two of our recipes just begging for homemade lemon curd. 

close up shot of a jar of Lemon Curd with a spoon dipped into it

Lemon Curd Ingredients

Lemon Curd raw ingredients that have been labeled

 You’ll need: 

  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • ⅓ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest (grated finely)
  • ½ cup salted butter, cut into pieces

SUBSTITUTIONS AND ADDITIONS

LEMONS: You can use regular lemons or Meyer lemons to make this lemon curd recipe. 

CITRUS FRUIT CURDS: You can make curd from other citrus fruits as well using this great recipe. Try lime curd using lime juice and lime zest or orange curd with orange juice and orange zest. 

How to Make This Lemon Curd Recipe

Our Recipe Developer Says

The great lemon curd recipe is easy to double, and it keeps well in the freezer.

STEP ONE: In a medium saucepan, whisk together the sugar, fresh lemon juice, whole eggs, egg yolks, and lemon zest. 

PRO TIP:

You can make the lemon curd by combining all of the ingredients (including the butter). This method takes longer for the curd to thicken, and also, I find the curd turns out creamier when whisking in the butter afterward like in this recipe.

ingredients whisked together in a pot

STEP TWO: Heat lemon mixture over medium-low heat, whisking at all times. 

PRO TIP:

We don’t need to temper the eggs with this easy lemon curd recipe. Heat slowly over medium-low and do not turn the temperature above medium heat at any time, or the eggs can curdle.

STEP THREE: After cooking and whisking for 5-8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium. 

PRO TIP:

There may be some foam during the cooking process as the curd begins to thicken. This will go away when the butter is added.

STEP FOUR: Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined. 

ingredients whisked together in a pot

STEP FIVE: If you would like extra smooth lemon curd, you can pass the curd through a fine mesh strainer before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press a sheet of plastic wrap onto the surface of the curd to prevent it from forming a skin on top of the curd while cooling.

STEP SIX: Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.

How To Serve

 This delightful tangy and sweet lemon curd is perfect to use for the lemon filling in any lemon dessert such as pies or cakes. A scoop on top of a bowl of vanilla ice cream, cheesecake, or our French toast roll-ups are just a few of an infinite number of possibilities for this divine treat. 

Storage

IN THE FRIDGE: Store this creamy curd in the refrigerator in an airtight container or glass jar for 1 week.

IN THE FREEZER: Lemon curd can be frozen for two months in a sealed container. 

overhead shot a jar of Lemon Curd with a spoonful of Lemon Curd and a slice of lemon

If you have an abundance of fresh lemons, this perfect homemade lemon curd recipe is the best way to preserve them. The deep rich lemon flavor and creamy texture are to die for, and you may not be able to resist grabbing a spoon and skipping the scones. 

FREQUENTLY ASKED QUESTIONS

What can I do with the leftover egg whites?

Since you will end up with leftover egg whites after making your own lemon curd, they can be kept in the fridge in an airtight container for a few days. You can also freeze them for longer. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag, and all you need to do is defrost them at room temperature when they’re called for. 

How long does lemon curd keep?

Lemon curd will keep in the fridge for a week and in the freezer for up to two months. 

Can I use this same recipe for lime curd?

This simple recipe works fine for lime curd as well. Just replace the lemon components with the lime equivalents, and you are all set.

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close up shot of a jar of Lemon Curd with a spoon dipped into it

Lemon Curd

5 from 1 vote
If you are a lemon lover, this luscious lemon curd will be a game-changer for all your lemon desserts. 
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest grated finely
  • ½ cup salted butter cut into pieces

Instructions
 

  • In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
  • Heat over medium-low, whisking at all times.
  • After cooking and whisking for 5 to 8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium.
  • Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
  • If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
  • Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.

Notes

  • The great lemon curd recipe is easy to double, and it keeps well in the freezer.
  • You can make the lemon curd by combining all of the ingredients (including the butter). This method takes longer for the curd to thicken, and also, I find the curd turns out creamier when whisking in the butter afterward like in this recipe.
  • We don’t need to temper the eggs with this easy lemon curd recipe. Heat slowly over medium-low and do not turn the temperature above medium heat at any time, or the eggs can curdle.
  • There may be some foam during the cooking process as the curd begins to thicken. This will go away when the butter is added.

Nutrition

Sodium: 972mg | Calcium: 142mg | Vitamin C: 39mg | Vitamin A: 3875IU | Sugar: 203g | Fiber: 1g | Potassium: 300mg | Cholesterol: 985mg | Calories: 1861kcal | Trans Fat: 4g | Monounsaturated Fat: 32g | Polyunsaturated Fat: 7g | Saturated Fat: 65g | Fat: 111g | Protein: 19g | Carbohydrates: 209g | Iron: 3mg
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