Lemon Curd Recipe

Lemon curd has a bright, tangy flavor that balances sweetness and citrusy tartness. Its smooth, creamy texture melts in your mouth, leaving a refreshing zing. It’s perfect for filling cakes, cupcakes, tarts, and more!

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About This Recipe

I never really liked lemon-flavored desserts, it was fine in popsicles but when it comes to cake and tarts, I didn’t like it, that was until I tried this lemon curd! It’s creamy, dreamy, silky-smooth, and has the perfect amount of zing! After I ate one spoonful of this delicacy, I was forever a lemon lover 😅!

On a serious note though, I am not exaggerating on how good lemon curd is. It’s the perfect filling for cakes, cupcakes, macarons, tarts, pies, and cookies, the options are, quite literally, endless. And the best part about this recipe is how incredibly simple it is to prepare, and the simplicity of the ingredients being used.

Lemon curd is a fantastic make-ahead recipe because it not only stores well in the refrigerator for up to two weeks, but its flavor improves over time as the tartness mellows and blends with the sweetness. This versatile condiment can be used in various desserts, from tarts and cakes to breakfast pastries and parfaits, making it a convenient and delicious addition to any meal. Plus, having a batch of homemade lemon curd on hand ensures you’re always ready to impress guests with a tangy, homemade touch to your dishes.

What You Need To Make This Recipe

Eggs: whole eggs help to lighten the mixture and add structure, preventing it from becoming too dense or overly rich. Additionally, the whites in the whole eggs contribute to the thickening process, ensuring a stable and silky curd that holds its shape well.

Egg Yolks: add richness and a smooth, creamy consistency.

Cornstarch: helps thicken the curd. Traditionally, lemon curd does not have cornstarch in it, but if you’re going to be using it as a filling for cakes or tarts, you should add it in.

Lemons: you’ll need fresh lemons because we’re going to be using both the lemon zest and juice.

Butter: added to lemon curd to enhance its creamy texture and rich flavor, balancing the tartness of the lemon. It also helps create a smooth, glossy finish and makes the curd easy to spread.

How To Make Lemon Curd

Step 1: In a saucepan, combine eggs, egg yolks, and sugar. Use an electric hand mixer or a whisk to beat the eggs and sugar until it is nice and fluffy. This step is so important in achieving and creamy lemon curd.

Step 2: Add in the cornstarch and beat to combine.

Step 3: Add in lemon zest and lemon juice and mix.

Step 4: Place the saucepan on low heat and cook while whisking until the mixture thickens. This should take no more than 5-7 minutes.

Step 5: As soon as the lemon curd becomes dense, turn off the heat and immediately add butter in two batches while mixing between each addition.

Step 6: Strain the curd to remove the lemon zest and any little lumps (if there are any). Transfer the lemon curd into an air-tight jar or container and store it in the refrigerator. Note that the lemon curd is going to be runny when it’s hot, as it cools down in the fridge it will thicken up.

If you’re going to be using it to fill your cakes or desserts on the same day, transfer the lemon curd into a bowl and cover it with plastic wrap, making sure the plastic wrap is touching the surface of the lemon curd. Then store it in the refrigerator until it is fully cooled and thickened.

Storing The Lemon Curd

Lemon curd should be stored in an airtight container in the refrigerator. It can be kept for up to two weeks. For longer storage, it can be frozen for up to three months. Be sure to thaw it in the refrigerator before use.

Pro Tips

Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
Strain the Eggs: Whisk the eggs and then strain them to remove any chalazae for a smoother curd.
Cook Over Low Heat: Cook the mixture over low heat to prevent curdling and ensure a silky texture.
Constant Stirring: Stir constantly to avoid the eggs scrambling and to achieve a smooth consistency.
Double Boiler: Use a double boiler to control the heat and prevent the curd from cooking too quickly.
Butter Last: Add the butter after the curd has thickened and removed from heat to achieve a glossy finish.
Strain the Finished Curd: Strain the cooked curd to remove any lumps for a perfectly smooth result.
Cool Properly: Let the curd cool slightly before transferring it to a jar to avoid condensation inside the lid.
Cover with Plastic Wrap: Place plastic wrap directly on the surface of the curd while it cools to prevent a skin from forming.
Chill Thoroughly: Refrigerate the curd for at least a few hours to allow the flavors to meld and the texture to set.

FAQ’s

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Why is my lemon curd lumpy?

Lumps can form if the curd is cooked too quickly or if the eggs curdle. Cooking over low heat and constant stirring can prevent this.

How can I fix curdled lemon curd?

If your curd begins to curdle, quickly remove it from the heat and whisk vigorously or blend with an immersion blender.

How do I know when my lemon curd is done?

The curd is done when it thickens and coats the back of a spoon. It will also continue to thicken as it cools.

Can I make lemon curd without butter?

Yes, you can omit butter, but it won’t be as rich and creamy.

Why should I strain the lemon curd?

Straining removes any lumps or bits of cooked egg, ensuring a smooth final product.

Can I double the recipe?

Yes, you can double the recipe, but you may need to cook it slightly longer to achieve the desired thickness.

Why do I need to add the butter last?

Adding butter at the end gives the curd a glossy finish and smooth texture, preventing the curd from curdling.

Can I use lemon curd in baked goods?

Yes, lemon curd is perfect for filling tarts, cakes, pastries, and even spreading on toast or scones.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

If you’re a lemon lover, then you need to try my Lemon Crinkle Cookies and my Lemon Loaf Cake! Both these desserts are bursting with lemon flavor!

Recipe Card

Prep Time: 10 min

Cook Time: 7 min

Chill Time: 2 hrs.

Total Time: 2 hrs. 17 min

Course: Dessert

Calories: 1761.6 kcal (the entire yield)

Ingredients

3 whole eggs
2 egg yolks
1 cup granulated sugar (200g)
1 1/2 tbsp cornstarch (15g)
1/2 cup + 2 tbsp lemon juice (3-4 lemons)
zest of 3 lemons
2/3 stick unsalted butter (85g)

Equipment/Utensils

Medium-sized saucepan
Electric hand mixer or Whisk
Medium-sized bowl
Sieve
Air-tight container or jar

Instructions

In a medium-sized saucepan, combine eggs, egg yolks, and granulated sugar. Use an electric mixer or a whisk to beat the mixture until the eggs are fluffy and creamy about 2-3 minutes. This step is very important in achieving a creamy lemon curd.
Add in the cornstarch and beat until combined.
Next, add lemon zest and lemon juice and mix to combine.
Place the saucepan on low heat (very low) and cook while whisking until the mixture thickens. This takes about 5-7 minutes.
Immediately after the lemon curd has become dense and thick, remove it from the heat and add butter in two batches while mixing in between each addition.
Strain the lemon curd through a sieve to remove the lemon zest and any little clumps in the lemon curd.
Transfer the lemon curd into an air-tight jar or container and refrigerate until it has set, about 2 hours, or preferably overnight for the best results. See storing instructions above.