How to Make Lemon Curd
This lemon curd recipe is the one skill every home baker should have up their sleeve—it’s rich, silky, and surprisingly simple to master.
With just a few ingredients and some easy-to-follow steps, you can whip up a spread recipe that’s bright, tangy, and endlessly versatile.
If you’ve ever had lemon curd on scones, layered into cakes, or spooned over yogurt, you know how irresistible it can be.
The good news? Making it yourself is far easier than you might think, and the results are so much fresher and more flavorful than anything from the store.
Once you try it, you’ll find yourself looking for every excuse to use it—from weekend breakfasts to elegant desserts.
How Do You Make Lemon Curd?
- Start by gently cooking a simple mixture of sugar, eggs, fresh lemon juice, and zest until it thickens into a silky custard.
- Start by whisking the sugar and eggs together in a saucepan, then add the lemon juice and zest.
- Place the pan over medium heat and slowly whisk in butter, one tablespoon at a time, letting it melt before adding more.
- Keep whisking the mixture while it cooks, about 5 minutes, until the curd coats the back of a spoon — this prevents the eggs from scrambling and keeps the texture silky.
- Remove it from the heat, let it cool slightly, then cover with plastic wrap and refrigerate for 2–3 hours to set and thicken.
Most often, it hasn’t cooked long enough. Keep whisking over medium heat until it thickens enough to coat the back of a spoon. Remember, it will also firm up more as it chills.
If your curd looks grainy, strain it through a fine-mesh sieve while still warm. This will catch any bits of cooked egg and leave you with a smooth finish.
Yes! It can be frozen for up to 3 months. Let it cool completely, store in an airtight container, and thaw overnight in the fridge before using.
The stovetop method, where the mixture is gently cooked over medium heat while whisking constantly until thickened.
Using heat that’s too high, which can cause the eggs to curdle and make the texture lumpy instead of smooth and creamy.
About 170°F. At this point, the eggs are fully cooked and safe to eat, but the curd is still silky and smooth. You don’t need a thermometer if you don’t have one—just cook until it coats the back of a spoon and leaves a clean line when you run your finger through it.
Fruit Curd Uses:
- Spread on toast, scone recipes or pancake recipes for a quick breakfast upgrade, or swirl into yogurt and oatmeal for a burst of flavor.
- It also makes excellent fillings for cake recipes, cupcakes, tarts, and pies, adding a tangy balance to sweet desserts.
- For a lighter touch, spoon over cheesecakes or even ice cream. You can even layer it in parfaits or sandwich it between cookies for a fun twist.
If you’re loving this recipe, be sure to check out these other great ideas too!
- Yellow Food Board Ideas are a fun way to brighten up any party spread with sunny, cheerful bites.
- Lemon Recipes are always a hit when you want something fresh, tangy, and bursting with citrus flavor.
- Lemon Curd Thumbprint Cookies combine buttery shortbread with a pop of zesty filling for the perfect treat.
- Blueberry Lemon Recipes balance sweet berries with tart citrus, making them ideal for both everyday baking and special occasions.
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Lemon Curd Recipe
Ingredients
- 1 cup white sugar
- 4 eggs
- ½ cup lemon juice
- 1 Tablespoon lemon zest approximately 2 lemsons
- 6 Tablespoons butter
Instructions
- Whisk together the white sugar and eggs in a medium saucepan.
- Add in the fresh lemon juice and fresh lemon zest and whisk the lemon mixture until combined.
- Place the saucepan over medium heat and slowly add in the butter one tablespoon at a time, allowing each tablespoon to melt before adding in the next tablespoon.
- Once all butter has been added, continue cooking for 5 minutes, whisking constantly.
- Remove the warm curd from the heat and allow to cool.
- Cover the final product with a piece of plastic wrap and transfer the lemon curd to the fridge and let it set for 2-3 hours. It will thicken as it sets.
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