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This Lemon Curd is sweet, tart, smooth and super easy to make with only 4 ingredients! It’s bright flavor is WAY better than store-bought and can be used for layer cakes, pound cakes, cheesecakes and more!
Easy Homemade Lemon Curd
If you’re are looking for an easy way to up the game of your next baking endeavor, look no further. This custard-like lemon curd is the perfect addition to a vast array of cakes, cupcakes, cookies, and breakfast goods. The tanginess of the lemon. The sweetness of the sugar. The richness of the egg yolks. When combined, it truly is lemon heaven in a spoon.
And if you’ve never had it homemade before, you are 100% missing out! The flavor isn’t even comparable. Store-bought lemon curd totally lacks flavor, while this homemade lemon curd is bright, refreshing, tangy and so amazing. And considering it only takes about 20 minutes to make, it’s so very worth the effort.
What is Lemon Curd?
Lemon curd is a rich dessert spread or topping. It has an intense tart lemon flavor that is also sweet. It uses egg yolks to thicken the custard-like topping and is made up of lemon juice, lemon zest, sugar, egg yolks, and butter. It is served cold as a spread, filling, or a topping for a variety of baked goods.
Why You’ll Love This Recipe
- Quick and Easy. This recipe only takes 10 minutes of cook time and then some chill time. It is as simple as mixing a few ingredients together, cooking them over a double broiler, covering the whole thing in plastic wrap, and placing it in the refrigerator to chill. Not too bad for a goodie that will absolutely blow your mind.
- Only 5 simple ingredients. If you think about it, it’s really only 4 because the lemon plays two roles in providing its juice and its zest. Check your kitchen. You might already have everything it takes.
- Versatile. This lemon curd complements so many different baked goods impecibly. Use it as a cupcake filling, a cake filling, a topping for buttermilk biscuits, to top a cheesecake, or as a midday pick-me-up (just savor a spoonful…no shame). The possibilities are endless.
What You’ll Need
Only 4 ingredients (used as 5 because of the lemon zest and juice) and you’ll be on your way. Here is what you will need to make creamy lemon curd. Scroll to the recipe below for specific measurements, etc.
- Fresh lemon juice: Don’t be tempted to grab the bottle! It’s not suitable for this recipe. Use only fresh lemon juice.
- Lemon zest: Zest only the yellow part, not the white part, which can have a bitter taste.
- Sugar: To give some sweetness and cut the tartness a bit.
- Egg yolks: Used to thicken the curd and brighten the lemon flavor.
- Salted butter: To add creaminess and flavor. I use salted butter to add a touch of extra flavor without adding too much, but feel free to use unsalted butter.
How to Make Lemon Curd
All it takes is a quick 3 steps and you’re on your way. Cook, chill, and use with reckless abandon. Here is an overview of how to make this yummy dessert spread. Scroll to the recipe below for more detailed instructions.
- Combine. In a double broiler set over simmering water, combine all of the ingredients. Heat until they begin to melt/thin out.
- Cook. Cook, whisking constantly, until the mixture reaches 160 degrees F or coats the back of the spoon.
- Chill. Transfer the lemon curd to a large bowl, press a layer of clear wrap over the top, and chill in the refrigerator.
- Serve. Once the curd is properly chilled, use it as you will!
Tips for Success
- Use fresh lemon juice. Bottled lemon juice will not give the same flavor.
- Cook over low heat. This in combination with constant whisking (see my next point) will help keep the eggs from scrambling. It will also ensure that the lemon curd doesn’t burn at the bottom of the double broiler. Don’t turn the heat up to cook it more quickly.
- Whisk constantly. When cooking the lemon curd, it is essential to whisk constantly. This will help prevent the eggs from scrambling with the added benefit of aerating the custard.
- Don’t over cook. The curd will become to thick and lump if over cooked.
- Cool completely. The curd will thicken as it cools. Be sure to cool it completely before using and adding as a fill for cakes, etc.
- Strain. I don’t normally strain my lemon curd, but if you find it has ended up lumpy for some reason, feel free to strain it through a sieve.
Ways to Use Lemon Curd
This dessert spread and filling is so versatile and can be incorporated into an almost endless list of baked goods. Lets look at some of my favorite ways to use this lemon curd
- As a topping. Plop it on top of pancakes, waffles, yogurt, scones, or buttermilk biscuits.
- As a dip. Use it as a dip for your favorite shortbread cookie or fresh strawberries.
- As a filling. Spread lemon curd between the layers of your favorite cake (my Lemon Cake with Lemon Bavarian Cream and Lemon Mascarpone Layer Cake are great examples) or use it in filled cupcake recipes such as these Lemon Meringue Cupcakes.
- Spread it. It spreads beautifully on top of cheesecakes. Check out this Lemon Meringue Cheesecake or these Mini Lemon Raspberry Cheesecakes to see how its done.
How to Store
Once chilled, transfer the lemon curd to an airtight container such as a mason jar, leaving at least 1/2 inch of space between the curd and the lid, and seal. Store it in the refrigerator for 1-2 weeks (the sooner you use it the better).
You can also store the sealed container in the freezer for up to 3 months. When you are ready to use it, move the container to the refrigerator and allow it to thaw completely before spreading, filling, or dipping.
More Lemon Dessert Ideas
- Lemon Sugar Cookies
- Lemon Loaf Cake
- Lemon Coconut Macaroons
- Lemon Blueberry Layer Cake
- Lemon Poppyseed Cake
See How It’s Made
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Lemon Curd
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 3/4 cup
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This lemon curd is such an easy thing to make and delicious on just about everything! It’s sweet, tart and so much better when it’s homemade!
Ingredients
- 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 large egg yolks
- 3 tbsp (42g) salted butter
Instructions
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.
- Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.
Nutrition
- Serving Size:
- Calories: 797
- Sugar: 68.6 g
- Sodium: 308.1 mg
- Fat: 52.8 g
- Carbohydrates: 73.9 g
- Protein: 11.4 g
- Cholesterol: 829.4 mg
I love this recipe. Great filling for my lemon cake
My go-to lemon curd. Always turns out beautifully.
Im so glad to hear that!
I have used your recipe for a few years now. I LOVE it!!! Thank you so much for it.
So glad to hear that!
Lindsay, I just found this great curd recipe. Can the recipe be doubled or tripled?
I haven’t tried making large amounts of it at once, but it should be fine.
Hi Can you use the lemon curd for a cake filling?
Absolutely! I’ve used it as a cake filling many times.
Just made it…great results! I combined this with a tip I modified from another recipe: I grated the lemon zest into the sugar and then mashed them together with the back of a mixing spoon. The granulated sugar helps break down the zest and released a lot of the lemon oil, which is then absorbed by the sugar. I did strain the curd when it was cooked for a super smooth consistency. The lemon hit to this stuff is incredible!
So glad you enjoyed it!
My curd has been in the grudge for 2 hours and it still isn’t thick like pudding. How thick should it be?
It should be pretty thick. At least as thick as pudding. You may not have cooked it long enough.
I love this recipe. I find that if I microwave it a minute at a time on high and whisk after each time until it is hot enough it is very quick to make rather than doing it over hot water. I have a thermometer and when it is hot enough then it is ready. Thanks so much
Forgot to say that when I make a pavlova I make it like a nest and put the lemon curd in the middle. Great to use up the yolks of the eggs, then I put the cream over the top, really delicious
Glad the microwave works for you. Thanks for sharing!
Hi Lindsay, can’t wait to try this! Could I use castor sugar or is ordinary sugar better? Many thanks!
I haven’t ever tried castor sugar to say if it’ll make a difference or not.
I always use castor sugar, it just saves a bit o f time. Great recipe, thank you
I never knew lemon curd was so easy!! I use this between the layers of my gluten free coconut cake at Easter (which has become a recent tradition!) and absolutely love it! Thank you!
Used this to flavor swiss meringue buttercream and fill a layer cake. Perfect for cake filling! Yum!
So glad you enjoyed it!
this is the besst lemon curd ive ever haddd the tangy and sweet ratio was perfet i acctually doubled the recipie it was sooo goood
ps your website is so cute and the pictures are soo prettyyy
Just WOW… I’ve made this recipe a few times now and it’s amazing. I never actually looked at how much it made as I put it in several little jars for friends, can you tell me what this recipe would yield in a gram jar as I need to make quite a few full size jars for friends and I want to be able to buy the correct amount of ingredients. Thank you so much 😊
So glad you’ve enjoyed it! It makes about 3/4 cup. Not sure what it is in grams.
So confusing.. what cup do you measure in then??
Where do you live? I know outside of the U.S., cup measurements aren’t common. But here, we have actual measuring cups to measure with, which is what I’m referring to.
This is amazing curd and one of the best recipes I have experimented with.
Can you bottle the lemon curd and place jar into a water bath to preserve the curd and therefore keep it unrefrigerated for longer shelf life?
I can’t say I know much about canning it. I’d think it’d need to be refrigerated. So glad you enjoyed it!
OMG this was absolutely delicious with my blueberry scones. Do you mind if I link this recipe when I post my blueberry scone recipe on my website? I will ABSOLUTELY give you the credit and post a link to this recipe. Everyone needs to know how to make your lemon curd! It is SO TASTY!
So glad you enjoyed it! Definitely feel free to share the link – thanks!
Great recipe, thank you. The only issue I have is the cuisine is stated as American, when lemon curd originates from the 19th century in the UK so is very much British! 😉
Can I use bottled lemon juice instead of fresh? Will it drastically effect the flavor at all? Thank you!
I really don’t recommend it. It can taste a little off, kind of soapy.
SO Easy and SO delicious. Used it for an Italian Lemon Olive Oil Cake filling. Absolutely perfect.
Raspberry curd is really rapsberry jam. Technically you cant make raspberry or berry curds because they have structure and substance when mashed to constitute the bulk of the spread. In other words, you cant mash a whole lemon, only the juice. Which necessitates the addition of eggs to make it a spreadable custard like consistency. Berries do not require eggs since they have enough fiber and structure. In short, there are no such berry curds, only berry jams. Addings eggs. which are essential to curds, is impossible to berries.
Berry curds are possible, I live in Cornwall UK and we have a small company down here that makes raspberry curd, strawberry curd, rhubarb curd, even marshmallow curd and they are all awesome.
Besides the easy recipe, the thing that caught my attention the most was the Scripture on the right. Not many people would put that so boldy. I take it you are a Bible believing born again Christian?
Yes, I am. Glad you enjoyed the scripture!
I’m on a lemon kick and have been making anything lemon! One thing I was missing was a delicious lemon curd. But atlas I found it! Easy and amazing! Love sitting and eating it with a spoon! 🙂
Glad you enjoyed it!
I’ve just made this! I couldn’t resist a little taste before it set. Oh my goodness! Heavenly! And so easy to make! Thank you x
My lemon curd did not thick up
It should thicken up as it heats unless ingredients were off or something.
Made this to top my pavlova. Awesome recipe, delicious! Tangy, sweet and tart all at the same time. Personally, I prefer lemon desserts to be extra tangy; to tweak it to your liking add a little extra lemon juice and hold a tad of the sugar. Would recommend using this recipe and website to friends and family. Well done 🙂
Loved this recipe!! Made another once before from a well-known cook and it was way too sweet! Tossed it. Yours is wonderful. Seems like it would make a great lemon meringue pie. Just wondering if it would need some additional thickener so it would stand up firm.
It came out amazing. Kids loved it! Great recipie!
I just found this and plan to try in the next couple of days. I noticed that several people asked about canning it. I have done so in the past (Christmas presents) and it was fine. Just do as you would any other jelly/jam. I processed it for about 10 min. I also used 4oz jars for gifting.
Can you jar this? If so does it need to be refrigerated and how long will it last?
Yes, you can and it does need to be refrigerated. It should be fine in the fridge for about 2-3 months prior to opening it.
Lindsay, I just love your recipes. Unfortunately, I have a hard time reading the ingredients due to the positioning of all the adds. They end up rt in the middle of the ingredients list. Is there any way to stop that from happening??
I’m glad to hear you enjoy the recipes but I’m sorry you’re having trouble reading them. Are you using a mobile device or a desktop?
Lovely. Lemon curd makes me think of my Momma, so always bring me joy! Love how simple this recipe is.
I’m glad you enjoyed it!
Thank you for pointing that out 😊
Just made this lemon curd! Perfect for cake filling and bursting with flavor! This one’s a keeper! Wish I could share a pic🍋
i substituted orange for the lemon ingredients and it made a delicious orange curd. i then mixed it into a basic mousse recipe. it was amazing. i love your recipes they are all so reliable!!!!
Awesome! So glad to hear that!
OMG Just made this and it is delicious! I was looking for a blood orange curd to use 7 egg yolks I had left from a pav (which it is going on) I doubled the recipe plus added a splash of fresh lemon/lime juice as was a bit sweet for me
My trick is I make this in 1 plastic mixing bowl in the microwave and whisking at shorter periods as it gets hot (slight bubbles near the top – every 15 secs)
I’m so glad you enjoyed it! Good to know it works in the microwave too!
Hi,
Does it make any difference whether the yolks are from a large or medium egg?
You’ll want to use large eggs.
I am just about to make this recipe but if I want to put it in jars should I put it in hot like other preserves/jams or should I wait for it to cool?
If you’re wanting it to keep for longer and seal in the jar, I would add it while it’s hot.
Thank you for pointing that out about the size of egg 😊
Thanks Lindsay… just whipped this today and it turned out super duper delicious. Well have to get more chooks to hatch eggs and churn the butter. This will be in the fridge but have to hide it away from hubby as he gets into it like magic! Will try more of your recipes and once again thanks for sharing.
I’m so glad you enjoyed it!
This was so good and so much easier to make than I thought! I froze it for about two weeks because I needed it for a wedding reception and I didn’t want to take a chance at keeping it in fridge over a week (I think I would have eaten it all). Once thawed and stirred, it was just like I had made it that day. It’s important to put the clear wrap over it to keep it from getting the ‘filmy crust’.
Definitely going into the keep pile!!!
Wonderful! I’m so glad it worked out well!
Just made this and it is amazing. Husband loves it!
Wonderful! So glad to hear that!
I was wondering if you could freeze this recipe for later use? I absolutely loved it and want to make alot more at once.
It should be fine frozen in an airtight container for about a month or so.
Honestly the easiest recipe I’ve come across and the most delicious!!!! The only thing I tweaked was that I strained the curd before wrapping and cooling it but sooooo good!! 5 stars! 🙂
I will never buy lemon curd again! This was so easy to make and so delicious. I’m so glad I found your recipe. I can’t wait to put on toast or biscuits. I like how someone mentioned donuts. I may have to bake some 🙂
Awesome! I’m so glad you enjoyed it!
I’m looking forward to making this recipe however because I have so many lemons, I’d like to make several… what would you say is the shelf life if unopened and what would be the best way to store them, pantry, fridge or freezer?
I love this recipe so much!! I prefer desserts with lemon in them to be less sweet so I can taste the tanginess of the lemon more and this one is just perfect! I’ve been using your site (and only your site, I trust that your recipes are always going to be delicious and they never fail!) for over a year now and I love every single one of them! I’m making the rose water cake for an engagement party on Friday and your raspberry almond cake for another event on Saturday! I make one of your cakes every other Friday for a get together with our neighbours and you should see their faces every time they bite into one of your cakes! It makes me feel like a professional baker. 😉
Thank you for all the wonderful recipes!
Thank you so much Lily! That’s wonderful to hear! I’m so glad you all have enjoyed everything!
Excellent recipe! Replaced the butter with vegan butter and worked a treat- nice and thick and tangy 👌🏼
Wonderful!
I was wondering if vegan butter would work. Thank you!
I have never tried it, but it should be fine.
Can you can this Lemon Curd to use at a later date?
Did you mean freeze it? Yes, you can freeze it for usually a couple of months and it should be fine.
Made this lemon curd today – excellent! Easy recipe too. Thank you for sharing it.
So glad you enjoyed it!
I absolutely love this recipe. Thank you! It has made my lemon macarons famous. I’m looking to do a raspberry curd and can’t find one with this wonder consistency (they are all runny). How would you recommend transforming this for raspberry? Just cut the lemon juice, but leave the zest?
Hmm, I haven’t made a raspberry curd before. I’d only leave the lemon zest if you want it to have some lemon flavor to it. Otherwise just add some raspberry puree in place of the lemon juice. I would think that’d work alright.
Amazing recipe! Can’t wait to try it!
However I do have a question: does butter and sugar make the curd thicker or thinner?
The butter and sugar both add flavor to the curd. The eggs are what really thicken it.
I made your lemon curd recipe and it was easy and delicious. I used it in making King Arthur Flour’s Braided Lemon Bread and it came out perfect!
So glad to hear you enjoyed it!
Super easy and delicious!
Homemade lemon curd is one of my favorite sweets to make, and it’s a challenge to resist eating it all with a spoon! 🙂 I began making a lemon cheesecake last summer that calls for lemon curd in the filling and as a topping. I decided to add fresh blueberries to the top as well. It has quickly become one of my favorite cheesecakes. You said it well – homemade lemon curd is “pure heaven.” I plan to try your recipe soon. Thanks for sharing! (I just started following you on IG recently and am so incredibly impressed with your beautiful dessert. I want to make them all! 🙂
Awesome! I hope you enjoy! Thanks for the instagram follow. 🙂
I want to “can” this. If I pour it in pint jars while it’s still hot, and the jars seal properly, do you think this would be ok?
I think it would, but I haven’t tried myself.
This recipe also works wonderfully as a filling for lemon donuts! Super simple and quick, perfect to make during the first rising stage!
I just made this. Yum! It’s cooling as we speak and is going between cake layers. The only thing I did different was, I used the “Salad In A Jar Microwave Custard” cooking method. Took 3-4 minutes stirring briskly with a whisk every 50-60 seconds until it started to poof up…then every 15-20 seconds or so until thick. Turned out great! Thanks!
Wonderful! I’m so glad it turned out! 🙂
The lemon cake with lemon curd turned out so good, that my son and sister-in-law both requested it again for their birthdays. Sister-in-law has always wanted (and got) fruit tartlets, she said no more. Lemon curd cake from now on. Thank you!
That’s awesome!
Can you freeze?
I haven’t tried it, but I think it would be ok.
Hi Tammy – wondering if you tried freezing??
I have never used Lemon curd but love lemons. I made this and just love,it. I put it in my Lemon Blueberry Cake. Absolutely Delish. Thanks
I’m so glad you enjoyed! 🙂
I only have unsalted butter will it still be ok?
Yes, that should be fine.
Lemon curd is one of my favorite a bit I never knew how to make it…I just made this recipe ..it was easy as pie which is exactly where I’m putting this wonderful easy and smooth lemon curd…I’ll never go back to store bought again..Thanks so much for sharing this simple tasty recipe
Wonderful! I’m so glad you enjoyed! 🙂
I made this today for the first time and it’s so amazing! I had never made curd like this so I didn’t know what to expect, but my goodness is it delicious! And I love the one bowl method, so easy! I’ve been snacking on it just with a spoon all day.
I will be making this lemon curd to put in my homemade greek ytogurt, but have two questions. The receipe states yield as 3/4 cup. I anticipate needing more. Can I just double the recipe without any complications? And, when adding to my yogurt, do you suggest whisking into the yogurt prior to putting it in my yogurt containers, or putting it in the bottom of the containers and mixing just prior to eating?
I am a lemonhead and look forward to making this recipe!!
Yes you can double the recipe. I think either forms of mixing with your yogurt would be fine.
Hello! When you mentioned 160 degrees for ideal temp, is that celcius or fahrenheit? Thanks!
Fahrenheit
Mine turned out great! I love how easy it is to whip up in minutes! Thanks for sharing!
Awesome! I’m so glad you enjoyed!
Can anyone tell me how long it takes (roughly) to cook the curd? I don’t have a thermometer, and I don’t think I’ll be very good at “eyeballing” since I’ve never made it before. Thanks!
It should take about 10 minutes to cook, or until it is thick enough to coat the back of a spoon, plus cooling time.
jANUARY 6TH 2019 Just whipped up a batch. Lemon curd was on my baking bucket list for years and scared to do it. I just cannot believe how easy this was. Kind of embarrassing really. Amazing and super delish. Cooling now…can’t wait to grab a spoon and dive right in! Thank you! Make it fellow lemonheads, don’t hesitate.
I’m so glad you got to try it! It’d definitely one of those things that seems intimidating, but is actually pretty simple. 🙂
Thanks Lindsay Xx really enjoyed, loved it so much!! Couldn’t take my hands off it!!
Awesome! Glad you enjoyed it!
Really good. I’m English and we always used this on toast for breakfast. I’m going to have to make more!!
I’m so glad you enjoyed!
Hi Lindsay, thank you for many recipes and your videos. Could you please let me know how long I can leave a lemon curd filled cake out of the refrigerator. Thank you
It should be fine for a few hours, but you definitely want to store it in the fridge.
Would this work well as a filling in your lemon raspberry cupcakes? Or would it be too runny?
Yes, it would. I used it in these cupcakes, but made a little bit more to fill all the cupcakes.
Fantastic taste and beautiful color ????
Amazing!
Love this recipe site! I was wondering if this Lemon Curd can be used in a Lemon Meringue pie, and also as a filling between layers of cakes?? I’ve never had this before and it sounds so yummy! Keep up the great work …… love your recipes!! Sincerely, Sherry
I would think it could be fine in lemon meringue pie and it definitely can be a filling between cake layers. If you look at the section “How to use lemon curd” underneath the second photo, I link to several recipes where I use it. I hope that helps! Thanks!
I grew up eating Birthday Cakes from Bakery that had lemon filling inside between layers, buttercream topping !! So good, this is what I am going to make! Thank you, looks so good & sounds easy!!
The lemon curd with the taste of egg yolk, anyway to eliminate the eggy taste?
I LOVE lemon curd! This looks SOOOOO good!
Thanks so much!
OMG that color! Lemon curd is one of my favorites too! Beautiful pictures, as always ♥
Thanks so much Caron!
Delicious!! I have taken this and made lemon mousse, too. For those lemonheads…like me..this recipe is a must!!! BTW…I love all your recipes, and the beautiful pictures to accompany the recipes!!!❤️
Thank you! I’m so glad you enjoyed! 🙂
Looks so yummy.
Have a great day.
Olga.