Lemon Curd
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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!
How to use lemon curd
Lemon curd is a tasty addition to many things. It’s great for dipping shortbread cookies in, adding to yogurt or pancakes, or baking with. I’ve used it in multiple cakes, including a Lemon Cake with Lemon Bavarian Cream and a Lemon Mascarpone Layer Cake. It’s great as a filling in these Lemon Meringue Cupcakes. And it’s awesome on this Lemon Meringue Cheesecake and Mini Lemon Raspberry Cheesecakes. The possibilities are endless!
And if you’re going to have lemon curd, it should definitely be homemade! It always makes me sad when I hear of someone using store-bought lemon curd. There’s nothing wrong with it, but it just isn’t the same. It doesn’t have nearly the same flavor. If you’ve never made it before, you seriously have to try it. You will never buy it pre-made again.
How to make easy lemon curd
So now that you’re convinced of how you have to make this lemon curd, let’s talk about what goes into making it. It’s only 5 ingredients and two of them come from lemons, so it’s really like 4. Lemon juice, lemon zest, sugar, egg yolks and some butter – that’s it!
Naturally the lemon juice and lemon zest give the lemon curd it’s tart, lemony flavor. The sugar adds the sweet element. The egg yolks thicken the mixture and are what really adds that extra pop of flavor, in my opinion. No whole eggs here, just the yolks. They really accentuate the lemon, making this the BEST lemon curd. The butter also adds a little flavor.
All the ingredients are cooked over a double boiler. You could also place a metal bowl over a pot of simmering water if you don’t have a double boiler (which is what I do). The reason for this method of cooking is so that you don’t cook the eggs too quickly and end up with scrambled eggs. That would not be good.
You want to heat the mixture until it’s nice and thickened. You can eyeball it and see that it’s done when it coats the back of a spoon, or use a thermometer to see when it reaches 160 degrees. I personally like the thermometer. It helps to make sure that it’s hot enough for the eggs to be safe to eat, but not so hot that it ends up too thick.
The final lemon curd is pure heaven. While I tend to use it in desserts, it’s truly a task to not just eat it all with a spoon. And it’s so easy to make, you can whip it together whenever you feel like a nice lemony treat! Time to go grab a bunch of lemons!
Lemon Curd
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes, plus cooling time
- Yield: 3/4 cup 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
Ingredients
- 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tbsp (42g) salted butter
Instructions
1. 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.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.
Keywords: Lemon curd
Enjoy!
Looks so yummy.
Have a great day.
Olga.
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!!!❤️
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Thank you! I’m so glad you enjoyed! 🙂
OMG that color! Lemon curd is one of my favorites too! Beautiful pictures, as always ♥
Thanks so much Caron!
I LOVE lemon curd! This looks SOOOOO good!
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Thanks so much!
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?
Amazing!
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Fantastic taste and beautiful color ????
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.
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.
Really good. I’m English and we always used this on toast for breakfast. I’m going to have to make more!!
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I’m so glad you enjoyed!
Thanks Lindsay Xx really enjoyed, loved it so much!! Couldn’t take my hands off it!!
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Awesome! Glad you enjoyed it!
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. 🙂
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.
Mine turned out great! I love how easy it is to whip up in minutes! Thanks for sharing!
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Awesome! I’m so glad you enjoyed!
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
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
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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.
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I only have unsalted butter will it still be ok?
Yes, that should be fine.
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
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I’m so glad you enjoyed! 🙂
Can you freeze?
I haven’t tried it, but I think it would be ok.
Hi Tammy – wondering if you tried freezing??
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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!
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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!
This recipe also works wonderfully as a filling for lemon donuts! Super simple and quick, perfect to make during the first rising stage!
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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.
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. 🙂
Super easy and delicious!
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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!
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So glad to hear you enjoyed it!
Amazing recipe! Can’t wait to try it!
However I do have a question: does butter and sugar make the curd thicker or thinner?
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The butter and sugar both add flavor to the curd. The eggs are what really thicken 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.
Made this lemon curd today – excellent! Easy recipe too. Thank you for sharing it.
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So glad you enjoyed it!
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.
Excellent recipe! Replaced the butter with vegan butter and worked a treat- nice and thick and tangy 👌🏼
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Wonderful!
I was wondering if vegan butter would work. Thank you!
I have never tried it, but it should be fine.
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!
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Thank you so much Lily! That’s wonderful to hear! I’m so glad you all have enjoyed everything!
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 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 🙂
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Awesome! I’m so glad you enjoyed it!
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! 🙂
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I was wondering if you could freeze this recipe for later use? I absolutely loved it and want to make alot more at once.
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It should be fine frozen in an airtight container for about a month or so.
Just made this and it is amazing. Husband loves it!
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Wonderful! So glad to hear that!
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!!!
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Wonderful! I’m so glad it worked out well!
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!
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 😊
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)
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I’m so glad you enjoyed it! Good to know it works in the microwave too!
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!
Just made this lemon curd! Perfect for cake filling and bursting with flavor! This one’s a keeper! Wish I could share a pic🍋
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Thank you for pointing that out 😊
Lovely. Lemon curd makes me think of my Momma, so always bring me joy! Love how simple this recipe is.
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I’m glad you enjoyed 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?
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.
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.
It came out amazing. Kids loved it! Great recipie!
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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.
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 🙂
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My lemon curd did not thick up
It should thicken up as it heats unless ingredients were off or something.
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
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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! 🙂
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Glad you enjoyed it!
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!
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.
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SO Easy and SO delicious. Used it for an Italian Lemon Olive Oil Cake filling. Absolutely perfect.
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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.
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! 😉
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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!
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So glad you enjoyed it! Definitely feel free to share the link – thanks!
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!
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 😊
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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.