Lemon Curd Recipe

Lemon curd is one of the easiest things to make, it’s a thick spread made from fresh lemons, sugar, eggs, and butter. It’s smooth, and creamy in texture with a bright, sweet, and zingy flavor perfect for using in desserts or simply spreading on toast for breakfast.

Once you make this easy homemade version I guarantee you’ll never be tempted to pick up a jar at the store again because it doesn’t taste nearly as delicious! The secret to making the best lemon curd? Adding in cold butter at the end. It gives the curd the most delicious silky soft texture and thickens it beautifully.

Use it to make the most incredible Lemon Meringue Pie, zesty Lemon Bars, or beat it into buttercream to top or fill cakes or cupcakes. See my full recipe tutorial below that shows you all the ingredients you need including some important notes on substitutions, step by step photos and video, and all the tips you need to make the very best homemade lemon curd from scratch!

Lemons – use good quality fresh lemon for best results, you’ll need to use the zest and juice for that extra zingy and citrusy flavor.

Egg yolks – you only need the egg yolks which is used to thicken the curd. Separate the whites and freeze them for a later use like making Swiss Meringue Buttercream or an Angel Food Cake.

Butter – butter also helps thicken the curd and gives it a delicious creamy and decadent flavor. Make sure to use unsalted butter and I like to keep it cold before adding so it thickens the curd quickly.

Sugar – use white granulated sugar, don’t use brown sugar or it’ll change both the flavor and color of the curd.

Lemon Curd

Make Lemon Curd at home with Ina Garten’s easy recipe from Barefoot Contessa on Food Network Ñ it’s the perfect filling for cakes, pastries and tarts.

Prep: 0 20min0

Total: 0 30min0

Yield: 3 cups

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 238, Fat 11g, Saturated Fat 7g, Carbohydrate 33g, Fiber 1g, Sugar 31g, Protein 3g, Cholesterol 108mg, Sodium 57mg

Ingredients:

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Instruction:

1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Lemon Curd

The easiest homemade Lemon Curd that’s creamy, sweet and zingy. Don’t forget to check out my step by step photos and tips above.

Prep: 15min

Total: 145min

Yield: 10

Serving Size: 1 oz

Nutrition Facts: calories 197 kcal, servingSize 1 oz, Carbohydrate 21 g, Protein 2 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 142 mg, Sodium 87 mg, Fiber 1 g, Sugar 20 g

Ingredients:

• 1 cup granulated sugar ((200g))
• 2 tbsp lemon zest (zest of two lemons)
• 6 egg yolks
• 1/2 cup lemon juice (minus one tablespoon, (100mL))
• 1/2 cup butter (unsalted, cold)

Instruction:

1. Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
2. Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
3. Juice the lemons until you have about half a cup of lemon juice. Don’t forget to strain out the seeds.
4. Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
5. Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
6. Remove pot from heat, then add the cold, cubed butter and mix until melted.
7. This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
8. Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

Lemon Curd

You only need 5 simple ingredients for homemade lemon curd—and the recipe comes together on the stove in 10 minutes! If you know how to whisk, you can make this delicious spread.

Prep: 5min

Total: 1h15min

Yield: 1

Ingredients:

• 4 large egg yolks (for thicker lemon curd, see Note on eggs)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature and cut into 6 pieces

Instruction:

1. Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Lemon Curd

Sweet, tart, and buttery smooth in texture, this quick-to-prepare lemon curd is a classic. So whether you need curd to fill a cake, pie, or fancy braided loaf, or to enjoy by the spoonful (we won’t tell!), this recipe can do it all.

Prep: 15min

Total: 4h15min

Yield: 20

Serving Size: 2 tablespoons (40g)

Nutrition Facts: servingSize 2 tablespoons (40g), calories 110 calories, Carbohydrate 14g, Cholesterol 50mg, Fiber 0g, Protein 1g, Sodium 15mg, Sugar 13g, Fat 6g, Saturated Fat 3g, Trans Fat 0g

Ingredients:

• 1 cup (227g) lemon juice freshly squeezed from about 4 large lemons
• 8 tablespoons (113g) unsalted butter
• 1 1/4 cups (248g) granulated sugar
• 4 large eggs

Instruction:

Combine the lemon juice, butter, and sugar in a large saucepan. , Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. , Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together. , Carefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate; this will “temper” the eggs so they won’t curdle when you combine them with the remainder of the hot liquid. , Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat. , Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture. , Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them. , Allow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap. , Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours. , Storage Instructions: Store curd in an air-tight container in the refrigerator for up to 3 weeks; freeze for longer storage.

Lemon Curd

FAQ

How long does homemade lemon curd last?

What do you eat lemon curd with?

1. Serve with crepes. Dollop with lemon curd and crème fraîche (or Greek yogurt or whipped cream).
2. Or with toast, crumpets, muffins, pancakes… …
3. Swirl into breakfast buns. …
4. Bake into flaky pastries. …
5. Make lemon bars (of course!). …
6. Turn into a tart. …
7. Make brighter bread pudding. …
8. Fold into whipped cream.

Why did my lemon curd turn green?

Why does my lemon curd taste metallic?