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Home » Tips & How To » How-to

How to Make Lemon Curd

By Trang Doan - Feb 11, 2021 (updated Feb 17, 2021) - This post may contain affiliate links.

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Lemon curd in a jar with a spoon in it next to some lemons

This easy lip-smacking good homemade Lemon Curd takes less than 15 minutes to make. Tart, sweet, and refreshing, it’s the perfect condiment for breakfast pancakes and scones, or use it as filling for cakes and other baked goods, just to name a few.

A spoon picking up some lemon curd from a jar next to some lemons

Click here to Pin this recipe for later!

When life gives you lemons, make lemon curd! If you happen to have a lemon tree or a neighbor with a lemon tree like I do, then you’re in luck. This lemon curd recipe is so easy to make and it adds a little bit of sunshine on just about anything.

What you’ll need

The original recipe requires just 5 ingredients (pictured below), but I’ve since then added just a pinch of salt (not pictured) and a splash of vanilla (not pictured) to enhance the flavor of the lemon curd.

Ingredients for lemon curd on a green surface

How to make lemon curd

It only takes a few simple steps to make this easy lemon curd. Keep reading for the step by step instructions with process photos.

Step 1 of making lemon curd: add ingredients to a saucepan
  1. Whisk together lemon zest and sugar in a small saucepan. Then add the eggs, lemon juice, and place the saucepan over medium low heat, stirring until the mixture is thoroughly combined. 
Step 2: cook lemon curd in a saucepan
  1. Add the cubed butter and a pinch of salt. Continue cooking and stirring constantly until the curd thickens, this will take about 6 -7 minutes.
Step 3: strain lemon curd through a sieve
  1. Remove from heat and strain through a fine mesh sieve for a smoother texture. Stir in a splash of vanilla extract and allow to cool. 

Do I need a double boiler?

You do not need a double boiler to make this lemon curd. I’ve made this recipe so many times already just using a saucepan heated directly over a gas stove or an induction cooktop. 

Baker’s Tips

  • This recipe calls for whole eggs instead of egg yolks which eliminates food waste if you don’t know what to do with your leftover egg whites. However, when using egg whites in making curd, it’s better to cook it low and slow to avoid overcooking the egg white.
  • Also, stir the mixture constantly for even cooking so you don’t have localize overcooking of the egg white.
  • You’ll want to take the curd off the heat as soon as it thickens to avoid overcooking it, since it can overcook fairly quickly. Check if it coats the back of the spoon, if so, it is ready. If not, you can always put it back on the heat for just a little longer.
  • If you end up with little pieces of cooked egg whites in your final product, don’t worry, pressing it through a fine mesh sieve will do the trick to keep your lemon curd smooth and creamy.

How to store it

Store your homemade lemon curd in a clean glass jar or an airtight container in the refrigerator. It will last up to 2 weeks. 

Can I freeze it?

This lemon curd freezes beautifully and stays creamy when thawed. You can freeze it in an airtight container or jar for up to 6 months. Just thaw at room temperature for 1 – 2 hours before serving or using in a recipe.

Lemon Blueberry Cream Scones with homemade Lemon Curd

Uses for lemon curd

There are seriously endless uses for this refreshing and delicious curd. But here are some ideas:

  • Serve it at brunch as topping for pancakes and dutch baby.
  • It’s also great for tea time with these lemon blueberry scones or these lemon poppy seed scones.
  • Use it as filling for lemon cake, lemon blueberry cake, and these strawberry lemonade cupcakes.
  • Spread it on homemade biscuits and croissants.
  • Use it as a topping on this mixed berry cake or this strawberry dump cake.
  • Stir it into yogurt, cottage cheese, and chia pudding.

Can I make this curd with different citrus?

I haven’t tried it but you absolutely can try it. I don’t see why it wouldn’t work.

Click here to Pin this recipe for later!

Homemade Lemon Curd in a jar

More fruity sauces and spreads

  • Strawberry Compote
  • Blueberry Compote
  • Cherry Compote
  • Mixed Berry Compote
  • Peach Sauce
  • Apple Butter

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A spoon picking up some lemon curd from a jar next to some lemons

Lemon Curd

This easy lip-smacking good homemade Lemon Curd takes less than 15 minutes to make. Tart, sweet, and refreshing, it’s the perfect condiment for breakfast pancakes and scones, or use it as filling for cakes and other baked goods, just to name a few.
5 from 8 votes
Print Pin Rate
Course: Condiment, Dessert, Filling, Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 tablespoons
Calories: 59kcal
Author: Trang

Ingredients

  • 1 tablespoon lemon zest (from about 2 lemons, 4 g)
  • 1 cup granulated sugar (184 g)
  • ½ cup lemon juice (from about 2 – 3 lemons, 124 g)
  • 3 large eggs
  • 2 oz unsalted butter (cubed, 57 g)
  • A pinch of kosher salt
  • A splash of pure vanilla extract

Instructions

  • Whisk together lemon zest and sugar in a small saucepan to release the lemon essential oil.
  • Add eggs, lemon juice, and place saucepan over medium low heat, stirring until the mixture is thoroughly combined. Add the cubed butter and a pinch of salt.
  • Continue cooking and stirring constantly until the curd thickens, this will take about 6 -7 minutes.
  • Remove pan from heat and strain through a fine mesh sieve for a smoother texture. Add a splash of vanilla extract and stir to combine.
  • Allow lemon curd to cool completely and keep refrigerated.

Video

Notes

  • Salted butter can be used instead of unsalted butter, but omit the salt called for in the recipe.
  • Make sure to use fresh squeezed lemon juice for the best flavor.
  • This recipe yields about 1 ½ cup of lemon curd.

Nutrition

Serving: 22g | Calories: 59kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

This recipe is adapted from Taste of Home.

Originally published on 5/14/2018. Updated and republished on 2/11/2021 with a slight tweak to the recipe, extra tips, and a video.

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

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Comments

  1. Nancy J LeClair

    November 09, 2022 at 3:33 pm

    5 stars
    I have never made lemon curd before. This was the easiest recipe and most delicious lemon curd i have ever had. Thank you for sharing this recipe!

    Reply
  2. Laura

    March 08, 2021 at 7:17 pm

    5 stars
    Normally I use my great grandmothers lemon curd recipe which is very labour intensive. I came across this recipe and thought I would give it a try. Oh my goodness am I ever glad I did! It is delicious. And so quick to whip up. I had to stop myself from eating the entire jar. Thank you for this taste of sunshine that takes me back to my childhood!

    Reply
    • Trang Doan

      March 08, 2021 at 8:00 pm

      Thank you Laura! I’m so glad you tried it 🙂

      Reply
  3. Carolyn

    February 13, 2021 at 5:50 am

    5 stars
    I just made this. It’s awesome! I love the simplicity of this recipe – no tempering eggs, etc. I often shy away from making lemon curd because it’s labour intensive/using multiple bowls. This will be my go-to recipe for lemon curd.

    Reply
    • Trang Doan

      February 13, 2021 at 1:14 pm

      Thanks Carolyn! I’m glad you find it easy!

      Reply
  4. Manleen

    December 01, 2020 at 6:36 am

    Hi I am planning to use this recipe for your blueberry lemon cake with meringue frosting so how many egg yolks can I use for this recipe as I am planning to use the whites for the frosting so the yolks won’t be wasted
    Pls reply as soon as possible

    Reply
    • Trang

      December 01, 2020 at 6:50 am

      I think you’ll need 6 egg yolks if you make the full recipe, or you can make half the recipe with the 3 leftover egg yolks from the cake recipe. Or go with the American buttercream frosting for the cake if you don’t want to waste the yolks.

      Reply
  5. TS

    July 23, 2020 at 6:58 am

    5 stars
    You just can’t go wrong with lemon curd, and this is no exception. Beautifully balanced, and SO smooth after I strained it twice (worth the extra effort)! Just lovely. 🙂

    Reply
  6. Glenna

    June 09, 2020 at 1:32 pm

    5 stars
    Very delicious! And simple to make! Thanks for sharing.

    Reply
    • Trang

      June 10, 2020 at 5:36 am

      Thank you Glenna, this is a wonderful pairing with the blueberry scones 🙂

      Reply
  7. Vickie Mandrell

    April 18, 2020 at 7:46 am

    5 stars
    Easy and delicious! Perfect lemon flavor.

    Reply
    • Trang

      April 18, 2020 at 10:12 am

      Thank you Vickie!

      Reply
      • Jody

        October 07, 2020 at 12:39 pm

        Would this lemon curd work between cake layers? Or is it too thin?

        Reply
        • Trang

          October 08, 2020 at 6:04 am

          Yes this works fine for filling between cake layers, see this lemon blueberry cake for example.

          Reply
  8. Annette Morgan

    March 26, 2020 at 11:04 am

    5 stars
    I love anything lemon and this is fantastic!!

    Reply
  9. Marie

    June 06, 2019 at 4:02 am

    5 stars
    Just amazing. Perfectly tangy and so delicious.

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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