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How to Make Lemon Curd

This lemon curd is smooth and velvety in texture and packs a tangy punch! It has only 5 simple ingredients and takes little effort to create an extra special topping or filling for desserts, like cakes, tarts, cookies, scones and pies.

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

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How To Make Lemon Curd

Lemon is one of my absolute favourite flavours in desserts, especially when it’s paired with a buttery biscuit or pastry. It’s bright, tangy and adds a fresh bite to desserts.

Lemon curd can be used in many ways. It can be spread on scones or muffins and used as a filling for lemon tarts or cupcakes. It can also be used as a layer in cakes, pies and cookies; the options are endless!

How To Make Lemon Curd

Ingredients

Lemon curd is made with only 5 simple ingredients and it comes together with little effort. You may even have all the ingredients on hand!

  • Egg yolks
  • Granulated sugar
  • Fresh lemon juice & rind
  • Unsalted butter
  • Salt

What to do with leftover egg whites

  1. Strawberry Swirl Meringue Baskets
  2. Summer Pavlova
  3. Homemade Pistachio Nougat
  4. Homemade Marshmallows
  5. Chocolate Cherry Pavlova
Cut Out Cookies with Homemade Lemon Curd
Easter Lemon Cut Out Cookies with Lemon Curd

Tips on How to Make Perfect Lemon Curd

  1. Use fresh lemons! With so few ingredients in the recipe each ingredient is vital to make the perfect results, most importantly the lemons!
  2. Use a double boiler to gently cook the mixture at a slow and even pace. This will avoid curdling the mixture or cooking your eggs.
  3. Use a good quality whisk! In order to get a smooth and silky texture you’ll need to consistently whisk the mixture and using a proper whisk will help achieve this.
  4. Don’t skip the step with straining the lemon curd through a sieve. This will help remove any unwanted lemon rind or even cooked eggs to give a smooth texture.
  5. Chill the lemon curd before using it for at least 2-3 hours. This will help it thicken and set properly before adding it to desserts or using it as a spread.

How To Make Lemon Curd

Step One: Add egg yolks, sugar, lemon juice, lemon rind and salt to a heatproof bowl, whisk to combine. Place over a pot of simmering water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon.

Step Two: Once the mixture is thick enough, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and incorporated.

Step Three: Use a fine sieve to strain the curd to remove any unwanted rind. Pour the lemon curd into a glass jar or airtight container and refrigerate until completely cooled and thick enough to mound on a spoon (approx. 2-3 hours).

How To Make Lemon Curd
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How to Make Lemon Curd

This lemon curd is smooth and velvety in texture and packs a tangy punch! It has only 5 simple ingredients and takes little effort to create an extra special topping or filling for desserts, like cakes, tarts, cookies, scones and pies.

  • Author: Alie Romano
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: Approx. 1 cup
  • Category: Sauce
  • Method: Cooking
  • Cuisine: British

Ingredients

Units Scale
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup fresh lemon juice (approx. 2 lemons)
  • 1 Tablespoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cubed

Instructions

  1. In a heatproof bowl add egg yolks, sugar, lemon juice, lemon rind and salt, whisk to combine.
  2. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon (see image above).
  3. Once the mixture is thick, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and well incorporated.
  4. Use a fine sieve to strain the curd to remove any unwanted lemon rind.
  5. Pour the lemon curd into a glass jar or airtight container. Place a piece of plastic wrap directly on the surface and refrigerate until completely cooled and the lemon curd is thick enough to mound on a spoon (approx. 2-3 hours).

Notes

The lemon curd will thicken as it cools.

Homemade lemon curd will last 2 weeks stored in the refrigerator or 2 months in the freezer.

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 72
  • Sugar: 6.4g
  • Sodium: 65mg
  • Fat: 5g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6.6g
  • Fiber: 0
  • Protein: 0.8g
  • Cholesterol: 63mg

Keywords: Lemon Curd, Lemon, Sauce

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

How long does lemon curd last?

Homemade lemon curd will last 2 weeks stored in the refrigerator in an airtight container or 2 months in the freezer.

Can I use bottled lemon juice to make lemon curd?

Yes, you can use bottled lemon juice to make lemon curd although fresh lemons are preferred for optimal taste. Make sure to use a high quality brand without added preservatives or artificial flavours.

Can I make lemon curd without eggs?

While there are some recipes out there that have no eggs in lemon curd it is not recommended. Egg yolks are a key ingredient; they provide structure, flavour and help to thicken the curd.

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French lemon Tart
French Lemon Tart

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Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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