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Easy step-by-step instructions on How to Make Lemon Curd. It's sweet and tangy, creamy and buttery, and ready to eat in under 30 minutes.
I started making lemon curd when the boyfriends parents started bombarding me with SO MANY LEMONS from their lemon tree. I had to find a way to use them.
It is a great way to preserve an abundance of lemons (you can also use up your limes in this homemade Lime Curd). You can also learn How to Make Preserved Lemons for another idea.
While I was learning how to make it, I discovered that it's not hard at all. You guys know I'm not a baker by nature, and I have no problem making this.
It's ready in under 30 minutes. And it's SO GOOD. So creamy and tangy, I can't even express to you how much you're going to love this!
Learn more about How to Use Lemons.
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How to Use Lemon Curd
It can be used as a spread for scones, toast and muffins, as well as used in cakes, cookies, pies, tarts, pancakes and cream puffs.
Some of my favorite recipes using lemon curd are this Lemon Souffle and this Creamy Lemon Chiffon Pie.
Lemon curd is also regularly used as pie filling like in these Lemon Meringue Tarts or this Lemon Meringue Pie.
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Why This Recipe Works
Using egg yolks instead of the whole egg enables the mixture to thicken without getting pieces of cooked egg whites in your lemon curd.
Adding the butter one piece at a time helps the lemon curd to get that perfectly thick and creamy texture.
Fresh lemon juice, ideally from a sweeter lemon variety like Meyer lemons, gives the lemon curd and amazing fresh and tangy flavor.
Whisking the lemon curd constantly while it cooks prevents the eggs from cooking resulting in a perfectly creamy texture. (if you hate whisking, this sous vide lemon curd doesn't require it!)
Step By Step Instructions
You may have read that lemon curd is difficult, but it's not guys. I promise. Plus it only has 5 ingredients. It can't be that hard with only 5 ingredients right?
I've included step by step instructions with photos below. You can do this!
Step 1: Beat the egg yolks with a fork in bowl;
Step 2: Cut the butter into pieces as shown;
Step 3: Heat lemon juice, sugar and lemon zest in a saucepan over medium-low heat until warm. We don't need to boil it, it just needs to be warm enough for the sugar to dissolve.
Step 4: Pour ¼ of the lemon juice mixture into the egg yolks while continuously whisking to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk.
Step 5: Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
Step 6: Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, whisking constantly, until it has all been incorporated.
Step 7: Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. This should take about 5-7 minutes.
Step 8: Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so. The lemon curd will thicken as it cools.
**OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest. Honestly guys, I tend to skip this step because I'm not worried about a little zest or lumps in my lemon curd. So it's totally optional. (NOT PICTURED)
After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. I typically use mason jars to store the lemon curd.
Expert Tips
ALWAYS use fresh lemon juice to make lemon curd.
When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.
FAQ's:
Why My Lemon Curd Won't Thicken?
If your lemon curd doesn't seem thick enough after cooking it the recommended time, don't worry. It will continue to thicken as it cools.
Why is My Lemon Curd Too Thick?
Typically, if it's too thick it means you cooked it for too long.
Can You Reheat Lemon Curd?
It is typically served chilled as it can be very difficult to reheat. If you try, place it in a saucepan over low heat and stir constantly until heated through.
How Long is Lemon Curd Good For?
It will safely last in the fridge for 1-2 weeks. however, I have been known to keep my for 4+ weeks with no issues...but I like living on the edge....
Can Lemon Curd be Frozen?
It can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.
Tools Used
- Heavy bottomed saucepan - I like this one from Circulon
- Silicon whisk
- Glass mixing bowls
- Strainer
Rate the recipe and leave a comment to let me know how it turned out!
This recipe was originally posted in April 2018. It has been updated for photos and content.
Recipe
How to Make Lemon Curd
Ingredients
- ¾ cup fresh squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup sugar
- 6 egg yolks
- 6 tablespoons unsalted butter
Instructions
- Beat the egg yolks in bowl.
- Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
- Pour ¼ of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
- Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
- Add one piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
- Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
- OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
- Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
- After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.
Expert Tips:
- ALWAYS use fresh lemon juice to make lemon curd.
- When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
- When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
- When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.
Nutrition
Victoria Popiel- Machnicki
So how much in either grams or ounces is a stick of butter? I live in Australia and butter is bought in either 250 grams or 500 grams packets. In future please put amounts of butter by weight not sticks. Have no idea how much a stick of butter, and as a result I can’t make this recipe 🙁
Danielle
I do apologize for not including a better measurement. One stick is equal to 8 tablespoons of butter, and it looks like that converts to about 113 grams. A huge majority of my audience is in the US, so I use US measurements. However, I should be using the measurement, and not "sticks" for my instructions. The recipe has been updated going forward.
Blair
Lemon cake, lemonade,lemon meringue pie and lemon curd yum. Top of my list for desserts and snacks. Thanks for sharing your recipe.
Danielle
You're welcome Blair! Isn't lemon just the best?
Elizabeth O
I didn't know we can make curd over lemons. This is a perfect breakfast spread.
Danielle
Definitely great for breakfast!
Kaycee Enerva
waaaaaa I love lemon anything! Sweet tart and delicious!
Danielle
Right? Isn't lemon just the best??
Jennifer Pompaski
Okay, when i first read lemon curd, i was like, what is it used for?! I love having a warm lemon drink when i wake up in the morning. After reading this and all the details from preparation to preservation, i am like wow! I love this and i am definitely going to try my hands on this. Thanks for sharing this very detailed recipe darl!
Danielle
Lemon curd is really amazing stuff! I hope you decide to give it a shot!
Hailey
I absolutely LOVE lemon curd and I can only imagine how much better the homemade version is than the store bought. With Easter coming up, this would be great to use on breads and muffins. I can't wait to give it a try.
Danielle
Homemade is so much better Hailey! I hope you get a chance to try it 🙂
Joseph Abimbola
I love the fact that lemon is a healthy fruit. Will like to practice this recipe really soon.
Danielle
Hope you love it Joseph!
Clare Minall
These look delicious! Never tried lemon curds before but I guess I now need to try them, thanks for sharing the recipe
Danielle
Lemon curd is so delicious. I hope you get a chance to try it!
Alexandra Cook
Yum! That looks wonderfully easy and tasty. I’m new to lemon curd and this was super helpful in making me feel more knowledgeable about it.
Danielle
Thanks Alexandra!
Terri Beavers
I've always been intimidated by trying to make lemon curd but you've given me the courage to try. Just seeing yours has me drooling and I can't wait to set aside a day to make some myself. I'm obsessed with anything that has a lemon flavor.
Danielle
It can totally be done - it's not hard! I hope you get a chance to try it 🙂
brie
I keep seeing a lot of lemon inspired recipes. I love them especially for the summer, I will definitely be trying this. Thanks for sharing
Danielle
It's definitely the season for lemons!
shelby
I know the struggle of having family members give you the leftovers from their garden lol! But i'm not complaining!
Danielle
Right? It's great to get all that free extra food!
Joanna
It does not sound hard to make at all. I do love lemon curd, especially when it's made out of fresh lemon juice and not concentrate.
Danielle
Definitely! Thanks Joanna!
Hailey Householder
YUM I love lemon curd! I can't even imagine how much better it takes homemade than from the jar. The steps you laid out are really clear, I can't wait to try this!
Danielle
It's so much better homemade!!
Maartje van Sandwijk
Great recipe 🙂 Huge fan of lemon curd so definitely trying this...
Danielle
Lemons curd is the best! Thanks Maartje!
Michael
Thank you for this. Hard to do with the right concentration so I'll refer to this soon
Danielle
You're welcome Michael!