Lemon Curd

It’s easy to learn how to make homemade lemon curd with only 4 ingredients. It’s sweet and tangy with buttery rich taste that adds flavor and texture to all your baked goods!

Use it to make the best lemon bars, a lemon meringue pie recipe or as a filling for lemon raspberry cupcakes!

Why I Love This Easy Lemon Curd Recipe

• Easy recipe for beginners: Making lemon curd from scratch is a simple recipe with only 4 ingredients that are whisked together on the stovetop until thickened.
• Flavorful: This thick, buttery cream is perfect balance of sweet and tart. It is so much more flavorful than anything store bought!
• Versatile: Homemade lemonade curd is so versatile! Use it in these lemon crepes, cakes, cupcakes, pies or mini fruit tarts!

Ingredients

Can I Use Bottled Lemon Juice for Freshly Squeezed?

No, please! Bottled lemon juice has way too much acid and will change the taste of your lemon curd. Avoid it if you can. Fresh lemons are definitely best in this recipe.

How to Make Lemon Curd

Over low heat, whisk together the lemon juice, zest, sugar, eggs and salt in a saucepan or a double broiler.

Stir in the butter and once melted, whisk constantly until the curd has thickened. Once it has thickened and a bubble appears, immediately remove from the heat so it does not curdle.

Place into a bowl or jar and cover with plastic wrap. Refrigerate for at least 1 hour or until ready to serve. It will thicken slightly as it cools. This lemon curd can be stored in the refrigerator for up to 1 week.

Best Lemon Curd Tips

• Use a double boiler if you have one. The indirect heat of a double boiler is great for the low heat requirement when making curd. If you don’t have one, just make sure to use low heat and resist turning it up.
• Test the thickness on the back of a wooden spoon by running your finger through the mixture. If it separates nicely into two distinct parts, it should be done.
• Never stop whisking until you’ve removed the curd from the heat. This way you won’t scramble any of the eggs!
• It will thicken as it cools and continues to set in the fridge. Remove from heat once desired texture has been reached.
• Straining your curd. If you’re very particular about the texture, you can go ahead and strain the curd with a fine mesh strainer to remove any remnants of the zest. It’s very much an extra bonus step that isn’t necessary if you don’t want to.

How to Use Lemon Curd

Lemon curd is so versatile to serve whether you spread it on scones or add it to whipped cream for a light lemon taste! A few other favorite ways include:

• As a filling for blueberry crepes
• As a topping for mini cheesecakes or a no-bake cheesecake
• Mixed with vanilla ice cream
• As a filling for vanilla cupcakes
• As a topping for german pancakes

Storing and Freezing

• Store: Store lemon curd covered tightly in the refrigerator up to a week.
• Freeze: Lemon curd freezes very well. It can be stored for 3 to 6 months and thawed in the fridge before you’re ready to use it again. Some people have had success freezing it for up to a year, but use your judgment once it’s thawed to make sure it’s safe.

More Lemon Recipes to Try

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