This is the best lemon curd recipe — light, creamy, bright, and only about 10 minutes to prepare. Spread it on scones, spoon it over ice cream, or use it as a filling for pies, cakes, trifles, and more.
Lemon curd is versatile and also serves as the base for many other treats such as lemon bars, cookie cups, and parfaits. Fresh lemon juice and zest give this curd its vibrant flavor; bottled juice can be used in a pinch, but won’t deliver the same freshness.
The Best Lemon Curd Recipe
I reach for lemon curd often — it’s buttery, smooth, and brightens breakfasts, baked goods, and desserts. This reliable recipe produces a silky curd you can keep in the fridge or freeze for later. It also makes a thoughtful homemade gift.
Because of its acidity, properly stored lemon curd keeps well in the refrigerator. You can also make a large batch and freeze portions for up to two months.
Why You’ll Love This Recipe
- Doesn’t taste like eggs. Egg yolks are used for thickening, but the finished curd tastes bright and lemony rather than eggy.
- Simple and reliable. The method is straightforward, and if you cook gently and stir constantly, you’ll get a smooth, consistent result every time.
- Extremely versatile. Use lemon curd on pancakes, muffins, scones, ice cream, cakes, or parfaits.
A Few Ways to Use Lemon Curd
- Spoon over vanilla ice cream or stir into yogurt
- Spread on pancakes, scones, muffins, bundt cake, or toast
- Layer in trifles or parfaits
- Fill cream puffs, macarons, or cookie cups
- Use as a filling for pies or cakes
Key Ingredients
- Lemon juice – use fresh juice for best flavor; about 6–7 lemons yield 1 cup. Reserve zest to enhance the aroma.
- Egg yolks – large egg yolks thicken the curd and add richness.
- Sugar – granulated white sugar balances the tartness.
- Cornstarch – adds stability and helps the curd set.
- Lemon zest – adds concentrated citrus oils for a brighter flavor.
- Butter – cold or slightly chilled butter helps create a silky finish without melting too fast into the hot curd.
How to Make Lemon Curd
- Blend the base. Combine lemon juice, lemon zest, egg yolks, sugar, and cornstarch in a blender and blend until smooth.
- Cook gently. Pour the mixture into a medium saucepan and cook over medium-low heat, whisking constantly. When it begins to bubble and simmer, continue whisking for 1–2 minutes until it thickly coats the back of a spoon, then remove from heat.
- Finish with butter. Stir in the butter until fully melted and incorporated for a glossy, rich texture.
- Cool and store. Transfer the curd to a sealable container and press plastic wrap onto the surface to prevent a skin. Cool at room temperature 15–20 minutes, then refrigerate until completely chilled. Store in an airtight container in the fridge for up to 10 days, or freeze portions for longer storage.
Recipe Tips
- Always use fresh lemons for the best flavor and aroma.
- Zest before juicing to capture the aromatic oils.
- Use unsalted butter so you can control the salt level.
- Cook low and slow to prevent curdling and ensure a silky texture.
- Strain the curd through a fine mesh sieve after cooking to remove any tiny bits of cooked egg or zest for a perfectly smooth finish.
- Cool to room temperature before refrigerating and press plastic wrap onto the surface to prevent a skin from forming.
Frequently Asked Questions
Lemon curd is a thick, creamy spread made from lemon juice and zest, egg yolks, sugar, cornstarch, and butter. The ingredients are cooked gently until thickened and silky.
Yes. Freeze lemon curd in airtight bags or containers for up to two months. Thaw overnight in the refrigerator.
This recipe uses egg yolks and cornstarch to thicken the curd. For a firmer set, you can increase cornstarch slightly (start with an extra teaspoon).
Storing and Freezing Instructions
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Store in freezer bags or airtight containers for up to 2 months. Thaw in the refrigerator overnight.
More You’ll Love
Lemon Curd Recipe
Ingredients
- 1 cup lemon juice
- 2 tablespoons lemon zest
- 3 large egg yolks
- 1 cup sugar
- 1½ tablespoons cornstarch
- 1/4 cup butter
Instructions
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In a blender, combine lemon juice, lemon zest, egg yolks, sugar, and cornstarch. Blend until smooth.
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Pour the mixture into a medium saucepan and cook over medium-low heat, whisking constantly. When it begins to bubble and simmer, continue whisking for about 1 minute, or until the mixture coats the back of a spoon, then remove from heat.
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Stir in the butter until fully melted and incorporated.
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Transfer to a sealable container and press plastic wrap onto the surface to prevent a skin. Let cool at room temperature 15–20 minutes, then refrigerate until completely chilled.
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Store in an airtight container in the refrigerator for up to 10 days. Enjoy!
Notes
Nutrition
Calories: 129 kcal
| Carbohydrates: 29 g
| Protein: 1 g
Disclaimer: Nutritional values are estimates.
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If you love lemon, this homemade lemon curd will quickly become a favorite. It’s light, creamy, tart, sweet, and ready in about 10 minutes of active prep time.