Easy Lemon Curd Recipe (2024)

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This easy lemon curd recipe takes 10 minutes to make and has only 4 ingredients, so whip up a batch of this sweet dessert filling today!

Easy Lemon Curd Recipe (1)

What is Lemon Curd?

It is a type of fruit curd, using fruit juice, fruit zest, sugar and egg yolks as a thickener. These are cooked until the mix thickens into a smooth and tasty spread.

Curds typically use citrus such as lemons, limes, or oranges but you can also use berries or other fruit. You can use any type of lemon for this recipe but Meyers lemons are especially delicious.

Ingredients

Easy Lemon Curd Recipe (2)

  • Lemons– you’ll use both the zest and lemon juice from 2 medium lemons. Bonus – you can use any citrus you want. Oranges, limes (like in this margarita macaron recipe), grapefruits, it all works beautifully. You’ll want about 1/4 cup juice and 2 tbsp zest.
  • Eggs – The egg yolks are what thickens the curd and the egg whites make it lighter and more spreadable. I’ve tested different ratios, but really like three egg yolks to two whole eggs. But, you can alter the egg yolk to whole egg ratio and it will still turn. More yolks makes a very sturdy curd, which is great for filling cookies and tarts. Whole eggs, make a more spreadable curd, great for brunch and topping muffins and scones.
  • Butter -you can use salted or unsalted. If you use unsalted, you can also add pinch of salt when you add the butter to help cut the sweetness.

Easy Lemon Curd Recipe (3)

How to make this recipe

  1. Mix or whisk the egg, egg yolks, and sugar in a bowl until it is a pale yellow and transfer to a heavy bottomed saucepan.
  2. Add the lemon juice and zest, then cook over medium heat, stirring constantly, about 5-7 minutes until it starts to thicken. When it’s done it will bubble up and it leave nice thick coat on the back of the whisk or spoon you use to mix.
  3. Once it’s thickened, remove from heat and add the butter one tablespoon at a time. You want to make sure it’s fully incorporated before adding the next.
  4. While it’s still warm, strain through a sieve. Then cover and let cool before refrigerating until ready to use. It will thicken as it cools.

Easy Lemon Curd Recipe (4)

Tips and tricks:

  • Zest the lemon them juice it! This seems very obviously, but it’s very easy to forget.
  • Try to only zest the yellow parts of the lemon. The white part can be bitter.
  • Make sure to continuously stir the lemon egg mixture as it cooks. The constant stirring helps ensure the egg whites don’t separate and cook.
  • Straining out the lemon zest is optional. I personally prefer a perfectly smooth curd, so I like to strain it, but you don’t mind the zest you can skip this step.
  • The recipe makes about 1 cup lemon curd and can be doubled or tripled as needed.

Easy Lemon Curd Recipe (5)

Storing and Freezing Lemon Curd

Lemon curd freezes beautifully. This recipe will last up to two weeks in the fridge or up to 3 months in the freezer. When ready to use, let defrost in the fridge and come to room temperature right before using.

Using Leftover Egg Whites

Meringues! Use them in any meringue based dish such as French macarons, pavlovas, marshmallow frosting, and Swiss meringue buttercream. Even some marshmallow recipes call for egg whites.

You can also do baked goods like angel food cake and white cake and cupcakes. And of course, egg white omelets and my personal favorite – co*cktails that use egg whites.

Easy Lemon Curd Recipe (6)

How to use this spread

Topping: This recipe is a great topping for muffins, scones, croissants, yogurt and other brunch staples. It’s also makes a delicious dessert topping for cheesecake, panna cotta, and pavlova.

Filling: My favorite way to use this recipe is for desert fillings. Cakes, cupcakes, tarts, and macarons and other sandwich cookies. Delicious!

Tried this recipe? What is your favorite way to use it? Let me know in the comments!

Easy Lemon Curd Recipe (7)

Easy Lemon Curd

This easy lemon curd recipe takes 10 minutes to make and has only 4 ingredients, so whip up a batch of this sweet dessert filling today!

5 from 19 votes

Print Pin Rate

Course: condiment

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 123kcal

Author: Sophia Assunta

Equipment

  • Saucepan

  • Whisk or Fork

  • Fine Mesh Strainer or Cheesecloth (optional)

INGREDIENTS

  • 3 egg yolks
  • 2 whole egg
  • ½ cup sugar
  • Zest of two lemons about 1/4 cup
  • Juice of two lemons about 2 tablespoons
  • 3 tbsp butter
  • pinch of salt optional, if using unsalted butter

Instructions

  • Mix or whisk egg yolk, egg, and sugar in heavy bottomed saucepan until light and pale.

  • Add lemon juice and zest

  • Stirring constantly, cook over medium heat until thick and bubbling, about 5-7 minutes

  • It should be thick enough to coat the back of a spoon

  • Remove from heat and stir in butter one tablespoon at a time

  • While still warm, strain through a mesh sieve

  • Let cool and then cover and refrigerate until ready to use. It will thicken as it cools.

Notes

  • Zest the lemon them juice it! This seems very obviously, but it's very easy to forget.
  • Try to only zest the yellow parts of the lemon. The white part can be bitter.
  • Make sure to continuously stir the lemon curd mix as it cooks. The constant stirring helps ensure the egg whites don’t separate and cook.
  • Straining out the lemon zest is optional. I personally prefer a perfectly smooth curd, so I like to strain it, but you don’t mind the zest you can skip this step.
  • This recipe makes about 1 cup of lemon curd and can be doubled or tripled as needed.
  • This recipe will last up to two weeks in the fridge or up to 3 months in the freezer.

Nutrition

Serving: 2tbsp | Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 56mg | Potassium: 23mg | Sugar: 13g | Vitamin A: 288IU | Calcium: 16mg | Iron: 1mg

Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!

Easy Lemon Curd Recipe (2024)

FAQs

What is the best way to thicken lemon curd? ›

If you like extra thick curd, you can add an extra whole egg or egg yolk to your recipe. If you want a thinner, more pourable curd, reduce the amount of egg in your recipe.

How long does homemade lemon curd last in the fridge? ›

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

Why didn't my lemon curd set? ›

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Can you overcook lemon curd? ›

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Why does my lemon curd taste eggy? ›

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy.

What if my lemon curd is too sour? ›

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

Why did my lemon curd turn green? ›

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Can you freeze fresh made lemon curd? ›

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

How do you know when lemon curd is set? ›

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

What is the best way to preserve lemon curd? ›

Allow the curd to cool to room temperature. To prevent a 'surface skin' from forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd or cover the bowl. Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately.

Why is my lemon curd not bright yellow? ›

The color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.

Why is my lemon curd foamy? ›

Between the heat and whisking, lemon curd gets foamy while it's cooking. As the curd begins to thicken, the foam will start to settle down, and then the addition of the butter at the end of cooking eliminates the foam. So don't panic when you see foam, just keep whisking and cooking.

Why does my lemon curd taste like metal? ›

Why does my lemon curd taste metallic? A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

How thick should lemon curd be when cooking? ›

Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C).

How to thicken runny lemon curd? ›

The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.

How do you add curd to thicken it? ›

Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

How do you thicken lemon sauce? ›

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Can you thicken milk with lemon juice? ›

Stir 1 scant cup of milk or cream and 1 tablespoon of lemon juice or vinegar together in a measuring cup. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.

How to know if curd is set? ›

In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours. Nowadays, I also set the curd in the Instant Pot using the yogurt function. So if you have an Instant Pot, read the instructions to set the curd in it.

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