Lemon Curd is a vibrant, zesty spread or topping bursting with lemon flavor. Our simple recipe consists of just a few ingredients and requires minimal effort. Spread this rich curd on cakes, scones, waffles, cookies, and more!
We love this decadent lemon spread on desserts and sweet breakfasts. Honestly, it goes with pretty much any sweet. All you need to do is whisk the ingredients, cook them on the stove, then enjoy!
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What is Lemon Curd?
Lemon curd is a decadent and tangy spread made of lemon juice and zest, sugar, eggs, butter, and vanilla. It has a custard like texture and can be used as a topping or filling for many desserts. In order to make it, you just need to whisk the ingredients and cook them over the stove until they thicken.
About Lemon Curd
- Taste - Lemon curd is a tangy, rich, and goes well with so many foods!
- Texture - This curd is a little bit thicker than custard or jam, but still thin enough to spread.
- Effort - Making lemon curd is straightforward so it's perfect for any skill level.
- Time - It takes just 15 minutes to whisk and warm the ingredients.
Ingredients
- Sugar - Granulated sugar adds sweetness and moisture to the curd.
- Lemon juice and zest - Fresh lemon Juice and zest give the curd its signature lemony flavor.
- Egg - Eggs adds moisture.
- Egg yolks - Egg yolks thicken the curd and give it a custardy texture.
- Unsalted butter - Butter gives the curd its creamy texture. We recommend high-quality European butter, which results in an even richer curd.
- Vanilla extract or vanilla bean paste - Vanilla extract adds complexity and sweetness to the curd. For a stronger vanilla flavor, use vanilla bean paste.
See recipe card for quantities.
Substitutions/Variations
- Less sugar - You can reduce the amount of granulated sugar in this recipe, just add an egg yolk to keep the curd thick.
- Brown sugar - Brown sugar adds a rich caramel, molasses-like flavor. However, it will affect the color of the curd.
- Thinner curd - If you want a thinner curd to drizzle on a cake or pancakes, only use 1 egg yolk and cook for less time.
- Lime curd - You can use lime juice instead lemon juice if you prefer the tangier taste of lime juice.
Instructions
- Mix ingredients - In a large mixing bowl, add the granulated sugar, lemon zest, eggs, and egg yolks, and whisk together until smooth and pale yellow, about one minute. Set aside. (Photo 1 and 2)
- Heat lemon juice and butter - Add lemon juice and butter to a nonreactive pot over low heat and stir until the butter is melted. Do not let the butter brown or burn. Remove from heat. (Photo 3)
- Incorporate ingredients - Add a couple of tablespoons of the egg mixture to the butter mixture and stir to temper the mixture. (Photo 4)
- Add remaining mixture - Then pour the rest of the egg mixture and stir in the vanilla bean paste and kosher salt into the pot with the lemon butter mixture and stir. Cook on low heat and stir constantly until the mixture thickens, about 7-9 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes. (Photo 5 and 6)
- Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Then transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks. (Photo 7 and 8)
Pro tip - Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
Storage
This easy lemon curd can be refrigerated in an air-tight container or lidded jar for up to 2 weeks. You can also freeze lemon curd in a freezer safe container for up to 1 year. In order to thaw it, place it in the fridge overnight. After thawing, enjoy it within 2 weeks.
Top Tips
- Use freshly squeezed lemon juice and zest for the freshest citrus flavor!
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
- To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If it makes a clean line, the curd is ready to transfer to a jar to cool.
Recipes FAQs
No, lemon curd and lemon pie filling have different ingredients and textures. Lemon curd's main ingredients are only lemon juice and zest, sugar, eggs, and butter. On the other hand, lemon pie filling uses cornstarch or flour as thickening agent and usually omits butter. As a result, filling is usually thicker than curd.
This usually means that the lemon juice has had an interaction with the metal. Avoid using a copper or aluminum pans to ensure so this doesn't happen.
Yes, all of the ingredients in this recipe are gluten free.
If you have cooked it for 10 minutes and it is still thin, add another egg yolk and stir constantly.
Once you have cooked the curd for at least 7 minutes, dip your spoon into it then run your finger over the back of the spoon. If your finger leaves a clean line through the curd on the back of the spoon, it’s done.
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Did You Like This Recipe?
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Easy Lemon Curd
Equipment
Ingredients
- 1 cup granulated sugar
- 2 tablespoon lemon zest, or the zest of one lemon
- 2 large eggs room temperature
- 2 egg yolks room temperature
- ½ cup lemon juice
- ½ cup unsalted butter cubed
- 1 teaspoon vanilla extract or vanilla bean paste optional
- ½ teaspoon kosher salt or sea salt
Instructions
- Mix ingredients - In a large mixing bowl, add the granulated sugar, lemon zest, eggs, and egg yolks, and whisk together until smooth and pale yellow, about one minute. Set aside.1 cup granulated sugar, 2 tablespoon lemon zest, or the zest of one lemon, 2 large eggs, 2 egg yolks
- Heat lemon juice and butter - Add lemon juice and butter to a nonreactive pot over low heat and stir until the butter is melted. Do not let the butter brown or burn. Remove from heat.½ cup lemon juice, ½ cup unsalted butter
- Incorporate ingredients - Add a couple of tablespoons of the egg mixture to the butter mixture and stir to temper the mixture. Pour the rest of the egg mixture and stir in the vanilla bean paste if desired and kosher salt into the pot with the lemon butter mixture and stir. Cook on low heat and stir constantly until the mixture thickens, about 7-9 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes.1 teaspoon vanilla extract or vanilla bean paste, ½ teaspoon kosher salt or sea salt
- Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks.
Video
Notes
- Refrigerate lemon curd in an air-tight container or lidded jar for up to 2 weeks. You can also freeze it in a freezer safe container for up to 1 year. In order to thaw it, place it in the refrigerator overnight. After thawing, enjoy it within 4 weeks.
- Whisk the curd constantly while you warm it to ensure it doesn't get lumpy.
- Use freshly squeezed lemon juice and zest for the freshest citrus flavor!
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
- To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If it makes a clean line, the curd is ready to transfer to a jar to cool.
Paual
Love this recipe! I plan to make this and your apple curd for holiday gifts this year. Thanks for the inspiration!