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    The Heirloom Pantry » Recipes » Sweets

    Easy Lemon Curd

    Published: Jul 25, 2023 · Modified: Jan 19, 2025 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Homemade lemon curd Pinterest pin.

    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!

    Spoon holding easy lemon curd with vanilla bean paste from a glass jar.

    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!

    If you are looking for other tasty curd recipes, check out our cinnamon apple curd and persimmon curd.

    Jump to:
    • What is Lemon Curd?
    • About Lemon Curd
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • Storage
    • Top Tips
    • Recipes FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients for homemade lemon curd, granulated sugar, eggs, yolks, lemon juice and zest, butter, kosher salt, and vanilla bean paste or extract.
    • 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 lemon olive oil cake or oat milk 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

    Steps to make homemade lemon curd, mixing eggs, yolks, lemon juice and zest, and sugar; adding butter and 2 tablespoon lemon mixture.
    • 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)
    Steps to make homemade lemon curd, whisking curd, adding vanilla and mixing more, then cooking until the curd thickens, and transferring to a jar.
    • 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

    Is lemon curd and lemon pie filling the same?

    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.

    Why did my lemon curd turn green?

    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.

    Is lemon curd gluten-free?

    Yes, all of the ingredients in this recipe are gluten free.

    How can I thicken lemon curd if it's too runny?

    If you have cooked it for 10 minutes and it is still thin, add another egg yolk and stir constantly.

    How do I know when my lemon curd is done?

    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.

    Birds eye view of easy homemade lemon curd in a jar with sliced lemons.

    Related Recipes

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      Easy Cinnamon Apple Curd
    • Blackberry lemon bread loaf cut into slices surrounded with real lemons and lemon zest icing.
      Blackberry Lemon Bread
    • Homemade lemon pepper seasoning in a bowl on a serving board with fresh lemons, made with lemon zest, black peppercorns, and sea salt or kosher salt.
      How to Make Lemon Pepper Seasoning
    • Slice of Meyer Lemon Olive Oil Cake with lemons.
      Meyer Lemon Olive Oil Cake

    Did You Like This Recipe?

    Love this easy lemon curd recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. If you are looking for other tasty spreads, check out our maple caramel sauce and passion fruit curd.

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade lemon curd!

    📖 Recipe

    Spoon holding easy lemon curd with vanilla bean paste from a glass jar.
    Print Recipe Pin Recipe
    5 from 2 votes

    Easy Lemon Curd

    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!
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Condiment, Sweets
    Cuisine: American
    Servings: 2 cups, approximately
    Calories: 932kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 peeler
    • 1 knife
    • 1 cutting board
    • 1 measuring cup
    • 1 measuring spoon
    • 1 dutch oven

    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
    Prevent your screen from going dark

    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

    Storage
    • 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.
    Top Tips
    • 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.

    Nutrition

    Calories: 932kcal | Carbohydrates: 105g | Protein: 9g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 480mg | Sodium: 661mg | Potassium: 162mg | Fiber: 0.2g | Sugar: 102g | Vitamin A: 1919IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Paual

      July 26, 2023 at 2:42 pm

      5 stars
      Love this recipe! I plan to make this and your apple curd for holiday gifts this year. Thanks for the inspiration!

      Reply
    5 from 2 votes (1 rating without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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