Homemade Luscious Lemon Curd is made using wholesome, all natural ingredients using a foolproof technique. This versatile and multi-use recipe is the best, lemony curd with the perfect sweet-tart ratio, plus I’ll share with you more than 20+ ways to use this delectable curd.
Perfect for gift-giving as well as for everyday, Christmas holiday and special occasion desserts. It’s like springtime on a spoon! When life gives you lemons, make LEMON CURD!
Don’t throw lemons at me, but I will take a lemon dessert any day over chocolate, it’s just my preference, in fact as I’m typing my cheeks are getting all squirty on the inside; you know how when you think about something citrus-y tart; sweet and puckery!? Yeah, happened to you huh!?
What is Lemon Curd?
Lemon curd is a creamy, citrusy, custard-like dessert spread made from fresh lemon juice, eggs, sugar, and butter. Some recipes use lemon zest, while mine adds a splash of heavy cream. It’s smooth and silky, just the right balance of tart and sweet. Most commonly used on scones; but also used in desserts like tarts, pies, parfaits and cakes – or just on toast – lemon lover’s unite.
If you like this curd, try this sweet Mango curd. And if you are a lemon lover; try my old-fashioned lemon squares, this lemon pudding pie or this lemon icebox pie.
Homemade Lemon Curd Ingredients
- Lemon Juice: Use fresh-squeezed lemon juice for the brightest, freshest flavor—about 7–8 lemons should do it. Bottled juice just won’t give the same zing.
- Butter: Unsalted butter adds a creamy richness. Cut it into pieces so it melts evenly. If using salted butter, just reduce the salt by ¼ teaspoon.
- Heavy Cream: Just a splash makes the curd extra silky and smooth—don’t skip it!
- Eggs: We’ll use large whole eggs and yolks here. Room temperature eggs mix more easily and help prevent curdling.
- Sugar: I use all-natural cane sugar, but white granulated sugar works just as well for that perfect sweet-tart balance.
- Salt: Just a pinch of kosher salt enhances all the flavors without making it salty.
- Vanilla Extract: A touch of vanilla rounds out the tartness and adds a warm, mellow note at the end.
Get the full recipe in the recipe card below.
Double the recipe!! Think Hostess gifts, perfect during the holidays as a bright ray of citrus-y sunshine, Easter, Mother’s Day, and it screams Springtime and Summer fun. Plus read on below the many, many uses for lemon curd.
20+ Ways to Use Easy Lemon Curd
- Serve it traditional UK style with orange scones with jelly and clotted cream
- Spread on toast, bagels, or biscuits
- Add to strawberry shortcake
- Sandwich between shortbread cookies for a quick after-school treat
- Swirl into your oatmeal or muesli
- Layer in a yogurt parfait — mind blown!
- Slather it on crepes, pancakes, blintzes, waffles, or Dutch baby (German Pancake)
- Churn into vanilla ice cream or simply top ice cream with a dollop (dontcha love that word!) of Lemon Curd and a garnish with a shortbread cookie
- SPOON it into your mouth! Yup, straight up, from the jar — best by far!
How to bake using lemon curd
- Layer on a cake as a luscious filling or spoon into baked cupcakes with a core removed.
- Heat lightly and pour over the top of a hot butter pound cake like this Kentucky Butter Cake
- Thin with a bit of cream or butter and use as a glaze or drizzle on muffins, cupcakes, scones, etc.
- Try these delicious Lemon curd cupcakes
- Split cream puffs or profiteroles in half and fill with curd, top with a little sweet cream
- Bake some INCREDIBLE lemon bars, my curd was inspired by this recipe by Joanne Chang (dreamy)
- Mix into vanilla buttercream for a light, citrus-y lemon-infused buttercream.
- Swirl into mousse
- Spoon curd into baked puffed pastry shells; top with whipped cream, mint, a berry or a shake of powdered sugar
- Fill a baked pie shell, tart or tartlets with curd
Gifting Lemon Curd
I put together gift baskets for our family and neighbors with lemon curd, Soft-Baked Crockpot Granola and Homemade Greek Yogurt. A light, desired, healthy-ish gift basket idea. I mean, wouldn’t you want to receive a basket of the perfect breakfast foods?
How to Make Homemade Lemon Curd
- Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and simply put, make it taste yucky.
- In a medium saucepan over medium heat; pour in lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from the heat.
3. Meanwhile, in a large mixing bowl; whisk sugar*, eggs, and yolks until combined, they should be light yellow and creamy. *If using all natural cane sugar, whisk a little longer until granules are combined and no longer visible.
4. Slowly, whisk in about ¼ cup of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until it’s all combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
5. Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling.
6. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, 5 to 8 minutes.
7. Remove from heat and pour curd strain through a fine sieve. Stir in the kosher salt and vanilla. Cool completely.
Storing Easy Lemon Curd
- Did you know you can freeze Lemon Curd? Up to about 3 months, simply thaw 24 hours in fridge and use.
- Refrigerate curd in a sealed container up to 1-2 weeks. I keep it in the back of my fridge, where it’s a bit cooler. And honestly, as long as it doesn’t smell funny or have mold growing on it, it’s probably still good!
- Are you a proficient canner? Try canning your curd; since lemon curd is wicked acidic (nod to my husband’s New England roots), you’re slowly pasteurizing the eggs as the mixture thickens over the heat, so canning is safe.
Love Lemon, try these!
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Equipment
Ingredients
- 1 cup fresh lemon juice about 7-8 lemons, fresh squeezed is a must here – bottled juice will yield an "off" taste
- ¼ cup unsalted butter 4 tablespoons, if using salted butter, reduce salt by ¼ teaspoon
- 2 tablespoons heavy cream
- 4 large large eggs whole
- 2 large egg yolks
- 1 cup granulated sugar I used all-natural cane sugar, or refined white sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Since lemons are quite acidic, choose a non-reactive pan to make your curd. Use stainless or non-stick. Aluminum, cast iron, and unlined copper are all examples of reactive metals. Not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
- In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.1 cup fresh lemon juice, ¼ cup unsalted butter, 2 tablespoons heavy cream
- In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow, thick and creamy. Whisk in a little (about ¼ cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.2 large egg yolks, 1 cup granulated sugar, 4 large large eggs
- Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan occasionally to keep the eggs from scrambling.
- Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, about 5 to 8 minutes. Remove from heat and pour curd strain through a fine sieve. Stir in the kosher salt and vanilla.½ teaspoon kosher salt, 1 teaspoon vanilla extract
- Cool completely, using on your favorite treats or baked goods.
Notes
- Did you know you can freeze Lemon Curd? Up to about 3 months, simply thaw 24 hours in fridge and use.
- Refrigerate curd in sealed container up to 1-2 weeks
- Try canning your curd, since lemon curd is wicked acidic (nod to my husband’s New England roots), you’re slowly pasteurizing the eggs as the mixture thickens over the heat, so canning is safe.
- See post for ideas on the many ways to use Luscious Lemon Curd!
Nutrition
Cyndi Greene
I’ve not tried this yet, but in reading through it I noticed you started with the lemon juice , butter and cream. Doesn’t the cream curdle because of the lemon juice?
Thank you,
Cyndi G.
Hi Cyndi, you would think it would but it does not, and mixes into a beautiful emulsion. Hope you try it and love it!
Debbie
I love lemon curd, but now I make it in my instant pot, so easy and delicious! Now I’m hungry for lemon curd! As soon as our Wacky Cake is gone, I’m going to make this!
YAY!!!
Bob krulish
I love anything lemon! So sorry to hear about Bella???? Has to be sad……
Thanks Bob, so very sad. Whip yo self up some of this curd!