Introduction

Lemon curd is a bright, tangy spread that adds a burst of citrus flavor to toast, desserts, and more. Its creamy texture and refreshing taste make it a delightful homemade treat perfect for any occasion.

The image shows two glass jars filled with smooth, bright yellow lemon curd placed on a textured red cloth over a white marbled surface. The larger jar is behind and to the right of the smaller jar, both having shiny, slightly translucent lids. To the left, there are three whole, fresh lemons with a shiny skin, and to the right, half of a lemon with visible juicy segments rests on the cloth. Some green lemon leaves add a fresh touch near the lemons. The background is softly blurred, showing a white plate with small lemon tarts and a yellow object out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (approximately 5 lemons)
3 large eggs
2 tablespoons unsalted butter
1 teaspoon grated lemon rind

Instructions

Step 1: In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk them together until evenly mixed.
Step 2: Stir in the fresh lemon juice and eggs. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent curdling.
Step 3: Once boiling, reduce the heat and simmer the mixture for about 1 minute until thickened, continuing to stir constantly.
Step 4: Remove the saucepan from heat. Add the unsalted butter and grated lemon rind, stirring gently until the butter is fully melted and incorporated.
Step 5: Spoon the lemon curd into a bowl and allow it to cool. Cover and chill in the refrigerator for at least 6 hours or overnight—the curd will thicken as it cools.

Tips & Variations

For a smoother texture, strain the lemon curd through a fine sieve before chilling to remove any cooked egg bits.
You can substitute lime juice for lemon juice to create a lime curd variation with a similar process.
If you prefer a less tart curd, reduce the lemon juice slightly and add a bit more sugar to taste.

Storage

Store lemon curd in an airtight container in the refrigerator for up to 1 week. Before serving, you can let it come to room temperature or gently warm it to soften. Do not freeze lemon curd, as it can affect the texture.

How to Serve

The image shows a small, clear glass jar filled with smooth, thick lemon curd that is pale yellow in color. A silver spoon is lifting a dollop of the lemon curd from the jar, showing its creamy texture. Behind the jar, there is another jar of lemon curd and two whole bright yellow lemons, adding freshness to the scene. A green mint leaf lies beside the lemons. All items are placed on a piece of brown burlap fabric that rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is preferred for its vibrant flavor, but bottled lemon juice can be used in a pinch. Choose a high-quality, pure lemon juice without additives for the best results.

How can I tell if the lemon curd is cooked enough?

The curd is done when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it. Always stir continuously to avoid overcooking or curdling.

Homemade Lemon Curd Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

A bright and tangy homemade lemon curd made with fresh lemon juice, sugar, eggs, and butter. This smooth and creamy curd is perfect as a spread, dessert topping, or filling for pastries and cakes.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 6 hours 20 minutes (including chilling time)
Yield: About 1 1/4 cups 1x
Category: Sauce/Spread
Method: Stovetop
Cuisine: Western

Ingredients

Scale

Dry Ingredients

1 cup + 2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt

Wet Ingredients

1 cup fresh lemon juice (approximately 5 lemons)
3 large eggs
2 tablespoons unsalted butter
1 teaspoon grated lemon rind

Instructions

Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well blended and smooth.
Add lemon juice and eggs: Slowly stir in the fresh lemon juice and whole eggs, mixing continuously to combine all ingredients evenly.
Cook mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring constantly with a whisk to prevent curdling or lumps.
Simmer until thickened: Reduce the heat to low and simmer for about 1 minute, continuing to stir constantly until the lemon curd thickens to a custard-like consistency.
Finish with butter and zest: Remove the saucepan from the heat. Stir in the unsalted butter and grated lemon rind gently until the butter melts completely and is incorporated into the curd.
Cool and chill: Transfer the lemon curd into a clean bowl, let it cool to room temperature, then cover and refrigerate for at least 6 hours or overnight. This chilling process will further thicken the curd.

Notes

Use fresh lemon juice for the best flavor and brightness.
Constant stirring during cooking prevents lumps and curdling of eggs.
The curd will thicken more as it cools and chills.
Store lemon curd in an airtight container in the refrigerator for up to one week.
Can be strained through a fine mesh sieve if you prefer a silky smooth texture.
This recipe is ideal for spreading on toast, filling tarts, or layering in desserts like trifles.

Keywords: lemon curd, lemon spread, homemade lemon curd, citrus curd, lemon dessert sauce