BEST LEMON CURD RECIPE (2024)

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Lemon curd is an incredibly delicious and thick citrus packed filling or spread. It’s vibrant yellow color and tangy lemon taste makes best homemade lemon curd a great addition to many recipes.

There are so many different recipes using lemon curd that it’s always a great idea to find an easy lemon curd recipe that lets you make it at home. Homemade lemon curd tastes great and is much cheaper than store bought.

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Making This Foolproof Lemon Curd

This lemon curd recipe is so easy to make that you don’t even need to touch your stove if you don’t want to! Using a microwave safe bowl, you can make your delicious lemon curd in the microwave within minutes.

I also recommend having a strainer for the lemon curd to run through at the end because it gives you a much smoother texture at the end.

What Is Lemon Curd Used For?

Lemon curd is used for a lot of different things including lemon pie filling, in tarts, on cakes, or used as a jam-like spread on scones, muffins, and slices of bread. It’s so good that you may even just want to eat it with a spoon! I won’t tell anyone if you do!

What Is The Difference Between Lemon Curd And Lemon Pie Filling?

Lemon pie filling and lemon curd are both very similar, but there are some distinct differences. Lemon curd is made with egg yolks and uses the natural pectin in the lemons to solidify the mix whereas lemon pie filling is thickened with flour or cornstarch. Curd is also much smoother in texture and intense in flavor.

Lemon Curd Ingredients

-4 lemons

-1 1/4 cups granulated sugar

-3 eggs + 2 egg yolks

-1/2 cup butter

-1/4 tsp vanilla extract

-¼ cup lemon zest (can be made from zesting 3 lemons)

-1 cup of lemon juice from juicing 4 lemons

How to Make Lemon Curd in the Microwave

Melt your butter in a medium sized glass bowl in the microwave.

Add in the sugar and stir. Microwave 1 minute.

Add the lemon juice and the lemon zest. Microwave for 2 minutes.

Beat the eggs until smooth. Pour out about 1/3 cup of the hot lemon butter mixture into a 1 cup measuring cup. Add in about 1/4 of the egg mixture. Stir constantly, and then pour it into the bowl with the rest of the lemon mixture. Stir, and then microwave for 1 minute.

Repeat the process, tempering the eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir after each 1 minute interval in the microwave. Continue until all of the eggs are mixed in.

Microwave for 2 minutes, stopping at the 1 minute mark to stir again. Add in the vanilla extract.

Run the mixture through a strainer, if desired. I like to do this when the lemon curd is still hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend doing this.

Transfer the lemon curd to jars and refrigerate. The curd will thicken upon cooling.

How to Make Lemon Curd on the Stovetop

Combine butter, sugar, lemon juice and lemon zest in a medium sized saucepan. Turn on medium-low heat and stir occasionally as mixture warms up. Cook about 10 minutes until mixture begins to gently bubble.

Beat the eggs until smooth. Ladle out about 1/3 cup of the hot lemon butter mixture into a 1 cup measuring cup. Let cool 1 minute. Add in about 1/4 of the egg mixture. Stir constantly, and then pour it into the bowl with the rest of the lemon mixture. Reduce heat slightly.

Repeat the process, tempering the eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir often. Continue until all of the eggs are mixed in.

Cook on low heat for 10 minutes, then remove from heat.Add in the vanilla extract.

Run the mixture through a strainer, if desired. I like to do this when the lemon curd is still hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend doing this.

Transfer the lemon curd to jars and refrigerate. The curd will thicken upon cooling.

BEST LEMON CURD RECIPE (9)

Best Lemon Curd Recipe

Lemon curd is an incredibly delicious and thick citrus packed filling or spread. It’s vibrant yellow color and tangy lemon taste makes it a great addition to many recipes.

4.91 from 10 votes

Print Pin Rate

Course: Jams/ Jellies

Cuisine: American

Keyword: best lemon curd

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 90kcal

Author:

Ingredients

  • 4 lemons
  • 1 1/4 cup granulated sugar
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup butter
  • 1/4 tsp vanilla extract
  • 1/4 cup lemon zest from 3-4 lemons
  • 1 cup lemon juice from juicing 4 lemons

Instructions

MICROWAVE INSTRUCTIONS

  • Melt butter in medium glass bowl in the microwave. Add sugar and stir. Microwave 1 minute.

  • Add lemon juice and lemon zest. Microwave 2 minutes.

  • Beat eggs and yolks until smooth. Pour out about 1/3 cup of hot lemon butter mixture into a 1 cup measuring cup. Add in about 1/4 of the egg mixture. Stir constantly, then pour into the bowl with the rest of the lemon mixture. Stir, then microwave for 1 minute.

  • Repeat process, tempering eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir after each 1 minute interval in the microwave. Continue until all of the eggs are mixed in.

  • Microwave 2 minutes, stopping at 1 minute to stir again. Add in vanilla extract.

  • Run mixture through strainer, if desired. I like to do this when the lemon curd is hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend it.

  • Transfer lemon curd to jars and refrigerate. Curd will thicken upon cooling.

STOVETOP INSTRUCTIONS

  • Combine butter, sugar, lemon juice and lemon zest in a medium sized saucepan. Turn on medium-low heat and stir occasionally as mixture warms up. Cook about 10 minutes until mixture begins to gently bubble.

  • Beat the eggs until smooth. Ladle out about 1/3 cup of the hot lemon butter mixture into a 1 cup measuring cup. Let cool 1 minute. Add in about 1/4 of the egg mixture. Stir constantly, and then pour it into the bowl with the rest of the lemon mixture. Reduce heat slightly.

  • Repeat the process, tempering the eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir often. Continue until all of the eggs are mixed in.

  • Cook on low heat for 10 minutes, then remove from heat.Add in the vanilla extract.

  • Run the mixture through a strainer, if desired. I like to do this when the lemon curd is still hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend doing this.

  • Transfer the lemon curd to jars and refrigerate. The curd will thicken upon cooling.

Video

Notes

Yields 3 cups of freshly made lemon curd.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 43mg | Potassium: 21mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg


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Can You Freeze Homemade Lemon Curd?

Yes, you can! Lemon curd does very well when frozen. Simply place it in an airtight container and store it in your freezer for up to a year. Thaw in the fridge for a day or two before use, and use it within 4 weeks.

How Do You Know When Lemon Curd Is Done?

If you can run the back of a spoon through the lemon curd and leave a trail behind, you know it’s ready. It may still seem a little thinner than you’d like, but that’s okay because it will thicken as it cools.

Can You Eat Lemon Curd On Toast?

Absolutely! Scoop out some homemade lemon curd and spread it over a nice golden piece of toast and enjoy!

Check Out These Lemon Dessert Recipes!

  • Lemon Drop Glazed Mini Muffins
  • Lemon Cake Truffles
  • Lemon Butter Cookies
  • Lemon Cheesecake Bars
  • Lemon Lush
  • Easy Lemon Bread
  • Lemon Poke Cake
  • Lemon Blueberry Quick Bread
  • Lemon Icebox Pie
  • Lemon Sugar Cookies

With a homemade lemon curd, you can make your own filling for tarts, pies, cakes, and more! The intense lemon flavor is perfect for so many lemon recipes!

BEST LEMON CURD RECIPE (2024)

FAQs

Why won'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!

What is the best store-bought lemon curd? ›

The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.

What happens if you cook lemon curd too long? ›

One important thing to remember when you make this delicious spread is that it should never boil when you cook it. Lemon curd only needs to reach around 170 degrees Fahrenheit to properly set and thicken. Unfortunately, it can turn chunky or grainy if you allow it to get above the recommended temperature.

What can you use to thicken lemon curd? ›

Butter: the butterfat thickens and sets the curd, while the dairy softens the flavor of the citrus. You could use a dairy-free butter; I'd recommend Miyoko's unsalted cultured butter since most DF butters are quite salty and we don't want that here. Or try using 7 tablespoons coconut oil.

What to do when curd does not set? ›

If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk. Making good curd at home comes by experimenting & experience.

Does lemon curd need to set in the fridge? ›

Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

What is Sicilian lemon curd? ›

Description. M&S Sicilian Lemon Curd. Made with Sicilian lemon juice, this smooth and buttery lemon curd is the perfect topping for scones, cakes, tarts and pies. With Sicilian Lemon Juice, Suitable for vegetarians.

Why is my lemon curd so sour? ›

Either the mixture wasn't constantly stirred and the egg yolks got cooked on the bottom of the pot. Or, the entire mixture was cooked too much and reached close to the boiling point. You can try to strain it out, but it might have an eggy aftertaste. My lemon curd is too sour.

How long does home made lemon curd last once opened? ›

It will keep for several weeks sealed in the fridge and for up to a week in the fridge once opened.

What happens if you don't add butter to lemon curd? ›

In traditional lemon curd, butter is used both as a thickener and to create a richer mouthfeel and flavor. In my no-butter lemon curd recipe, I achieve the same velvety texture with a spoonful of cornstarch and a bit of heavy cream.

How to tell when lemon curd is done? ›

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Why butter in lemon curd? ›

Butter – butter also helps thicken the curd and gives it a delicious creamy and decadent flavor. Make sure to use unsalted butter and I like to keep it cold before adding so it thickens the curd quickly. Sugar – use white granulated sugar, don't use brown sugar or it'll change both the flavor and color of the curd.

Why does my lemon curd taste weird? ›

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.

Why did my lemon curd not set? ›

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

Can I freeze 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.

Why is my lemon tart not setting? ›

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

What to do if cheese curd does not set? ›

The curds may have been heated too rapidly, and this problem can be corrected by never raising the temperature of the curds and whey by more than 2°F every 5 minutes during cheese making. Or, you may just need to simply age it longer.

Why is my milk curd not set? ›

Soluble calcium available in the milk: Coagulation will not occur in the absence of soluble calcium. Milk may contain a shortage of this calcium and this will lead to a soft weak curd. The addition of calcium chloride to the milk may rectify this.

Why is my set curd sticky? ›

Why does curd become sticky? Introducing the bacteria when the milk is too hot results in sour curd that has a lot of whey (dahi ka paani). Not heating the milk enough results in gooey/stringy curd. Using Low fat milk or skim milk may result in curd that's not firm enough.

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