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 didn't my lemon curd get thick? ›

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!

How to stop lemon curd from curdling? ›

I like to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler) as this helps prevent the eggs from curdling. That is, where you get little specks of cooked egg in the lemon curd.

What happens if you overcook lemon curd? ›

What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

Why did my lemon curd scramble? ›

But WHY did the Lemon Curd scramble? I learned that day, based on the scientific fact that eggs do not curdle when cooked in the presence of starch, and because Lemon Curd has no starch (such as flour or cornstarch), it will curdle when the eggs get too hot.

How to fix thin lemon curd? ›

How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

How do you know when lemon curd is thick enough? ›

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.

What to do with failed lemon curd? ›

EDIT: I managed to fix it by reheating it, letting it get somewhat smooth, straining it, adding lemon juice, and then stirring more. I did it with one orange so I couldn't just start over again. I'm thankful for the advice though! The curd is now a beautiful orange, a bit thick and sweet, but really good!!

Does homemade lemon curd thicken as it cools? ›

Lemon curd always thickens as it cools so you may find that you end up with a lemon curd that's thicker than you hoped for. If this happens, the easiest way to thin it is to whisk in a little extra lemon juice (about ½ a teaspoon at a time as you don't want to add too much) until it is your desired consistency.

How to tell when curd is done? ›

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Keep the heat low, don't turn it up to quicken the process or the eggs will scramble. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

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 does my lemon curd taste like eggs? ›

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Can you leave lemon curd out overnight? ›

In a covered, airtight container for up to one week. It doesn't really freeze well. 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.

Why does my homemade lemon curd taste metallic? ›

There are a few reasons why your lemon curd may taste metallic. The most common reason is usual due to using aluminum or metal bowls. The acid in lemon juice tends to react with metal, and sometimes eggs can react with aluminum.

Why did my lemon curd turn green? ›

Let's peel back the layers of this zesty enigma. It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs.

Why did my lemon curd have a metallic taste? ›

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Why is my curd thin? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Why won't my lemon pie filling thicken? ›

If your pie filling is runny, add in one additional tablespoon of cornstarch to the lemon filling, and stir over medium heat. It should thicken in 1 to 2 minutes.

Why didn't my curd set? ›

CURDS THAT WON'T COME TOGETHER

This is often caused by improper temperatures; either you used UHT (Ultra High Temperature) pasteurized milk or your curds got too hot when you were preparing for the stretching stage, or they didn't get hot enough. The temperature of the curds before stretching should be 160° to 170°F.

How do you add curd to thicken it? ›

Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

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