Lemon Curd Recipe: Smooth, Zesty Homemade Spread

Ingredient Notes

Lemons: Use the zest and juice of about three lemons to yield roughly 1/2 cup (120 mL) of juice. Freshly squeezed juice delivers the brightest flavor.

Sugar: Granulated sugar balances the lemon’s acidity and helps the curd set.

Egg yolks: Only yolks are required; they provide richness and help thicken the curd. Save the whites for another use.

Salt: A pinch of fine sea salt enhances the lemon flavor and balances sweetness.

Butter: Unsalted butter folded in at the end creates a glossy, silky texture and helps the curd firm as it cools.

Ways to Use Lemon Curd

• Spread on toast, scones, or biscuits
• Fill layer cakes, tartlets, or pastries
• Top cheesecakes, pavlovas, or ice cream
• Use as a pancake or waffle topping
• Stir into yogurt and finish with granola
• Serve with crepes or as a dip for fruit

How to Make Lemon Curd

• Combine sugar and lemon zest in a medium saucepan, rubbing the zest into the sugar to release oils.
• Add the egg yolks and salt, whisking until the mixture lightens in color.
• Slowly whisk in the lemon juice until combined.
• Cook over low heat, stirring constantly, until the mixture thickens and reaches 170–180°F (77–82°C) on an instant-read thermometer.
• Strain the curd through a fine mesh sieve to remove zest and any coagulated egg.
• Stir in small cubes of cold butter until fully incorporated and glossy.
• Press plastic wrap directly onto the surface to prevent a skin, then chill at least two hours.
• Use chilled curd to fill cakes, top desserts, or enjoy by the spoonful.

Favorite Tools

Lemon Curd Recipe FAQ

Do I need to use a double boiler?

No. This recipe works on the stovetop without a double boiler. Keep the heat low and stir constantly to avoid curdling.

How can I tell if the lemon curd is done?

The curd should thicken and reach about 170°F on an instant-read thermometer. It will coat the back of a spoon and leave a clear line when you run your finger through it. For a firmer curd you can cook to 180°F, but be careful to avoid overheating.

How long does homemade lemon curd last in the fridge?

Stored in a clean glass jar or airtight container, lemon curd will keep in the refrigerator for up to two weeks.

Can you freeze lemon curd?

Yes. Freeze cooled lemon curd in an airtight container for up to two months. Thaw overnight in the refrigerator and stir before serving.

Tips for the Best Lemon Curd

Chill: Refrigerate at least two hours so the curd firms as the butter solidifies. Chilling produces a thick, spreadable texture.

Avoid reactive metal pans: Aluminum and copper can react with acidic lemon juice and cause an off taste; use stainless steel or enameled cookware.

Low heat and patience: Cook gently over low heat and stir continuously to prevent the eggs from curdling. A slow, steady approach yields a silky curd.

Strain: Pass the finished curd through a fine mesh sieve to remove zest and any tiny cooked egg bits for a perfectly smooth result.

Related Fruit Curds and Compotes

• Orange Curd
• Cherry Compote
• Easy Apple Compote
• Peach Compote

Lemon Curd