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.

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

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

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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

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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!

FAQs

Why didn't my lemon curd get thick? ›

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled.

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Why is my lemon curd not yellow? ›

The color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.

How long is homemade lemon curd good for in the fridge? ›

It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.

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How do you make lemon curd less sour? ›

Many lemon curd recipes call for 6+ Tablespoons of butter, though I think 4 Tablespoons provides richness while preserving a mouthwatering, puckery-lemon flavor. Feel free to use vegan butter if you need it. Vanilla extract: just a drizzle rounds out the flavor of the lemon curd and cuts out any sharp sourness.

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What makes curd thicker? ›

Use Full Cream Milk

Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.

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.

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

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

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How can you tell if lemon curd is still good? ›

Another sign that your curd has gone bad is if it's started to darken or if the texture has altered and it's no longer smooth.

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Why did my lemon curd turn green? ›

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

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Can I freeze homemade 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.

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Can lemon curd sit 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.

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Why is my lemon curd foamy? ›

Both whole eggs and egg yolks are required. Follow the recipe exactly for best texture. If you use too many whole eggs, the egg white will cause foaming and the curd will end up foamy.

Why won't my lemon curd set? ›

You could try:

Reheating it. Continuously whisk until the mixture reaches 170. ...
Bloom one package (2.5 tsp or 7g) in 1/4 cup ( 60g ) of water for 5 minutes. Dissolve the bloomed gelatin in the microwave for 3-5 seconds. ...
Mix 2 tablespoon of cornstarch in a 2 tablespoons of water and mix into lemon curd.

Mar 11, 2022

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Why does my lemon curd taste eggy? ›

Make sure you don't let the curd come to a boil at any point, and don't stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.

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Why did my lemon curd crack? ›

Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.

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Why is my curd not thick? ›

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.

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Why is curd not setting? ›

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

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Why is my orange curd not thickening? ›

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

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How do you fix split curd? ›

Once curdled it is hard to fix. However, whisking the sauce to beat up the curds, add some cream and flour can effectively hide the curdle and get it to the point of being acceptable.

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