Try this silky smooth and easy lemon curd recipe that you can use for various lemon desserts! You'll only need four simple ingredients and basic tools. I'm sharing how to make the best lemon curd step by step!
Jump to:
- Easy Lemon Curd Recipe
- The Important Tips For Making Smooth Lemon Curd
- Tips For The Ingredients
- 6 Steps To Make Easy Lemon Curd
- Lemon Curd Before and After Chilling It
- VIDEO: Watch How To Make It!
- How To Store Lemon Curd
- Troubleshooting Tips
- Frequently Asked Questions
- How You Can Use Homemade Lemon Curd
- More Lemon Recipes
- More Filling Recipes
- Easy Lemon Curd
Lemon curd is like my magic wand that can turn any dessert into an exceptional lemon dessert - cakes, cupcakes, cheesecakes, eclairs, crepes, and more. It gives them amazing richness and tanginess that satisfies all lemon lovers.
I had homemade lemon curd for the first time when I made lemon meringue tart at pastry school and was blown away by how delicious it is - So tangy, rich, and creamy... it tasted incredible with fluffy-like-a-cloud Italian meringue and crispy tart crust.
In this tutorial, I am sharing detailed instructions and tips on how to make lemon curd successfully at home - the silky smooth, rich, and creamy lemon curd.
Easy Lemon Curd Recipe
You can make this lemon curd with just one pot and a whisk in just about 10 minutes! No double boiler is needed for this recipe. It is so quick to make with no hassle.
I used to use a double-boiler to make lemon curd, but I no longer do it after discovering that we can make amazing lemon curd much easier and faster with just a saucepan.
It's also made with the simple four ingredients you can find at any grocery store. I use this basic lemon curd for all kinds of lemon desserts, such as lemon cupcakes and macarons.
The Important Tips For Making Smooth Lemon Curd
When making lemon curd with a saucepan without a double boiler, the most crucial part of making it successfully is how you heat it. Focus on the three:
- Mix it fast - The eggs get partially cooked and grainy when the speed is too slow, just like making pastry cream.
- Mix evenly - It's also important for making a smooth lemon curd. It prevents the curd from getting burned on the bottom of the pan.
- Heat it on low heat - You could heat it at slightly higher heat in the beginning to speed up the process, but lower the heat before it starts thickening. You’ll need to whisk it at a faster speed with higher heat to avoid burned or grainy lemon curd. If this is your first time, I recommend starting on low heat to be safe!
You should be able to create silky-smooth lemon curd by following these.
Tips For The Ingredients
We'll only need four affordable and simple ingredients to make lemon curd: eggs, sugar, lemon, and butter.
- Whole egg - It helps to thicken the curd. Use a large egg to make it thicker.
- Egg yolk - It adds amazing richness.
- Granulated sugar - Sugar helps to make a smooth and shiny texture. It also works as a preservative.
- Lemon zest - It adds another layer of refreshing flavor.
- Lemon juice - Use any regular lemon! Meyer lemons taste less tangy and sweeter. You might like it if you want a milder taste.
- Unsalted butter - Butter helps to thicken the curd. Add more butter if you want a thicker and milder lemon curd.
6 Steps To Make Easy Lemon Curd
Step 1. Mix eggs and egg yolks.
Mix whole eggs and yolks with a whisk in a saucepan until evenly incorporated.
Step 2. Add sugar.
Mix well until combined.
Aya's Quick Tip💡
The sugar soaks up eggs and creates lumps when leaving them unmixed. Mix right after adding the sugar!
Step 3. Add lemon zest and lemon juice.
Mix in lemon juice, dividing a few times.
Step 4. Heat it on low heat while mixing.
Whisk fast and evenly while heating. Continue it until the curd starts boiling all over the surface to cook the eggs completely.
Aya's Quick Tips💡
I used to mix it with a rubber spatula in the past, because a rubber spatula does a better job of scraping off the bottom of the pan to ensure the curd is not burned. But you can make a smooth lemon curd more easily with a whisk, so that’s what I am using today.
When using a whisk, ensure the pan is non-stick so that the coating does not accidentally get peeled off.
Step 5. Add cold butter.
Add cubed butter while the lemon curd is still warm so that the butter melts completely.
Aya's Quick Tip💡
The curd gets looser with the melted butter, and it gets a bit easier to strain. You can also add it after straining the curd.
Step 6. Strain it.
I still recommend straining to make it even smoother. In case you've got pieces of cooked eggs, the fine mesh sieve can remove them, so you don’t have to worry much!
Lemon Curd Before and After Chilling It
Due to the butter inside, the curd gets thicker after it's cooled.
The hot lemon curd:
The cold lemon curd:
And it is done!
Enjoy the smooth and creamy lemon curd.
Fresh homemade lemon curd tastes so much better than premade lemon curd at stores.
VIDEO: Watch How To Make It!
To learn how to make lemon curd visually and have a deeper understanding of each step, watch the video.
Don't forget to subscribe if you liked it 😉
How To Store Lemon Curd
Wrap the surface tightly with plastic wrap and store it in the refrigerator. I recommend consuming it within a week to enjoy the fresh taste.
How long can lemon curd sit at room temperature?
It can be left at room temperature for 5 - 6 hours. It must be stored in the refrigerator as it contains eggs, which can easily spoil at room temperature, even when cooked.
Can I freeze lemon curd?
Yes! Store it in the freezer for a few months in an airtight container.
Tips For Storing Lemon Curd in Jars
Pour hot lemon curd into clean glass jars sanitized with hot water. Close the lid tightly and place it upside down to kill any possible bacteria in the air. One batch of the recipe is enough for three 4-oz jars.
Troubleshooting Tips
The most common issues people face when making lemon curd are either loose or grainy textures. Here are the causes and solutions:
Why is my lemon curd loose?
The solution: Heat until the curd starts boiling to make it thick. You can also add more butter at the end to make it thicker.
The solution: Mix eggs well with other ingredients before heating, and cook the curd at low heat while mixing constantly.
Why is my lemon curd grainy and not smooth?
The solution: Mix constantly and evenly while heating. Mix at a faster pace after the curd starts thickening slightly.
The solution: Try heating it with lower heat next time.
The solution: Mix eggs well with other ingredients before heating.
Frequently Asked Questions
Lemon curd is a thick lemon spread that is made with eggs, lemon juice, sugar, and butter as the primary ingredients. It is sweet, tangy, and often used in various lemon desserts, such as lemon cakes, cupcakes, buttercream, and scones.
The curd gets thicker and tastes milder with more butter. You can adjust the amount depending on what kind of texture and flavor you want.
Yes. The bottled lemon juice tastes less tangy. Use fresh lemon juice if you like the super bright lemon flavor.
Yes! Add any herb or flavor extract that suits your special occasion.
Eggs and butter are the primary ingredients to thicken lemon curd. You can also add cornstarch to thicken it.
How You Can Use Homemade Lemon Curd
You can use the luscious lemon curd in so many ways. Make various lemon desserts with fresh lemon flavor. Here are some of my favorite desserts to pair with!
- Whole cakes
- Cupcakes
- Macarons
- Lemon tarts
- Ice cream
- Yogurt
- Crepes
- Scones
- Pancakes
- Bread
- Crackers
- Pavlova
- Cheesecake
- Gift in a mason jar
- Buttercream - You can make delicious lemon frosting with it.
More Lemon Recipes
If you are a lemon lover, also check out other delicious lemon dessert recipes!
More Filling Recipes
Check out other filling recipes to complete your cakes and cupcakes!
💬 Did you try this recipe? I'd like to hear your feedback! I also love hearing how you enjoyed it for your special occasion. If you have a question, leave it in the comment section below, and I'll get back to you as soon as possible!
Easy Lemon Curd
Equipment
- Small pot
- Spatula
- Sieve
- Bowl
Ingredients
- 100 g (2 eggs) Egg
- 2 yolks Egg yolk
- 100 g (½ cup) Granulated sugar
- 1 lemon Lemon zest
- 120 g (½ cup) Lemon juice
- 56 g (¼ cup) Unsalted butter Add more butter to make it thicker and taste milder.
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Mix eggs and egg yolks - Mix whole eggs and yolks with a whisk in a saucepan until evenly incorporated.100 g Egg , 2 yolks Egg yolk
- Add granulated sugar - Mix well until combined.100 g Granulated sugar
- Add lemon zest and lemon juice - Mix in lemon juice, dividing a few times.1 lemon Lemon zest, 120 g Lemon juice
- Heat it on low heat while mixing - Whisk fast and evenly while heating. Continue it until the curd starts boiling all over the surface to cook the eggs completely.
- Add cold butter - Add cubed butter while the lemon curd is still warm so that the butter melts completely.56 g Unsalted butter
- Strain it with a sieve - I still recommend straining to make it even smoother. In case you see pieces of cooked eggs in the curd, the fine mesh sieve can remove them.Chil it in the fridge completely to thicken it.
F says
Hi, I love your channel so much, I've tried so many of your recipes and they've all worked out deliciously. I was just wondering that you had another lemon curd recipe on your channel, a thicker one? I was trying to find it on your channel and its no longer there? Would it be possible if you could re-post the recipe
Thanks
Megan says
Perfect result. Easy process. Thank you for sharing with us all.
ayacaliva says
I'm glad you liked it! Thank you for sharing your feedback!