How to Make Lemon Curd – with video
Lemon Curd is an easy to make recipe that is incredibly versatile in the kitchen. Spread Lemon Curd on scones, use it as a tart filling, a cake filling or as the base for a feathery lemon mousse.
Table of contents
Why this is a standout recipe
This curd can be made on the stovetop without using a double boiler or other complicated methods. It’s quick to make, freezes beautifully and has 1001 uses.
For something with such a frankly unappealing name, curd is one of my favorite go-to ingredients for a wide variety of desserts. I think you’ll love it too.
Ingredients
Ingredient Notes
- Lemons – The juice from the lemons has a tangy, acidic flavor. The zest has lemon oil which adds a floral lemon flavor. After cooking, the zest can be strained out since it has already done it’s job.
- Eggs – This recipe uses whole eggs to set the custard. If you’ve got extra egg yolks from another recipe, make this Yolks Only Lemon Curd.
- Butter – Butter enriches the flavor of the curd and helps it to set when it’s chilled. If you use salted butter eliminate the salt listed in the recipe.
Process Photos
See the recipe card for detailed measurements and instructions.
- Put the butter in a large bowl. Set a strainer over the bowl.
- Combine the eggs and sugar in a medium sauce pan.
- Add the zest and juice.
- Whisk the ingredients together until well combined.
Recipe Tip
Always combine the sugar with the eggs before adding the lemon juice. If you add the juice to the eggs without the sugar, the acidic juice will “cook” the eggs.
- Cook the curd over medium-low heat, stirring constantly. The curd will start out opaque with white foam on the surface.
- Continue stirring, making sure to scrape the entire bottom of the pan and in the corners.
- The foam will begin to subside, the curd will thicken and become translucent.
- As soon as you begin to see a few bubbles, remove the pan from the heat.
- Immediately strain the curd into the bowl with the butter.
- Discard the lemon zest.
- Stir the curd until the butter is completely melted.
- Cover the bowl and cool to room temperature. Refrigerate until well-chilled.
How to Use/Serve Lemon Curd
Lemon curd is traditional on a scone with clotted cream and is insanely decadent when it’s warmed up and poured over ice-cream.
One of the most popular flavors for my custom cake business, Cake Art Studio, was the Luscious Lemon Cake with lemon curd filling. Lemon Curd also makes a great cupcake, tart or pie filling.
How to stabilize Lemon Curd for cake/tart filling
Add a little gelatin to stabilize the lemon curd when you want the curd to hold it’s shape, e.g., for a cake or tart that will be sliced. See the notes section of the recipe card for details.
Lemon curd can be used as filling for shortbread or to sandwich French Macarons.
Storage
Lemon curd will keep for 2-3 weeks in the refrigerator and can be frozen for several months.
Recipe Variations
- This recipe can be adapted for other citrus fruits. See the notes section of the recipe card.
- You can also make Passion Fruit Curd, Raspberry Curd and Rhubarb Curd.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Lemon Curd Recipe
Ingredients
- 12 oz granulated sugar (1 ½ cups)
- 3 large eggs
- 4 oz lemon juice (½ cup, about 3-4 lemons)
- finely grated zest from all the lemons
- ⅛ teaspoon salt
- 3 oz unsalted butter (cut into 1″ chunks)
Instructions
- Thoroughly whisk together 12 oz granulated sugar and 3 large eggs in a medium saucepan. Add 4 oz lemon juice, finely grated zest from all the lemons and ⅛ teaspoon salt.
- Place 3 oz unsalted butter in a medium sized bowl. Put a fine mesh sieve over the bowl and keep it near the stove.
- Heat the egg/juice mixture over medium heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
- Cook until the curd just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
- Immediately remove from the heat and pour through the sieve over the butter.
- Stir until the butter is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool to room temperature before putting in the refrigerator.
- Refrigerate until chilled and set.
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Video
Notes
- 1/2 cup of juice (about 3-4 limes, 2-3 oranges, 1 grapefruit)
- 1 1/4 cup (10 oz) granulated sugar
- Zest from the fruits
Hi I used gelatin in this curd recipe and had it set in a jar in the fridge. I didn’t expect it to harden so much because I intended to use it as a cake filling the next day. Can I whip it to make it more spreadable?
I wouldn’t “whip” it, but you can warm up the curd and it will soften. You can either just leave it at room temperature for a few hours or microwave in brief increments. As it softens from the microwave, stir it in between to get a more consistent texture.
Annette Cleworth
Hi Eileen
I haven’t yet tried your lemon curd recipe but wondered whether the curd doesn’t set without
using gelatine. I notice you do give it as an option so what is the point of using it?
Many thanks
Annette
Hi Annette, without the gelatin the curd will “soft set”. It will be thickened but will not hold it’s shape. I use the gelatin when I use the curd to fill a tart or cake so that it will not ooze out when the tart/cake is sliced. If your using the curd as a topping, then you don’t need the gelatin.
Amazing! Full of flavor and color. I use this as a basis for lemon mousse for the most delicious Lemon Mousse Cake, which is a favorite dessert amongst our family and friends.