Lemon Curd Recipe
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Although you can purchase jarred lemon curd, this simple lemon curd recipe is easy to make at home. Made with sugar, eggs, butter, lemons, and vanilla bean paste, it takes just a few minutes to prepare, and you don’t even need to turn on the oven! Use this bright, citrus-y curd for filling tarts and cookies; spreading on toast or scones; or layering into cakes.
Lemon Curd Ingredients
- Sugar – I test most of my curds with granulated sugar, but you can also use another grainy white sugar, such as caster or superfine. I recommend measuring by weight rather than volume, to avoid an overly sweet curd.
- Eggs – Eggs provide structure, allow the curd to thicken, and create the smooth, creamy texture. This recipe requires two medium eggs, plus two egg yolks. Save the unused whites to make meringues or French macarons.
- Lemon – Freshly squeezed lemon juice forms the base for the curd, while a tablespoon of zest adds extra flavor. Do not use bottled or reconstituted juice to make citrus curd; these often contain preservatives or additives that can give the finished curd a bitter or chemical aftertaste.
- Butter – I recommend unsalted butter. And allow plenty of time for the butter to soften to room temperature; softened butter is a must to blend easily into the hot curd.
- Vanilla Bean Paste – A good quality vanilla makes all the difference in baking and pastry recipes. My preferred brands include Nielsen-Massey, Rodelle, Taylor & Colledge, or Simply Organic. Avoid cheap imitation extracts.
Notes on Tempering
Tempering (gradually combining the hot and cold ingredients) is an important step in this recipe. Add the hot lemon juice to the cold eggs too quickly and you’re likely to find yourself with scrambled eggs, rather than a smooth lemon curd. (For a more in-depth look at tempering, see my tutorial on how to make pastry cream.) Some recipes include a straining step after cooking, but if tempered properly, your curd should not be “eggy.” However, if you do notice bits of egg in your curd, use a bench scraper to push it through a fine mesh strainer before chilling. If you plan to strain, stir in the zest at the end of the recipe.
Recipe Tips and Tricks
- Save the egg whites. This curd recipe includes two whole eggs, plus two egg yolks. You can save the leftover whites for meringues or macarons, or do what I did and make an egg white scramble for breakfast the next morning!
- Use plastic wrap. Before refrigerating your curd, stretch a sheet of clingfilm/plastic wrap over the top of the bowl, allowing it to touch the curd. This keeps the curd smooth and creamy by preventing a tough “skin” from forming on top.
- Whisk. Before serving, use a wire whisk to “knock back” the curd, whisking briskly for a minute to remove any lumps.
Lemon Curd
- Total Time15 minutes
- Yield330 grams (about 1 1/4 cups) 1x
A refreshingly simple lemon curd recipe, made with granulated sugar, eggs, butter, and fresh citrus.
Ingredients
100 grams granulated sugar (1/2 cup)
115 grams eggs (2 eggs)
35 grams egg yolks (2 yolks)
Zest of 1 lemon
80 milliliters freshly squeezed lemon juice (1/3 cup; about 2 large lemons)
85 grams unsalted butter, softened (3 ounces; 6 tablespoons)
1/2 teaspoon vanilla bean paste
Instructions
In a medium bowl, whisk sugar, eggs, egg yolks, and lemon zest.*
In a medium saucepan, warm the lemon juice until steaming. Do not boil.
Temper the hot juice into the egg mixture, adding a small amount at a time and whisking well after each addition, until you’ve incorporated all of the juice.
Return mixture to saucepan and cook over medium heat. Bring to a low boil and continue cooking until thickened, about 4 minutes. While cooking, gently stir the curd continually with a whisk or rubber spatula.
Remove from heat. Whisk in the butter and vanilla bean paste, and continue whisking until butter melts into the curd.
Scoop into a clean bowl.
Cover with clingfilm/plastic wrap, allowing the plastic to touch the top of the curd to prevent a tough skin from forming.
Refrigerate until ready to use.
Before serving, use a wire whisk to “knock back” the curd, whisking for 1-2 minutes or until smooth and creamy.
Store leftover curd in an airtight container in the refrigerator for up to 3 days.
Notes
*If you temper carefully, you won’t need to strain the curd. However, if you’re new to tempering curds and yours turns out slightly “eggy,” you can pass it through a fine mesh strainer to remove any bits of egg. If planning to strain, I recommend waiting until the end of the recipe to stir in the zest, rather than adding it to the uncooked curd.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Frostings and Fillings
- Method: Stovetop
- Cuisine: Sweets
Ways to Use Lemon Curd
This lemon curd recipe offers many possibilities. You can fill a classic tarte au citron (lemon tart) or a batch of mini lemon tartlets; bake lemon hand pies; make lemon curd thumbprint cookies; spread it on scones, toast, or lemon poppyseed muffins; fill sandwich cookies or macarons; layer with fruit, whipped cream and crushed cookies for a simple parfait; or use it as a filling for cupcakes. It also tastes great on a spoon, directly from the jar!
Make-Ahead and Storage Suggestions
Store homemade lemon curd in an airtight container in the refrigerator for up to three days. Before storing, pat a fresh sheet of clingfilm/plastic wrap over the top of the curd to prevent a thick skin from forming on the surface. For smooth, creamy curd, use a wire whisk or immersion blender to “knock back” the curd before serving. Do not freeze.
Other Citrus Recipes You Might Enjoy
Simple Candied Orange Peel
Sunny Lemon Daisy Cookies
Lemon Drops
Dark Chocolate Grapefruit Peels
Grapefruit Infused Water
Classic Homemade Lemonade
Grapefruit Curd
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
