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 won't my lemon curd thicken? ›

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. If your cooled curd is not thick enough, you can reheat it to thicken.

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Why does my lemon curd taste eggy? ›

Does lemon curd taste eggy? Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

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What is the difference between lemon curd and lemon custard? ›

While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

Is lemon curd good for you? ›

In any amount of lemon curd, the proportion of unhealthy elements like carbs and fat is going to be extremely higher than good elements like protein. In any serving size of lemon curd, you will only receive a benefit of 2.2 percent of protein while getting almost 27 percent fat and nearly 71 percent carbs.

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Why does my lemon curd have foam on top? ›

Between the heat and whisking, lemon curd gets foamy while it's cooking. As the curd begins to thicken, the foam will start to settle down, and then the addition of the butter at the end of cooking eliminates the foam. So don't panic when you see foam, just keep whisking and cooking.

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Why does lemon curd go grainy? ›

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

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How do you fix lemon curd that didn't 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 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.

Can you buy lemon curd in the grocery store? ›

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.

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How long does homemade lemon curd last? ›

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

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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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How do you add curd to thicken it? ›

Yes in Indian curries it can be used as a cream substitute (which is also thickens sauces). This is another common thickening agent used within Indian cookery. I like to use Greek style yogurt rather than natural yogurt because it's thick, creamy and it doesn't tend to curdle in the pan.

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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.

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Why does my lemon meringue pie get watery? ›

Never spread meringue over cooled pie filling. The meringue will not cook, water will form on the surface of the pie and settle on the top of pie in the form of water droplets. Also this will cause the pie to weep.

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