Lemon curd

Tangy and perfectly sweetened, this homemade lemon curd has an amazing lemon flavor. It is made of simple ingredients in 10 minutes. Use it as a spread, topping for your morning crepes and pancakes, or fill your cupcakes or cake with it.

What is lemon curd

Lemon curd is a creamy citrus-based spread that is bursting with the vibrant flavors of lemons. It is typically made with a combination of egg yolks, sugar, lemon juice, and butter, which are cooked together until the mixture thickens into a velvety consistency. 

Lemon curd is commonly enjoyed as a spread on toast, scones, or muffins, but it also serves as a versatile ingredient in desserts. It can be used as a filling for cakes, cupcakes, and tarts, or as a topping for pancakes, waffles, or yogurt. 

Why you should try this homemade lemon curd recipe

• Perfectly sweetened. The balance of sweetness in this lemon curd is just right. It's not overly sugary, allowing the bright, tangy flavor of the lemons to shine through.
• Small batch. This recipe is enough to fill 12 cupcakes or fill 6”-7” (15-17cm) cake such as this Lemon curd cake. You can always double or triple the recipe if needed. 
• Use it as cupcakes or cake filling. The addition of cornstarch in the recipe ensures that the curd holds its shape well, making it ideal for filling pastries and other desserts.

Ingredients you will need

• Egg yolks - Some recipes call for whole eggs, but I prefer making lemon curd using only the egg yolks. If you're wondering what to do with the leftover egg whites, consider trying out my Coconut macaroons recipe or making my Meringue cookies.
• Granulated sugar
• Fresh lemon juice – While it is possible to make this sauce with bottled lemon juice and without lemon zest, using fresh lemon juice will result in a more flavorful curd.
• Fresh lemon zest
• Cornstarch – optional
• Unsalted butter - cold

Cooking tips

• Zest the lemon the right way. When zesting the lemon, use a fine grater or a microplane to capture only the fragrant outer layer of the lemon peel. This will prevent the inclusion of the bitter white pith underneath, ensuring a pleasant flavor in your sauce.
• Don’t overcook the custard. Overcooking can lead to a curd that is too thick, grainy in texture and has an eggy flavor. Once the mixture has thickened and coats the back of a spoon, it's time to remove it from the heat. 
• For a smooth texture, strain the curd through a sieve. Strain the curd through a sieve to eliminate any bits of cooked egg or zest, resulting in a velvety smooth consistency.
• Use cornstarch if you’re planning to use this lemon curd as a cupcake or cake filling. The cornstarch acts as a stabilizer, helping the curd to set and hold its form better. This becomes particularly important when using this sauce as a cake filling, as a runny curd can make it challenging to stack cake layers neatly and may cause the filling to leak.

Step by step directions

1. In a saucepan, add all the ingredients except the butter.
2. Cook the mixture over medium heat, whisking continuously, until it thickens and coats the back of a spoon with a thick film.
3. Remove the saucepan from the heat and, if desired, strain the mixture through a fine mesh sieve to remove the zest.
4. Pour into an air-tight jar and refrigerate. 

Possible variations

• Use limes instead. Limes offer a slightly different flavor profile which I love. To substitute one lemon in this recipe, you will need approximately 2-3 limes.
• Make orange curd. If you're a fan of citrus flavors, don't limit yourself to just lemons or limes. Experiment with making orange curd by replacing one lemon with one orange in this lemon curd recipe.
• Add extracts. To further enhance the flavor of your easy lemon curd, consider incorporating extracts. Vanilla extract is a classic choice that adds subtle warmth and depth to the curd, elevating its overall taste.

What to do with lemon curd

• Spread it on toast or muffins. This sauce makes a delicious spread for your morning toast or freshly baked Lemon poppy seed muffins.
• Use it as a filling. It is a fantastic filling for cakes, cupcakes, and other desserts such as this Mini pavlova.
• Top desserts with it. Drizzle a spoonful of lemon curd over cheesecakes, Vanilla bean ice cream, or Condensed milk ice cream.
• Create lemon curd tarts. Fill pre-baked tart shells with lemon curd and top them with fresh berries or a dollop of whipped cream for a stunning and delicious dessert.

FAQ

More dessert recipes you may like

Lemon cookies

Raspberry coulis

Lemon crinkle cookies

Recipe card

Lemon curd

Tangy and perfectly sweetened, this homemade lemon curd has an amazing lemon flavor. It is made of simple ingredients in 10 minutes. Use it as a spread, topping for your morning crepes and pancakes, or fill your cupcakes or cake with it.

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Calories: 135kcal

Author: Anna

Equipment

• Digital kitchen scale
• Saucepan
• 1 8-9 oz jar
• Whisk
• Fine mesh strainer

Ingredients

• 3 egg yolks
• 55 g granulated sugar
• 55 ml lemon juice
• Zest of one large lemon
• 5 g cornstarch optional, use it if you make lemon curd to fill cupcakes, cakes, and other desserts
• 55 g unsalted butter cold

US CustomaryMetric

Instructions

• In a saucepan, add all the ingredients except the butter.
• Cook the mixture over medium heat, whisking continuously, until it thickens and coats the back of a spoon with a thick film.
• Remove the saucepan from the heat and, if desired, strain the mixture through a fine mesh strainer to remove the zest. This step is optional but helps achieve a smoother texture.
• Pour into an air-tight jar and refrigerate.

Video

Notes

1 serving = 2 tablespoons

Store in the fridge for up to one week.

Freeze for up to 3 months.

Nutrition

Nutrition Facts

Lemon curd

Serving Size

 

1 serving

Amount per Serving

Calories

135

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

117

mg

39

%

Sodium

 

6

mg

0

%

Potassium

 

22

mg

1

%

Carbohydrates

 

11

g

4

%

Fiber

 

0.04

g

0

%

Sugar

 

9

g

10

%

Protein

 

2

g

4

%

Vitamin A

 

359

IU

7

%

Vitamin C

 

4

mg

5

%

Calcium

 

14

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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