Store-bought lemon curd doesn’t even deserve to share the same name as homemade. This from-scratch lemon curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 10 minutes! Lemon curd is perfect for scones, crepes, angel food cake, quick breads, pound cake, and so much more.
Let’s talk lemon.
- Are lemon bars your main squeeze?
- Is lemon blueberry cake your favorite dessert?
- Are you head-over-heels for lemon meringue pie?
If your answer is YES to all of the above, you’re going to flip for this creamy, dense, intensely flavorful spread. Homemade lemon curd is 1 million times tastier than store-bought, which is filled with ingredients we can’t pronounce and has likely been sitting on the shelf for too long. Spread the blissful homemade version on scones, biscuits, homemade English muffins, and so much more. This is the recipe you never realized you needed!
What Is Lemon Curd?
Lemon curd is a very rich dessert topping or spread. It’s buttery and sweet with intense tart lemon flavor—like a creamy lemon version of jam. Lemon curd is made from simple ingredients and comes together quickly on the stove. Lemon lovers, this is your jam.
Get it? Get it? 🙂
How to Make Lemon Curd
Here’s how we make DIY lemon curd. The full recipe and instructions are below.
You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a critical purpose for thickening and flavoring. The egg yolks thicken the curd, just as they do in creme brûlée, pastry cream, pumpkin pies in a jar, or butterscotch pudding. Use real lemons; you need both the zest and juice. The sugar supplies sweetness and structure, while the salt balances out the flavor. Add the butter after the curd finishes on the stove. Butter makes it super creamy.
Make lemon curd on the stove. Make sure you are constantly whisking as the mixture thickens—we’re talking about 10 minutes of whisking. The good news? That’s the only step in this recipe: whisking!
Use a Double Boiler
I strongly recommend cooking the lemon curd in a double boiler because mixing these ingredients over direct heat quickly leads to burning. Don’t fret! If you don’t have a double boiler, craft a makeshift double boiler by placing a heatproof glass bowl on top of a larger pot. (You can see my DIY double boiler in my brownie baked Alaska post!) Make sure the bottom of the top pot or bowl does not touch the simmering water. It’s worth repeating: lemon curd should never be cooked on direct heat.
Why Does My Lemon Curd Taste Metallic?
Lemon curd may have a metallic aftertaste if you cook it in a metal double boiler. It’s a result of the eggs and lemon reacting with the pan, but is easily avoidable! Use a non-metal double boiler (this one has a porcelain insert) or the glass bowl option I mention above (but make sure it’s heatproof glass, like Pyrex). While you’re at it, use a silicone whisk too!
FAQ: Can I Make This With Other Citrus Fruits?
Absolutely! You can use this same recipe for lemon curd and swap the lemons for limes, grapefruits, or oranges. You can even use pineapple juice, just like we do for the layers of pineapple curd filling in this pineapple coconut cake or a make a cranberry version like we do in this cranberry curd tart.
Uses for Lemon Curd
There are so many ways to enjoy lemon curd. Here are a few suggestions:
- Enjoy on scones, muffins, buttermilk waffles, whole wheat blueberry pancakes, or a Dutch baby pancake
- Use as a filling for crepes, lemon cupcakes, or lemon coconut cake
- Use as a topping for pound cake or pavlova (uses the egg whites!)
- Fill French macarons, choux pastry, or eclairs
- Layer on strawberry shortcake
- Make a lemon berry trifle
- Spread on English muffins, homemade biscuits, toast, croissants
- Mix it with whipped frosting for the fluffiest filling in a citrus cake
- Top your classic cheesecake, lemon cheesecake, or easy cheesecake pie
- Stir in yogurt, cottage cheese, or spoon on ice cream
- Try it on gingerbread waffles (seriously, try this!)
- Use as a filling to add extra flavor to lemon blueberry cupcakes
- Fill your lemon thumbprint cookies
- Fill your favorite cupcake recipe (see my How to Fill Cupcakes post for details on how and for flavor pairing inspiration!)
Lemon Curd
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour, 15 minutes (includes cooling)
- Yield: 1 – 1.5 cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
You only need 5 simple ingredients for homemade lemon curd—and the recipe comes together on the stove in 10 minutes! If you know how to whisk, you can make this delicious spread.
Ingredients
- 4 large egg yolks (for thicker lemon curd, see Note on eggs)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
Instructions
- Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If you’d like to be precise and use a candy or instant-read thermometer, the temperature will rise to about 170°F (77°C). If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
Notes
- Freezing Instructions: For longer storage, you can freeze the curd up to 3–6 months. Thaw in the refrigerator overnight before enjoying.
- Special Tools (affiliate links): Egg Separator | Citrus Juicer | Citrus Zester | Non-Metal Double Boiler | Silicone Whisk
- Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
- Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
- No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
- No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
Reader Comments and Reviews
I want to drizzle this on top of a cake I’m making this month. Would a squeeze bottle work or is curd too thick?
It will be thick right out of the refrigerator. However, a few seconds in the microwave or a minute on the stove will slightly thin it out again. You just don’t want it *too warm* to melt any frosting.
I don’t love cooking with a double boiler, but I had a dozen egg yolks to use and my brother gave me lemons from his tree so I thought I’d give this recipe a try. So tripling the batch, I ended up using a bigger bowl in a big pan of water as suggested at the end of the recipe. It took about 15-20 min for the curd to thicken stirring constantly but oh my, it is so yummy and worth the pain of a double boiler. Thanks for the recipe.
Hi Sally,
This was really really good!
I have a quest that isn’t related to this recipe though… My parents are really big fans of the fillings that fills the bismarck donuts in the bakeries and I’m trying to find a recipe that closely mimics the custard that fills the bismarcks, do you have a recipe or know of any?
Thank you so,so, so much
Hi Brooks! This Boston Cream Pie recipe includes our favorite pastry cream recipe – that may be what you’re looking for!
I made this for my mother, who as she aged, lost most of her sense of taste. She loves it and it was very easy. Do you think I could use artificial sweetener? Thank you for this easy and very tasty recipe.
Hi Val, so happy to hear that this lemon curd was a hit! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
1/5
I couldn’t find my own recipe for lemon curd, found this o e on a web search, will not be looking for my old recipe as this one is tooooo good. Thank you.
Hello,
I’ve made lemon curd in the past but never doubled the recipes, this one I doubled and it just wouldn’t thicken up. I went over the recipe again in case I missed something, I followed the recipe and doubling it. What did I do wrong ☹️
Hi Audrey, it must have been the extra volume. We’ve doubled this before without issue but we do prefer making single batches for consistency. You may have needed to cook it longer.
I bet it needed to be cooked longer. I made a triple batch and I thought “is this ever going to thicken?” especially after stirring it constantly…even the thought of throwing it in the microwave entered my mind, but I didn’t do it. It did finally thicken up nicely, after about 15+/- min, just when I was feeling frustrated about the little splashes of boiling water from the pan underneath now twice going into my curd. Despite that it turned out super yummy.
I have had no luck with orange curd (using some lemon juice) – stood whisking for 30plus minutes with no real thickening. I’m hoping that it will thicken once cold.
Have you used Meyers lemons?
We haven’t tested Meyer lemons in this recipe!
I used Meyer Lemons and it turned out amazing!!
Absolutely delicious used to fill cream puffs. Put down a layer of whipped lightly sweetened cream then a a good dollop of the lemon curd. So Good!
Although the lemon curd has a wonderful flavor, it did not thicken. I cooked it for 20 minutes and let it cool overnight in the refrigerator and it is still runny. I think I will try a different recipe.
Hello,
Do you think this will work well as a filling for round danish? I once made it with gelatin as the thickener and wasn’t really happy with how it turned out.
Excited to try it out!
Hi Justin! Though we haven’t tested it, we would try the filling from our lemon meringue pie recipe. It sets much better than this curd.
I tried doubling this recipe but when I went to dig in there was a thick layer of something(butter, sugar, no idea) on top & total lemon liquid underneath. So disappointing! I cooked it over a pot of water for 12 minutes not 10 but it hasn’t set up. What did I do wrong? I have made this in the past in single batches & they were absolutely amazing!!
Hi Kari, it must have been the extra volume. I’ve doubled this before without issue but I do prefer making single batches for consistency. You may have needed to cook it longer.
Would I be able to make an egg custard out of this recipe by omitting the lemon? Thank you!!
Hi Halle! This recipe would take some significant adjusting to make egg custard. You’re likely better off looking for a specific egg custard recipe for best results. Let us know if you find one you love!
Would I be able to transfer the hot curd to a glass jar and seal it so it can keep for longer until opened? Or will it still only last about 10 days? I really want to make a large batch and keep in the cupboard until ready to open.
Hi Ally, we haven’t tried preserving lemon curd that way so we’re unsure of the results, but let us know if you try anything!
Hello. Most curds, especially citrus curds, are safe to water bath can. Even fruit curds are safe to water bath can if you add a little lemon juice to make sure it is acidic enough. I have successfully water bath canned raspberry, cranberry, lime, orange, and lemon curds. Good luck!
Hi, would this recipe be appropriate for a tart? I was looking at this one:
https://zestfulkitchen.com/blueberry-lemon-curd-tart-cookbook-review-giveaway-americas-test-kitchen/#tasty-recipes-17087-jump-target
Could I make the lemon curd according to your recipe, and then bake it for 10-12 minutes in the tart crust according to this other recipe to help it set?
Hi Jenn, we don’t recommend using it in a big tart or pie since it will not slice neatly. We love this lemon blueberry tart instead (you can make it without the blueberry swirl)!
Can I preserve this lemon curd with a water bath?
Hi Eugenia, we haven’t tried preserving lemon curd that way so we’re unsure of the results, but let us know if you try anything!
I just had this amazing Lemon Alaska cake. It had a graham cracker crust then was layered with vanilla ice cream and lemon curd with whipping cream on top. I expect it’s fairly simple to make; spring form pan, graham cracker crumbs, an ice cream layer, the lemon curd, another layer of ice cream then lemon curd topped by another layer of ice cream. Freeze over night then probably defrost for 20 minutes(?) put whipping cream on top and serve.
Any other suggestions?
Hi Becky, That sounds delicious! If you decided to try it, you can use our graham cracker crust and the meringue topping from our Brownie Baked Alaska. Let us know if you give it a try!
Hi can i replace the lemon with lime to make a lime curd? Do i need to modify anything else?
Hi Sha, you can definitely swap the lemons for limes to make this into a lime curd. No other changes needed. Enjoy!
Super yummy and pretty easy. I didn’t read carefully enough and added the butter tight away, it still worked out. I had to cook a bit longer and hotter. I’m hoping to make more for holiday gifts.
I had made Limoncello and had many left over lemons, now I know how to make lemon curd.
Can you suggest things to do with it?..besides eat it out of the jar!
Hi Shelly, we’re so glad you enjoyed this lemon curd recipe! See blog post for some of our favorite ways to enjoy lemon curd (under the title “Uses for Lemon Curd”). So many ways to enjoy!
Can you use a plant-based butter or margarine to get the same result? I’m lactose intolerant and try to have as little dairy as possible.
Hi Mallory, we don’t recommend margarine as it has a very different chemical makeup than butter. We haven’t tried this recipe with a plant-based butter so we’re unsure of the results. If you do decide to give it a try, we’d love to know how it goes!
Mallory did you ever make this with plant-based butter? Did it work? Thanks!!
I was going to try Southern Livings White Velvet Lemon Meringue Cake Recipe, but the lemon curd recipe calls for 12 eggs (plus cake and frosting calls for 8 eggs). Would this work just as well? Would it be rich enough?
Ann
Hi Ann, I haven’t tried that recipe before and I can’t find it online. This curd is rich, yes, but it isn’t ideal as a filling for cakes if that’s where it’s intended. It can, however, be spread on top of your cake’s filling (like how we do it for this lemon coconut cake).
Thank you! I’ve been searching for this very simple, yet luscious, recipe!
How important is the silicone whisk if using a glass bowl?
Hi Mark, we recommend using a silicone whisk if at all possible.
This recipe was a delight. I was especially drawn to it as the white cake i made the cupcakes out of called for 4 egg whites. I doubled it and no problem. I’ve never made lemon curd before, I guarantee it won’t be the last. Thank you so much! Namaste!
Mine tastes great but it has a grainy texture. I think I over cooked it. Is there any way to fix it?
Hi Julie, you’re right – grainy lemon curd is a result from over-cooking. Try removing from heat a little earlier. That will help for next time.
Can I use this recipe and just swap out the lemon juice for either passion fruit pulp or mango pulp? Or would I need to adjust the other ingredients as well?
I love this recipe, but need a different curd for a cake, by request
Hi VV, we haven’t tested this curd recipe with mango or passion fruit, but other readers have reported success using a variety of fruits. If you try anything, let us know how it goes!
Is there any way I could use this recipe as an orange curd?
If so, would I need to decrease the sugar or add some lemon juice so that it wouldn’t be too sweet? Thanks!
Hi Leanne, you can definitely make orange curd with this recipe. We recommend using at least *some* lemon juice with the orange juice. Reducing the sugar will prevent the curd from thickening, so that’s why we recommend a little lemon juice. Let us know how it goes!
I just got the cute fox and owl hand pie molds at an online store (didn’t want to mention the name in case it violates a rule) I am dying to make a lemon hand pie. Can I use this as the filling or do you suggest your lemon filling from your lemon meringue pie? Your lemon squares are the bomb btw.
Hi Dawn! Though I haven’t tested it, I would use the filling from the lemon meringue pie recipe. It sets much better than this curd.
I am dying to try hand pies, and had no idea there were cute molds like that for hand pies. I would love to know where to get these. Can I post an email address (mine) to get private reply if not allowed to tell where to get them right here?
Hi Katy! I’m not sure where those pie molds were from but a quick online search pulls up these: https://www.surlatable.com/fox-and-owl-hand-pie-set/PRO-6779342.html
I also saw your comment reply on the key lime pie recipe. My team and I never saw the original commenter’s rude remark. It has been removed. Thank you for bringing to our attention.
Can I double this recipe?
Hi Diana, you can make double batches of this lemon curd, and cooking time should be about the same. Enjoy!
Use,the ring of icing,piped around the layer you are going to put lemon curd on top. Lightly put next layer over the top. AND, be sure to use dowl rods to secure each two layers of a tiered cake, as well as the pillars, ( or whatever you are using, to separate each tier. That way the whole cake, will be secure when finished .
I have made many wedding & tiered cakes. Yours will be beautiful, I’m sure! Karen
Hi there,
I have a request to construct a multi tiered white cake with Lemon curd filling.
If I use your recipe and follow the suggestion for a thicker curd by switching out 2 egg yolks for one egg plus the additional egg yolks, do you think this is thick enough to use as my filling?
Thank you in advance for your time!
Julie
Hi Julie, You will still want to place a thin layer of frosting down and then use the curd on top of that. This helps so that the layers don’t slide off of each other. You can see an example of exactly how to do this in our Lemon Coconut Cake.
You can also use the frosting as a border, just a circle on the outskirts of the layer, and fill the middle with curd. Never made it (Actually will try it in the next few days), but that the methods all the chefs use and on Great British Bake Off 🙂