Easy Lemon Curd Recipe

Why You’ll Love This Lemon Curd Recipe

• Quick and Easy. This recipe only takes 10 minutes of cook time and then some chill time. It is as simple as mixing a few ingredients together, cooking them over a double broiler, covering the whole thing in plastic wrap, and placing it in the refrigerator to chill. Not too bad for a goodie that will absolutely blow your mind. 
• Only 5 simple ingredients. If you think about it, it’s really only 4 because the lemon plays two roles in providing its juice and its zest. Check your kitchen. You might already have everything it takes.
• Versatile. This lemon curd complements so many different baked goods impecibly. Use it as a cupcake filling, a cake filling, a topping for buttermilk biscuits, to top a cheesecake, or as a midday pick-me-up (just savor a spoonful…no shame). The possibilities are endless.

What Is Lemon Curd?

Lemon curd is a rich dessert spread or topping. It has an intense tart lemon flavor that is also sweet. It uses egg yolks to thicken the custard-like topping and is made up of lemon juice, lemon zest, sugar, egg yolks, and butter. It is served cold as a spread, filling, or a topping for a variety of baked goods.

What You’ll Need

Here’s a quick look at what you’ll need to make lemon curd from scratch. Be sure to scroll down to the recipe card for a printable list.

• Fresh lemon juice: Don’t be tempted to grab the bottle! It’s not suitable for this recipe. Use only fresh lemon juice.
• Lemon zest: Zest only the yellow part, not the white part, which can have a bitter taste.
• Sugar: To give some sweetness and cut the tartness a bit.
• Egg yolks: Used to thicken the curd and brighten the lemon flavor.
• Salted butter: To add creaminess and flavor. I use salted butter to add a touch of extra flavor without adding too much, but feel free to use unsalted butter.

How to Make Lemon Curd

All it takes is a quick 3 steps and you’re on your way. Cook and chill your lemon curd, then use it with reckless abandon. Here is an overview of how to make this yummy dessert spread.

• Combine. In a double broiler set over simmering water, combine all of the ingredients. Heat until they begin to melt/thin out.

• Cook the curd. Cook, whisking constantly, until the mixture reaches 160 degrees F or coats the back of the spoon. When you carefully swipe your finger through the curd, a line should remain. If the curd drips down into the space then the curd needs to thicken a bit more.

• Chill. Transfer the lemon curd to a large bowl, press a layer of clear wrap over the top, and chill in the refrigerator.
• Serve. Once the curd is properly chilled, use it as you will!

Tips for Success

• Use fresh lemon juice. Bottled lemon juice will not give the same flavor.
• Cook over low heat. This in combination with constant whisking (see my next point) will help keep the eggs from scrambling. It will also ensure that the lemon curd doesn’t burn at the bottom of the double broiler. Don’t turn the heat up to cook it more quickly.
• Whisk constantly. When cooking the lemon curd, it is essential to whisk constantly. This will help prevent the eggs from scrambling with the added benefit of aerating the custard.
• Don’t over cook. The curd will become to thick and lump if over cooked.
• Cool completely. The curd will thicken as it cools. Be sure to cool it completely before using and adding as a fill for cakes, etc.
• Strain. I don’t normally strain my lemon curd, but if you find it has ended up lumpy for some reason, feel free to strain it through a sieve.

Ways to Use Lemon Curd

Lemon curd is so versatile and can be incorporated into an almost endless list of baked goods. Lets look at some of my favorite ways to use this lemon curd:

• As a topping. Use it on top of pancakes, waffles, yogurt, scones, or buttermilk biscuits.
• As a dip. Use it as a dip for your favorite shortbread cookie or fresh strawberries.
• As a filling. Spread lemon curd between the layers of your favorite cake (my Lemon Cake with Lemon Bavarian Cream and Lemon Mascarpone Layer Cake are great examples) or use it in filled cupcake recipes such as these Lemon Meringue Cupcakes.
• Spread it. It spreads beautifully on top of cheesecakes. Check out this Lemon Meringue Cheesecake or these Mini Lemon Raspberry Cheesecakes to see how its done.

How to Store

• Fridge: Once chilled, transfer the lemon curd to an airtight container such as a mason jar, leaving at least 1/2 inch of space between the curd and the lid, and seal. Store it in the refrigerator for 1-2 weeks (the sooner you use it the better).
• Freezer: You can also store the sealed container in the freezer for up to 3 months. When you are ready to use it, move the container to the refrigerator and allow it to thaw completely before spreading, filling, or dipping.

More Lemon Dessert Ideas

Looking for more lemony recipes? Check out the ones below. I also have a round up of 22 amazing lemon dessert ideas!

• Lemon Sugar Cookies
• Lemon Loaf Cake
• Lemon Coconut Macaroons
• Lemon Blueberry Layer Cake
• Lemon Poppyseed Cake