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Lemon Curd Recipe: How to Make Homemade Lemon Curd

Written by MasterClass

Last updated: Oct 28, 2024 • 2 min read

Learn how to make delicious lemon curd with this easy recipe.

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What Is Lemon Curd?

Lemon curd is a preserved citrus product made from lemon juice thickened with egg yolks, cornstarch, and butter. Historically, lemon curd was known as lemon cheese due to its thick, creamy texture. (The word "curd" typically refers to the milk solids used in cheesemaking.) Lemon curd is often sold alongside jams and jellies, and you can use it as both a spread and filling for various desserts.

3 Tips for Making Homemade Lemon Curd

To make the best lemon curd at home, follow these tips:

  1. 1. Use nonreactive cookware. To avoid the curd developing metallic flavor, use nonreactive cookware, like stainless steel or glass.
  2. 2. Temper the egg yolks. Tempering the egg yolks will help avoid a runny curd.
  3. 3. Separate cold eggs. It’s easier to separate cold eggs, so separate the eggs straight from the fridge. Then allow both the yolks and the whites to come to room temperature.

3 Ways to Use Lemon Curd

A jar of homemade lemon curd can add lemon flavor to pastries and desserts:

  1. 1. Filling: Make lemon meringue pie—it's the perfect way to use up the egg whites leftover from making the lemon curd. You can use lemon curd to make lemon bars or fill French macarons, or mix it into batter to make a lemon blueberry cake.
  2. 2. Spreads: Slather lemon curd on scones and pound cake, or put a dollop onto ice cream.
  3. 3. Frosting: Fold it into buttercream frosting and use it as a lemony topping for cupcakes.

Easy Lemon Curd Recipe

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18 Ratings | Rate Now

makes

2 cups

prep time

15 min

total time

30 min

cook time

15 min

Ingredients

  1. 1

    In a medium bowl, beat egg yolks together.

  2. 2

    In a medium saucepan over medium heat, whisk together sugar, salt, cornstarch, lemon zest, lemon juice, and 2 cups water.

  3. 3

    Cook over medium-low heat, whisking, until hot (135 degrees Fahrenheit).

  4. 4

    Increase heat to medium and cook until the custard is thick, about 3 more minutes.

  5. 5

    Reduce heat to low.

  6. 6

    Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg yolk mixture to the saucepan.

  7. 7

    Increase heat to medium and cook until thickened. When the curd begins to bubble, whisk continuously for 2 minutes.

  8. 8

    Remove curd from heat and whisk in the butter.

  9. 9

    Strain curd through a fine-mesh sieve.

  10. 10

    Use a rubber spatula to push as much of the custard through the strainer as possible.

  11. 11

    Use immediately or refrigerate in an airtight container or bowl covered in plastic wrap.

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