Lemon Curd
Homemade lemon curd is a rich, bright, and zesty topping for everything from biscuits to cakes!
Since I made my first batch of homemade lemon curd a few years ago I have been obsessed. I love to make it in the spring and slather it on practically everything, and even enjoy it straight from the jar with a spoon.
This recipe has been on my site since 2010 and it’s never failed me. The lemon curd is smooth, creamy and saturated with bright lemony flavor. If you’ve never had lemon curd, or have never made it at home, it’s definitely something you need to try! It’s actually quite quick and easy, and only requires 4 ingredients.
How to make homemade lemon curd
Lemon curd is a mixture of lemon juice and zest, egg yolks, sugar, and butter. It’s similar to a custard and made over the stove.
First you’ll juice and zest the lemons (see below for my favorite tools!), then you’ll separate eggs since we just need the yolks. (If you’re looking for ways to use the egg whites, how about an angel food cake or coconut macaroons?)
Then you’ll heat the lemon juice, zest, butter and granulated sugar until the butter and sugar are melted and mixture is hot, and slowly add it to the egg yolks. This is called tempering and it slowly brings the yolks up to temperature. If you throw the egg yolks straight onto the stove, you’ll end up with scrambled eggs. Warming them up gradually keeps them smooth.
Once the yolks and lemon mixture are completely combined, add it all to a saucepan and cook it over the stove for a few minutes until thickened. Then remove from heat Pass the lemon curd through a find mesh strainer to remove the lemon zest and any egg bits that didn’t cook evenly. This will leave the lemon curd silk and smooth.
The final step is to completely chill it in the fridge. Homemade lemon curd will keep in the fridge for 1-2 weeks, but it also can be frozen for several months or more.
Ways to use lemon curd
So you’ve made a batch of lemon curd, now what should you do with it? (Besides eating it with a spoon, of course.)
As I’ve mentioned, you can use homemade lemon curd as a topping or filling for so many things like biscuits, scones, pancakes, french toast, waffles, cake, and pie. Some of my recipes that use lemon curd are lemon berry shortcakes, lemon mousse pie, and lemon vanilla layer cake.
So many delicious options! Enjoy!
Shop tools for this recipe
Note: This recipe was originally published April 2010. Changes and improvements to the original recipe have been made.
Lemon Curd
Ingredients
- 1/2 cup unsalted butter (113 grams), cut into cubes
- 1 cup granulated sugar (200 grams)
- 1 cup freshly squeezed lemon juice (237 ml), about 3-4 lemons
- Zest of 3 lemons
- 10 large egg yolks
Instructions
- Add butter, 1/2 cup sugar, lemon zest, and lemon juice to a saucepan and bring to a simmer, stirring occasionally.
- In another bowl, combine the egg yolks with the remaining 1/2 cup sugar. Slowly add the hot lemon juice mixture into the egg yolk mixture, whisking continuously. When fully combined, return the mixture to the saucepan and continue to cook over medium heat until thickened and the whisk leaves a trail in the curd.
- Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg clumps. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving.
- Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for several month.
Nutrition
Have you tried this recipe?
I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.
What a nice tutorial on lemon curd! I sooo love lemon curd! Joni
I have never had lemon curd before (the name is kinda creepy), but I do love me lemons!!! I am going to have to make this with homemade scones this week!
I know it as both Lemon Curd or as Lemon Honey, which is a nicer name.
I’ve never heard of it called Lemon Honey, that is a nice name!
What wonderful looking lemon curd! I have never made the classic recipe, but my own variations. I bet it is very good.
Whoa, 10 egg yolks?!! Wow. This curd looks delicious. Thanks for the process photos.
It looks yummy! But what did you do with the egg whites?
Make Swiss meringue buttercream! Martha Stewarts Recipe calls for 10 egg whites.
Make a cake, fill with lemon curd, frost with buttercream, too with fresh berries. A+
Thanks for a greatrecipe and photo demonstration!
10 egg yolks=10 egg whites = a lot of meringue I'm guessing.
Lemon meringue pie anyone?
Yes, there are plenty of egg whites left over! I usually try to use them up somehow, but this time I just wastefully dumped them down the drain.
Just finished making this! I was glad to find a delicious way to use the leftover egg yolks from an angel food cake. I'll probably pair the cake and this lemon curd. Delicious!
How long will the curd keep after you make it (if it's refrigerated)?
love lemon curd, I did a post also on lemon curd but your tutorial is so much better great job!
looks beyond fabulous!! ~Juliane at http://www.StyleNectar.com
Thanks so much for this great tutorial. I reposted it on my blog after a lot of passover desserts that left me with 14 yolks!
Much Ado About Stuffing
http://www.elisemeyer.blogspot.com
Wait.. how much butter does this recipe use? The ingredient list says 1 cup, but the directions only use 1/2 cup.
You put the half cup of butter in with the zest, juice and sugar at the start, then you add the other half cup of butter at the end, when you stir it through the hot curd. I just made this from lemons in my back yard and it is delicious!
why you just use the egg yolks? can't we use white egg as well?
I typed in 10 egg yolk lemon curd and your site came up and im glad it did i made this over the weekend and its so Delicious i used it to fill vanilla cupcakes.
thanks
Hi Annalise 🙂
Thank you for this great recipe and tutorial. I posted your recipe to pintrest. Are you on pintrest? if so I’d like to follow you. If your not on pintrest and want to join let me know…I’ll send you an invite.
Patty 🙂
Hi Patty, I am on Pinterest! And I’m totally addicted. Here’s my profile: http://pinterest.com/completedelish.
I am making a round 3 tiered cake – 6 in, 8 in & 10 in. Would you be able to help me figure out how much of this curd I would need to fill this cake? Each tier will be two layers. Also, would I need to spread icing on the cake before putting the curd on to prevent seepage?
The recipe should make about 3 cups of lemon curd, so you should have about 1 cup to put between each tier layer (more for the 10 in, less for the 6 in). I think you’ll find it’s plenty. And you’ll need to create a dam of frosting along the perimeter with whatever you’re using to ice the outside of the cake. That will keep the curd from seeping out the sides. Use a pastry bag fitted with a plain tip or a knife to make the dam. Good luck!
….into the 21st century girls & boys!!
Make your lemon curd in the microwave. Sublime!
I like a little more set curd that won’t run but sits where I put it!
You’ll never look back.
Egg whites freeze well. Frozen in individuall small containers or in pairs work well for me. Use for meringues, pavlova etc.
Why not dress them up with the curd?Deeeevine!!
Just made this to use up the egg yolks I have left over after making Christmas meringue nests. OMGoodness I have never had lemon curd before except maybe in a tart. This recipe is amazing and easy. Thank you so much will make now every year and have no waste!
Put this first lot in jars. Next batch is going to become tarts!
Thanks for the recipe.
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wait this only calls for 1/2 cup butter total~~says nothing about adding another half cup at the end ~are you sure we are making comments on the same recipe as posted ?
just as i had thought ~you have the grams for the butter correct but not the measurements not the process ~~glad i had not wasted 10 yolks and half a cup of butter here with the times being what they are ~you may wish to amend this recipe for others ~~
Hi Denise! This recipe is correct as written, and it’s the way I’ve been making lemon curd for years. It’s delicious! When I first shared this recipe 10 years ago there was twice the amount of butter, but I’ve improved upon the recipe and now it only requires 1/2 cup.