Introduction

Lemon curd is a rich, tangy spread that’s perfect on toast, scones, or as a filling for cakes and pastries. This homemade version is silky smooth and bursting with fresh lemon flavor, making it a delightful treat to brighten any dessert.

A clear glass jar filled with smooth, thick, pale yellow lemon curd that has a slightly glossy, creamy texture on top. The jar sits on a red and white checkered cloth with two halves of bright yellow lemons placed nearby, showing the juicy, segmented inside of the fruit. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1/2 cup granulated sugar

Pinch of fine sea salt
1 tsp grated lemon zest (from 1 medium lemon)

1/2 cup fresh lemon juice (from 3 lemons, strained)
6 Tbsp unsalted butter (cut into small pieces)

1/2 tsp vanilla extract

Instructions

Step 1: In a medium (2 qt) saucepan, combine the eggs, sugar, lemon zest, and a pinch of salt. Whisk vigorously until the mixture is well combined, frothy, and lightened in color.
Step 2: Whisk in the fresh lemon juice until fully blended.

Step 3: Add the butter pieces to the saucepan and place it over low heat. Whisk constantly until the butter melts and the mixture thickens, about 7-9 minutes. The curd will thicken between 160-170˚F. Once it starts bubbling, let it gently simmer for a few seconds, then remove from heat around 175-180˚F. It should coat the back of a spoon without running when you drag your finger across it.
Step 4: Strain the lemon curd through a fine sieve, stirring the mixture with a whisk to help it pass through quickly. Discard any solids left in the sieve.
Step 5: Stir in the vanilla extract. Allow the curd to cool to room temperature, then cover and refrigerate to fully set.

Tips & Variations

For an extra smooth texture, make sure to strain the curd before cooling. Using fresh lemon juice and zest will give the best bright flavor.
Try using lime or orange juice instead of lemon for a delicious twist.
If you prefer a sweeter curd, increase the sugar by 1-2 tablespoons.

Storage

Store lemon curd covered in the refrigerator for up to one week. To reheat, warm it gently in a saucepan over low heat or briefly in the microwave, stirring frequently to avoid curdling.

How to Serve

A close-up view of a shiny silver spoon holding a thick, smooth, pale yellow creamy substance with a slight curl in the center. Below the spoon, there is a clear glass jar filled with the same yellow creamy substance. In the background, there are blurred halves of bright yellow lemons and a red-and-white checkered cloth partially visible. The overall scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze lemon curd?

Yes, lemon curd can be frozen for up to 3 months. Store it in an airtight container and thaw it overnight in the refrigerator before use. The texture may change slightly but it’s still delicious.

Why did my lemon curd not thicken?

The curd needs to reach the right temperature for the eggs to set properly, usually around 175-180˚F. Cooking over too high heat or not whisking constantly can cause it to cook unevenly. Be patient, cook gently, and whisk continuously for best results.