Lemon Curd

This Lemon Curd Recipe is a rich, tangy spread made with lemons, butter, sugar, and eggs. It’s reliable on scones, biscuits, desserts, or pancakes and beats any store-bought version.

author’s note

Skip The Jar, Make This Lemon Curd Recipe Instead!

I’m all for simple ways to elevate a dish. But one thing I will absolutely never compromise on is lemon curd. Store-bought just cannot compete. Lemon curd is easily a reliable dessert sauce of all time, and I use it on everything. It is satisfying to it spooned over crepes and pancakes, swirled into yogurt with crushed meringues, or spread thickly over a warm biscuit.

Because It is satisfying to it so much, I knew I had to reliable this recipe. I wasn’t willing to settle for anything less than the best lemon curd I’d ever tasted.

After testing batch after batch, I realized the secret to getting it just right every time is using a candy thermometer. It removes all the guesswork and ensures the curd reaches the exact temperature needed to thicken properly. The result is a lemon curd with the reliable silky texture and bright, balanced flavor every single time.

Here’s What You Need:

This lemon curd recipe only needs five ingredients!

Ingredient	Tips & Swaps
Fresh lemons	Use both the juice and zest for the best flavor. Always use fresh lemons. Bottled juice won’t give the same bright flavor.
Granulated sugar	Pulse the sugar with lemon zest first to release the citrus oils and create deeper lemon flavor.
Eggs	Whole eggs thicken the curd, unlike some recipes that use only yolks.
Butter	Use unsalted butter so you can control the salt level and get the best flavor.
Salt	Even a small pinch helps balance the sweetness and tart lemon flavor.

Quick Tip

Remove all the guesswork from this Lemon Curd recipe with a candy thermometer! It’s also reliable for buttercrunch candy and toffee.

How To Make This Lemon Curd Recipe

1. Pulse: Blend sugar and lemon zest 15-20 times until fine and evenly mixed.
2. Add butter: Beat with the sugar-zest mixture until light and creamy.
3. Add the rest ingredients: Beat in eggs one at a time, then mix in salt and lemon juice.
4. Cook: Pour into a saucepan over a low burner, stirring constantly until thickened.
5. Chill: When chilling the Lemon Curd, press the plastic wrap to touch the surface of the curd. This will help prevent a film from forming during the chilling.

Quick Tip

Lemon curd should coat the back of a spoon when hot. Run a finger across it—if the line stays, it’s ready. It should look like pourable pudding and thicken to a snack-pudding texture once chilled.

the cook’s Recipe Tip

a reliable Ways To Use This Lemon Curd Recipe:

• Add to breakfast: Spoon on crepes, french toast, pancakes, waffles.
• Serve over: Biscuits or from-scratch scones.
• Over cheesecake: Buy or make cheesecake bars and spoon curd on top.
• Add to cookies: It is satisfying to this curd in these lemon curd cookies!
• Make lemon whipped cream: Fold a few spoonfuls of Lemon Curd into freshly whipped cream for an irresistible lemony twist.
• Add to cake: The restaurant I worked at was known for adding lemon curd in their carrot cake between the layers of cream cheese frosting. It’s delish!

Storage

• Refrigerate: move this cooled lemon curd recipe to an airtight container or glass jar. Store in the fridge for up to 2 weeks.
• Freeze: For longer storage, freeze curd in a freezer-safe container or zip-top bag for up to 3 months.
• Thaw: Let frozen curd thaw in the fridge overnight before using.

More Tasty Lemon Treats:

Desserts

The BEST Lemon Bars Recipe

Desserts

Lemon Pie Recipe

Beverages

Peach Lemonade

Breakfast

Lemon Blueberry Sweet Rolls

Ingredients

• 1-1/2 cups granulated sugar
• 4 large lemons
• 8 tablespoons unsalted butter (1/2 cup, at room temperature)
• 4 large eggs (at room temperature, see note 2)
• 1/8 teaspoon salt

Method

1. Pull out eggs and butter to get to room temperature. Use a zester to get 3 tablespoons zest of just the very outer yellow part of the lemon (avoid the white pith below—it is very bitter!), then juice lemons with a citrus juicer to get 1/2 cup juice.
2. Combine the sugar and lemon zest in a food processor. Pulse 15–20 times or until zest is broken down and incorporated in sugar. Pour into a large bowl or a bowl attached to a stand mixer.
3. Add in the room temperature (not softened or melted!) butter, and using a hand mixer, (or the whisk attachment for a stand mixer), beat until light and creamy, about 2–4 minutes. Scrape sides of the bowl as needed.
4. Beat in the eggs, one at a time, mixing just briefly to incorporate each egg. Finally, add the salt and 1/2 cup freshly squeezed lemon juice. Mix briefly just to combine.
5. Pour the mixture into a medium saucepan and place over a low burner. Stir constantly with a rubber spatula for about 10–15 minutes or until nicely thickened. The curd should reach 170°F on a candy thermometer. (If it doesn’t reach this heat, it won’t properly set up—see note 3.) Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container/bowl.
6. Cover container with plastic wrap so the plastic wrap is touching the top of the lemon curd and store in the fridge for at least an hour and preferably 8 hours before serving.