Lemon Curd

Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 

Having a lemon tree makes life so much better. Walking into the back yard and picking a lemon or two for the day makes me so happy. It’s life back to the basics.

When your lemon tree is overflowing you make lemon curd, because who the heck doesn’t love that sweet, tart, lemony goodness? Put it on a cake, lather it all over a scone, fill it in a tart shell.. or just devour it with a spoon. Whichever works honestly. Or fold in some whipped cream for creamy lemon dreams.

Lemon Curd www.confessionsofabakingqueen.com

I made lemon curd last week for a lemon cake that was topped with lemon curd and fresh cream. The lemon cake was not perfect, I need to work on it. But my sister did claim it was her new favorite, so I must be close! Hopefully soon you will see the lemon cake here.

Lemon curd is simple to make just make sure you ensure enough time to chill the curd, this is why I often make it a day or two in advance. I adore making parts of recipes in advance, makes life so much easier. Like my Cinnamon Rolls that I start the night before and pretty much just bake in the am.

Stay tuned for the lemon tarts I made with this gorgeous curd! Or like I said earlier just grab a spoon or strawberry to dip into this beauty.


Lemon Curd


  • 6oz Lemon Juice (approx. 3 large lemons)
  • 2 Tablespoons Lemon Zest
  • 4 Large Eggs + 2 Large Egg Yolks
  • 7oz Sugar
  • 2oz Unsalted Butter (cut into small cubes)
  • 1.5oz Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt


  1. In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
  2. In a nonreactive bowl mix together the eggs, egg yolks and sugar. Whisking until fully combined.
  3. Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
  4. Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
  5. Take off heat and immediately stir in butter cubes to bring temperature down. Once butter is fully combined add in heavy cream, vanilla extract and salt.
  6. Pour into container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin doest not form on top. Chill for at least 2 hours. Use within 3 days.

Recipe ever so slightly adapted from Cooks Illustrated 

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  1. So excited to see you here 🙂 Basically don’t use a copper or aluminum pan. I used a stainless steel saucepan and a glass bowl. I have made this lemon curd about 4 times in the last month, I just love it!
    Elizabeth recently posted…Lemon CurdMy Profile

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