Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! This simple lemon curd recipe uses your normal suspects and produces a tangy not overly sweet curd! Perfect for pies, Eton mess, or tarts.
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.
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.
Let's get to the recipe
Jump to:
- What is lemon curd made of?
- What does nonreactive mean?
- How do you make lemon curd?
- How long does lemon curd take to thicken?
- Does lemon curd thicken in the fridge?
- Does lemon curd have to be refrigerated?
- What does lemon curd go with?
- Recipe Card
- Lemon Lover?
- Raspberry Lemon Loaf Cake
- Blueberry Lemon Loaf Cake
- Lemon Cheesecake
- Recipe Ratings & Comments
What is lemon curd made of?
You only need simple ingredients to make this gorgeous curd.
- Fresh Lemons- you will use the zest and the juice
- Large Eggs
- Granulated Sugar
- Unsalted Butter
- Heavy Cream
- Pure Vanilla Extract
- Salt
What does nonreactive mean?
Reactive cookware is one that contains metals that might interact with certain foods like acidic foods, like lemons. So you want to use nonreactive cookware, like a glass bowl and either stainless steel, glazed ceramic, or enamel coated pan.
How do you make lemon curd?
In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisk for a minute or two until they are fully combined.
This is when I get the heavy cream, vanilla, salt, and butter ready to go. When the lemon mixture comes off of the heat you will need to move quickly.
Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of the warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
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.
How long does lemon curd take to thicken?
Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
Take off heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.
Pour into a container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin does not form on top. Chill for at least 2 hours. Use within 3 days.
Does lemon curd thicken in the fridge?
Yes, lemon curd thickens both when you cook it and again a little bit more when you chill the lemon curd.
Does lemon curd have to be refrigerated?
Yes. I store mine in an airtight container for up to 5 days.
What does lemon curd go with?
Lemon curd is a perfect topping for a freshly baked scone, layered in a yogurt parfait, inside a crisp tart shell, on top of a pavlova, on its own, drizzled over fresh berries, over pound cake, a frosting in between cake layers... the list goes on!
I also love to serve lemon curd on top of cheesecake for a luscious topping.
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.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Lemon Curd
Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! This simple lemon curd recipe uses your normal suspects and produces a tangy not overly sweet curd! Perfect for tarts, pies, Eton mess, or cheesecake!
- Total Time: 2 Hours 15 Minute
- Yield: 24oz/3 Cups 1x
Ingredients
- 6oz (¾ Cup) Fresh Lemon Juice (approx. 3 large lemons)
- 2 Tablespoons Lemon Zest
- 4 Large Eggs + 2 Large Egg Yolks
- 200 grams (1 Cup) Granulated Sugar
- 2oz (4 Tablespoons) Unsalted Butter (cut into small cubes)
- 1.5oz Heavy Cream
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Salt
Instructions
- In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
- In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.
- Slowly pour a small amount of the warmed lemon mixture into the egg mixture whisking until combined and add remained of the warm lemon mixture (this ensures the eggs are tempered, not scrambled!)
- 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 a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
- Take off heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.
- Pour into a container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin does not form on top. Chill for at least 2 hours. Use within 3 days.
Equipment
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Notes
*Total Time includes Chill Time *Recipe can be halved, I just love loads of lemon curd!
- Prep Time: 15
- Category: Dessert
- Method: Cook
- Cuisine: English
Keywords: afternoon tea recipe, lemon custard recipe, lemon curd recipe
Recipe ever so slightly adapted from Cooks Illustrated
This post was originally published February 28, 2018 the photos and text have been updated.
Lemon Lover?
Raspberry Lemon Loaf Cake
Blueberry Lemon Loaf Cake
Lemon Cheesecake
Mary Haller says
Hi Liz! Re: Lemon Curd ... what is a nonreactive pan? Glass as opposed to metal?
Love your recipes!!!
Grandma Mary
Elizabeth says
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!
Jackie says
Hi
Is the butter cold or at room temp.
Elizabeth says
Hi Jackie the butter is cold, please let me know if you have any other questions. If you enjoy the recipe I would be so grateful for a star rating it helps other readers and my rankings in google!
Debi says
Delicious and easy to follow,thank you
★★★★★
Elizabeth Waterson says
Thank you for reporting back Debi, it means so much! Glad you enjoyed it! 🙂
Ann Steer says
Does lemon curd freeze well? I would like to make the lemon cheesecake with lemon curd topping and freeze part of it. What do you suggest?
Jennifer says
So I used a stainless steel pan and the curd ended up with a strong metal taste. Couldn’t eat it. Stick to glass if possible!!
Elizabeth Waterson says
Hi Jennifer, I am so sorry your curd had a metallic taste, I use stainless steel myself and that doesn't happen to me! Such a bummer for your time and ingredients, thanks for sharing this tip!!! XX Liz
Tia Sandra says
I have tried numerous lemon curd recipes. This one is as promised with just the right sweetness. And not too tart either. It really is just right. I love that the recipe can be doubled or tripled. Which I did. I have mountains of fresh lemons right now. Mine took longer to thicken up, I think because it was a triple recipe. Very happy with the results.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Tia. I am glad to hear you enjoyed the lemon curd!! I am jealous of your mountains of fresh lemons!! Take care. XX Liz
Ibrahim says
I don't know if I didn't stir enough or the heat was not good but it didnt thikken like in the explanation, I will try it a few times till I get the right timing but it would really help if we could know if you have to heat for 30 min to thikken your cur or just 1 min.
Thanks again for this receipt
★★★
Elizabeth Waterson says
Hi Ibrahim, so sorry yours didn't thicken up. In the recipe, I reference 2-3 minutes and using a thermometer to check. I can't give you an exact time because depending on the size of your pot and the strength of your burner it is different for everyone. Please let me know if you have any other questions or if you try again!! XX Liz
Lynne says
Just finished making lemon curd. Recipe was so easy, why has it taken me so
long to try it. My mouth is still puckering from the sharp tangy lemon flavour so good. I’m using the recipe to make a lemon meringue cake.
★★★★★
Elizabeth Waterson says
Hi Lynne, thank you so much for the lovely review, so happy you enjoyed the curd, it's so tart and delicious!! Take care. XX Liz
Lynn says
I made this today and it turned out perfect! The recipe looks more intimidating than it actually is. Will definitely make this again. Thank you!
★★★★★
Elizabeth Waterson says
Thank you for the kind review Lynn, so glad you enjoyed the curd!! Take care. XX Liz