Easy Lemon Curd Recipe from The Food Charlatan. (2024)

Never buy lemon curd from the store again! No really, don’t, it’s gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon.Originally published July 10, 2015.

Easy Lemon Curd Recipe from The Food Charlatan. (1)
Table of Contents
  1. This recipe for Lemon Curd is so tart and creamy!
  2. Best Lemon Curd ingredients
  3. How to Make Lemon Curd
  4. Easy Lemon Curd Recipe tips
  5. Best Lemon Curd Recipe storage
  6. Lemon Curd Recipe FAQs
  7. You might like these recipes too!
  8. Lemon Curd Recipe

Last night Eric and I were sitting around the dining room table eating ice cream withhis family. There was a lull in the conversation, so Aunt Joy poked her 9-year-old son Blake. “Tell us a joke, Blake.” Mumble mumble mumble. “What?”

“They wouldn’t be appropriate for the table.” 9 YEARS OLD MY FRIENDS.

Easy Lemon Curd Recipe from The Food Charlatan. (2)

Speaking of inappropriate jokes, we were at my sister-in-law’swedding reception last week, and I went over to Nana and Bumpa (Eric’s 85-year-old grandparents) to get them on the dance floor. Uptown Funk was playing. I was singing. The first time I said“Uptown funk don’t give it to you,” Nana gives me this shocked look and says, “Oh!” with her mouth hanging open. “No, no, no, Nana, FUNK, not the other one, you know, funk, like funky music.”It was a lost cause from the start.

This recipe for Lemon Curd is so tart and creamy!

What is lemon curd?

Lemon curd is a smooth, sweet, buttery lemon spread. It’s made with four simple ingredients: lemon juice, sugar, eggs, and butter. The consistency is like pudding, but it’s less creamy. It’s cooked (no raw eggs) and usually served cool or cold on top of or inside other things (like gingerbread, toast, or cupcakes). I personally eat it warm, with a spoon (and put it on everything in my kitchen).

Now, have you bought lemon curd at the store? That stuff is like pure corn syrup plus gelatin I think, and I’m not even talking about the cheap brands. The homemade stuff is absolutely incomparable. It is perfectly tart and creamy and gives you that little zing in your mouth that is a must for any citrus dessert.

Easy Lemon Curd Recipe from The Food Charlatan. (3)

It’s a super easy recipe, too. The hardest part is waiting for it to cool down in the fridge, although I certainly wouldn’t say no to a nice hot spoonful of lemon curd.

Best Lemon Curd ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Lemon zest (optional)
  • Lemon juice (3-4 lemons)
  • Sugar
  • Eggs (7)
  • Butter

How to Make Lemon Curd

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

  1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
  2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk very well.
  3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly.
  4. Return the pot to the stove and add the rest of the eggs while stirring. Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
  5. Pour the curd through a mesh strainer into a bowl. Stir the chopped butter into the lemon curd until it’s completely melted.
  6. Press a square of plastic wrap directly on top of the lemon curd and refrigerate until cold, about 2-4 hours. Transfer to a Tupperware.
Easy Lemon Curd Recipe from The Food Charlatan. (4)
Easy Lemon Curd Recipe from The Food Charlatan. (5)
Easy Lemon Curd Recipe from The Food Charlatan. (6)

Easy Lemon Curd Recipe tips

How to thicken lemon curd

Lemon curd will thicken as it cooks. If you haven’t cooked it long enough (meaning that a whisk dragged across the top doesn’t leave marks), no worries–just keep cooking it. Remember that it will thicken more as it cools, especially after you’ve added the butter (a solid at room temperature).

Can you overcook lemon curd?

Yes, you definitely can. The goal is just to cook the lemon curd until a whisk dragged through the curd leaves marks. After that, you risk scrambling the eggs in it. Now, if you overcook your curd (you’ll know because it will have little lumpy egg bits in it), don’t despair! You can put it in the blender or food processor and blend it until the egg bits are gone.

Best Lemon Curd Recipe storage

Lemon curd can be kept in any regular storage container–plastic Tupperware, fancy jam jars you’ve washed and saved, whatever you like. Just keep it in the fridge so it won’t spoil.

How long does lemon curd last?

Lemon curd lasts for 1-2 weeks in the fridge. You can also freeze it for several months (perfect for early Christmas prep to give out as neighbor gifts).

Best Lemon Curd uses

I made several batches to get it just right, but originally I made itto use as a filling for a layer cake. Here are some other ideas:

  • spread it on toast
  • top ice cream
  • Use it as a filling in this Coconut Layer Cake
  • stuffed cupcakes
  • filled donuts
  • top pancakes
  • Throw it in a pie shell and top with whipped cream
  • fruit dip (I love it with bananas, strawberries, in a bowl with blueberries or raspberries)
  • Stir into plain Greek Yogurt and top with granola and/or fruit
  • Fold into whipped cream and top a cake with it
  • Top a bagel or breakfast pastry
  • Top a pavlova
  • Fill crepes
  • Spoon a bunch on top of softened cream cheese and serve with crackers
  • Spread on gingersnaps or these Soft Ginger Cookies

Good luck with all these suggestions, by the way. When I make lemon curd I hardly ever make it past thespoon.

Lemon Curd Recipe FAQs

What to serve with Lemon Curd?

Lemon curd is a great topping or filling for anytime you want some of that tart-sweet magic.

As a topping for:
Toast
Ice cream
Pancakes
Greek yogurt
Bagels
Pastries
Gingersnaps

As a filling in:
Coconut Layer Cake
Cupcakes
Donuts
Crepes
Soft Ginger Cookies

What is lemon curd made of?

Lemon curd is made of lemon juice, sugar, butter, and eggs. It’s a bit like a lemon custard.

Why did my lemon curd turn green?

Sometimes lemon curd can turn green if it comes into contact with something made of copper or aluminum. Weird right?? You can just avoid this by not using a pan or bowl made with those materials. If you didn’t use metal and your lemon curd turns green, it’s probably aliens. Or the lizard people.

Why does my lemon curd taste eggy?

If your lemon curd is eggy tasty (or eggy textured), you might have overcooked or scrambled the eggs. Also, you might not have stirred and whisked when you were supposed to. This is one of those recipes where it’s really helpful to read the instructions through before you begin (I’m sooo guilty of not doing that sometimes!). That way you’ll have all the tools you need at the ready to keep the eggs from rebelling on you.

Easy Lemon Curd Recipe from The Food Charlatan. (7)

You might like these recipes too!

Gingerbread Pancakes << lemon curd would be AMAZING on top of these.

Meyer Lemon Tart << ever had Meyer lemons? They are so uniquely delicious!

Cinnamon Honey Butter << this makes another fantastic neighbor gift.

Raspberry Lemon-Glazed Muffins << if you love lemon like I do…you’re going to love these muffins.

Coconut Syrup << make an ultimate Hawaiian breakfast with this homemade syrup.

Lemon Curd Pound Cake from Cookies and Cups

Easy Lemon Tarts from Crazy for Crust

Lemon Curd Stuffed Cupcakesfrom A Side of Sweet

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Easy Lemon Curd Recipe from The Food Charlatan. (8)

Lemon Curd

4.93 from 14 votes

Prep: 5 minutes mins

Cook: 10 minutes mins

Chill Time: 2 hours hrs

Total: 2 hours hrs 15 minutes mins

Servings: 8 Servings

Easy Lemon Curd Recipe from The Food Charlatan. (9)

Never buy lemon curd from the store again! No really, don't, it's gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon.

Ingredients

  • 1 tablespoon lemon zest, optional*
  • 3/4 cup lemon juice, fresh, 3-4 large lemons
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs , + 4 large egg yolks
  • 4 tablespoons butter, 1/2 stick, chopped**

Instructions

  • In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.

  • Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.

  • When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.

  • Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.

  • Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.

  • Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.

  • Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time for a large spoonful of hot lemon curd.

  • Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.

  • Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.

  • Transfer to a tupperware. Keeps for 1-2 weeks.

Notes

*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.

**I’ve seen similar recipes that call for up to 8 tablespoons of butter. Go for it! I think it tastes great with 4 tablespoons, but I’m not one to turn down extra butter…

Nutrition

Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 155

Keyword: curd, lemon

Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , Breakfast, , Dessert, Sweet Breakfast

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Easy Lemon Curd Recipe from The Food Charlatan. (2024)

FAQs

Why didn't my lemon curd get thick? ›

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled.

How long does lemon curd last? ›

This homemade lemon curd will last in your fridge for 1-2 weeks, but you can also freeze it! You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.

Why does my lemon curd taste eggy? ›

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

How to make curd from milk and lemon? ›

Here is how you can do it. Take lukewarm milk in a bowl and squeeze out juice of half a lemon into the milk. Give a gentle stir and cover the bowl with a lid. Wrap it with a cotton cloth and set it aside for 12 hours.

Does homemade lemon curd thicken as it cools? ›

Keep in mind that Lemon Curd will continue to thicken after it has time to chill. While it's hot on the stove, it should be the consistency of pourable pudding, thick enough to run a clear path along the back of a spoon. Once it's chilled, it should be the consistency of cold pudding.

Why did my lemon curd turn green? ›

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Can I freeze homemade lemon curd? ›

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

Can you over cook lemon curd? ›

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

How do you know when lemon curd is done cooking? ›

Thickening: Lemon curd will start to thicken as it cooks. To check for thickness, dip a spoon into the mixture and run your finger across the back. If the line remains distinct, the curd is thick enough. Coating the back of a spoon: If the lemon curd coats the back of a spoon and doesn't run off, it's done.

Why did my lemon curd have a metallic taste? ›

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Why does my lemon curd taste weird? ›

Using reactive cookware

So, yes, as you can imagine, it also changes the taste, which causes an unpleasant, metallic undertone. This instance can even happen in non-stainless steel or iron cookware, so it's important to know what material your equipment is before you make lemon curd with it.

How to make curd at home without starter? ›

Red chillies serve as curd starter alternatives in a similar way to green chillies. They are packed with lactobacilli, a type of bacteria that aids the milk to ferment into curd. Like with green chillies, ensure to immerse the entire chillies as well as their stalks into a bowl of lukewarm boiled milk.

What happens if you use too much yogurt starter? ›

If too much starter culture is used, the bacteria will be crowded and run out of food (lactose) before the yogurt is set. Too much starter can produce a sour taste, rather than the desired tart taste.

Why is my curd not thick? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Why is my curd not setting? ›

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

How do you add curd to thicken it? ›

Yes you can, but you are better off using arrow root, corn starch or any other type of starch if the food chemistry you are trying to achieve for your sauce is the property of thickening. Whisk the curd, put a little water and put it. If you have some ground paste to add to the curry, mix it in the curd and pour it.

What makes curd thicker? ›

There are different methods for making curd, like whisking, foaming, and scrubbing, but the first thing you need to do is mix the milk and curd culture together. This is important because it helps the milk and curd starter combine fully, which leads to a thicker and richer curd.

References

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