This sweet and zesty Creamy Lemon Curd recipe is ultra creamy and decadent – perfect as a fruit spread over toast, waffles, pancakes, or flaky biscuits.
This can be used in so many different ways. It’s a great filling for various lemon-inspired baked treats such as lemon meringue pie, breakfast crepes, Lemon Curd Cake, and lemon tarts. Heck, it’s the best lemon curd recipe and it’s so good that I’ve often found myself just digging in by the spoonful or adding a dollop to a bowl of ice cream!
Since this easy lemon curd recipe freezes so well, it’s also worthwhile to make extra batches for later use. So ditch the processed commercial stuff and make your own from the comfort of your kitchen – there’s nothing quite like that fresh lemon flavor from a homemade jar of this lemon creamy spread!
Serve this lemon spread on toast, scones, pound cake, angel food cake, between layers of a crepe cake or our lemon sponge cake or as a delicious topping spread on these Grain-Free Waffles!
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What is Lemon Curd?
Curd is essentially a fruit spread that’s used as a topping or as part of a filling for sweet baked treats. Similar ingredients (if not the same) are used as the zesty filling for traditional lemon meringue.
🍋 Ingredients:
- Sugar – granulated white sugar
- Eggs – whole eggs and also egg yolks at room temperature
- Lemon juice – fresh regular lemons to be squeezed
- Lemon zest – grated finely, this adds to the tart lemon flavor
- Butter – salted
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- I have used regular fresh lemons for this recipe because we love the tart flavor of lemon, but you could use Meyer lemons instead which have a naturally sweeter taste.
- The salt in the butter helps to balance flavors, and prevents the curd from being overly tart. If you only have unsalted butter, I recommend that you add a pinch of salt.
- Follow the same process but add in crushed pineapple to make a lemon variations of our pineapple curd.
- You can also use other citrus fruits if yo9ur not a lemon fan. Try Lime or a mix of Orange and Lemon.
- For a smoother and warm flavor, you can add in ½ teaspoon of vanilla extract during the cooking process.
🔪 Instructions:
Step 1: In a medium saucepan, with a silicone whisk or wire whisk, whisk together sugar, lemon juice, eggs, egg yolks, and fresh lemon zest.
Step 2: Heat over medium low, whisking at all times.
Step 3: After cooking and whisking for 5-8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn heat above medium.
Step 4: Once the mixture thickens to a custard-like texture, remove it from the heat and whisk in the pieces of butter into the hot mixture until melted and combined.
Step 5: If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press a piece of plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
Step 6: Cool down the curd to room temperature and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.
GARNISH/SLICE/SERVE: Spread this delicious thick lemon curd on your favorite toast and enjoy!
Tips for Homemade Lemon Curd Recipe
- Luckily you won’t need to temper the eggs when making this recipe which makes the process that much easier. Simply heat the mixture slowly over medium-low heat and don’t increase the temperature otherwise you risk the egg mixture curdling.
- It’s normal for there to be some foam as the curd starts to thicken. This will start to disappear once the butter is added.
- If you anticipate needing more, simply double the quantities of ingredients for a larger batch of curd. You can always store some of it in the freezer for later use.
- It is possible to make this lemon curd by combining all of the ingredients right from the start. This approach may prolong the thickening of the curd. I also tend to find from past experience that my recipe is creamier when I’ve whisked the butter in after the initial ingredients have had time to first thicken.
- Freshly squeezed juice from a lemon is best for the taste. I don’t recommend using bottled lemon juice unless you really have to. Fresh lemon juice is always the best!
- For a smoother consistency, you can take an optional step and strain the curd through a fine mesh sieve or a fine mesh strainer once removed from medium heat on the stove. Or you can use an immersion blender.
Recipe FAQs
Lemon curd is creamier than lemon jam which is why it’s favored for piping into pastries or used as a spread on toast and biscuits. It includes whole eggs which are what gives it that creamy consistency whereas lemon jam does not.
Lemon curd hails from Britain as a traditional spread. The degree of sweetness really depends on personal preference.
This curd should be stored in an airtight container or glass jar in the refrigerator for up to 1 week.
Lemon curd freezes quite well. You also have the option of freezing this citrus spread for 3-6 months. When ready to enjoy, simply thaw in the refrigerator overnight before serving chilled as a spread or using in a recipe.
This treat can be enjoyed as a spread over toast, biscuits, waffles, pancakes, scones, and croissants. You can layer lemon curd in desserts such as parfaits or in layered lemon cake.
Lemon curd is great for fillings in baked treats such as lemon pie, lemon meringue, lemon tartlets, or piped into pastries. Lastly, and possibly my favorite way to enjoy this, is by the spoonful! That’s right – if you haven’t tried it, you’re seriously missing out!
More Recipes For Lemon Lovers
If you tried this Creamy Lemon Curd Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Lemon Curd
Ingredients
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 egg yolks room temperature
- ⅓ cup lemon juice
- 1 tablespoon lemon zest grated finely
- ½ cup salted butter cut into pieces
Instructions
- In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
- Heat over medium low, whisking at all times.
- After cooking and whisking for 5-8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn heat above medium.
- Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
- If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
- Cool down the curd to room temperature and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.
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Notes
- Regular lemons or Meyer lemons can be used in this recipe.
- This lemon curd freezes well. You can easily make double and store any extra in the freezer for later use.
- Don’t use bottled lemon juice. Freshly squeezed juice from a lemon is always best.
Nutrition
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Comments & Reviews
Jessica Del Valle says
so delicious
Paula says
Hi. I want to make this. I would imagine I need two batches of your homemade lemon curd for a 9 x 13 pan? You don’t say to double the recipe for the homemade lemon curd you list here.
girlinspired says
Hi Paula, I’m unsure which dish you wanted to make with the lemon curd. This recipe will yield 1 1/2 cups of lemon curd.
Kat says
My grandson and I are lemon-crazy. We’re definitely going to give this one a go next time he’s over! Thank you for sharing!
girlinspired says
How wonderful! You’re welcome!