Lemon Curd is a versatile, silky, tangy-sweet lemon filling that can be made with just a few ingredients in under 30 minutes. You can use it as a spread on its own, as a topping for cheesecake, as a bright and tangy filling between cake layers, or to fill cupcakes. Keep this recipe on hand for whenever you need it.
Gathering the basic recipes in your notebook is key for any amateur chef, and we have several staple recipes to try in your future baking creations: Homemade Fig Jam, Easy Vanilla Peach Jam, and Chocolate Buttercream Frosting.
Why I Love This Recipe
- I am a Lemon Lover!
- Easy to Make
- Great with so many desserts like cake, cupcakes, ice cream, cheesecake, etc.
- Only a few ingredients
- Freezes well for later use
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Stainless Steel Wire Whisk for Cooking- Wooden Handle
What you need for Lemon Curd
Recipe Ingredients
Granulated sugar – You’ll need just enough to contrast with lemon tanginess without overpowering it.
Cornstarch – It helps to thicken the curd without curdling. Some curds won’t use it, but this is a definitely fail-proof recipe, and that’s why I love it.
Egg yolks – These are the other thickener the curd uses and the reason for the punchy yellow color. They also provide a good amount of fat that helps the curd to be stable enough to be freezer-friendly.
Lemon juice and zest – Use fresh juice and zest for best results.
Unsalted butter – It gives the final glossy look. Don’t omit it.
Pinch of salt – It helps to enhance the sweet and tangy flavors.
How to make Lemon Curd?
Whisk sugar and cornstarch in a small saucepan. Add egg yolks, lemon juice, zest, and salt, whisking until smooth.
Cook over medium heat, whisking constantly, until it thickens and begins to bubble (about 5–7 minutes). Remove from heat and whisk in butter until melted and glossy.
Let it cool to room temperature, then it is ready to use.
In case you’re working in advance, you can refrigerate the curd overnight; just make sure you cover it airtight with wrap paper touching the curd. Then, when ready to use, whisk or blend the curd to achieve a silky texture again; avoid reheating it, or it may curdle.
What to use Lemon Curd for?
You can use this Lemon Curd as a cupcake filling, to make pies or layered desserts, and also as a cake filling.
We have these recipes to use this lemon curd with: Easter Cups with Lemon Curd and Cream and Lemon Berry Peach Trifle.
Recipe Pro Tips
Tips for the best Lemon Curd recipe
- For the perfect lemon curd, it’s important to combine the ingredients well before heating them to avoid lumps and curdling.
- It’s key to whisk continuously to avoid the curd from cooking unevenly. Once it coats the back of a spoon and is bubbling, remove it from the heat immediately and let it rest. It will continue to thicken as it cools.
How to store Lemon Curd
In the fridge
- Store in an airtight container or sealed glass jar for up to 1-2 weeks.
- Make sure the curd is completely cool before sealing to avoid condensation.
- Press a piece of plastic wrap directly onto the surface before sealing to prevent skin from forming.
In the freezer
- Lemon curd freezes well for up to 3 months. Thaw overnight in the refrigerator and do not microwave to defrost, as it can affect the texture.
LOVE LEMON AND WANT MORE?
We love lemon in sweet and savory foods!! It is so lovely to wake up the senses after a long slumber in the winter.
Pin it HERE!!
Pin it HERE!!
Lemon Curd
Ingredients
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- Pinch of salt
- 3 tbsp unsalted butter cubed
Instructions
- Whisk together sugar and cornstarch in a small saucepan. Add egg yolks, lemon juice, zest, and salt, whisking until smooth.
- Cook over medium heat, whisking constantly, until it thickens and begins to bubble (about 5–7 minutes). Remove from heat and whisk in butter until melted and glossy.
- Let it cool to room temperature before using.
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