Luscious, thick and bright sunny yellow, and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is made with fresh lemon juice and zest using the best foolproof techniques. In addition, our Lemon Curd is creamy and smooth due to the addition of butter. Perfect for gift giving as well as everyday, holiday and special occasion desserts. It’s like summer sunshine on a spoon!
Homemade Lemon Curd:
An Indispensable Fruit Curd
Today, I am sharing my favorite recipe for Lemon Curd. It is so ideal for everyday, holiday and special occasion desserts—especially for the winter holidays.
[NOTE: This post was originally published on October 13, 2015. However, I am reposting today since the recipe is no longer appearing in the Bloglovin’ feed—even though it is in my Feedburner feed from which Bloglovin’ pulls data. Sorry for any inconvenience.]
There’s just something special about home-baked treats such as cookies, pies and tarts made with fresh Homemade Lemon Curd. And this is my go to recipe when I make lemon curd to embellish spring and summer cakes as well as Christmas cookies and gingerbread.
It is so simple to make Lemon Curd from scratch that most people are surprised at just how incredibly easy it is when they make it for the first time. All it takes is a bit of time for prep work, about a half hour of actual cooking time and some extra stirring to incorporate the butter.
Before my first attempt to make homemade lemon curd, I was a complete mess…just terrified. What if it scorches? What if it curdles and I end up with lemony scrambled eggs? Even worse, what if I burn it? What if it separates? What if I fail? Oh, the horrors!
Why are we so intimidated by such an easy peasy preparation? And, why does this seemingly fancy schmancy foodstuff seem only fit to serve The Queen of England?
Because we are informed about all the pratfalls of making homemade citrus curd upfront, we set ourselves up for a lack of confidence. Then, we feel the added pressure that perhaps we must plan a tea party complete with all the “proper tea” preparations, bring out our finest china and silver, serve crumpets and scones (or “strumpets” as Jim Carrey’s character, Lloyd Christmas, calls them in the film, Dumb and Dumber) and sip our teacups with our pinkies raised. Silly. All of these preconceived notions about fruit curd are just plain nonsense.
As it turns out, my first batch of lemon curd turned out just fine and I had nothing to fear. That’s right. Nothing. Fear, I believe, is the number one reason we put off doing something fun and challenging in the kitchen. I swear, I thought to myself, “That’s it? That’s all there is to it? I did it!” Hahaha!
We all must start from scratch. It was a good thing that I started with an outstanding, well-written and reliable recipe—one that I took the time to read thoroughly. Like, three times.
The key to successfully making something you’ve never made before starts from scratch—first, by reading the recipe. By reading the recipe, to include all the tips and “visual cues”, you will know what to expect. Knowing what to expect will certainly put any fears to rest. Then, try visualizing making the recipe as you read. Easy peasy. Lemon squeezy.
For this Homemade Lemon Curd recipe, I merged together Alton Brown’s methods and, for the most part, Rose Levy Beranbaum’s ingredients ratio for Lemon Curd. For beginners, I believe using a double boiler (Alton’s preferred method) is ideal as it creates a gentle and controlled environment to make the curd thus preventing any scorching or burning.
Important Side Note: Speaking of saucepans and double boilers, it is of utmost importance to use a heavy, non-reactive saucepan or double boiler when preparing Homemade Lemon Curd—such as stainless steel (like I used), anodized aluminum or enamel—as well as a stainless steel whisk and wooden spoon (like I used). The reason is because some materials, such as plain aluminum or unlined copper, will react with the naturally occurring acid in the lemons. Invariably, this reaction will cause the discoloration of the lemon curd (turning it a chartreuse green color) and give it a distinct and off-putting metallic flavor.
So, do not fret. Embrace the opportunity to grow your culinary skillset and enjoy the challenge of making your own homemade citrus or fruit curd, by making our Best Ever Homemade Lemon Curd. Because, once you do (and eat it by the spoonful as I did!), you will be on Cloud Nine. Just be careful and stop yourself, or you just may need a 12-step program!
What exactly is fruit curd?
Fruit curd is a dessert filling, spread and/or topping typically made with citrus juices such as lemon, lime or orange. Basic ingredients include a mixture of beaten egg yolks, sugar, fruit juice and zest—which are gently cooked until thickened and cooled. The mixture forms a soft and smooth fruit flavored curd. Some recipes include egg whites and butter.
Although fruit curds are used to fill pies and tarts, they are much different from pie fillings and custards in that a higher proportion of juice and zest are used to provide a concentrated or more intense flavor.
Fruit curds made with butter will have a creamier and smoother texture. Other pie fillings and custards contain little or no butter and rely on starches (arrowroot or cornstarch) or flour for thickening whereas fruit curds rely on egg yolks for thickening.
More creative fruit curds use citrus fruits such as grapefruits and tangerines as well as berries such as blackberries, raspberries, strawberries and cranberries, and tropical fruits such as passion fruit and mango.
Here are some ways to enjoy homemade citrus or fruit curd:
6 Ways As a Condiment for Breakfast
- Spread on Bagels, English Muffins or Toast with Jam and Cream Cheese
- Spread on Biscuits, Muffins, Scones or Rolls
- Spread on Graham Crackers with Cream Cheese
- Swirl into Yogurt with Granola and Berries or Dried Fruit
- Topping for French Toast, Pancakes or Waffles
- Topping for Oatmeal or Porridge
A Baker’s Dozen List For Use In Baking & Dessert Making
- Filling for Baked Doughnuts and Cupcakes
- Filling for Cake Layers and Crepes
- Filling for Cookies, Thumbprint Cookies and Waffle Cookies
- Filling for Macarons and Shortbread
- Filling for Mini Meringues and Pavlova
- Filling for Pies and Tarts or Mini Phyllo Tarts
- Filling for Profiteroles and Puff Pastries
- Filling for Sweet Rolls
- Layered Filling in Parfaits and Trifles or Napoleons
- Served with Fresh Fruit and Whipped Coconut or Dairy Cream
- Swirled into Batter for Cheesecakes and Coffee Cakes
- Topping for Ice Cream and Frozen Yogurt Sundaes
- Topping for Summer Berry Shortcakes or Winter Holiday Gingerbread
To recap, what makes our recipe for Homemade Lemon Curd wicked good?
Our Homemade Lemon Curd melts in your mouth. It is creamy and velvety smooth due to the addition of butter yet bursting with lemony citrus flavor. In addition to incorporating the best foolproof methods and ideal ingredient ratios, our recipe provides plenty of tips making it easy to prepare. This sumptuous citrus curd makes a fabulous and thoughtful gift from the kitchen as well. The applications for it are truly endless. If you could taste summer sunshine on a spoon, our Homemade Lemon Curd would be it!
For the lemon lovers in your life, whip up a batch soon. You will be so glad you did! That’s a promise.
Bon appétit!
Below are Pinterest-friendly sized images to pin at Pinterest!
HOW TO MAKE
Homemade Lemon Curd – Best Ever
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: Makes 2¼ cups; about 550 grams or 245 grams per cup.
Description
Luscious, thick and bright sunny yellow, and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is made with fresh lemon juice and zest using the best foolproof techniques. In addition, our Lemon Curd is creamy and smooth due to the addition of butter. Perfect for gift giving as well as everyday, holiday and special occasion desserts. It’s like summer sunshine on a spoon!
Ingredients
- 7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
- 1¼ cups + 2 tablespoons (275 grams) granulated sugar
- 4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon (6 grams) finely grated lemon zest
- ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats
Directions
- Add an inch or so of water to a medium, heavy nonreactive (noncorrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
- Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
- Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
- Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Recipe Notes
Tips:
Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.
To prevent curdling, be sure to blend the sugar well with the yolks before adding the lemon juice. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.
Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.
If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep for 1 to 2 weeks.
Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.
To Freeze Homemade Lemon Curd: Homemade Lemon curd freezes extremely well when very tightly sealed and will last for several months in the freezer. Since it does not freeze into a solid state, it can actually be spooned out as to the amount needed for dessert making which is great when preparing small desserts, single-serving desserts or filling a small batch of cookies. If freezing an entire batch of lemon curd to thaw later, simply thaw the frozen curd while tightly sealed in the refrigerator overnight. The next morning, the lemon curd will be ready to use in recipes. Lemon curd will only last 1 week after freezing and thawing.
Recipe Adapted by: Our Homemade Lemon Curd recipe was adapted by recipes for Lemon Curd by Alton Brown of FoodNetwork.com and award-winning cookbook author, Rose Levy Beranbaum. Rose’s Lemon Curd recipe can be found on page 340 in the highly acclaimed cookbook, The Cake Bible (William Morrow Cookbooks; 8th edition, 1st edition September 20, 1988).
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.
Looks absolutely wonderful. I have always been intimidated in making own lemon curd.
After seeing your recipe, it looks so easy. Thank you
Love your cute little jars.
Thanks, Colleen! You know, my favorite style of canning jars is indeed the tulip by Weck. They’re sort of girly being curvy and all. 🙂
Thank you, Colleen! My pleasure. You really should try your hand at making your own homemade lemon curd with this foolproof recipe. It’s actually quite fun if you enjoy being in the kitchen and creating. Thanks for stopping by and enjoy the rest of your week and weekend!
Can you can this to lengthen the shelf life?
Hi there, Susie!
Thank you for writing.
To answer your question…
In the Notes section below the recipe I state the following, “Store curd covered tightly in refrigerator. It will keep up to 2 weeks.”
As I mention in the comments section of my post for Homemade Salted Caramel Sauce answering essentially the same question, in my post for Homemade Key Lime Curd, there is a very good reason why you will not find recipes to can or preserve homemade curd, caramel or fudge sauces. Canning and preserving with hot water baths requires high acidic foods. Pressure canning is for low acidic foods. However, homemade curd, salted caramel and chocolate fudge sauces contain dairy. For this reason alone, canning using a hot water bath or by pressure is not recommended.
On the positive side, since there is plenty of sugar used in making homemade curd, caramel and fudge sauces, each is essentially preserved—albeit for a short period of time and require refrigeration.
If you plan on making homemade curd, caramel or fudge sauces for gift giving, I would go ahead and do so but would definitely use sterilized jars and lids and then make labels for the jars (for food safety reasons) stating the ingredients list (for diet and food allergy reasons), storage directions and the date made. By storage directions, I mean to plainly (in large print) state the following, “Refrigeration required before opening. Will keep for up to 2 weeks refrigerated. Best if used within 14 days of date made.”
Here is a link to an article, Canning Chocolate Sauces Unsafe, from the National Center for Home Food Preservation. As you will see, the article states, “Chocolate sauces are low acid recipes and are a risk for botulism food poisoning.” This confirms what I stated above.
Once again, thank you for writing. I hope that I have answered your question thoroughly and completely.
Meanwhile, happy lemon curd making!
~Stacy
Hi Stacy! I wanted to make the curd for Xmas gifts. Can I triple or quadruple the recipe, or would that change the outcome?
Karen
Hi there, Karen! In my experience, it is best to make this particular recipe in a single batch. 🙂
Greetings from FL! I made this recipe this morning and it is not setting plus it has a strong metallic taste. I used a metal bowl, but I’ve used that bowl for over 10 years and have never had it affect the taste of a recipe. What do you think I did wrong here?
Hi there, T! Thank you for writing with such a great question even if vexing. My sister once had this problem and we narrowed it down to the metal bowl and whisk she was using. After long term use, protective food-safe coatings wear away and metal (in the case of stainless steel, nickel) leaches into foods – especially acidic foods like lemon juice. It may be time to invest in a new metal bowl or switch to glass. Thank you again for writing and I hope that I have answered your question thoroughly and completely. Good luck with making homemade lemon curd at the next go! 🙂
This lemon curd is AWESOME!!! Added some citrus fresh essential oil to the lemon juice. Turned out PERFECT!!!! Thank you
Finally found a recipe/technique that is close to my Nana’s. Made it at her side many times with a bit of a twist. (I’m 80 now.) She TRIPLED the recipe and it was fine. It was a must at Easter. We ate it as a simple desert or unbaked tarts and didn’t worry about it keeping very long. IT DIDN’T! The DIFFERENCE was…after it was done, we whipped the egg whites and lightly folded them into the sauce…SOMETIMES. It was known as LEMON BUTTER…but definitely sweet and rich. NOTE. The sauce must be absolutely cold so not to cook the whites and cause lumps.
Any recommendations for a brand of pot? I used one & everything was going smoothly & tasting great until it started to thicken & then the metallic taste set in. It’s awful! I can’t tell if it was from the pot I used or the whisk. Would a silicone whisk help? Please help!
Hi there, Helen!
Thank you for writing with such a good question.
Please note that I did place a warning in the Recipe Notes (at the bottom of the recipe) in the Tips section that reads, “Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.”
Also, in the article, I state the following, “…it is of utmost importance to use a heavy, non-reactive saucepan or double boiler when preparing Homemade Lemon Curd—such as stainless steel (like I used), anodized aluminum or enamel—as well as a stainless steel whisk and wooden spoon (like I used). (To see step-by-step images that include these cooking utensils, please see my recipe for Homemade Key Lime Curd.) The reason is because some materials, such as plain aluminum or unlined copper, will react with the naturally occurring acid in the lemons. Invariably, this reaction will cause the discoloration of the lemon curd (turning it a chartreuse green color) and give it a distinct and off-putting metallic flavor.” This can be found in the “Important Side Note”.
With all that said, I have just updated the recipe itself (as well as the other citrus curd recipes here on the blog). Thank you for reminding me that this important information should be found within the recipe as well so that all bases are covered. My sincere apologies for not doing this when first publishing the recipe, Helen!
Thanks again for writing and happy baking!
~Stacy
I love lemon everything and can’t wait to try it! Thank you for sharing the recipe. I do have one question. Can I use sugar substitute such as Splenda? I am diabetic and always looking for s/f.
First time making this and it turned out AMAZING!!! I don’t really like lemon flavored stuff, but this is fantastic. I used a lifetime brand double boiler and had no problems at all.
Thank you, Heidi! I am thrilled to learn that you enjoyed my recipe for Homemade Lemon Curd. Thank you for dropping by to let me and others know about the success you had with this recipe. I appreciate it more than you could ever know. Thanks again for writing, Heidi. 🙂 Warmest wishes to you and yours for a holiday season that is both merry and bright!
Thank you for this gorgeous, delicious and fairly simple recipe. This was my first time making Lemon Curd. The tips made this fool proof. My family absolutely loves it and I will be giving it as Christmas gifts this year. I am fortunate enough to have a huge Meyer lemon tree in my backyard in sunny Florida, which allows me easy access to citrus. Even during the winter it is full of delicious Meyer lemons. Thank you again for a delicious lemony experience.
★★★★★
I just made this and it was so good! I loved the punch of the zest and the richness of the yolks. Great adaptation!
I just made this using Meyer lemons. Doubled the recipe, took about more minutes and came out GREAT! I put it in pints to freeze. Gotta use those lemons while they’re in the market lol
★★★★★
Thank you, Heather! Enjoy!
Hi Stacey,
Can the unused curd be frozen and dethawed if it is not going to be used within the 2 weeks?
Thanks!
Hi there, Dani! Thank you for writing with such a great question. I do have some very good news for you. Although I have never frozen lemon curd and cannot speak from direct experience (because I always use it up quickly in recipes), I can share that it is definitely possible to freeze Homemade Lemon Curd and then thaw it. In fact, it freezes extremely well when very tightly sealed and will last for several months in the freezer. It does not freeze into a solid state, so you can actually spoon out what you need for dessert making which is great when preparing small desserts, single-serving desserts or filling a small batch of cookies. However, if you wish to freeze and then thaw an entire batch of lemon curd, simply thaw the frozen curd while tightly sealed in the refrigerator overnight. The next morning, your lemon curd will be ready to use in recipes. Thanks again for writing, Dani. I greatly appreciate it and have updated the recipe with these tips. I hope this information is helpful to you. 🙂 Meanwhile… Happy Baking and Lemon Curd Making!
Such a delicious recipe Stacy! it was worth whisking it for 20 minutes 😉 Saved the recipe. Definitely making it again.
★★★★★
Hi there, Lizet! (I adore your name! Just beautiful.) Thank you for taking the time to write and share your positive experience with me and fellow readers for my recipe, Homemade Lemon Curd. And thank you for the 5-star review! I appreciate it immensely. Meanwhile, I am beyond thrilled that you were happy and satisfied with your Homemade Lemon Curd and that it was worth whisking for 20 minutes! 🙂 Thanks again for writing and happy baking!
This is the very best lemon curd .I used it on my lemon cheesecake. Was really good and easy to make.
Thank you, Gwenn! I am thrilled to hear that you enjoyed my recipe for Homemade Lemon Curd in your Lemon Cheesecake. Thanks for dropping by and sharing your positive experience with this recipe. I greatly appreciate it. Meanwhile, have a wonderful summer!
I tried making this today. It did not turn that bright yellow color. It is pale yellow and opaque. What did I do wrong?
Hi there, Annette! Thank you for taking the time to write with your concerns after making my recipe for Homemade Lemon Curd. As for your results, I am thinking the pale yellow color could be due in part to the color of your egg yolks. Did you use organic eggs? Since I started using only organic eggs a few years ago, I noticed how truly deep orange in color they really are and not light yellow as with non-organic eggs. In addition, I like to use grass-fed butter only – which really has a lovely yellow color as well vs. regular grocery store brands of butter that have an ivory color. So, these two aspects could be why your lemon curd was more pale in color. I also use organic lemons and that could come into play as well. With all that said, I have made citrus curds before that are opaque and not as translucent – such as with my recipe for Homemade Key Lime Curd. Meanwhile, I have often wondered what could prevent the opaque-look. Perhaps cooking the curd long enough, to provide adequate evaporation of the liquids and allow the butter to not look as whipped but melted throughout for a nice emulsion, could be the answer. Finally, if a citrus curd doesn’t look as bright as I wish, I like to add a little natural food coloring for a color boost as I did with my Homemade Orange Citrus Curd. These are just some ideas for you to go on. Since I am not a food scientist, I cannot provide solid answers for you. However, I hope that I have been helpful. Seems like I need to get into the kitchen to conduct some experiments with citrus curds to offer concrete answers. Thanks again for writing, Annette. 🙂 Happy baking and citrus curd making!