This is a deliciously tart and sweet lemon curd recipe made with just 5 ingredients. It pairs well with your favorite scones, cupcakes, and other desserts.
I adore this easy lemon curd recipe, and I have been making it for years. It started when I owned a small tearoom, and I served it each day with these cream scones. Besides lemon curd, you can also make lime curd.
Use it in these Lemon Curd Cupcakes or any of these other lemon recipes.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Makes: about 8 ounces, 16 servings
- ⚡ Calories: about 67kcal per serving
- 🍋 Flavor Profile: Tart, sweet, silky and buttery
- ✋ Difficulty: Easy, just keep stirring
Quick Answer
To make lemon curd, whisk 4 egg yolks and sugar in a heavy saucepan, then stir in fresh lemon juice, butter, and a pinch of salt. Cook over medium low heat, stirring constantly, until it thickens and coats the back of a wooden spoon. Don’t let it boil or it will curdle. Strain, stir in the lemon zest, and let it cool. It thickens more as it cools.
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Why This Recipe Works
Click to see the technique
- Yolks only. Egg yolks give a rich, silky curd with a bright yellow color.
- Whisk before the heat. Blending the yolks and sugar first keeps the eggs from cooking in spots.
- Low and slow. Medium low heat and constant stirring keep it from curdling.
- Strain before the zest. Straining removes any cooked egg pieces, then the zest adds fresh lemon flavor.
- It thickens as it cools, so take it off the heat while it is still pourable.
Why You’ll Love This Lemon Curd
- Easier than you think. It’s just a little time consuming.
- Endless uses. Serve it with scones, put it on cake or cookies, or fill cupcakes with it.
- Keeps well. It lasts about 3 weeks refrigerated, or you can freeze it for later.
- A sweet gift. Jar it up, add a cute label, and send it on its merry way. Your friends will love you for it.
- Only 5 ingredients, plus a pinch of salt.
Key Ingredients
- Large egg yolks: Using large 2 ounce eggs gives you the right amount of yolk for your curd.
- Granulated sugar: Cuts the tartness from the lemons.
- Lemons: Zest the lemons first, then use the fresh juice. Out of lemons for zest? See these lemon zest substitutes.
- Butter: I use unsalted butter and add a pinch of salt.
- Salt: Just a pinch to curb the sugar.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Lime curd: Swap the lemons for limes with my lime curd recipe.
- Refined sugar free: Substitute erythritol for the sugar.
- Smoother curd: Strain twice if you want it extra silky.
- Lemon curd cheesecake: Spoon it over my Instant Pot lemon curd cheesecake.
- Find your favorite. There are many versions of lemon curd, so experiment and find one that works for you. Mine started from Rose Levy Beranbaum’s The Cake Bible.
How to Make Lemon Curd
- In a heavy saucepan, before turning the heat on, whisk the yolks and sugar until well blended.
- Stir in the remaining ingredients except for the lemon zest.
- Cook over medium low heat, stirring constantly, until it thickens and coats the back of a wooden spoon but is still pourable. It will turn opaque and more yellow. Don’t let it boil or it will curdle.
- Pour it through a strainer right away to remove any cooked egg pieces. Discard the residue.
- Stir in the lemon zest.
- Spoon the curd into a clean jar or airtight container.
- Press a piece of plastic wrap onto the surface while it cools so it doesn’t form a skin.
- Let it cool, then refrigerate. It will continue to thicken.
Recipe Tips & Tricks
- Don’t let it curdle. The hardest part is keeping the eggs from curdling. Keep the heat medium low and stir constantly.
- Watch for steam. You may have to lift the pan off the heat for a moment when you see steam, then put it back.
- Stir with wood. A wooden spoon is best for stirring while it cooks.
- Strain, then zest. Strain the curd before adding the zest to remove any cooked egg pieces.
- Storage: Keep it in an airtight container in the fridge for about 3 weeks, or freeze it for later.
Serving Ideas & Suggestions
Lemon curd is a must for afternoon tea. Serve it with my cream scones, lemon poppy seed scones, blueberry scones, or Earl Grey scones, or browse my 50 scone recipes and top tips for baking scones.
It is lovely on a cream tea or English afternoon tea table, and it is the star of my lemon bars, lemon blueberry swirl cheesecake, and lavender lemon cookies. More sweet ideas in my tea party desserts.
Lemon Curd FAQs
About 3 weeks in an airtight container in the refrigerator. You can also freeze it for later.
The heat was too high or it boiled. Keep it on medium low, stir constantly, and lift the pan off the heat for a moment if you see steam.
Straining removes any small pieces of cooked egg, so the curd is perfectly smooth. Add the zest after straining.
It turns opaque and more yellow and thickly coats the back of a wooden spoon, but is still liquid enough to pour. It thickens more as it cools.
Lemon curd is an English favorite, and it is also known there as lemon cheese.
Scones are the classic, but it is also wonderful on cake, cookies, or toast, and as a filling for cupcakes.
Lemon Curd Recipe
Ingredients
- 4 large egg yolks
- 1/2 cup + 2 Tablespoons Sugar
- 2 Lemons Juiced Approx 1/3 Cup
- 4 Tablespoons Butter Unsalted (1/2 stick)
- 2 Teaspoons zest
- pinch salt
Instructions
- In a heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except for the lemon zest.
- Cook over medium-low heat, stirring constantly until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour.
- The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle.
- You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.
Kimberly says
I love lemon curd too … I've never made it myself so I can't wait to try your recipe!
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candielm says
Let me know how it comes out.
candielm says
that sounds like fun. I guess you have to keep a lot in the house.
Marie Noelle says
Oh god! I LOVE lemon curd! I never tried to make some but I think I will!
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candielm says
Let me know how it goes.
NighLon says
I have to try that – my little man LOVES lemon!
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Bibi says
I love lemon curd, but I have to admit…..I never made it before. I am always worried about the curdle issue. I have to face my fear one of these days.
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candielm says
I have had several experiences with the curdling, but I keep doing it. Just watch the temp and straining gets rid of all the eggs that curdled.
Trianna says
Lemon curd is delicious! My aunt makes it for us all the time, we love it so much. She also used the Cake Bible, but of course put her own spin on it. Thanks for sharing!
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candielm says
I put my own spin on it when I make it to sell. I like it really lemony.
Alexis Grace says
I am not a huge lemon curd person— but maybe I have never had a good version……..
Christina says
I have never made lemon curd. I definitely need to try this recipe!
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Mitzi says
I love anything lemon, so can't wait to try this one!
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Heather M says
I love lemon curd. Can't wait to try this recipe.
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Gwen @simplyhealthyfamily says
How have I never made this before??? I adore lemons and can’t get enough of them. This is such a great bonus to add on any sort of muffin or scone.