Simple Lemon Curd Recipe (2024)

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Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! This simple lemon curd recipe uses your normal suspects and produces a tangy not overly sweet curd! Perfect for pies, Eton mess, or tarts.

Having a lemon tree makes life so much better. Walking into the back yard and picking a lemon or two for the day makes me so happy. It's life back to the basics.

When your lemon tree is overflowing you make lemon curd, because who the heck doesn't love that sweet, tart, lemony goodness? Put it on a cake, lather it all over a scone, fill it in a tart shell.. or just devour it with a spoon. Whichever works honestly. Or fold in some whipped cream for creamy lemon dreams.

I made lemon curd last week for a lemon cake that was topped with lemon curd and fresh cream. The lemon cake was not perfect, I need to work on it. But my sister did claim it was her new favorite, so I must be close! Hopefully, soon you will see the lemon cake here.

Lemon curd is simple to make just make sure you ensure enough time to chill the curd, this is why I often make it a day or two in advance. I adore making parts of recipes in advance, makes life so much easier. Like myCinnamon Rollsthat I start the night before and pretty much just bake in the am.

Let's get to the recipe

Jump to:

What is lemon curd made of?
What does nonreactive mean?
How do you make lemon curd?
How long does lemon curd take to thicken?
Does lemon curd thicken in the fridge?
Does lemon curd have to be refrigerated?
What does lemon curd go with?
Lemon Lover?
Raspberry Lemon Loaf Cake
Blueberry Lemon Loaf Cake
Lemon Cheesecake

What is lemon curd made of?

You only need simple ingredients to make this gorgeous curd.

Fresh Lemons- you will use the zest and the juice
Large Eggs
Granulated Sugar
Unsalted Butter
Heavy Cream
Pure Vanilla Extract
Salt

What does nonreactive mean?

Reactive cookware is one that contains metals that might interact with certain foods like acidic foods, like lemons. So you want to use nonreactive cookware, like a glass bowl and either stainless steel, glazed ceramic, or enamel coated pan.

How do you make lemon curd?

In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.

In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisk for a minute or two until they are fully combined.

This is when I get the heavy cream, vanilla, salt, and butter ready to go. When the lemon mixture comes off of the heat you will need to move quickly.

Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of the warm lemon mixture (this ensure the eggs are tempered, not scrambled!)

How long does lemon curd take to thicken?

Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.

Take off heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.

Pour into a container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin does not form on top. Chill for at least 2 hours. Use within 3 days.

Does lemon curd thicken in the fridge?

Yes, lemon curd thickens both when you cook it and again a little bit more when you chill the lemon curd.

Does lemon curd have to be refrigerated?

Yes. I store mine in an airtight container for up to 5 days.

What does lemon curd go with?

Lemon curd is a perfect topping for a freshly baked scone, layered in a yogurt parfait, inside a crisp tart shell, on top of a pavlova, on its own, drizzled over fresh berries, over pound cake, a frosting in between cake layers... the list goes on!

I also love to serve lemon curd on top of cheesecake for a luscious topping.

Stay tuned for the lemon tarts I made with this gorgeous curd! Or like I said earlier just grab a spoon or strawberry to dip into this beauty. Don't miss my key lime curd recipe.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Lemon Curd

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4.6 from 5 reviews

Print Recipe

Total Time: 2 Hours 15 Minute
Yield: 24oz/3 Cups 1x

Ingredients

Units Scale

6oz (¾ Cup) Fresh Lemon Juice (approx. 3 large lemons)
2 Tablespoons Lemon Zest
4 Large Eggs + 2 Large Egg Yolks
200 grams (1 Cup) Granulated Sugar
2oz (4 Tablespoons) Unsalted Butter (cut into small cubes)
1.5oz Heavy Cream
½ Teaspoon Vanilla Extract
½ Teaspoon Salt

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Instructions

Video

In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.
Slowly pour a small amount of the warmed lemon mixture into the egg mixture whisking until combined and add remained of the warm lemon mixture (this ensures the eggs are tempered, not scrambled!)
Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
Take off heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.
Pour into a container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin does not form on top. Chill for at least 2 hours. Use within 3 days.