I make silky, tart lemon curd by whisking sugar, cornstarch, salt, lemon juice, and eggs over heat until thickened, then finish with butter and lemon zest. After chilling, it becomes a creamy, zesty spread or filling.
Why I’ll Love This Recipe
I love how simple this recipe is—just basic ingredients and stovetop cooking—and how rewarding it tastes. It turns bright, tangy lemons into luxurious curd that I can spread, spoon, or bake with. It’s adaptable, fridge‑friendly, and absolutely delicious in so many ways.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I combine sugar, cornstarch, and a pinch of salt; then whisk in lemon juice and whole eggs and/or yolks. After it thickens, I stir in cold butter and lemon zest. I chill it for at least six hours or overnight so it sets beautifully.
directions
-
I whisk sugar, cornstarch, and salt in a saucepan.
-
I stir in fresh‑squeezed lemon juice and beaten eggs.
-
Over medium heat I bring it to a boil, whisking constantly.
-
Once boiling, I reduce heat and simmer for about one minute until thickened.
-
I remove it from heat and stir in cold butter and lemon zest until smooth.
-
I spoon it into a bowl, then cover and chill for at least six hours or overnight.
Servings and timing
I usually yield around 2½ cups (about 600 ml) of lemon curd.
Prep time: about 15 minutes hands‑on.
Chill time: minimum 6 hours or overnight for best texture.
So I need roughly 6 hours total, though most of the time is hands‑off chilling.
Variations
-
I sometimes use just egg yolks for richer, denser curd. Mixing zest with sugar before whisking brings out more citrus aroma.
-
I’ve tried Meyer lemon juice or mixed citrus (like lime, grapefruit) for milder or tropical flavor twists; even adding vanilla, ginger, or cardamom gives the curd new character.
storage/reheating
I store curd in an airtight container in the fridge for up to one week, and I’ve even frozen portions for up to several months. To thaw, I move it to the fridge or leave it at room temperature.
FAQs
What if I don’t have cornstarch?
I can skip it—classic curd recipes use just eggs, sugar, and juice. The texture may just be slightly looser, but it’s still delicious.
Can I make lemon curd dairy‑free or vegan?
Yes. I’ve substituted butter with coconut oil or plant-based margarine. For vegan versions, I use agar or other thickeners with fruit juices and sugar.
How sharp or sweet should the curd be?
I adjust sugar by taste—equal parts juice and sugar gives pronounced tartness. If I prefer sweeter, I increase sugar. Butter softens the sharpness when stirred in.
Why add butter after cooking?
Adding small cubes of cold butter once the curd is thick ensures it emulsifies smoothly and gives a glossy, silky finish without heating the butter too much.
How do I tell when it’s done cooking?
When it thickly coats the back of a spoon or spatula—sometimes around 165–170°F (74–77 °C)—and it holds shape briefly before running off, it’s ready.
What I Use Lemon Curd For
Lemon curd is a superstar in sweet and savory uses. I often:
-
Spread it on toast, scones, muffins, crumpets, pancakes or waffles instead of jam.
-
Use it as a filling in tarts, lemon meringue pies, bars, or mousse desserts. Classic lemon bars are just curd over a shortbread crust.
-
Swirl into whipped cream, yogurt, or custards; layer into cakes or parfaits.
-
Fill pastries like puff pastry tarts, tartlets, or macarons and sandwich cookies.
-
Dollop over ice cream, fruit, or cheese boards — even stir it into vinaigrettes or cocktails.
Conclusion
I find lemon curd deeply satisfying to make—simple ingredients, easy steps, and a tangy, buttery result I can use in countless ways. From breakfast toast to elegant desserts, it brightens everything. I always make a batch when lemons are in season, and my fridge and freezer are happier for it.
Print
How to Make Lemon Curd & What to Use It For
- Total Time: ~1 hour 15 minutes
- Yield: ~1¼ cups (about 10–12 servings)
Description
Bright, silky-smooth lemon curd made from scratch—tart, buttery, and perfect on toast, in pastries, or spooned straight from the jar.
Ingredients
½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
2 teaspoons finely grated lemon zest
½ cup (100 g) granulated sugar
3 large eggs
6 Tbsp (85 g) unsalted butter, cut into small pieces
Pinch fine sea salt
½ tsp vanilla extract (optional)
Instructions
In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt until smooth and lightened.
Cook over medium‑low heat, whisking constantly, until mixture thickens and begins to bubble or coats the back of a spoon (about 6–9 minutes).
Remove from heat and strain through a fine sieve into a clean bowl to remove any solids.
Stir in butter pieces (and vanilla, if using) until fully melted and incorporated.
Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until set, at least 1 hour. Keeps about one week chilled.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
