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Easy step-by-step instructions on How to Make Lemon Curd. It's sweet and tangy, creamy and buttery, and ready to eat in under 30 minutes.

I started making lemon curd when the boyfriends parents started bombarding me with SO MANY LEMONS from their lemon tree. I had to find a way to use them.

It is a great way to preserve an abundance of lemons (you can also use up your limes in this homemade Lime Curd). You can also learn How to Make Preserved Lemons for another idea.

While I was learning how to make it, I discovered that it's not hard at all. You guys know I'm not a baker by nature, and I have no problem making this.

It's ready in under 30 minutes. And it's SO GOOD. So creamy and tangy, I can't even express to you how much you're going to love this!

Learn more about How to Use Lemons.

Jump to:

How to Use Lemon Curd
Why This Recipe Works
Step By Step Instructions
Expert Tips
FAQ's:
Why My Lemon Curd Won't Thicken?
Why is My Lemon Curd Too Thick?
Can You Reheat Lemon Curd?
How Long is Lemon Curd Good For?
Can Lemon Curd be Frozen?
Tools Used
Recipe
💬 Comments

How to Use Lemon Curd

It can be used as a spread for scones, toast and muffins, as well as used in cakes, cookies, pies, tarts, pancakes and cream puffs.

lemon pie with whipped cream and lemon zest on top

meyer lemon souffle drizzled with raspberry (red) sauce

Some of my favorite recipes using lemon curd are this Lemon Souffle and this Creamy Lemon Chiffon Pie.

Lemon curd is also regularly used as pie filling like in these Lemon Meringue Tarts or this Lemon Meringue Pie.

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Why This Recipe Works

Using egg yolks instead of the whole egg enables the mixture to thicken without getting pieces of cooked egg whites in your lemon curd.

Adding the butter one piece at a time helps the lemon curd to get that perfectly thick and creamy texture.

Fresh lemon juice, ideally from a sweeter lemon variety like Meyer lemons, gives the lemon curd and amazing fresh and tangy flavor.

Whisking the lemon curd constantly while it cooks prevents the eggs from cooking resulting in a perfectly creamy texture. (if you hate whisking, this sous vide lemon curd doesn't require it!)

Step By Step Instructions

You may have read that lemon curd is difficult, but it's not guys. I promise. Plus it only has 5 ingredients. It can't be that hard with only 5 ingredients right?

I've included step by step instructions with photos below. You can do this!

Step 1: Beat the egg yolks with a fork in bowl;

Step 2: Cut the butter into pieces as shown;

Step 3: Heat lemon juice, sugar and lemon zest in a saucepan over medium-low heat until warm. We don't need to boil it, it just needs to be warm enough for the sugar to dissolve.

Step 4: Pour ¼ of the lemon juice mixture into the egg yolks while continuously whisking to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk.

Step 5: Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.

Step 6: Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, whisking constantly, until it has all been incorporated.

Step 7: Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. This should take about 5-7 minutes.

Step 8: Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so. The lemon curd will thicken as it cools.

**OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest. Honestly guys, I tend to skip this step because I'm not worried about a little zest or lumps in my lemon curd. So it's totally optional. (NOT PICTURED)

step by step photos for making lemon curd

After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. I typically use mason jars to store the lemon curd.

lemon curd in a glass jar with a bow and lemons in the background

Expert Tips

ALWAYS use fresh lemon juice to make lemon curd.

When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.

When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.

When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.

FAQ's:

Why My Lemon Curd Won't Thicken?

If your lemon curd doesn't seem thick enough after cooking it the recommended time, don't worry. It will continue to thicken as it cools.

Why is My Lemon Curd Too Thick?

Typically, if it's too thick it means you cooked it for too long.

Can You Reheat Lemon Curd?

It is typically served chilled as it can be very difficult to reheat. If you try, place it in a saucepan over low heat and stir constantly until heated through.

How Long is Lemon Curd Good For?

It will safely last in the fridge for 1-2 weeks. however, I have been known to keep my for 4+ weeks with no issues...but I like living on the edge....

Can Lemon Curd be Frozen?

It can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.

top down photo of lemon curd in a glass jar

Tools Used

Heavy bottomed saucepan - I like this one from Circulon
Silicon whisk
Glass mixing bowls
Strainer

Rate the recipe and leave a comment to let me know how it turned out!

This recipe was originally posted in April 2018. It has been updated for photos and content.

Recipe

Meyer Lemon Curd

Sweet, tangy, rich and creamy, learn how to make Meyer lemon curd in under 30 minutes with step-by-step instructions and photos.

4.10 from 10 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 73kcal

Author: Danielle Wolter

Ingredients

▢ ¾ cup fresh squeezed lemon juice
▢ 2 teaspoons fresh lemon zest
▢ 1 cup granulated sugar
▢ 6 whole egg yolks
▢ 6 tablespoons unsalted butter cut in single tablespoon pieces

Instructions

Beat the egg yolks in bowl.
Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
Pour ¼ of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
Add one piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.

Expert Tips:

ALWAYS use fresh lemon juice to make lemon curd.

When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.

When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.