This lemon curd is the Best Lemon Curd Recipe with its rich, creamy custard and its perfect balance of sweet and tart. We love using this as a breakfast spread, as a filling for cookies and tarts, and as a topping with berries and whipped cream. It is absolutely irresistible and is the perfect, cheerful spring accompaniment to a variety of dishes and desserts.
What we love about this Lemon Curd Recipe
I absolutely love this lemon curd. It is rich, creamy, lemony, sweet, and incredibly delicious, like lick it from a spoon yummy. If you have an abundance of lemons, like we do living in Arizona, this is a wonderful recipe to use up those lemons. It is a delicious accompaniment that elevates so many dishes and desserts. It is a secret weapon for making the best filling for tarts, cookies, crepes, or muffins. It’s an incredible spread on pancakes, waffles, and French toast, and it’s lovely with berries and whipped cream as a topping for cakes, ice cream, and trifles, and sweet breakfast foods.
The curd comes together quickly, within 15-20 minutes it is done. It requires some continuous stirring when you pour the warm mixture into the eggs until it thickens, but that comes together in a matter of minutes. The hardest part is waiting for it to cool so you can eat it!
Looking for ways to use lemon curd? We love it as a filling for these Lemon Tassies; it would be a wonderful spread with our Buttermilk Blueberry Muffins or as a topping for our Dutch Baby Pancakes with Macerated Berries and Whipped Cream. Use our Pie Crust Using a Food Processor recipe and fill the crust with curd and whipped cream or merengue. Substitute lemon for the orange and use the lemon curd instead of the orange sauce for this Orange French Toast, or use it as a topping with our Cream Cheese Puff Pastry Danish. The possibilities are endless!
What you need to make this Lemon Curd
You will need the following ingredients:
- Eggs
- Granulated sugar
- Cornstarch
- Salt
- Lemons
- Unsalted butter
- Whipping cream
Homemade Lemon Curd Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- Ultimately, you can buy lemon curd instead of making your own, although homemade is absolutely the best.
- You could possibly substitute flour for the cornstarch, though the flour will make the curd slightly less creamy and glossy. You want to use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
- You can use milk in place of whipping cream, though the curd will be slightly thinner and less rich.
- You could possibly reduce the number of eggs/egg yolks; however, the curd will be less rich and creamy and have less structure.
Step-by-step Instructions
Step 1. In a medium-sized saucepan, whisk together the sugar, cornstarch, salt, and lemon zest.
Step 2. Turn the heat to medium-low and add the butter and lemon juice. Stir often, until the butter melts, the mixture is incorporated, and the mixture is warm and just starting to bubble on the edges (not boil).
Step 3. Remove the lemon mixture from the stove and slowly, gradually pour it into the egg mixture, whisking constantly to temper the eggs. Pour the tempered eggs into a clean pot on the stove over medium-low heat, and continue to whisk continuously until the lemon egg mixture begins to thicken to a pudding-like consistency.
Place a fine-meshed sieve over a medium-sized bowl, and press and strain the curd through the sieve into the bowl to remove any cooked egg bits and lemon zest.
Step 4. Stir in the heavy whipping cream and let cool 10-20 minutes before refrigerating. Place the curd in a jar or an airtight container and let it cool for 1-3 hours before serving or using in a recipe.
Tips
- When tempering eggs, make sure to pour the warm mixture into the eggs gradually in a slow, thin stream while whisking continuously and vigorously to avoid cooking and scrambling the eggs. Continue to whisk constantly on low to medium-low heat while the curd thickens.
- The straining of the curd is optional. If you want to keep the lemon zest in the curd for a more powerful lemon flavor, you don’t have to strain. I personally love a smoother lemon curd, and the zest helps to flavor the curd while cooking, so I prefer to strain it.
Frequently Asked Questions
| Can lemon curd be made in advance? |
| a. According to the National Center for Home Food Preservation, lemon curd can be refrigerated in an airtight container for up to 4 weeks. Other sources say 1-2 weeks; either way, it is very easy to make lemon curd in advance. It keeps its quality taste and texture. b. The National Center for Home Food Preservation says lemon curd will last for up to a year frozen in an airtight container. Thaw in the fridge before serving. |
| How to use lemon curd? |
| a. Lemon curd can be used with so many desserts and dishes. You can serve it as a breakfast spread with muffins, pancakes, waffles, crepes, French toast, or scones. b. It can be used as a glaze to layer cakes or as a filling for pies, tarts, tartlets, and cookies. c. It can be layered with berries and cream for trifles, parfaits, or as a topping for angel food cake. d. It’s a great topping for ice cream, cheesecake and other treats. |
Best Lemon Curd Recipe
This lemon curd is the Best Lemon Curd Recipe with its rich, creamy custard and its perfect balance of sweet and tart. We love using this as a breakfast spread, as a filling for cookies and tarts, and as a topping with berries and whipped cream. It is absolutely irresistible and is the perfect, cheerful spring accompaniment to a variety of dishes and desserts.
5
minutes15
minutes1-3
hours1 1/2
cups (approximately)Ingredients
4 large egg yolks
3 large eggs
1 cup granulated sugar
2 teaspoons cornstarch
Pinch salt
2 tablespoons grated lemon zest
1/2 cup freshly squeezed lemon juice (about 3-4 lemons depending on the size)
10 tablespoons unsalted butter
3 tablespoons heavy whipping cream
Directions
- Place the eggs and yolks in a medium-sized heatproof bowl, whisk together, and set aside.
- In a medium-sized saucepan, whisk together the sugar, cornstarch, salt, and lemon zest. Turn the heat to medium-low and add the butter and lemon juice. Stir often, until the butter melts, the mixture is incorporated, and the mixture is warm and just starting to bubble on the edges (not boil).
- Place an additional, clean medium-sized pot on the stove to prepare for the next step. Remove the lemon mixture from the stove and slowly, gradually pour it into the egg mixture, whisking constantly to temper the eggs. It is important to whisk continuously and vigorously so the eggs don’t scramble.
- Pour the tempered eggs into the clean pot on the stove over medium-low heat, and continue to whisk continuously until the lemon egg mixture begins to thicken to a pudding-like consistency. This will take several minutes. You can do the spoon test to check if it is ready by dipping a spoon in the curd, running your finger across the back, and if it leaves a clean trail, it is ready.
- Place a fine-meshed sieve over a medium-sized bowl, and press and strain the curd through the sieve into the bowl to remove any cooked egg bits and lemon zest. Stir in the heavy whipping cream and let cool 10-20 minutes before refrigerating. I like placing the bowl over a pot or bowl with ice water for an ice bath, stirring it occasionally to help it cool more quickly.
- Place the curd in a jar or an airtight container and let it cool for 1-3 hours before serving or using in a recipe.
Notes
- If you have leftover lemon curd, it can be used with so many desserts and dishes. You can serve it as a breakfast spread with muffins, pancakes, waffles, crepes, French toast, or scones. It can be used as a glaze to layer cakes or as a filling for pies, tarts, tartlets, and cookies. It can be layered with berries and cream for trifles, parfaits, or as a topping for angel food cake. It’s a great topping for ice cream, cheesecake, and other treats.
- Lemon curd is a great make-ahead accompaniment. According to the National Center for Home Food Preservation, it will last in an airtight container in the fridge for up to 4 weeks and in the freezer in a sealed container for up to a year.
- The straining of the curd is optional. If you want to keep the lemon zest in the curd for a more powerful lemon flavor, you don’t have to strain. I personally love a smoother lemon curd and the zest helps to flavor the curd while cooking, so I prefer to strain it.
This definitely lived up to its name — it was the best lemon curd I’ve had! Loved all of your tips because it made the recipe come together so easily.
I am so glad you enjoyed it! This curd is one of my favorite treats. Thanks for taking the time to leave your feedback!
I’m always up for a good lemon curd. So glad I found your recipe it was delicious!
I am happy to hear you enjoyed! I love all things lemon, and this curd is a favorite. Thanks for your great feedback!
This lemon incurred had the perfect smooth and creamy texture with that great bite from the lemon.
Thank you so much, I’m glad you enjoyed it! We love this on so many things.
This delightful curd was just what I needed to go with my pouncake. The balance between lemon and cream was perfect!
I’m so happy to hear that! We love lemon curd on our pancakes and French toast too.
Definitely adding this to my list! I love how versatile lemon curd is for both breakfast and desserts, and the sweet-tart balance sounds perfect.
Thank you! We really do love this on so many things, and love to have some on hand in the spring to use for breakfast or dessert. Hope you love it as much as we do!