Homemade Lemon Curd Recipe (+ best ways to store)

Discover how to make the perfect lemon curd with fresh lemons, lemon zest, and a handful of simple ingredients. Learn the best ways to store this creamy spread, whether for longer storage in the freezer or enjoying its rich flavor fresh from the refrigerator. This guide covers everything from the cooking time to achieving the right consistency, making it your go-to resource for creating the best lemon curd.

Lemon curd, despite its name, isn't curd at all—at least, not anymore! Originating in England during the 1800s, the original lemon curd was made by adding lemon juice to cream, which separated the curds from the whey, resulting in an actual curd-like substance. This curd was then strained through cheesecloth to create a tangy, thick spread. 

Today, lemon curd is made on the stove with eggs and butter, giving it a rich flavor and velvety, custard-like texture that’s far from the curd-like consistency of its namesake. The lemon is the star of the show here, and using fresh lemons—especially Meyer lemons—gives this curd the best flavor.

Lemon curd is a delightful condiment, a sweet dessert spread that’s rich, smooth, and creamy, with a vibrant sweet-tart flavor. Made with eggs, lemon juice, lemon zest, sugar, and butter, it’s cooked on the stove until it reaches the perfect consistency. 

This versatile spread can be enjoyed on scones, toast, biscuits, and muffins or used as a filling for cakes, small pastries, and tarts. Its bright, zesty flavor enhances a wide range of dishes, from layered cakes and cookies to crepes, yogurt, ice cream, and pancakes.

Jump to:

• Can You Freeze Lemon Curd
• Why You Will Love This Recipe
• Ingredients
• How to Make Lemon Curd
• Chef’s Tips
• Variations
• What to Serve With Lemon Curd
• Storage Instructions
• FAQ's
• Homemade Lemon Curd Recipe (+ best ways to store)

Can You Freeze Lemon Curd

One of the best things about lemon curd is that it freezes exceptionally well, making it a perfect candidate for longer storage. You can freeze lemon curd for up to three months, just be sure to use an airtight container and leave a little space at the top for expansion as it freezes. When you’re ready to enjoy it, simply thaw the lemon curd in the refrigerator overnight, then give it a good stir to restore its creamy consistency before serving. Freezing is a great way to preserve any leftovers, ensuring you have this delicious treat ready whenever you need it.

Why You Will Love This Recipe

• Basic Ingredients: Made with simple ingredients like fresh lemons, lemon zest, egg yolks, and unsalted butter, this recipe uses items you likely already have at home.
• No Special Equipment Needed: You don’t need any special kitchen gadgets—just a heatproof bowl, a saucepan, and a whisk to create this perfect lemon curd.
• Flavorful: The combination of fresh lemon juice, zest, and rich butter results in a creamy spread bursting with vibrant, zesty flavor that enhances any dessert.
• Great Make-Ahead Treat: Lemon curd freezes beautifully, allowing you to make it ahead of time and store it for up to three months, so you always have a delicious spread on hand.
• Shelf Life of Lemon Curd: Stored in an airtight container, lemon curd will keep fresh in the refrigerator for up to two weeks, making it a convenient treat to enjoy at your leisure.

Ingredients

• Fresh Lemons: Provides the vibrant, tangy flavor that defines lemon curd. Use Meyer lemons for a sweeter, less acidic taste.
• Lemon Zest: Adds a concentrated citrus flavor and aroma, enhancing the curd's overall lemony profile.
• Egg Yolks: Contribute to the rich, creamy texture and help thicken the curd, giving it a custard-like consistency.
• Whole Eggs: Add structure to the curd, ensuring it sets properly while contributing to its smooth texture.
• Caster Sugar: Sweetens the curd, balancing the tartness of the lemons.
• Unsalted Butter: Adds richness and a silky smooth texture, ensuring the curd is luscious and spreadable.

See the recipe card for quantities.

How to Make Lemon Curd

Prepare the Double Boiler

• Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Ensure the bowl does not touch the surface of the water.

Whisk the Eggs and Sugar

• In the heatproof bowl, whisk together the whole egg and egg yolks until combined.
• Add the caster sugar, lemon zest, and fresh lemon juice, whisking until the mixture is smooth.

Cook the Curd

• Place the bowl over the simmering water and whisk the mixture constantly for about 10-12 minutes, or until it reaches 77°C (170°F).
• The curd should be smooth and thick enough to coat the back of a spoon.

Cool and Add Butter

• Remove the bowl from the heat and allow the curd to cool to 35°C (95°F).
• Gradually whisk in the unsalted butter, 1 - 2 cubes at a time, until fully combined and the curd is smooth.

Chef’s Tip: If the curd cools down before you whisked in all the butter, simply put the bowl over a pot of boiled water and keep whisking. Don’t put the pot back on the stove and make sure the bottom of the bowl is not touching the water.

Strain and Store

• Immediately strain the lemon curd through a fine sieve into a clean, sterilized jar to remove any zest or egg solids.
• Cover the top of the curd with a piece of plastic wrap to prevent a skin from forming, then seal the jar.
• Let the curd refrigerate for at least 3 hours or until it thickens.

Serve and Enjoy!

• Enjoy it as a spread, filling, or dessert topping!

Chef’s Tips

• Selecting Lemons: Use fresh lemons with bright, unblemished skin for the best flavor. Meyer lemons are ideal for a sweeter, less acidic taste.
• Instant-read Thermometer: An instant-read thermometer ensures your curd reaches the right temperature (77°C or 170°F) for the perfect consistency.
• Zesting: Use a microplane or fine grater to zest the lemons, avoiding the bitter white pith beneath the skin.
• Nonreactive Bowl: Always use a nonreactive bowl, like stainless steel or glass, to prevent the lemon juice from reacting with the metal and altering the flavor.
• Stir Constantly: Stirring the curd constantly while cooking helps prevent it from curdling and ensures a smooth, even texture.
• Right Consistency: The curd is ready when it thickly coats the back of a spoon and holds its shape when you draw a line through it with your finger.
• Straining: Strain the curd through a fine sieve to remove any zest or cooked egg solids for a silky-smooth finish.

Variations

• Cooking directly on stovetop over medium-low heat: You can skip the double boiler and cook the curd directly over medium-low heat, stirring constantly to prevent curdling.
• Orange curd: For a citrusy twist, substitute lemon juice and zest with orange juice and orange zest. Reduce the amount of sugar slightly to balance the sweetness.
• Lime curd: Replace lemon juice and zest with lime juice and lime zest for a tangy, tropical flavor.
• Other fruit curd: Experiment with other fruits like grapefruit, tangerine, or passionfruit by substituting their juice and zest. Adjust the sugar levels according to the fruit's sweetness.

What to Serve With Lemon Curd

• Baked Goods: Use lemon curd instead of jam on brioche toast, English muffins, croissants, muffins, biscuits, and scones. It's also perfect in a lemon and poppyseed loaf, lemon and ricotta pancakes, or lemon bars.
• Cakes and Pastries: Lemon curd makes an excellent filling for lemon cakes and is delicious inside lemon cupcakes, donuts, and pastries. It also works as a topping for pound cake and angel food cake.
• Pies and Tarts: A classic choice is lemon meringue tart, where lemon curd forms the tart's tangy base.
• Cheesecake: Swirl lemon curd into no-bake cheesecakes for a zesty, sweet contrast.
• Cookies: Fill thumbprint cookies with lemon curd, or sandwich it between cookies and macaroons for a burst of citrus flavor.
• Ice Cream: Spoon lemon curd over or swirl it through your favorite ice creams for a refreshing twist.
• Something Lighter: Stir lemon curd into yogurt or cottage cheese, or mix it with cream cheese to create a dip for fruit and cookies.
• Whipped Cream: Fold lemon curd into whipped heavy cream and use it as a filling for pavlova—one of our favorite ways to enjoy it.

Storage Instructions

Fridge

• Homemade lemon curd will last up to two weeks in the refrigerator.
• Place a piece of plastic wrap directly on the surface of the lemon curd before sealing it in a glass jar or airtight container.
• It's important to use an airtight container to prevent the curd from absorbing unwanted odors and to maintain its fresh flavor.
• The high acidity of lemon juice and the sugar content act as natural preservatives, helping to extend the shelf life.

Freezer

• Lemon curd freezes well for up to 3 months.
• Make sure the curd has cooled completely before freezing.
• Transfer the curd to a freezer-safe, airtight container or freezer bag.
• If using a container, leave at least ½ inch of space at the top to allow for expansion as it freezes.
• If using a freezer bag, squeeze out excess air to prevent freezer burn.
• Freeze for up to 3 months.
• Defrost before using by transferring the curd to the refrigerator and allowing it to thaw for 24 hours.

FAQ's

Making the best lemon curd at home is easy with the right ingredients and techniques. This guide has provided you with everything you need to create a creamy, flavorful lemon curd that's perfect for spreading, filling, and topping your favorite desserts. Don't forget to try different variations like lime or orange curd, and explore the many delicious ways to serve and store it. 

Give it a try and enjoy the rich, vibrant flavor of homemade lemon curd!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.