Homemade Ingredients

Lemon Curd

4.49 from 25 votes
Easily create my zesty Homemade Lemon Curd recipe for use in Lemon Meringue Pie, my Lemon Meringue Cake or even spread on scones or bread.
Lemon Curd - this recipe is the best I have ever tried. Perfect results every time.

Hi Bold Bakers!

As a baker, there are just some recipes that you need — what I call “Master Recipes.” They are those recipes you go to for your baking basics, like yellow cake, buttercream frosting, and now you have one for lemon curd — perfect for my No-Bake Lemon Meringue Cheesecake!

Lemon curd is a funny creature because it is both zippy and creamy at the same time. The lemon juice gives it acidity and the eggs and butter make it creamy. Think of lemon curd like a custard but made on lemon juice rather than cream.

Some people experience the egg white cooking when they make the curd and it shows through. I have had this happen to me before, so I sought a recipe that this wouldn’t happen in. A little tip is to keep your eggs at room temperature so they are not cold going into your hot lemon mix. Worse comes to worst the egg white cooks a little and in that case, all you have to do is strain it out. Presto chango!

Lemon curd has so many uses. It can be smeared on Scones. It is one of the main ingredients of Lemon Meringue Pie. And it is in my Big & Bold Lemon Meringue Cake. Regardless of what recipe you use it in you should already have a jar of it in the back of your fridge for baking emergencies. Also, be sure to watch my video on the best way to juice a lemon to get the most out of your citrus.

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Short On Time?

Not everyone has the time — or patience — to make a Lemon Curd the old fashioned way. And, as I always say, work smarter — not harder. Make my Microwave Lemon Curd!

Can’t Eat Eggs?

If you can’t eat eggs, or just choose not to, you don’t have to sit out making a lemon curd of your own! Make Liv’s Vegan Lemon Curd!

Watch The Recipe Video!

Lemon Curd

4.49 from 25 votes
Author: Gemma Stafford
Servings: 2 cups
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 cups

Ingredients

  • Finely grated zest and juice of 4 large lemons
  • ½ cup (4oz/115g) sugar
  • 2 tablespoons cornflour
  • 1 whole egg and 3 yolks , mixed (at room temperature)
  • 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter

Instructions

  • In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
  • Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
  • Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
  • Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
  • Store in the fridge for 2 weeks.

Recipe Notes

Lemons vary in size, in the texture of their skin, and volume of juice and zest according to variety.
A 'large' lemon should produce 3 tablespoons of juice, (45ml) and one tablespoon of zest, but it is not an exact science.
Choose to buy lemons which have a little give when pressed, and remember to wash well before zesting.

 

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Comments & Reviews

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Cynthia DeBriae
Guest
Cynthia DeBriae
7 months ago

Delight in your recipes and your kind way. Just made perfect lemon curd for the meringue cheesecake. Perfect! Keep on baking you have amazing skills. Happy day Gemma!

Rachel
Guest
Rachel
2 months ago

Hi Gemma. Firstly, your best ever chocolate chip cookies were insane!!! (I was unable to comment on that page.)
Why is it that my lemon curd develops an aftertaste after about 2 days in my fridge. Can I freeze it?

Mercy
Guest
Mercy
4 months ago

I’ve made this three times, and on the first two times, the colour of the curd was not bright yellow like in your pictures. They turned out to be a pale orange and brown colour. I’m not sure what was wrong. The third time, I didn’t add the cornstarch and didn’t stir it as long as the other two, and it turned out a pale yellow.

Sabrina
Guest
Sabrina
4 months ago

What is the difference between cornstarch or cornflour? Which one is better for this recipe?

Tina fransson
Guest
Tina fransson
5 months ago

Why does my lemon curd shrink and get surrounded with watery liquid after a few days stored in the fridge?

Lynnette Siegl
Member
Lynnette Siegl
6 months ago

Hi Gemma

I noticed on your Lemon Curd recipe that you have cornflour in your recipe BUT in you video you didn’t add cornflour? Are you supposed to?

Tania
Guest
Tania
6 months ago

Hi Gemma. All lemons are different sizes. How much juice is in your recipe . The juice of 4 or how many mls, it could make a huge difference. thanks?

JaimSee
Member
JaimSee
8 months ago

I made this for my mother on Sunday morning. It was so easy and a great recipe I did not strain it however I like the zest staying and my eggs went in no issues. I will be making this again! Thank you for sharing this with us all! <3

Fathima Haffejee
Guest
Fathima Haffejee
8 months ago

Hi, can this recipe be halved?

stacie
Guest
stacie
10 months ago

This was my first time making lemon curd and it was a success! I didn’t even have to strain it as there were no lumps. I continued to lightly wisk on low heat and added the cold butter (whisking as it melted) and it was perfect. Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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