Homemade Ingredients

How to Make Lemon Curd

4.59 from 41 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

4.59 from 41 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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Mercy
Mercy
9 months ago

I found it better to add a pinch of salt, a few drops of vanilla essence and most importantly, not to add the butter while the mixture is on the stove, but to add it after it is taken off the stove so that the butter cools down the curd, gives it a smoother texture, and so that the butter does not cause the curd to become oily and therefore more stiff when cooled. To prevent burning at the bottom even more, use completely non stick pan.

Jaimee See
1 year 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

Cynthia DeBriae
Cynthia DeBriae
1 year 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!

Mark
Mark
2 months ago

Hi, Gemma. I made your lemon curd with the egg yolks left over from making your pavlova recipe! Then topped the pavlova with half the curd, coconut yoghurt, strawberries and passionfruit. It was wow! Thanks for the recipes, from an Aussie fan. BTW, your videos are a pleasure to watch!

Pranjali Shrestha
Pranjali Shrestha
8 months ago

Could you give measurement of lemon juice and lemon zest and can we substitute coconut oil with butter? If we can, what is the measurement?

Marcela CS
6 days ago

My first lemon curd and I love it. I had eaten it before but never make it… I guess this receipe will be my doom he he.

Riva
1 month ago

Dear Gemma,

Thanks so much for your recipe. All your tips are very handy.
I just wanted to know if I had to use it on a classic new York cheesecake..am I supposed to put on the cheesecake before baking or after baking (I can’t make the meringue version as I don’t have a blowtorch).

lizadazl
2 months ago

Hey Gemma as always your recipies are super easy.. thanks for always mentioning all the ingredient details (quantity,servings etc) Ive always used half the qualities mentioned (cakes +ice creams anything ) . im afraid incase I goof up. My lemon curd was a bit sour …added a bit of icing sugar and later honey to neutralize the taste and tried to remove the bitterness .. it kinda helped.. was just to afraid to loose my entire curd 🙈. I used a combination of your recipes 2 ingredient ice cream and lemon blueberry cheesecake(no bake) ..and arrived at lemon blueberry ice… Read more »

Mariam
Mariam
3 months ago

Gemma what is the quantity of 4 lemons and zest in grams or ml Or cups?

Helowis
Helowis
3 months ago

thank you Gemma for all your awesome recipes <3 made this today for my son and he loved it 🙂 -Helowis from the Philippines <3

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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