Home > Desserts > The BEST Lemon Curd The BEST Lemon Curd May 9, 2014 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Lemon Curd is a delicious lemony spread perfect for loading on scones or biscuits, topping desserts with, or adding it to a stack of pancakes or crepes. While you can sometimes buy it from a store (near pie fillings or jams), there is NOTHING like homemade lemon curd. Today I’m sharing how to make lemon curd and our favorite ways to enjoy it! How do you make lemon curd? Pulse in food processor: combine sugar and lemon zest in a food processor and pulse 15-20 times. This will get the sugar to a super fine consistency and break down the zest so you don’t have huge pieces of zest in your lemon curd! Add butter: beat the sugar and lemon zest mixture with butter until light and creamy. Add the rest of the ingredients: beat in the eggs one at a time and then the salt and 1/2 cup freshly squeezed lemon juice. Pour the mixture into a medium sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. Transfer to an airtight container and store in the fridge for at least an hour and preferably 3-4 hours before serving. Uses for lemon curd As mentioned earlier, it makes a great topping for baked goods or breakfasts (scones, biscuits, crepes, etc.) but there are so many different ways to use lemon curd. Below are our favorite ways to use lemon curd: Fill up sugar cookie cups: add sugar cookie dough to a miniature muffin and bake for about 8-10 minutes and then indent the centers of the cookies with the back of a 1/2 teaspoon measuring spoon. Remove the cookie cups from the tin and once they are completely cooled, add in the lemon curd and a sprinkle of powdered sugar. Serve it over vanilla cheesecake: buy or make vanilla cheesecake bars and spoon curd on top. Top with whipped cream and berries: spoon some fresh whipped cream (how to make whipped cream tutorial) into a bowl, add a few spoonfuls of curd, and finish it off with some fresh berries. Thumbprint cookies: add some lemon curd to your favorite thumbprint cookie recipe. Scoop it on some ice cream or frozen yogurt: spoon it on top of some vanilla frozen yogurt and add some crushed meringue cookies on top Breakfast addition: add it to crepes, french toast, pancakes, waffles, etc. Lemon whipped cream: fold it into freshly made whipped cream for a delicious lemon whipped cream More delicious lemon desserts: Lemon Bars reader favorite! Lemon Pie creamy and delicious! Lemon Cookies with a Lemon Glaze Sparkling Raspberry Lemonade Sparkling Blueberry Lemonade FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. The BEST Lemon Curd 5 from 1 vote - Review this recipe Lemon Curd is a delicious lemony spread perfect for loading on scones or biscuits, topping desserts with, or adding it to a stack of pancakes or crepes. While you can sometimes buy it from a store (near pie fillings or jams), there is NOTHING like homemade lemon curd. SAVE TO RECIPE BOX Print Recipe The BEST Lemon Curd 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Lemon Curd is a delicious lemony spread perfect for loading on scones or biscuits, topping desserts with, or adding it to a stack of pancakes or crepes. While you can sometimes buy it from a store (near pie fillings or jams), there is NOTHING like homemade lemon curd. Course Dessert Cuisine American Keyword lemon curd Prep Time 20 minutes Chilling Time 1 hour Total Time 1 hour 20 minutes Servings 1 batch of fresh lemon curd Author Chelsea, recipe adapted from Epicurious EquipmentCandy Thermometer IngredientsLemon Curd1 and 1/2 cups white sugar3-4 large lemons (~3 tablespoons zest and 1/2 cup juice)1/2 cup unsalted butter, at room temperature4 large eggsPinch of salt InstructionsPrepare the lemon curd, by combining the sugar, lemon zest (zest of 3 lemons, about 3 tablespoons) in a food processor. Pulse 15-20 times and then pour into a medium sized bowl.Add in the room temperature butter and using hand mixers, beat until light and creamy about 3-4 minutes.Beat in the eggs one at a time and then the salt and 1/2 cup freshly squeezed lemon juice. Mix to combine.Pour the mixture into a medium sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. The curd should reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up). Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container.Cover airtight container with plastic wrap so the plastic wrap is touching the top of the lemon curd (this keeps it from separating into layers) and store in the fridge for at least an hour and preferably 3-4 hours before serving. Recipe NotesRecipe time does not include essential chilling time. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. Lemon Curd FAQs What is the difference between lemon curd and lemon pie filling? Lemon pie filling is thickened with flour/cornstarch while lemon curd uses the natural pectin in the lemons and egg yolks to thicken. While lemon curd and pie filling are similar, the texture is smoother and the flavor is more intense in lemon curd. How long can you keep lemon curd? Stored in an airtight container or jar in the fridge, lemon curd will last 1-2 weeks. (We like it best within 1 week) Can you freeze lemon curd? If you are canning lemon curd, it freezes well. I’m not an expert on this, but here is a great resource. Can you buy lemon curd? While not as good as homemade, you can buy lemon curd! You can generally find prepared lemon curd with jams/jellies or on a baking asile alongside pie fillings (make sure you don’t grab lemon pie filling though!) Does it have to be refrigerated? Yes! It will go bad sitting at room temperature. Refrigerate freshly made lemon curd for 1-2 weeks in an airtight container.
These are utterly delightful Chelsea! My only question is how to do you keep with all this awesomeness everyday? I’m having a hard time with balance of blog and family. So hard to find the right one. You go girl! Have a beautiful weekend! Reply
YUM! I love light lemony cookies, and these look divine 🙂 Perfect for Mother’s Day, {or any day at my house, really :)} Reply
Made this this morning. Put it on blueberry scones. YUM! Oh, so lemony. Fresh picked lemon’s from our tree. It was a little runner than I thought it should be but then I haven’t had lemon curd very much It was very good. Reply
And we did find out the hard way, it makes just over 1 pint of curd. Poured it in a pint jar & it overflowed a little! Reply
