This Lemon Curd Recipe is a rich, tangy spread made with lemons, butter, sugar, and eggs. It’s perfect on scones, biscuits, desserts, or pancakes and beats any store-bought version.
author’s note
Skip The Jar, Make This Lemon Curd Recipe Instead!
I’m all for simple ways to elevate a dish. But one thing I will absolutely never compromise on is lemon curd. Store-bought just cannot compete. Lemon curd is easily my favorite dessert sauce of all time, and I use it on everything. I love it spooned over crepes and pancakes, swirled into yogurt with crushed meringues, or spread thickly over a warm biscuit.
Because I love it so much, I knew I had to perfect this recipe. I wasn’t willing to settle for anything less than the best lemon curd I’d ever tasted.
After testing batch after batch, I realized the secret to getting it just right every time is using a candy thermometer. It removes all the guesswork and ensures the curd reaches the exact temperature needed to thicken properly. The result is a lemon curd with the perfect silky texture and bright, balanced flavor every single time.
Here’s What You Need:
This lemon curd recipe only needs five ingredients!
| Ingredient | Tips & Swaps |
|---|---|
| Fresh lemons | Use both the juice and zest for the best flavor. Always use fresh lemons. Bottled juice won’t give the same bright flavor. |
| Granulated sugar | Pulse the sugar with lemon zest first to release the citrus oils and create deeper lemon flavor. |
| Eggs | Whole eggs thicken the curd, unlike some recipes that use only yolks. |
| Butter | Use unsalted butter so you can control the salt level and get the best flavor. |
| Salt | Even a small pinch helps balance the sweetness and tart lemon flavor. |
Quick Tip
Remove all the guesswork from this Lemon Curd recipe with a candy thermometer! It’s also perfect for buttercrunch candy and toffee.
How To Make This Lemon Curd Recipe
- Pulse: Blend sugar and lemon zest 15-20 times until fine and evenly mixed.
- Add butter: Beat with the sugar-zest mixture until light and creamy.
- Add the rest ingredients: Beat in eggs one at a time, then mix in salt and lemon juice.
- Cook: Pour into a saucepan over low heat, stirring constantly until thickened.
- Chill: When chilling the Lemon Curd, press the plastic wrap to touch the surface of the curd. This will help prevent a film from forming during the chilling.
Quick Tip
Lemon curd should coat the back of a spoon when hot. Run a finger across it—if the line stays, it’s ready. It should look like pourable pudding and thicken to a snack-pudding texture once chilled.
Chelsea’s Recipe Tip
My Favorite Ways To Use This Lemon Curd Recipe:
- Add to breakfast: Spoon on crepes, french toast, pancakes, waffles.
- Serve over: Biscuits or homemade scones.
- Over cheesecake: Buy or make cheesecake bars and spoon curd on top.
- Add to cookies: I love this curd in these lemon curd cookies!
- Make lemon whipped cream: Fold a few spoonfuls of Lemon Curd into freshly whipped cream for an irresistible lemony twist.
- Add to cake: The restaurant I worked at was known for adding lemon curd in their carrot cake between the layers of cream cheese frosting. It’s delish!
Storage
- Refrigerate: Transfer this cooled lemon curd recipe to an airtight container or glass jar. Store in the fridge for up to 2 weeks.
- Freeze: For longer storage, freeze curd in a freezer-safe container or zip-top bag for up to 3 months.
- Thaw: Let frozen curd thaw in the fridge overnight before using.
More Tasty Lemon Treats:
Desserts
The BEST Lemon Bars Recipe
Desserts
Lemon Pie Recipe
Beverages
Peach Lemonade
Breakfast
Lemon Blueberry Sweet Rolls
Lemon Curd Recipe
Video
Equipment
- Candy Thermometer see note 1
- Hand mixer or stand mixer
Ingredients
- 1-1/2 cups granulated sugar
- 4 large lemons
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 4 large eggs at room temperature, see note 2
- 1/8 teaspoon salt
Instructions
- Pull out eggs and butter to get to room temperature. Use a zester to get 3 tablespoons zest of just the very outer yellow part of the lemon (avoid the white pith below—it is very bitter!), then juice lemons with a citrus juicer to get 1/2 cup juice.
- Combine the sugar and lemon zest in a food processor. Pulse 15–20 times or until zest is broken down and incorporated in sugar. Pour into a large bowl or a bowl attached to a stand mixer.
- Add in the room temperature (not softened or melted!) butter, and using a hand mixer, (or the whisk attachment for a stand mixer), beat until light and creamy, about 2–4 minutes. Scrape sides of the bowl as needed.
- Beat in the eggs, one at a time, mixing just briefly to incorporate each egg. Finally, add the salt and 1/2 cup freshly squeezed lemon juice. Mix briefly just to combine.
- Pour the mixture into a medium saucepan and place over low heat. Stir constantly with a rubber spatula for about 10–15 minutes or until nicely thickened. The curd should reach 170°F on a candy thermometer. (If it doesn’t reach this heat, it won’t properly set up—see note 3.) Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container/bowl.
- Cover container with plastic wrap so the plastic wrap is touching the top of the lemon curd and store in the fridge for at least an hour and preferably 8 hours before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
