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    Home > Desserts > How To Make Lemon Curd

    How To Make Lemon Curd

    Last updated April 27, 2022. Originally posted April 27, 2022 By Jyothi Rajesh Leave a Comment

    Recipe Video Print
    jar full of sweet lemon curd with text overlay
    jar full of sweet lemon curd with text overlay

    Here’s a complete guide on how to make lemon. A fail-proof recipe for best bright, creamy, tart lemon curd. You’ll be surprised to learn how easy it is to make homemade lemon curd that uses only 5 basic pantry ingredients!

    lemon curd in jar
    Jump to:
    • Why should you try this lemon curd recipe?
    • Ingredients you’ll need
    • How to make lemon curd?
    • Tips to make smooth and velvety lemon curd
    • FAQS
    • 📋How To Make Lemon Curd

    Why should you try this lemon curd recipe?

    1. When life gives you lemons….you make lemon curd along with lemonade! Because this lemon curd recipe is super simple than you thought!
    2. All you need is 5 basic pantry ingredients! Simple ingredients that you have in your pantry already.
    3. Spend less than 10 minutes prep and 20 minutes cooking time to make luscious smooth, creamy bright, sweet, and tart lemon curd.
    4. It’s a tasty addition to so many things. It’s a great addition to cupcakes, cakes, pies, or tarts, spread on scones or cookies.
    5. Use as filling for cupcakes or cakes, make incredible cheesecake or tarts or pies with lemon curd as a layer, spread or drizzle on pancakes and crepes, drizzle on ice cream or swirl into yogurt.
    6. Get all tips to make smooth and velvety texture lemon curd.
    7. You can make ahead and store it away refrigerated for up to 4 weeks or freeze it for longer storage.

    Ingredients you’ll need

    Here’s what you’ll need-

    • 6 egg yolks
    • ½ cup freshly squeezed lemon juice
    • ¾ cup granulated sugar (adjust quantity as per taste preference)
    • ½ cup chilled butter
    • ⅛ teaspoon salt
    • 2 teaspoon fresh lemon zest
    all ingredients for lemon curd

    Use egg yolks instead of whole eggs for thicker, richer, brighter lemon curd! Like bright and sunny! Separate egg yolks from egg whites and use egg yolks along with this recipe. Egg whites won’t be wasted. Put it to good use by making egg white scramble.

    Using good quality fresh ripe lemons makes a whole lot of difference for the lemon curd recipe. You’ll need the zest and lemon juice from the lemons.  Don’t skip on lemon zest, it adds extra zingy flavor to the curd. Pro-Tip: While zesting lemon, avoid the white part called the pith. It will make the curd taste bitter. Grate only the yellow lemon skin avoiding the white pith.

    White granulated sugar gives the best texture to lemon curd. You can increase or reduce the amount of sugar depending on how sweet you like your curd.

    How to make lemon curd?

    step by step picture collage of lemon curd
    1. Add egg yolks, sugar, lemon juice and zest, and salt to a saucepan. Cook on the lowest heat on the stove with constant stirring.
    2. Cooking low and slow is the key to making lemon curd and don’t stop stirring. Pro-tip: You shouldn’t see any bubbles while cooking lemon curd. Reduce heat to the lowest! If you are having trouble with the temperature, it’s the stove. Better use a double boiler to make lemon curd. It will take a longer time to cook but will result in silky smooth curd.
    3. While the curd is coming together add chilled(cubed) butter.
    4. Continue to stir and cook on low flame. Use a cooking thermometer to check the temperature of the curd. When curd reaches 167°F, eggs are fully cooked and it’s safe to eat.
    5. Alternatively to check for the doneness of curd is to check when curd thickens if it is thick enough to coat the back of your spoon. This indicates the doneness of curd.
    6. Remove the curd from the heat. Pour thickened lemon curd into a fine-mesh strainer.
    7. Using a spoon, press through to strain and remove the zest and any scrambled bits of eggs from the curd.
    8. Strain into a heatproof bowl or jar.
    9. Keep lemon curd covered with plastic cling wrap to avoid skin formation on top of the curd. Allow the curd to cool for 30 to 45 minutes before you can use it in any recipe or simply transfer it to serving jars to be refrigerated for later use.
    making of lemon curd in sauce pan

    Tips to make smooth and velvety lemon curd

    1. Use egg yolks instead of whole eggs for richer, brighter lemon curd! Use egg whites for another recipe like egg white scramble or egg drop soup. You can freeze egg whites for later use too.
    2. Use freshly squeezed lemon juice. Bottled lemon juice is far more acidic and will ruin the flavor and taste of the curd.
    3. The best time to add butter is while the curd is coming together. Adding butter while the pan is still on the stove results in smooth and velvety creamy curd. I promise you won’t have any grainy texture.
    4. Low and slow is the key to creamy lemon curd. Don’t get tempted to increase the heat, eggs will turn into a scramble.  If you are having trouble with the temperature, it’s the stove. Use a double boiler to make lemon curd. It will take a longer time to cook but will result in silky smooth curd.
    5. Don’t stop whisking. The entire time lemon curd is cooking on the stove, keep whisking.
    6. Lemon curd is ready when it thickens and coats the back of a wooden spoon.
    7. Always strain your curd using a fine mesh strainer. This will filter out zest bits of lemon and any scrambled eggs bits and give you perfectly smooth curd.
    lemon curd in jar with spoon

    FAQS

    Why won’t my curd thicken? How to fix it?

    Remember curd always thickens once it cools.
    If you cooked curd beyond the mentioned time and if it still won’t thicken, it could be that you we off the measurement of ingredients. Like too much lemon juice or too little egg.  For every 3 tablespoons of lemon juice use 2 egg yolks (or 1 whole egg).
    If your card won’t thicken, try to fix it by adding an extra yolk. First, whisk egg yolk. Add a ladle full of curd mix cooking in the pan to the bowl of egg yolk, and whisk well. Slowly pour the yolk back into the pan. Continue whisking for 5 minutes. It should thicken.
    Alternatively –
    You can thicken the curd (that won’t thicken even after cooling) by adding corn starch slurry (1 tablespoon corn starch mixed with 3 tablespoons water). Mix slurry to curd, heat on low flame with constant stirring until the curd begins to thicken and coats the back of a wooden spoon.
    Or
    Simply use the saucy pourable consistency lemon curd as a glaze for cakes or ice cream instead of fixing it.  Thin consistency curd tastes incredible too!

    What to do if lemon curd breaks and turns lumpy?

    If you see lumps in your curd, it’s most likely overcooked egg bits. Your temperature was too high while cooking curd. Remember low and slow is the key to silky smooth creamy curd. You shouldn’t see any bubbles while cooking curd.

    If you are having trouble with temperature, it’s the stove. Best use a double boiler to make silky smooth curd (cooking in a double boiler will take a slightly longer time for the curd to cook).

    Don’t worry if there are lumps in the curd. Pass the curd through a fine-mesh strainer and strain bits and lumps from the curd; you’ll get silky smooth curd.
    If curd breaks and is too lumpy or curdled to pass through a strainer, blend the curd in your blender until smooth.

    Why does my curd taste bitter?

    While zesting lemon, avoid the white part called the pith. It will make the curd taste bitter. Grate only the yellow skin avoiding the white pith.

    What to do when my curd is grainy?

    Some recipes call for adding butter once the curd is thickened and the pan is off the stove. Upon testing I found it results in a grainy texture. Add butter when the pan is still on the stove and the curd is coming together, just before it thickens. This will give you smooth and velvety curd.
    Remember to cube butter before you add it to the pan. Helps melt butter better and fast without ending in overcooking eggs.

    How long will the curd keep?

    The lemon curd will keep up-to four weeks refrigerated. For longer storage freeze it.
    Proper storing of lemon curd is important. Allow lemon curd to cool completely before storing in serving jars or using it in any recipe like cakes or pies.

    Can you freeze lemon curd?

    Yes, you can. Transfer cooled curd into freezer container leaving a ¼ inch gap on top. Cover tightly with lid and freezer it. The frozen lemon curd will stay for 1 year.
    To use frozen curd, thaw for 24 hours in the refrigerator before use.

    Ways to use lemon curd?

    I eat it with a spoon. It’s so delicious!
    It’s a tasty addition to so many things. It’s a great addition to cupcakes, cakes, pies, or tarts, spread on scones or cookies. Use as filling for cupcakes or cakes, make incredible cheesecake or tarts or pies with lemon curd as a layer, spread or drizzle on pancakes and crepes, drizzle on ice cream or swirl into yogurt.

    lemon curd in jar with spoon

    MORE LEMON RECIPES YOU’LL LOVE:

    • Lemon Ice Tea
    • Strawberry Lemonade
    • Lemon Garlic Shrimp
    • Greek Lemon Potatoes
    • Lemon Pepper Chicken
    • Skillet Lemon Chicken

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    smooth homemade lemon curd in jar with spoon
    lemon curd in jar

    📋How To Make Lemon Curd

    Here’s a complete guide on how to make lemon. A fail-proof recipe for best bright, creamy, tart lemon curd. You’ll be surprised to learn how easy it is to make homemade lemon curd that uses only 5 basic pantry ingredients!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Chill Time: 2 hours
    Servings: 10 0z jar
    Calories: 177kcal
    Author: Jyothi Rajesh

    Ingredients

    • 6 egg yolks
    • ½ cup freshly squeezed lemon juice
    • ¾ cup granulated sugar adjust quantity as per taste preference
    • ½ cup chilled butter
    • ⅛ teaspoon salt
    • 2 teaspoon fresh lemon zest

    Instructions

    • Add egg yolks, sugar, lemon juice and zest, and salt to a sauce pan. Cook on lowest heat on stove with constant stirring. Cooking low and slow is the key to making lemon curd and don’t stop stirring.
      Pro-tip: You shouldn’t see any bubbles while cooking lemon curd. Reduce heat to lowest! If you are having trouble with the temperature, it’s the stove. Better use double boiler to make lemon curd. It will take longer time to cook, but will result in silky smooth curd.
    • While the curd in coming together add chilled(cubed) butter. Continue to stir and cook on low flame. Use cooking thermometer to check the temperature of the curd. When curd reaches 167°F, eggs are fully cooked and it’s safe to eat.
    • Alternatively to check for the doneness of curd is to check when curd thickens if it is thick enough to coat the back of your spoon. This indicates the doneness of curd.
    • Remove sauce pan from stove.
    • Pour thickened lemon curd into a fine mesh strainer to strain and remove the zest and any scrambled bits of eggs from the curd. Strain into a heat proof bowl or jar.
    • Keep lemon curd covered with plastic cling wrap to avoid skin formation on top of the curd. Allow curd to cool for 30 to 45 minutes before you can use it in any recipe or simply transfer it to serving jars to be refrigerated for later use.

    Video

    Notes

    1. Use egg yolks instead of whole eggs for richer, brighter lemon curd! Use egg whites for another recipe like egg white scramble or egg drop soup. You can freeze egg whites for later use too.
    2. Use freshly squeezed lemon juice. Bottled lemon juice are far more acidic and will ruin the flavor and taste of the curd.
    3. The best time to add butter is while the curd is coming together. Adding butter while the pan is still on stove results in smooth and velvety creamy curd. I promise you won’t have any grainy texture.
    4. Low and slow is the key to creamy lemon curd. Don’t get tempted to increase the heat, eggs will turn into scramble. If you are having trouble with the temperature, it’s the stove. Use double boiler to make lemon curd. It will take longer time to cook, but will result in silky smooth curd.
    5. Don’t stop whisking. The entire time lemon curd is cooking on stove, keep whisking.
    6. Lemon curd is ready when it thickens and coats the back of a wooden spoon.
    7. Always strain your curd using fine mesh strainer. This will filter out zest bits of lemon and any scrambled eggs bits and give you perfectly smooth curd.
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 177kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 142mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 563IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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