Homemade Lemon Curd
This lemon curd is super simple to make and has the perfect balance of tart lemon, sweet and buttery. Swirl it in ice cream, use it as a cake or a pie filling, sandwich it between cookies or layer it in a parfait/trifle.
Where do I start…I’ve made my fair share of lemon curd recipes and I think it’s all down to preference. I think everyone likes a specific ratio of ingredients and this one does it for me. It’s not too tart, not too sweet and not too buttery, just perfectly in-between.
How To Make Lemon Curd
Ingredients & Substitutions
- Sugar: I used granulated sugar to make lemon curd and I don’t recommend reducing it. I haven’t tried swapping it out but I imagine raw, superfine or brown sugar would be fine. I wouldn’t use powdered sugar though.
- Lemon: you’ll need one large lemon or two small ones – we need the juice and zest.
- Eggs: make sure to use room temperature, large eggs.
- Place them in hot water for a few minutes if they’re cold.
- Butter: I like to use salted butter in lemon curd but it really doesn’t matter, unsalted is fine too, I would just add an extra pinch of salt.
Step-by-Step Instructions
- Zest the lemon in a small nonstick or enameled pot (NOT METAL) and add the sugar. Use your fingers to rub them together for a few minutes. Sugar will draw out the oil from the peel of the lemon which will add extra flavor. I strain out the zest and any chunks at the end when it’s done.
- Add the lemon juice, eggs and butter to the sugar and zest and place over medium-low heat, whisking continuously.
- After about five minutes the lemon curd should begin to thicken, whisk aggressively for another 30-60 seconds. Once it’s thick enough to cover the back of the spoon (see photo below), remove it from the heat.
- Place a sieve on top of a bowl or a jar and press the lemon curd through it to remove any chunks and the lemon zest (discard). Allow to cool or use as desired.
What type of pan to use for lemon curd
This is something I’ve learned from experience that I never want anyone else to do lol. Lemons are very acidic and can react with certain metals, drawing that metallic flavor into the lemon curd. It is INCREDIBLY unpleasant.
Avoid any type of metal pans. I usually use my enameled cast iron saucepan (cheaper at Homegoods) or a nonstick saucepan.
If you don’t have one of these, you can make a double boiler (bain marie) using a metal pan and a glass bowl. Just put a cup of water in the metal pan and bring it to a simmer. Then place the glass bowl, with the ingredients inside, on top of the metal saucepan. Proceed with the recipe instructions but it will take longer to cook this way.
Frequently Asked Questions
You can use dairy free butter to make lemon curd.
I have not tested an eggless lemon curd but I suppose you could try to replace the eggs with cornstarch and water? I would search for an eggless recipe that’s been tested :).
Yes! I use the same recipe for orange curd and lime curd. I haven’t made it with any other fruits.
I have encountered this issue sooo much. There are two main causes to a metallic tasting lemon curd. Make sure you don’t use a metal pan and metal whisk as this can react with the acidity of the lemon juice and taste metallic. The second is to not over-heat it. I found that if I take it past 170F (77C) my lemon curd always tasted metallic.
Recipes That Use Lemon curd
Some of my favorite ways to use lemon curd is to use it as a filling for my lemon meringue cupcakes, my lemon curd cake, or spread it on top of my lemon meringue cheesecake.
It would also be amazing in place of the apricot in my honey cake or spread as the filling in my lemon brown butter cinnamon rolls.
How to store lemon curd
Lemon curd can be made in advance if you’re using it in a recipe. It’s probably easiest that way since you’ll likely need it chilled when using it.
Store it airtight in a jar or a bowl with a lid or cover it tightly with plastic wrap and refrigerate it for up to 2 weeks or the freezer for several months.
Thanks so much for reading today’s post, if you have any questions just comment down below.
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As always, have a blessed day and happy baking!
Love, B
Hi, Bernice, I love your blog and have tried lots of your recipes, with great success. I make lemon and citrus curds fairly often, but I’ve always used my stainless steel saucepans, to no ill effect. Were you referring to aluminum or copper pots? I’m trying your lemon curd recipe tonight, and don’t want to be disappointed! Best regards, Natalie B.
Hi Natalie, thank you!! I also used my stainless steel pot to make lemon curd with success before but then a few times I used the same pot and it turned out metallic.
I did some research and stainless steel is supposed to be nonreactive however it seems other people have had a reaction similar to mine as well so I just steer clear.
If you’ve had success with your ss pot, it may work out fine lol but I started using my enameled cast iron and haven’t had any issues. Lmk how it turns out!
Thanks so much, Bernice. I’ll try it and let you know (and buy an enameled pot in the meantime)!