How to Make Lemon Curd
How to Make Lemon Curd in just a few simple steps. Lemon curd is a bright, tart, filling made with eggs and lemon. It has lots of uses from filling for cakes and cupcakes, to simple tarts.
How to Make Lemon Curd
Anyone who knows me knows I LOVE lemon desserts, and any lemon-lover worth their salt needs to know how to make Lemon Curd. Lemon Curd is like a little spoonful of sunshine. It is bright, sweet, tart, and perfectly lemon-y! I use it as a filling between layers of coconut cake, mixed with cream cheese for the perfect lemon cream cheese danish, or whipped up into a light, fluffy no bake lemon meringue dip. It’s super versatile and totally delicious!
Is there a difference between lemon curd and lemon pie filling?
Yes! In general lemon pie filling uses cornstarch, flour, or even gelatin, like we used in our 7UP Lemon Tart, to thicken the filling. Lemon curd is more spreadable and doesn’t firm up quite as much.
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How to Make Lemon Curd:
- In a small saucepan, over medium high heat, combine the eggs, sugar, and lemon juice. Whisk them together and cook, stirring constantly, until the curd begins to thicken. The temperature should reach about 170 degrees F (it should not boil). This takes approximately 10-15 minutes.
- Once the curd is thick enough that you can coat the back of a spoon, drag your finger through it and the curd doesn’t run, remove it from the heat and pour it through a strainer to remove any bits of scrambled egg.
- Cut the butter into small pieces and add it to the curd, stirring until it is fully combined. Stir in the lemon zest.
- Once it has cooled enough place the lemon curd in a resealable container with plastic wrap pressed down to touch the top of the lemon curd to keep it from forming a skin. Store in the refrigerator for up to 1 week.
Once your lemon curd is ready it’s going to take all of your willpower to keep from dipping a spoon in and taking a bite..or two…I’ll admit I usually fail miserably. The curd isn’t too sour, it is perfectly sweet with just enough tart, lemon flavor. Now that you know how to make lemon curd give it a try. You won’t be disappointed!

More recipes that use lemon curd:
HOW TO MAKE LEMON CURD
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Lemon Curd
Ingredients
- 6 Egg Yolks, room temperature
- 1 cup Sugar, granulated
- 1/2 cup Fresh Squeezed Lemon Juice, approximately 4-5 lemons (do not use the bottled lemon juice!)
- ¼ cup Butter, unsalted, room temperature
- 1 tablespoon Lemon Zest
Instructions
- In a small saucepan, over medium high heat, combine the eggs, sugar, and lemon juice. Whisk them together and cook, stirring constantly, until the curd begins to thicken. The temperature should reach about 170 degrees F (it should not boil). This takes approximately 10-15 minutes.
- Once the curd is thick enough that you can coat the back of a spoon, drag your finger through it and the curd doesn’t run, remove it from the heat and pour it through a strainer to remove any bits of scrambled egg.
- Cut the butter into small pieces and add it to the curd, stirring until it is fully combined. Stir in the lemon zest.
- Once it has cooled enough place the lemon curd in a resealable container with plastic wrap pressed down to touch the top of the lemon curd to keep it from forming a skin. Store in the refrigerator for up to 1 week.
Nutrition
How many ounces of curd does this recipe make? I need 4 oz for the pastry I’m using it in.
This makes 1.5 – 2 cups so you should have plenty!
Thanks for this recipe. I bring pies to my church blood drives. People request lemon meringue pies, but my attempts have been hit or miss. With you recipe, I’ll make the curd in advance and serve tarlets instead. Hooray!
LOL, lemon meringue is my favorite too and I have to admit I can’t make that pie to save my life! These tartlets are the way to go 🙂
Recipe was great BUT…., Pinterest USE TO BE a great App to find a recipe quickly!! Now you have to click off of AD, after AD, after AD that covers up anything important you want to see!!
IM THROUGH with this stupid APP!!!
It definitely has gone downhill over the last year :(.