Lemon Curd Recipe - The Cookie Rookie® (2024)

By: Becky HardinPosted: 10/7/22Updated: 1/18/23

Table of Contents

Why You’ll Love this Easy Lemon Curd Recipe:

• SIMPLE INGREDIENTS: You only need 5 basic ingredients to make this traditional lemon curd recipe.
• MAKE AHEAD: Once made, this has a great shelf life, so be sure to make a double batch.
• FREEZER FRIENDLY: If you’ve got a bumper crop of fresh lemons, this is a great way to preserve them! It freezes well for several months!

What is lemon curd?

Lemon curd is a mixture of sugar, eggs, lemon juice and zest, and butter. It has a creamy, custard-like texture, but is spreadable like a jam.

What is lemon curd used for?

Lemon curd is incredibly versatile! It makes a great spread on pancakes, biscuits, muffins, or scones. It’s also great baked into lemon bars, pastries, or lemon meringue pies. You can even fold it into whipped cream or swirl it with ice cream.

Can I make this lemon curd in the microwave?

There are recipes out there for microwave lemon curd, but I have not tested this recipe in the microwave.

Why does my lemon curd taste metallic?

Lemon curd may end up tasting metallic if it’s cooked in a metal saucepan. If you notice this, the lemon and eggs may be reacting with your pan. Try cooking your curd over a non-metal double boiler, such as glass or porcelain.

Do I need to strain lemon curd?

Straining is an optional step, but I highly recommend it because it removes the lemon zest and any overcooked egg, which can lead to a lumpy or gritty texture.

Why is my lemon curd lumpy?

Lumps in your lemon curd are most likely due to the eggs overcooking in the mixture. Press the mixture through a fine-mesh sieve to remove the lumps. If your curd is still lumpy after straining, blend the mixture until smooth.

Why won’t my lemon curd thicken?

Lemon curd continues to thicken as it cools, so be sure to wait until it has cooled to judge whether or not it’s too thin. If your curd seems too thin after cooling, you can thicken it by adding a cornstarch slurry (1 tablespoon of cornstarch dissolved in 3 tablespoons of water). Heat the curd over low and stir in the cornstarch until it thickens.

Can you freeze lemon curd?

Yes, you can freeze lemon curd in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before enjoying.

• You can reduce or increase the sugar to your personal tastes.
• Add an extra egg yolk for an even richer, thicker curd.
• Feel free to add more butter for a richer curd.
• For a dairy-free lemon curd,you can even leave the butter out entirely. A dairy-free lemon curd will be thicker and have a matte finish.
• You can make a curd with other citrus fruits, such as grapefruit, lime, orange, or Meyer lemon. Use an equal amount of the juice and zest of your chosen fruit.

• Use fresh lemon juice. Bottled lemon juice tends to be too acidic and can lead to a bitter curd.
• Be sure to cook the curd low and slow. High heat will scramble the eggs, leading to a lumpy curd.
• If the heat seems too high, you can cook the curd in a double boiler.
• Whisk constantly to ensure the eggs cook evenly and don’t scramble.
• The curd is cooked when it is noticeably thick and coats the back of a wooden spoon.
• The curd will thicken up more as it cools, so it’s important to let it cool completely before using.
• Once cool, place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming on top.