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Lemon Curd

Lemon Curd is one of those things I could eat with a spoon! It’s that citrus addiction of mine. I just can’t get enough of that tangy-sweet stuff! And lemon curd has so many uses: lemon meringue pie, lemon curd bars, parfaits, sweet rolls, as a filling for cakes, spread it on toast, etc. So many ways to use it!


 Lemon Curd

This recipe is totally adaptable as well to use any citrus fruit: lemons, limes, grapefruit, oranges, etc. Imagine the possibilities! I’ve got a new fun way to use this lemon curd in a recipe coming up next time, but you need this recipe first, so I will give you that now. Then you will just have to come back on Thursday for one of the most DELICIOUS recipes to use it in.

Lemon Curd


  • 3/4 cup granulated sugar
  • 1 Tbsp lemon zest
  • 3/4 cup lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut up into cubes
  • 3 large egg yolks


  • Whisk the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat.
  • Once butter is melted, whisk in egg yolks, one at a time, incorporating thoroughly. Whisk constantly until the mixture thickens and bubbles start to come to the surface; about 15 minutes. You must whisk the entire time, or the eggs might curdle and cook separately from the curd.
  • Once the curd is thick and starting to boil, remove the pan from the heat, and push the curd through a fine mesh sieve into a clean container. Cool to room temperature. Then place curd in the refrigerator until ready to use. Curd will continue to thicken as it cools. Keep refrigerated.


*If curd boils too soon and doesn't thicken: Mix 2-3 tsp of cornstarch with 2-3 tsp of COLD water or lemon juice. Whisk into boiling curd mixture; will thicken quickly. 
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Recipe lightly altered from AllRecipes

If you ever need to trouble shoot your lemon curd, say it doesn’t thicken after you brought it to a boil and it’s cooled to room temperature; a quick way to fix this, is to make a cornstarch slurry of 1/2 Tbsp cornstarch to 1/2 Tbsp COLD water. Bring the curd back up to a boil and add the cold cornstarch slurry, whisking constantly and it should thicken right up, but you shouldn’t have to worry about adding a cornstarch slurry. The egg yolks should do their job of thickening the curd, just be patient. It takes the full 15 minutes.

Lemon Curd