How to Make Lemon Curd

Are you a fan of lemon meringue pie? Love the luscious, tart topping of lemon bars? Are you looking for something similar to dress up scones, biscuits or even waffles? This lemon curd recipe is the perfect, bright accompaniment to so many of your favorite treats, including lots of lemon dessert recipes. Learning how to make lemon curd could not be more simple!

How do you make lemon curd from scratch?

With a watchful eye and a little finesse, it's simple to make lemon curd from scratch. Start by adding butter, sugar, and lemon juice to a saucepan. Place over medium low heat and use a whisk to combine. Continue to watch and whisk, just until the butter melts. Immediately add the eggs and salt and stir to combine. It is important to add the eggs right when the butter has melted, as the mixture is not yet at a temperature which will make scrambled eggs. No one wants a curdy lemon curd!

Once you add the eggs, it's also a good time to switch to a rubber spatula. This helps to scrape the sides, bottom, and corners of the pan, where if allowed, eggs like to cook and hide. This will also prevent lots of bubbles from forming on the surface and will give you a smooth, creamy curd when cooked. 

Once the lemon curd thickens and coats the back of a spoon, remove from the heat and strain through a fine mesh strainer. If you don’t have a find mesh strainer, that’s ok. It isn’t always necessary to strain. But if you're using fresh lemon juice, which we highly recommend, you never know when the occasional seed or big piece of pulp can end up in your curd.  It can also help strain out any egg that got away from you and cooked or scrambled. 

Why isn’t my lemon curd thickening? 

You may not have heated the lemon curd to the proper temperature. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening, without over cooking to the point of scrambling. For a custard like this, cook the egg to 160 degrees before removing it from the heat. Strain or transfer to a different bowl immediately—the this will stop the cooking process.

How long does lemon curd keep?

Lemon curd will keep in your refrigerator for up to one month. You can also freeze lemon curd for up to one year. Be sure to store it in an airtight container with plastic wrap pressed against the surface. This will prevent a skin from forming or any discoloration. 

What is lemon curd used for?

Lemon curd is used for recipes like lemon meringue pie, as an ice cream topping, or most simply, in a dish with summer berries. It also makes a lovely spread for toast or pastries.