Easy and Perfect Lemon Curd Recipe

Lemon Curd, also called lemon cheese, is a basic preparation typical of Anglo-Saxon pastry. The name literally means "lemon curd" and refers to its grainy texture, more similar to soft butter than to a real cream. It is a  delicious and versatile dessert, often spread on bread instead of the classic lemon jam, served as an accompaniment to scones for afternoon tea or used as a filling for cakes, tarts and biscuits.

Making it is very simple: just mix all the ingredients – eggs, sugar, butter, lemon juice and zest – in a saucepan, then cook everything gently in a bain-marie, until you obtain a smooth mixture, with a fluid but enveloping consistency and an intense yellow color. At that point, all that remains is to let it cool completely at room temperature before consuming it.

Ideal for those who love intense flavours and citrus fragrances, lemon curd can be enjoyed as a genuine snack suitable for the whole family eaten straight from the jar, but also served as a dessert at the end of a festive lunch or dinner, accompanied by crumbly cat tongues, crunchy meringues and a dollop of whipped cream.

What is Lemon Curd?

Lemon curd is a luscious, tangy spread made from lemon juice, sugar, eggs, and butter, creating a smooth and creamy consistency. It originated in England during the early 19th century as a homemade preserve, often used as a filling for tarts, cakes, and pastries or simply spread on toast and scones. Traditional recipes involved curdling cream with lemon juice and straining it, but modern versions incorporate butter for a richer texture. Over time, lemon curd became a staple in British afternoon tea, evolving into a beloved dessert component worldwide. Today, its bright citrus flavor and velvety texture make it a favorite in both classic and contemporary baking.

Pro Tips for The Best Lemon Curd

• Always use freshly squeezed lemon juice for the best flavor—bottled juice lacks the same brightness. Opt for organic lemons if possible since you'll be using the zest.
• After cooking, strain the lemon curd through a fine-mesh sieve to remove any bits of cooked egg and ensure a silky texture.
• Use low to medium heat to prevent curdling. If the heat is too high, the eggs may scramble. Stir constantly with a silicone spatula or whisk to ensure even cooking.
• If you're worried about direct heat scrambling the eggs, cook the mixture over a double boiler (a heatproof bowl set over simmering water).
• Stir in cold, cubed butter at the end of cooking to give the curd a rich, velvety finish.
• Once cooked, cover the curd with plastic wrap touching the surface to prevent a skin from forming. Let it cool at room temperature before refrigerating for at least 3 hours for the best consistency.

Is Lemon Curd the Same as Lemon Pie Filling?

No, they're not! Lemon curd is a rich, buttery, and intensely flavored spread made with lemon juice, sugar, eggs, and butter, giving it a silky texture. Lemon pie filling, on the other hand, is typically thickened with cornstarch or flour, making it more stable for pies. It’s also less buttery and often sweeter. While both can be used in desserts, lemon curd is more versatile and has a tangier, more intense citrus flavor.

What Does Lemon Curd Taste Like?

Lemon curd has a rich, smooth texture with a perfect balance of sweetness and acidity. It delivers a deep citrus flavor with a creamy, buttery finish, making it both refreshing and indulgent. The taste is intense yet silky, leaving a lingering zestiness that enhances desserts and baked goods.

Why Does my Lemon Curd Taste so Bitter and Metallic?

Your lemon curd might taste bitter if too much lemon zest, especially the white pith, is included, as it has a naturally harsh flavor. Overcooking can also cause bitterness by overdeveloping the citrus oils. A metallic taste can come from reacting with aluminum or uncoated copper cookware, as acidic ingredients like lemon juice can leach a metallic flavor from these materials. Always use stainless steel, glass, or ceramic bowls and pots to avoid this issue.

Why Isn't My Lemon Curd Thickening? Why is it So Runny?

If your lemon curd is too runny, it may be due to undercooking—the eggs need enough heat to thicken the mixture properly. Make sure to cook it over low to medium heat, stirring constantly until it reaches a pudding-like consistency. Using too little butter or eggs can also result in a thinner curd, as both help with thickening. Lastly, if you didn't let it chill long enough, the curd may still be setting.

Why is My Lemon Curd so Lumpy?

Lumpy lemon curd usually happens when the eggs cook too quickly or are not whisked constantly, causing them to scramble. Using high heat or adding hot ingredients too fast can also lead to curdling. To prevent lumps, always cook over low heat, whisk continuously, and consider using a double boiler for gentle heating. If lumps still form, strain the curd through a fine-mesh sieve for a smooth texture.

What Can I Use Instead of Lemon Curd?

If you need a substitute for lemon curd, try lime curd, orange curd, or passion fruit curd for a similar texture with a different citrus flavor. For a non-citrus alternative, fruit preserves, custard, or pastry cream can work, depending on the recipe. If you need a dairy-free or egg-free option, a vegan lemon curd made with cornstarch and coconut milk is a great alternative.

What Can I Use Lemon Curd For?

Lemon curd is incredibly versatile! It can be used as a filling for cakes, tarts, and pastries, spread on toast, scones, or pancakes, or swirled into yogurt and oatmeal. It also makes a delicious topping for cheesecake, pavlova, and ice cream. You can even use it as a layer in parfaits or trifles or as a flavorful addition to homemade buttercream.

Can I Freeze Lemon Curd?

Yes, lemon curd can be frozen! Store it in an airtight container or freezer-safe jar, leaving some space for expansion. It keeps well for up to 3 months. To use, thaw it in the fridge overnight and stir before serving. The texture remains smooth and creamy, making it just as delicious as fresh!

How to Store Lemon Curd

Lemon curd can be stored in the refrigerator, tightly closed in an airtight container, for up to 5 days.

How to Make Lemon Curd

Grate the lemon zest.

Squeeze their juice with a juicer, filter it through a fine mesh strainer, then transfer it to the bowl with the grated zest.

Place a small steel pan in a bain-marie over a large saucepan, then pour the eggs and butter into it.

Pour the lemon juice and zest.

Complete with the sugar.

Start mixing with a hand whisk.

Cook the cream gently, continuing to mix everything together.

You should get a smooth, firm and velvety cream.

Transfer the lemon curd to a small bowl or jar and let it cool completely to room temperature: it will take about 3 or 4 hours.

Enjoy!