Lemon curd is a delicious and adaptable spread that gives pastries, desserts, and breakfast foods a zesty, bright flavour boost. This homemade lemon curd filling, made with sugar, butter, eggs, fresh lemon juice, and zest, will lift baked products to a whole new level. This recipe for lemon curd is a staple in any baker’s cookbook, whether it is swirled into yogurt, spread between cake layers, or topped with scones.

Ingredients
Tips
How to make Lemon Curd Filling
Assembling & Decorations
Troubleshooting
Pairing and serving suggestions
FAQ

Ingredients

Eggs: Eggs act as a thickening agent in the lemon curd, helping to create a smooth and creamy texture. They also provide structure and stability to the curd as it cooks.
Granulated Sugar: Sugar sweetens the lemon curd and balances the tartness of the lemon juice. It also helps to stabilize the eggs and contributes to the smooth texture of the curd.
Freshly Squeezed Lemon Juice: Lemon juice is the star ingredient in lemon curd, providing its bright, tangy flavor. The acidity of the lemon juice reacts with the eggs to thicken the curd during cooking.
Lemon Zest: Lemon zest adds intense lemon flavor and aroma to the curd. It contains essential oils that enhance the citrusy profile of the curd without adding extra acidity.
Unsalted Butter: Butter adds richness and creaminess to the lemon curd, giving it a velvety texture and smooth mouthfeel. It also helps to mellow out the acidity of the lemon juice and creates a luscious finish.
Pinch of Salt: A small amount of salt enhances the flavor of the lemon curd by balancing the sweetness and acidity. It also helps to intensify the overall taste of the curd.

Tips

For a more intense lemon flavor, you can increase the amount of lemon zest or add a splash of lemon extract.
To avoid curdling the eggs, cook the lemon curd over gentle heat and stir continuously.
Make sure to strain the lemon curd to remove any lumps or bits of cooked egg for a smooth consistency.
If you prefer a sweeter lemon curd, you can adjust the amount of sugar to suit your taste.
Store the lemon curd in clean, sterilized jars or containers to prolong its shelf life and maintain freshness.

How to make Lemon Curd Filling

Prepare the Ingredients:
- Begin by gathering and preparing all the ingredients. Juice the lemons and zest them, making sure to remove only the outer yellow layer, avoiding the bitter white pith.
Whisk Eggs and Sugar:
- In a medium saucepan, whisk together the eggs and granulated sugar until well combined and slightly thickened.
Add Lemon Juice and Zest:
- Gradually add the freshly squeezed lemon juice and lemon zest to the egg mixture, whisking continuously to prevent curdling.
Cook the Mixture:
- Place the saucepan over medium-low heat and add the cubed unsalted butter and a pinch of salt to the lemon mixture. Cook, stirring constantly, until the butter melts and the mixture thickens, about 10-15 minutes. The lemon curd should coat the back of a spoon and have a velvety texture.
Strain the Curd:
- Once the lemon curd has thickened, remove the saucepan from the heat. To ensure a smooth and silky texture, strain the curd through a fine mesh strainer into a clean bowl or container. This will remove any bits of cooked egg or lemon zest.
Cool and Store:
- Allow the lemon curd to cool to room temperature before transferring it to glass jars or airtight containers for storage. Refrigerate the lemon curd for up to two weeks. It will continue to thicken as it chills.
Serve and Enjoy:
- Use the homemade lemon curd as a filling for cakes, tarts, or cupcakes. It also makes a delightful topping for pancakes, waffles, or toast. Get creative and experiment with different ways to enjoy this vibrant citrus spread.

Assembling & Decorations

Frosting the Cake:
- Start by frosting the top and sides of the cake with your preferred frosting. Use an offset spatula to spread a thin layer of frosting, known as a crumb coat, over the entire cake. This will help seal in any crumbs and create a smooth base for the final layer of frosting.
Chilling the Cake:
- Place the cake in the refrigerator for about 15-20 minutes to allow the crumb coat to set. This will make it easier to apply the final layer of frosting without picking up crumbs.
Applying the Final Layer of Frosting:
- Once the crumb coat is set, apply a thicker layer of frosting over the entire cake. Use the offset spatula to spread the frosting evenly, starting with the top of the cake and working your way down the sides.
Creating Texture or Designs:
- Use the back of a spoon, spatula, or cake decorating tools to create texture or designs on the frosting. You can make swirls, peaks, or patterns to add visual interest to the cake.
Garnishing with Lemon Zest or Slices:
- Sprinkle fresh lemon zest over the top of the cake for a pop of color and added flavor. You can also garnish with thin slices of lemon for a decorative touch. Arrange the lemon slices in a visually appealing pattern on top of the cake.

Troubleshooting

Lemon Curd Too Thin:
- Possible Cause: The lemon curd may not have been cooked long enough to thicken properly.
- Troubleshooting Tip: Return the lemon curd to the stovetop and continue cooking over low heat, stirring constantly, until it reaches the desired thickness. Be patient, as the curd will continue to thicken as it cools.
Lemon Curd Too Thick or Lumpy:
- Possible Cause: The lemon curd may have been cooked at too high a temperature or left on the heat for too long.
- Troubleshooting Tip: Strain the lemon curd through a fine mesh sieve to remove any lumps or bits of cooked egg. If the curd is too thick, you can whisk in a small amount of water or lemon juice to thin it to the desired consistency.
Lemon Curd Has a Curdled Texture:
- Possible Cause: The eggs in the lemon curd may have cooked too quickly, causing the mixture to curdle.
- Troubleshooting Tip: To prevent curdling, cook the lemon curd over low heat and stir constantly to distribute the heat evenly. If the curd does curdle, you can try blending it with an immersion blender or in a food processor to smooth out the texture.

Pairing and serving suggestions

On Scones or Biscuits: Serve lemon curd generously spread on warm scones or biscuits for a classic and comforting treat. The tangy flavor of the lemon curd complements the buttery richness of the scones or biscuits perfectly.
As a Cake Filling: Use lemon curd as a filling between cake layers for a burst of citrus flavor. Pair it with vanilla or coconut cake for a refreshing and indulgent dessert.
In Yogurt Parfaits: Layer lemon curd with Greek yogurt and granola in parfait glasses for a delicious and nutritious breakfast or snack. The tangy lemon curd adds brightness to the creamy yogurt and crunchy granola.
On Pancakes or Waffles: Drizzle lemon curd over pancakes or waffles instead of traditional maple syrup for a zesty twist. Add fresh berries and a dollop of whipped cream for an extra-special treat.
As a Tart Filling: Spread lemon curd in pre-baked tart shells and top with fresh fruit such as berries or kiwi for a light and elegant dessert. Dust with powdered sugar for a beautiful presentation.

FAQ

How long does lemon curd last?
- When stored properly in an airtight container in the refrigerator, lemon curd can last for up to 2 weeks. It’s important to keep it refrigerated to maintain its freshness and prevent spoilage.
Can I freeze lemon curd?
- Yes, lemon curd can be frozen for longer storage. Transfer it to a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw it in the refrigerator overnight before using.
Why did my lemon curd curdle?
- Lemon curd can curdle if it’s cooked over too high heat or if the eggs are added too quickly. To prevent curdling, cook the curd over low to medium-low heat and add the eggs gradually, whisking constantly.
Can I use bottled lemon juice for lemon curd?
- Freshly squeezed lemon juice is recommended for the best flavor in lemon curd. Bottled lemon juice may contain preservatives or additives that can affect the taste and texture of the curd.
How can I thicken lemon curd?
- If your lemon curd is too thin, you can thicken it by cooking it for a few minutes longer over low heat. You can also add a cornstarch slurry (cornstarch mixed with water) and cook until the desired thickness is reached.
Can I use lemon curd as a cake filling?
- Yes, lemon curd makes a delicious cake filling, adding a tangy and refreshing flavor to cakes. It pairs well with vanilla, coconut, or almond-flavored cakes.
Is lemon curd gluten-free?
- Traditional lemon curd recipes are gluten-free since they typically contain eggs, sugar, butter, and lemon juice. However, it’s essential to check the ingredients to ensure that there are no gluten-containing additives.
What can I do with leftover lemon curd?
- Leftover lemon curd can be used in various ways, such as spreading it on toast, filling pastries or tarts, swirling it into yogurt or oatmeal, or using it as a topping for ice cream or cheesecake.
Can I make lemon curd without eggs?
- Eggs play a crucial role in thickening and binding lemon curd, so it’s challenging to make it without eggs. However, there are egg-free and vegan versions of lemon curd that use alternative ingredients such as cornstarch or agar-agar as thickeners.
Can I flavor lemon curd with other citrus fruits?
- Yes, you can experiment with different citrus fruits such as lime, orange, or grapefruit to create variations of citrus curd. Simply substitute the lemon juice with an equal amount of juice from your preferred citrus fruit.

Lemon Curd Filling

Lemon curd is a delicious and adaptable spread that gives pastries, desserts, and breakfast foods a zesty, bright flavour boost. This homemade lemon curd filling, made with sugar, butter, eggs, fresh lemon juice, and zest, will lift baked products to a whole new level. This recipe for lemon curd is a staple in any baker's cookbook, whether it is swirled into yogurt, spread between cake layers, or topped with scones.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings 1.5 cups

Equipment

Medium saucepan
Whisk
Fine mesh strainer
Glass jars or containers for storing

Ingredients

4 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) freshly squeezed lemon juice about 3-4 lemons
Zest of 2 lemons
½ cup (115g) unsalted butter cubed
Pinch of salt

Instructions

Begin by gathering and preparing all the ingredients. Juice the lemons and zest them, making sure to remove only the outer yellow layer, avoiding the bitter white pith.
In a medium saucepan, whisk together the eggs and granulated sugar until well combined and slightly thickened.
Gradually add the freshly squeezed lemon juice and lemon zest to the egg mixture, whisking continuously to prevent curdling.
Place the saucepan over medium-low heat and add the cubed unsalted butter and a pinch of salt to the lemon mixture.
Cook, stirring constantly, until the butter melts and the mixture thickens, about 10-15 minutes. The lemon curd should coat the back of a spoon and have a velvety texture.
Once the lemon curd has thickened, remove the saucepan from the heat. To ensure a smooth and silky texture, strain the curd through a fine mesh strainer into a clean bowl or container. This will remove any bits of cooked egg or lemon zest.
Allow the lemon curd to cool to room temperature before transferring it to glass jars or airtight containers for storage. Refrigerate the lemon curd for up to two weeks. It will continue to thicken as it chills.
Use the homemade lemon curd as a filling for cakes, tarts, or cupcakes. It also makes a delightful topping for pancakes, waffles, or toast. Get creative and experiment with different ways to enjoy this vibrant citrus spread.

Notes

Prepare the Ingredients: Juice the lemons and zest them ahead of time, storing the juice and zest separately in airtight containers in the refrigerator. This saves time and ensures that the ingredients are ready when you need them.
Sterilize Jars or Containers: If you plan to store the lemon curd in jars, sterilize them ahead of time by washing them in hot, soapy water, then rinsing thoroughly. Place the jars in a large pot, cover with water, and boil for 10 minutes. Allow the jars to air dry before filling them with the lemon curd.
Set Up Equipment: Set out all the equipment you’ll need, such as the saucepan, whisk, fine mesh strainer, and glass jars or containers. Having everything ready and within reach will make the cooking process smoother and more efficient.
Prepare Storage Containers: If you’re making a large batch of lemon curd, have enough clean glass jars or airtight containers ready to store the finished curd. Label the containers with the date and contents for easy identification.
Plan for Cooling and Chilling: Allocate sufficient time for the lemon curd to cool to room temperature before transferring it to the storage containers. Once cooled, cover the containers with lids or plastic wrap and refrigerate the lemon curd for optimal freshness.