Fruits and Vegetables Fruits Citrus Lemons Perfect Lemon Curd 4.8 (603) 513 Reviews 112 Photos Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes and tarts. Submitted by TAWNIE44 Updated on February 14, 2024 Save Rate Print Share Add Photo 112 112 112 112 Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Servings: 12 Jump to Nutrition Facts Jump to recipe This homemade lemon curd recipe is sweet, tart, and silky smooth. The rich and creamy spread is full of bright flavor that's impossible to resist. What Is Lemon Curd? Lemon curd is a custard-like dessert spread or topping made with lemon juice and zest, sugar egg yolks, and butter. How to Make Lemon Curd You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade lemon curd: Combine all the ingredients in a saucepan, then cook over medium heat until the mixture thickens and bubbles. How to Use Lemon Curd How do you use lemon curd? Let us count the ways! As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon. How Long Does Lemon Curd Last? If the homemade lemon curd is stored in an airtight container in the refrigerator, it should last for about one month. Can You Freeze Lemon Curd? Yes, lemon curd freezes quite well. Freeze the curd for up to one year. Thaw in the refrigerator for about 24 hours before you need to use it. Allrecipes Community Tips and Praise "This was the first time I've ever made a lemon curd, and it was spectacular," says doll. "I love lemon desserts, mind you, but this is so quick and requires minimal ingredients; it would be easy to whip together if you had unexpected guests. It's lovely cold or hot off the stove." "I made this as a topping for a lemon meringue cheesecake," according to cherylhof. "It was pretty simple and was delicious. Very tart! I creamed the ingredients together before heating, and there were no issues with the eggs curdling." "Yum yum yum," raves Alida. "My favorite way to eat this is on hot buttered toast or mixed with cream cheese for cake filling." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ¾ cup fresh lemon juice ¾ cup white sugar ½ cup unsalted butter, cubed 3 large eggs 1 tablespoon grated lemon zest Directions Gather all ingredients. Dotdash Meredith Food Studios Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan. Dotdash Meredith Food Studios Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes. Dotdash Meredith Food Studios Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator. Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 996 home cooks made it! Nutrition Facts (per serving) 138 Calories 9g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 138 % Daily Value * Total Fat 9g 11% Saturated Fat 5g 26% Cholesterol 67mg 22% Sodium 19mg 1% Total Carbohydrate 14g 5% Dietary Fiber 0g 0% Total Sugars 13g Protein 2g 3% Vitamin C 8mg 9% Calcium 11mg 1% Iron 0mg 1% Potassium 39mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.