how to make lemon curd

Posted: August 16, 2023 Last modified: August 17, 2023
how to make lemon curd

Making your own lemon curd is not difficult at all. With just a few ingredients, you can make your own fresh curd to use in a delicious lemon meringue pie, for example.

Homemade lemon curd

On my baking weekend last month, I made lemon curd for the first time. I have no idea why I hadn’t done it before. Since I was so eager to make lemon meringue pie, I wanted to get it right the first time and make the curd myself.

I made a big batch so I could make more recipes with it and make sure I had some left over to put in the yogurt (very tasty!). I didn’t think it would be so easy to make my own curd from lemons and a few other ingredients.

Baking tip: When you make a curd, you can store it in a sealed jar. I usually use glass mason jars.

homemade lemon curd

What to eat with lemon curd

The possibilities are endless with this delicious curd. Put a little in your yogurt, a scoop over an ice cream dessert, spread it on a cracker, and of course: serve it on homemade scones with clotted cream. Yes, it really is all delicious!

Other popular recipes with this curd are, of course, any recipes that combine the curd with meringue. Like lemon meringue pie. I also love lemon curd cookies, like thumbprint cookies with the curd in the center. I will post a recipe for those soon.

Lemon curd cake is also very tasty. For example, you can use this recipe for lemon loaf and serve it with whipped cream and your homemade curd. Or with ice cream, which is also very tasty!

How to make lemon curd

Frequently asked questions for lemon curd

Can you freeze lemon curd?

Yes, you can freeze any homemade curd! Once your curd has cooled, simply place the airtight, freezer-safe container in the freezer. You can store lemon curd in the freezer for up to a year.

Can I eat lemon curd if I am pregnant?

Yes, you can. The au bain-marie process ensures that the curd does not get hotter than 100 degrees Celsius (the boiling point of water). Fortunately, harmful bacteria are killed above 70 degrees Celsius.

Why isn’t my curd getting thicker?

The curd has not been cooked long enough and needs to be heated au bain-marie longer. How long this takes can vary depending on the heat source and the thickness of the bowl (I never use a thick bowl). Also remember that the curd will continue to thicken as it cools.

If your curd is still not the right thickness after more than half an hour au bain-marie heating? Then you can add half a beaten egg (maybe your eggs were on the small side) or add some gelatin to the mixture and let it cool.

There are white bits in my curd, what is that?

These are pieces of coagulated egg white, and you shouldn’t find them in your curd. It’s best to strain your curd to get rid of the white bits.

To prevent this from happening next time, make sure the heat is not too high when you add the egg and immediately stir it well, preferably with a whisk. Once the egg is incorporated into the mixture, it will no longer set. If the heat is too high and you don’t stir the egg immediately, it may solidify.

Why does my lemon curd taste bitter?

You probably used the white part of the lemon peel when you grated it. When using lemon zest, you want to use only the yellow part of the zest because the white part is very bitter and will give your curd a bitter taste.

Easy lemon curd recipe


Lemon curd recipe

Print recipe

4.77 from 21 votes

Lemon curd recipe

Making your own lemon curd is not difficult. With just a few ingredients, you can make your own curd to use in a lemon meringue pie, for example.
Servings: 1 glass jar


  • zest of 2 large lemons
  • 130 ml lemon juice 2 lemons
  • 200 grams of fine granulated sugar
  • 125 grams of unsalted butter
  • 2 eggs beaten



  • Zest and squeeze lemons. Strain the juice briefly to remove any seeds.
  • Place the lemon zest, sugar, and butter in a bowl. You are making this recipe au bain marie, so place the bowl over a saucepan of boiling water. Do not turn the heat up too high. Let the ingredients melt in the bowl and stir gently until smooth.
  • When all the butter is melted, add the lemon juice and stir. Add the eggs and stir again. Now it is a matter of patience. Check from time to time to make sure there is enough water in the pan.
  • Continue to stir gently in the bowl as the lemon curd continues to thicken. When the curd is the consistency of yogurt, it is ready. This takes about 20 minutes.
  • Place the lemon curd in a bowl to cool. As the curd cools, it will continue to thicken to the proper final thickness.
How to store

When the lemon curd has cooled completely, place it in a jar and store in the refrigerator for up to two weeks. If you boil the jars first, you can store the curd in a cool, dark place outside the refrigerator for up to a year.

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