Lemon Curd Recipe

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This Easy Homemade Lemon Curd Recipe is bright, tart and incredibly smooth. Simple to make and tastes better than store bought, this perfect lemon curd is a tasty spread for cakes, tarts, cookies and so much more.

cooked bright yellow lemon curd in a jar with a spoon taking some out with fresh lemons behind the jar.

Table of Contents

Lemon Curd is one of those items that we buy time and again, not realizing just how easy it is to make it from scratch, just like Homemade Nutella.

With so many great uses such as for layers in Lemon Poppy Seed Cake, to the key filling ingredient in Lemon Icebox Pie, or when making Lemon Thumbprint Cookies – it might be more convenient to make lemon curd at home than buy it.

Our recipe is how to make lemon curd without eggs. Instead, the thick consistency comes from the butter and cornstarch. This helps for a hassle free lemon curd recipe, because you don’t have to worry about separating eggs, and cooking them just right so they don’t scramble.

What is lemon curd?

Lemon curd is made out of sugar, lemon juice, butter, and cornstarch. It’s a spread or topping used in desserts such as cakes, cookies, and tarts. We use it in our Best Lemon Poke Cake Recipe.

Is lemon curd the same as lemon filling?

No they are not the same. Lemon filling is creamier and sweeter, like pudding. Lemon curd is more tart.

Why You’ll Love This Recipe

EASY RECIPE – with just 5 ingredients and 10 minutes of time, it’s an easy spread to make at home. Plus, there’s no straining, or worrying about eggs for this recipe.
TASTY – The perfect blend of sweet, and tart, this bright lemon curd recipe is smooth and creamy too. Any lemon lover will find many uses for this delicious lemon curd recipe.
FRUGAL – Uses simple ingredients and common pantry staples that might not even require a shopping trip. Just like making our Homemade Alfredo Sauce Recipe.

Total Time: 10 minutes

Makes: 1¾ cups

Ingredients and Notes

ingredients on a table to make lemon curd including sugar, butter, lemon juice, cornstarch and milk.

Butter – For best results, I only use unsalted butter for this easy lemon curd recipe.
Lemon Juice – I like to use the juice from fresh lemons, so you’d need about 3 small to medium lemons for this.
Turmeric Powder – Remember, this ingredient is completely optional. It doesn’t affect taste, but instead gives it that bright yellow color, so it’s recommended.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

You can use store bought lemon juice (bottled lemon juice) in place of the freshly squeezed lemon juice if desired.
How to Make a Dairy Free Lemon Curd – This recipe has been tested using whole milk, soy milk, and oat milk with success. It has also been tested with regular butter and plant-based butter, so if you have a dairy allergy or are lactose intolerant, no worries, simply substitute the milk and butter with the kind you usually use.

Tips for Success

Make sure you don’t cook lemon curd on high heat, to keep that silky smooth consistency.
For that smooth consistency, you also want to make sure you do not overcook the lemon curd, or it will get grainy and chunky.
To reduce some bitterness of our homemade lemon curd recipe, simply add a pinch of salt.
The lemon curd will thicken as it cools, and make sure to allow it to cool completely before using to ice cookies like our Glazed Lemon Cookies or fill cakes or it won’t be the right consistency.

How to Make Lemon Curd

ingredients in a round white cooking pan on a table beside some fresh whole lemons.

STEP 1 – Add all of the ingredients to a saucepan, heat on medium heat, and stir with a whisk constantly until it starts to thicken, about 7 minutes.

STEP 2 – Once the mixture starts to thicken, turn to low heat and continue to whisk until it reaches your desired thickness, about 2-3 minutes. It’s done when it clings to the back of a spoon.

cooked bright yellow lemon curd in a pan on a table.

STEP 3 – Cool and use as desired, storing the leftover lemon curd either in the fridge or the freezer.

What do you use lemon curd for?

There’s so many uses for perfectly tart and sweet lemon curd, since it’s a common creamy spread with a much-loved tart lemon flavor. Some use it on toast and english muffins like a jam, on pancakes and waffles, on Raspberry Scones, or on top of vanilla ice cream. Others like to fill it between cake layers instead of frosting, or for the delicious filling in Moist Lemon Poppy Seed Cupcakes.

One of my favorite ways to use lemon curd is for Lemon Shortbread Thumbprint Cookies, or use in lemon bars. Recipes with lemon curd include using as a pie filling, or just to add a lemony flavor to any baking. You can even spread on our Strawberry Lemon Cream Cheese Cookies to increase the flavor.

cooked bright yellow lemon curd in a pan with a metal whisk taking some out.

How to Store Lemon Curd

Fridge Storage: Once transferred to a bowl or jar when cooled, place a piece of plastic wrap directly on top of the curd as it cools so a skin doesn’t form. The curd will set completely in the refrigerator. Store leftovers in the fridge in an airtight container for up to 1 week.

Can you freeze lemon curd? Yes, lemon curd freezes well, and can be frozen for 4 months. I like to freeze in smaller portions using ice cube trays and then freezer-safe zippered bags so it’s easier to use as needed.

* Our lemon curd recipe no eggs should be served cold, there is no need to reheat it.

Recipe FAQ

What is the mistake in making lemon curd?

Most often, the biggest mistake people make is to overcook the lemon curd. Once it starts to thicken, turn down heat and continue to whisk. Do not wait until it’s fully thickened to turn down the heat.

Do I have to add turmeric powder when making lemon curd?

You do not have to add the turmeric powder, however, the turmeric powder is added to help enhance the yellow color of the lemon curd, so it may not be as yellow as in the photos if you omit this ingredient.

Why does my lemon curd taste like metal?

Sometimes cooking in a metal pan can give a metallic taste, especially when acidic lemons can break down the metal in cheaper pans. You can use higher quality pans, metal-free pans like glass or porcelain. Yet also using a silicone whisk can help as well.

Do you need a double boiler to make lemon curd?

it’s not necessary to use a double boiler when making lemon curd.

More Lemon Recipes

If you’ve tried this Best Lemon Curd Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Lemon Curd Recipe

This Easy Lemon Curd Recipe is bright, tart and incredibly smooth. Simple to make and tastes better than store bought, this perfect lemon curd is a tasty spread for cakes, tarts, cookies and so much more.

5 from 1 vote

Print Pin

Prep Time: 5

Cook Time: 10

Servings: cups

Course: spread

Cuisine: American

Author: Tammi

Ingredients

¾ cups granulated sugar
¼ cup cornstarch
½ cup fresh lemon juice
1 cup milk
1 tbsp butter (unsalted)
turmeric powder (just a pinch)

Instructions

Add all of the ingredients to a saucepan, heat on medium heat, and whisk constantly until it starts to thicken, about 7 minutes.
Once the mixture starts to thicken, turn to low heat and continue to whisk until it reaches your desired thickness, about 2-3 minutes.
Cool and use as desired.

Notes

Nutritional information is for entire portion.

Use whichever type of milk you’d like.

Fridge Storage: Once transferred to a bowl or jar place a piece of plastic wrap directly on top of the curd as it cools so a skin doesn’t form. The curd will set completely in the fridge. Store leftovers in the fridge in an airtight container for up to 1 week.

To freeze – can be frozen for 6 months. I like to freeze in smaller portions using ice cube trays and then freezer-safe zippered bags so it’s easier to use as needed.

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