Lemon Curd Recipe

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

5 from 1 vote

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.

Prep Time5

Cook Time10

Course: spread

Cuisine: American

Servings: cups

Calories: 487kcal

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.

Nutrition