Lemon Curd
Posted Mar 03, 2024
This post may contain affiliate links. Please read our disclosure policy.
This Lemon Curd recipe is rich and smooth with a bold lemon flavor & hints of vanilla. Learn how to make lemon curd at home that’s better than store-bought!
Once I went to brunch in a ski town near us and had a scone served with the best lemon curd I ever had in my life. I immediately set out to recreate that sweet spread, and I achieved my goal with this recipe.
Vanilla beans make this homemade lemon curd extra-special. They add a rich depth of flavor that really make this recipe shine!
This lemon curd recipe is easy to make from scratch with only 8 ingredients. You can prepare it in advance to serve on scones, waffles, crepes, pancakes, etc. for breakfast or dessert.
Lemon Curd: Ingredients & Substitutions
- Granulated sugar. fine, white sugar works best in this recipe.
- Cornstarch. Tapioca starch is a good substitute for cornstarch.
- Fresh lemon juice. Bottled works too, but fresh is always best.
- Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
- Salted butter. unsalted butter works well.
How to Make Lemon Curd
Let’s walk through this lemon curd recipe together, and don’t forget to watch the video for extra guidance.
Begin by putting the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).
Then, cook the mixture over medium-low heat, whisking constantly, until the sugar is dissolved.
Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken.
Keep cooking until the curd lightens in color, looks like a yellow pudding and coats the back of a spatula, this takes about 5 minutes.
Then, remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.
Once the lemon curd is smooth, pour it into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).
Let it cool completely in the refrigerator (preferably overnight).
What to Serve with Lemon Curd
Once cooled, open the jar and give it a good stir to mix in any bits that may have hardened on the top.
Then, serve it with your favorite foods. Here are some suggestions:
- Scones. this tastes amazing spread on top of scones.
- Crepes. Spread some lemon curd inside of crepes along with some homemade whipped cream.
- Cake or Cupcake filling. Use it as a filling for lemon cupcakes, yellow cake, etc.
- Cheesecake. Use as a topping for cheesecake or no bake cheesecake.
- Pancakes. spread it on your favorite pancake recipes like buttermilk pancakes, homemade pancakes, etc.
- Waffles. Spread some curd on top of homemade waffles.
- Swirl some into Greek yogurt, or homemade vanilla pudding.
- Spread it onto toast.
Store/Freeze
Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.
Lemon Curd Recipe FAQS
There are endless possible ways to enjoy lemon curd. Use it on your favorite breakfast recipes (crepes, pancakes, scones, waffles), desserts (cakes, cheesecakes), etc.
It lasts for up to 2 weeks when stored in the refrigerator.
It becomes lumpy instead of smooth. It could burn as well.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Easy Lemon Curd Recipe
Ingredients
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- ⅛ teaspoon fine sea salt
- ½ cup lemon juice (fresh, from 4 to 6 lemons)
- 4 large egg yolks
- 1 Tablespoon lemon zest (finely grated)
- 1 vanilla bean (seeds)
- ½ cup unsalted butter cubed
Instructions
- Place the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).
- Cook over medium-low heat while whisking constantly until the sugar is dissolved.
- Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken, lightens in color, looks like a yellow pudding and coats the back of a spatula. This takes about 5 minutes.
- Remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.
- Pour the lemon curd into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).
- Cool completely.
- Once cooled, stir and serve with scones, etc.
Video
Notes
- Granulated sugar. fine, white sugar works best in this recipe.
- Cornstarch. Tapioca starch is a good substitute for cornstarch.
- Fresh lemon juice. Bottled works too, but fresh is always best.
- Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
- Salted butter. unsalted butter works well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question!
I have frozen Meyer lemons juice. Did not think to save zest, if that would be possible. Might I have success making curd using the Meyer juice?
Yes definitely!
Delicious recipe Laura, and the flavor didn’t disappoint. It’s rich, thick and oh so lemony yummy.
I like the vanilla bean flavor in the recipe, more better than adding the vanilla extract.
I live in the PA Dutch locale and we love our lemon curd. We use it as a topping on fresh baked gingerbread cakes, lemon curd on fresh baked pastry buns and also on our warm homemade waffles.
I love lemon curd. I’ve never thought to add vanilla bean to it. Sounds interesting!