This LemonCurd 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!
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.
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Notes
Ingredient Substitution 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.
Store/FreezeStore 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.