Lemon Curd

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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!

Lemon Curd in a glass jar


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 on a scone

Ingredients & Substitutions

overhead photo of the ingredients in this Lemon Curd recipe
  • 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.
Lemon Curd in a jar with a spoon

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).

How to Make Lemon Curd - ingredients in a saucepan before whisking

Then, cook the mixture over medium-low heat, whisking constantly, until the sugar is dissolved.

How to Make Lemon Curd - ingredients in saucepan after whisking

Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken.

lemon curd being cooked and whisked in a saucepan

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.

lemon curd coating the back of a spoon over a saucepan

Then, remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.

two photos showing How to Make Lemon Curd - adding butter

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).

two photos showing lemon curd in a glass jar, without and with the lid

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:

overhead view of Lemon Curd in a glass jar with a spoon

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 spread onto a scone

Lemon Curd Recipe FAQS

What can lemon curd be used for?

There are endless possible ways to enjoy lemon curd. Use it on your favorite breakfast recipes (crepes, pancakes, scones, waffles), desserts (cakes, cheesecakes), etc.

How long will homemade lemon curd last?

It lasts for up to 2 weeks when stored in the refrigerator.

What happens if you cook lemon curd too long?

It becomes lumpy instead of smooth. It could burn as well.

Lemon Curd in a glass jar

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Easy Lemon Curd Recipe

Laura
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!
No ratings yet
Course Breakfast, Dessert, sauce
Cuisine American
Servings 16 Servings
Calories 106
Prep Time5 minutes
Cook Time20 minutes
Chilling6 hours
Total Time6 hours 25 minutes

Ingredients 
 

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

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/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.

Nutrition

Serving: 1TBS | Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. I love lemon curd. I’ve never thought to add vanilla bean to it. Sounds interesting!