Lemon Curd

4.8

(5)

5 Reviews

Keep a jar of lemon curd in the fridge for biscuits, oatmeal, ice cream, cheesecakes, and more.

By

Southern Living Test Kitchen

Updated on May 13, 2024

Southern Living Lemon Curd on a cake to serve — Photo:
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Active Time:

25 mins

Total Time:

4 hrs 25 mins

Servings:

8

This lemon curd recipe is used in our Dreamy Lemon Cheesecake, a creamy confection that's perfect for any occasion. Top the cheesecake with lemon curd, a dollop of whipped cream, and candied lemon slices for a showstopping presentation.

If you're looking for more delicious ways to use this lemon curd, try it as a filling for layer cake, on lemon bars, or even as a tart topping on ice cream. You can use it to flavor whipped cream by folding in a dollop or two. Top pancakes, crepes, or use as an unexpected (and delicious) spread on biscuits. It also makes a delicious glaze for pound cake. The possibilities are endless.

You can even gift lemon curd to friends and neighbors. Just be sure to enclose a recipe card—or else they'll be asking for it the minute they take their first taste.

Learn how to make lemon curd. Once you start cooking it, you'll soon realize how many delicious ways there are to use our tasty lemon curd.

Ingredients

2 cups granulated sugar
1/2 cup (4 oz.) salted butter, softened
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest, plus 1 cup fresh juice (about 6 large [3 oz. each] lemons)

Directions

Gather ingredients:

Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Make curd:

Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)

Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Cook curd:

Transfer mixture to a heavy 4-quart saucepan, and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 10 to 14 minutes.

Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Chill curd:

Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks.

Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Lemon Curd

Ingredients

Directions

Gather ingredients:

Make curd:

Cook curd:

Chill curd:

Related Articles