If you love lemon curd but are looking for a thicker version than what you normally make, let me share this dish with you! The Best Thick Lemon Curd has it all! Thickness, flavor, and consistency. I will teach you all the tips and tricks for getting the perfect lemon curd.
What Makes This Lemon Curd So Good?
A lot of recipes for lemon curd produce a thinner curd. These are great for certain things, but a lot of times you need a thicker curd. This recipe is that!
I love to use this as a cake filling. Or even a curd to fill macarons or cookies with. Or let's talk about this for an ice cream topping...how about drizzling it on an angel food cake? It is also a great tart filling tart or lemon pie. Yes, please! It is really versatile and really good.
Some recipes produce a really sweet curd. While I like these recipes, I actually like a more tart curd. This is sweetened, don't worry, but it isn't too much! This is a lemon lovers recipe.
It is pretty easy to make. I mean curd is a little time-consuming, but not for what you get out of it! Some recipes call for a double boiler, but this isn't one of them. I simplified the process as much as I could!
It holds well in the fridge for several weeks and can even be frozen! So this can be made well in advance.
Ingredients
With just a few simple ingredients you will be on your way!
- Fresh Lemons- I used regular lemons, but if you want a more mild flavor, go for Meyer lemons. You will be using lemon zest and fresh lemon juice. This is how you get the ultimate lemon flavor.
- Egg yolks- some recipes call for whole eggs, but I prefer my curd made from egg yolks, it is much richer. Save those egg whites for making meringue. If you are using this recipe to make my mini lemon meringue pies, the egg whites are perfect for that meringue. I like the egg yolks to be at room temperature as they blend better. Make sure these are large eggs. Medium will not give you the same thickness on your curd.
- Granulated Sugar- I have not tested other sweeteners, so I cannot give recommendations for this.
- Unsalted Butter- That yummy creamy texture comes from a mix of the thickened curd and the butter. Don't skip this! Also, make sure to use cold butter.
- Pinch of salt- I promise it only takes a touch, do not overdo it!
How To Make
Wash your lemon and zest. If you aren't sure what that means, basically you will grate off the lemon rind. I have a Microplane I use for this and love it! The zest is only the yellow part. If you get into the white part, that is the pith and is bitter.
Start by combining your lemon zest with granulated sugar. Mix them well. I like to do this first as it ensures the zest is evenly distributed and the sugars take on the lemon oils as well. This is also a trick I use in my baked goods as well.
In a pan, add in your egg yolks, then whisk in your lemon sugar. I like to whisk this until it is a lighter color. Next, whisk in the lemon juice until the mixture is fairly smooth (it won't be perfectly smooth as you have the zest in there).
Turn your heat on low and mix consistently until the mixture starts bubbling just a touch and the curd has thickened. I know some cook this on medium heat, but without the double boiler, I play it safe with low heat.
At this point, when you swipe the back of the spoon through the curd, you should be able to run your finger through it and have the curd stay in place. You can also check if it coats the back of a spoon.
Now, add in the chilled butter that has been cut into chunks and the salt. Mix until it is well blended.
I like to leave my curd a little chunky, so I don't strain. I really like the lemon zest left in it. If you want a smoother curd, go ahead and strain through a fine-mesh strainer or cheesecloth.
Once it is where you want it, cover the surface with plastic wrap. You will want to make sure this is right on the top of the curd or a skin will form.
That is it! I told you it was easy to make your own lemon curd. That tangy flavor is irresistible!
Notes
- Bottled lemon juice is not the same as fresh lemon juice. The juice is bottles is a concentrate and will produce an almost bitter curd. If you want the traditional lemon curd taste, stick with fresh lemons.
- You will need to mix this constantly while it is cooking. The curd with burn easily and you will wind up with chunks if you don't. Be mindful to mix in the corners of the pan as well.
- A thick-bottom pan is essential. This will also keep the curd from burning when it is cooking.
- As noted above, as soon as the curd is cooked, make sure and wrap it right on the surface. The skin that will form is not good!
- While some recipes use cornstarch to thicken, this recipe does not need it!
- Make sure and whisk the curd well when you are cooking and when you add in the butter. This will ensure you get the best creamy lemon curd.
- You can also make other curd flavors by using different citrus fruits. You can sub the zest and juice straight across for the lemon in this recipe.
One of my favorite ways to use this curd is in these Mini Lemon Meringue Pies. For some reason, I prefer the mini version to the full pie.
How do you store lemon curd?
First, if you are planning on using it in the next few weeks, make sure and store it in the fridge. I like to store mine in a glass jar with a lid on it. You can also store it in a small bowl, just make sure the wrap stays on the surface.
Can you use brown sugar to make lemon curd?
I cannot say for sure on this one as I have not tried it before. I will say however that the molasses flavor in the brown sugar does not sound good to me in lemon curd. But, if you want to, give it a try!
Other Lemon Desserts
- Lemon Chiffon Cake
- Creamy Lemon Mascarpone Dip
- Strawberry lemon Scones
- Chewy Lemon Cookies with Lemon Drizzle
- Lemon Chamomile Cake
- Lemon Cornmeal Cake with Blueberries
Thick Lemon Curd
Equipment
- thick bottom sauce pan
- whisk
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- 5 egg yolks reserve those egg whites and save them!
- ½ cup lemon juice This is fresh squeezed, not bottled.
- 6 tablespoon chilled butter cut in chunks I cut mine into a about ½ inch cubes.
- dash salt this won't be much. Just about ⅛ teaspoon
Instructions
- Start by washing your lemon, dry, and zest. It took 2 lemons to get the 2 tablespoons I needed.
- Mix the granulated sugar and lemon zest together in a small bowl.
- Add the egg yolks and whisk for about 30 seconds. Then add in the lemon juice and mix that to combine as well.
- Move them to a medium-size heavy bottom saucepan.
- Heat over low heat stirring constantly. Remember that this will burn quickly. So be sure to mix even in the corners of the pan.
- Once this comes just barely to a boil and is thickened, remove from heat.
- Add in the cubes of butter and mix until it is melted and well combined.
- At this point, you can use it like it is, or you can strain if you want a really smooth curd. I personally like the zest in the curd, so I do not strain. This will be a personal choice though, strain if you like.
- If you are not going to use it right away, make sure and cover the surface with plastic wrap. This will need to be right on top of the curd, otherwise, it will form a "skin" on the surface.
- If you are not planning on using this right away, allow it to cool, then place in the fridge.
- It will hold in the fridge for up to 2 weeks. Or, you can freeze it for up to 3 months in an airtight container.
- Now, sit back and enjoy. You deserve it!
Notes
- Bottled lemon juice is not the same as fresh lemon juice. The juice is bottles is a concentrate and will produce an almost bitter curd. If you want the traditional lemon curd taste, stick with fresh lemons.
- You will need to mix this constantly while it is cooking. The curd with burn easily and you will wind up with chunks if you don't. Be mindful to mix in the corners of the pan as well.
- A thick-bottom pan is essential. This will also keep the curd from burning when it is cooking.
- As noted above, as soon as the curd is cooked, make sure and wrap it right on the surface. The skin that will form is not good!
- While some recipes use cornstarch to thicken, this recipe does not need it!
- Make sure and whisk the curd well when you are cooking and when you add in the butter. This will ensure you get the best creamy lemon curd.
- You can also make other curd flavors by using different citrus fruits. You can sub the zest and juice straight across for the lemon in this recipe.
Lynda says
About how much lemon curd does this recipe make please?
admin says
It makes almost 1 1/2 cups of curd!
Manuela says
Hi, would it affect the flavor if I use 8 egg yolks. I want to use it for macarons so I need to make sure it's not gonna make them soggy. Plus I have tons of egg yolks. The more I use, the better😅. Also if I freeze it, does the consistency change? I would like to freeze macarons with this filling and don't know if the consistency will change.
Sarahjane Dooley says
This is a wonderful recipe. I usually use a double boiler to ensure nothing gets burnt, but with a lot of care, this recipe works perfectly, too. I love using this between layers in a Pavlova. My husband says it is the best dessert he has ever tasted!
admin says
Thank you! It is a great curd, with simplified instructions! You do need to make sure and stir constantly though. And, yum...I wish I could have tried that pavlova!
Lynda says
Can this recipe be doubled? Thanks 😛
admin says
It sure can!
Anne says
On your ingredients list, you might want to move the "This is fresh squeezed, not bottled" from the lemon zest to the lemon juice measurement. Just sayin' 🙂
admin says
Haha, thank you so much for catching that Anne. Sometimes it is hard to keep it all straight:).
Donna A Pollock says
This was so good I mad a double batch. One to eat and one for my Lemon Velvet Cake I made. I love this stuff. I'm making the little pie's next I like them too. Thank you, so much for this delicious recipe.
admin says
I am so glad you liked it, Donna, I am addicted to it! That lemon velvet cake sounds dreamy. Send a slice my way please!
Missy says
How many lemons did you use to make a double batch please.
Amy Sandidge says
It would be 3-4 lemons.
Lucy says
Can this be canned for longer storage? Thank you, looks delicious! 🙏🏻
admin says
Hey Lucy! I am not sure about that, so could not give an educated answer? Honestly, it never lasts long enough in our house anyway! I found this article after a quick search. https://www.thekitchn.com/how-to-store-lemon-curd-23315539 Hope this helps.
ProfMama says
There is no recipe.
There are instructions but no ingredient list with amounts.
When you click "jump to recipe" it just takes you to the bottom of the page.
admin says
Hi! Sorry about the confusion. When you click "jump to recipe", you have to scroll down just a touch. My ad company puts a short add right before the recipe box. I apologize for that. Scroll just a little and the recipe box will be there. It has the recipe, amounts, cooking process, and other instructions. Let me know if you need anything else!
Lorraine says
Just made a batch and it is delish, a little tart, but I prefer it that way, cant wait to make some mini lemon meringue pies
admin says
I love mine tart as well! I am so happy you loved this recipe- to this day, it still is one of my favorites!
Reggie70 says
Can I use Stevia / white sugar 1/2 & 1/2 instead of all sugar?
admin says
I do not have the answer to that as I have not tested it? Sorry about that. If you do try it, please let me know!
Dale says
I have not used sugar for anything in years. Either Swerve or Stevia will work 1:1 ratio.
I always hope to have a little extra zest as I really like my lemon desserts tart.
Amy Sandidge says
Good to know. I don't use either very often. This is a tart curd, I hope you love it!
Jan says
Amy, I make a wonderful poke cake, you bake a lemon cake mix as directed on box in a 9x13 pan, then when you take it out of the oven, you poke holes in it using end of round wooden spoon, then you spread lemon curd over it. Chill in fridge, top with cool whip before you serve and put crushed lemon Oreos on top at last minute so they don't get soggy. But my question is...
I will make the curd ahead, will I need to warm it a bit so it liquifies enough to drip down into the holes in the cake? I'm guessing I need to make two batches and see how much I need for the cake, and store remainder in the fridge. This looks like a great recipe, I'm anxious to try it and that poke cake is simply amazing. Pinkie swear it i...
admin says
Jan! First, that poke cake sounds delicious! And yes, I would certainly heat the curd up just a touch so it will drip down into the cake. Either that, or you can add it to the cake right after you make the curd. Once the curd cools, it thickens quite a bit!
Julie Wenzel says
Does this thicken as it cools? Beautiful flavor
admin says
Yes! Once it is completely chilled it will be thick enough to hold as a filling.
Linda says
This has to be the best-ever, no-fail, most-delicious lemon curd recipe I’ve ever made! I’ve made pottles for friends and family who keep coming back asking for more, it’s that good!! 😉🍋✨
Amy Sandidge says
Linda! You just made my day. I love this lemon curd and feel so excited you do too. Thank you for the sweet comment. I appreciate it!
Missy says
How many Lemons for the curd for x1 and then for the recipe you posted you did not state it in the recipe..
Amy Sandidge says
Hi Missy! It uses about 2 lemons for a single batch, but it really depends on the size of the lemons you are using. Let me know if you have other questions.
Theresa says
Can this canned?
Amy Sandidge says
Hi Theresa, I am not sure on this and would hate to give unsafe advice. Maybe check with your local county extension office?
Karen says
I made this Lemon Curd last night. End result was exactly what I was looking for. The taste is fresh and tangy. Most importantly, it was "thick". My only complaint is that it took longer to cook on the stove than I anticipated. But I will write that off to my stove's Low temperature not being hot enough.
Amy Sandidge says
I am so glad you liked this recipe, it is one of my favorites!
Renee says
This recipe turned out perfectly and taste so fresh.
Amy Sandidge says
I am so happy to hear this, Renee! Thank you for letting me know!
Preciosa says
Love it! So creamy and lemony, but not overly tangy. I used a little less sugar and find it's perfect - just enough lemon zing and great consistency. Definitely hard not to eat it all as is 😁🥄
Amy Sandidge says
Thank you so much for letting me know. I feel the same way and it is so hard to resist not eating it all!
Mitzie says
Best Lemon Zest. I appreciate no cornstarch had to be used. Soooooo delicious. God bless you.
Amy Sandidge says
Thank you so much Mitzie!! I am glad you liked it.
Manuela says
This looks very good, but I'm wondering how long could I store my macarons in the fridge with this curd, without them getting soggy?
Amy Sandidge says
Manuela, I do not have a good answer to that question. I have only made macarons a few times, which were eaten immediately. Let me know if you try storing them!
Sabrina says
Literally the best lemon curd I’ve ever made!
Amy Sandidge says
You just made my day, Sabrina! I am so happy to hear you like one of my favorite recipes on the blog!
Tracy Moses says
I infuse my lemon curd with basil and everyone loves it! I throw a bunch of basil in while it's cooking and then discard when it's done. Trust me, this is fabulous.
This is a great recipe to use for filling cakes.
Amy Sandidge says
Tracy, yum!! I can almost smell the basil/lemon combo from here. Great suggestion- I will need to this.
Amy says
Made this tonight for the first time and it turned out perfect! Super easy, and super tasty!!!! Will definitely use this recipe again
Amy Sandidge says
I am so happy to hear this, Amy. Thank you for the comment!
Kelley says
If you store in a small airtight jar in the fridge, do you have to keep the wrap on it?
Amy Sandidge says
Hi Kelley! I prefer to leave the wrap on it, just to ensure no skin develops on the surface, as a safety measure. If you want to try without, it should stay clear in an airtight container.
Clint L says
Excellent method. I have tried others and this one is the best so far for me. Added some vanilla extract and a 1/8th teaspoon of Cream of Tartar and got a very rich, very thick curd that strained out and set up perfectly without chunks of cooked egg. Definitely my go to method for fruit curds moving forward. I deducted one star because your site has so many ads running that it freezes on my phone. Annoying as it can get. Maybe rethink the web strategy, huh?
Amy Sandidge says
Hey Clint, I am glad you liked the curd! So sorry for the ads, it is currently the only monotization I have on the blog and the only way I make money. Hopefully some day I will be able to reduce the ads and still make an income!
Jill says
Hi!
Just made this today & very pleased it’s so nice & thick too! I was looking for a thicker recipe as when I’ve made it in the past recipes have been too thin.
Easy to do & easy enough to follow recipe! Yum!! ⭐️ 😍
Thank you
Amy Sandidge says
Thank you for the comment! I am so glad this recipe worked well for you.
Jane Tabourot says
This is, by far, the best lemon curd recipe I've ever used. It has a perfect balance between tart and sweet and gets thick enough that I can use it as a macaron filling without it running out. Thanks for the terrific recipe!
Amy Sandidge says
Thank you so much for the comment and for letting me know it worked for your macarons. Happy baking!
Jane Tabourot says
OUTSTANDING!!!
Amy Sandidge says
Thanks!
Jane Tabourot says
I already said that the fresh thick lemon curd was fabulous. I used the same recipe for fresh thick lime curd. Thank you for the great recipe.
Amy Sandidge says
I need to try it with lime! Great suggestion, Jane!
Manuela says
Hi, would it affect the flavor if I use 8 egg yolks. I want to use it for macarons so I need to make sure it's not gonna make them soggy. Plus I have tons of egg yolks. The more I use, the better😅. Also if I freeze it, does the consistency change? I would like to freeze macarons with this filling and don't know if the consistency will change.
Mary Parins says
I'm new to making lemon curd. I printed 3 recipes from the internet and tried all 3. This was the best one! The directions were easy to follow. And the curd turned out so yummy and had such a beautiful yellow color. So the other 2 recipes went in the trash and this will be my favorite forever!!! The recipe almost fills up a one pint canning jar.
Amy Sandidge says
I am so happy you liked this recipe and it worked well for you. It is one of my personal favorites!
David says
Hi, under ingredients you wrote “That yummy creamy texture comes from a mix of the thickened cream and the butter” but I don’t see cream listed in the ingredients. Am I missing something?
Amy Sandidge says
I am sorry for the confusion on this. It should read ,"thickened curd and butter". I will clarify this now!