Breakfast
Lemon Curd
A classic British preserve with intense lemon flavor, rich egg and butter base, and silky-smooth texture. Perfect on toast, in pastries, or dolloped on desserts.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Lemon Curd — common questions
Can I make lemon curd ahead?
Yes, make it up to 3 weeks ahead and store in airtight glass jars in the refrigerator. It also freezes well for up to 3 months in freezer-safe containers.
Why is my curd grainy or lumpy?
You cooked it too fast or too hot, scrambling the eggs. Always whisk constantly over medium-low heat and use a thermometer to hit exactly 160°F; strain through a fine sieve if lumps form.
Can I use bottled lemon juice?
Fresh lemon juice tastes brighter and more complex; bottled is too flat and acidic. Use only fresh-squeezed for the classic sharp-sweet flavor.
What if my curd is too thick or too thin?
If too thin, you didn't reach 160°F or whisk long enough; reheat gently. If too thick, whisk in a tablespoon of lemon juice or cream until you reach spreading consistency.
Can I use lime or other citrus?
Yes—lime curd, passion fruit curd, and orange curd are all delicious variations; use the same amount of zest and juice and follow the same method and temperature.
How do I store and use leftover lemon curd?
Refrigerate in an airtight jar for up to 3 weeks, or freeze for 3 months. Serve cold on toast, swirled into yogurt, dolloped on cakes, or as a tart filling; no reheating needed.
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