HOW TO MAKE LEMON CURD
Slathered on biscuits, drizzled over cake or dolloped onto yogurt, lemon curd makes every bite happier, brighter and better. Our guide helps you get it right every time.
Our step-by-step guide to a treat that’s sweet, creamy and totally dreamy.
Get Real
Always use fresh lemon juice for lemon curd, not the bottled variety. The results are much tastier.
Pick Your Citrus
You don’t need to limit yourself to lemons! This curd recipe and method will work with any citrus fruit, so try it with limes, oranges or grapefruit for a little variety. If you’re feeling really fancy, use blood oranges to get a lovely rose-colored curd.
Make It Last
Lemon curd can be made up to seven days in advance. Cover the surface with plastic wrap so a skin doesn’t form on top, and store it in the refrigerator. To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use within one week.