• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • Father's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • Father's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Technique and White Papers

    Published: Jul 26, 2019 · Modified: Mar 17, 2023 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

    How to Make Lemon Curd

    Finished photo of lemon curd

    Due to the confusion over adding the gelatin in last week's post on Peach Curd Tart, I thought it might be a good idea to post a complete tutorial on Lemon Curd.  This actually applies to most curds I have made with the exception of the Cranberry Curd which does not need a boost from gelatin because it has a lot of natural pectin which sets it.

    When I first started making large batches of Lemon Curd at the bakery, we piped it into small pastry cups for petit fours.  I noticed that towards the end of each piping bag, it would lose its stiffness.  So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped.  I find it makes all the difference in the world and use it in all of my curds today.

    Lemon Curd can be made and used immediately.  Or, It can be made up to a week ahead and refrigerated.   It can also be frozen for several months. Just thaw in the refrigerator prior to use.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Lemon Curd, or any curd for that matter, is simple once you have made it.  Using a thermometer takes all the guesswork out of when it is done.  The fact that curds make such wonder fillings for tarts, cakes and as is on a scone or biscuit is reason enough to master this basic technique for baking.  In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam.

    The amount of the ingredients can change for various recipes, but the technique remains the same.  This is part of a recipe for a Lemon Meringue Loaf that will be blogged at a later date.  Feel free to get this made and in the freezer for later use.

    Lemon Curd

    1 teaspoon water
    1 teaspoon gelatin
    3 whole eggs
    4 egg yolks
    ¾ cup sugar (150 grams or 5 ¼ ounces)
    ¾ cup lemon juice, freshly squeezed - do not use the bottle version
    ¾ cup cold butter, cut into 6 pieces (170 grams or 6 ounces or 1 ½ sticks)

    Gelatin in water

    Dissolve the gelatin in the water then set aside.

    Bloomed gelatin
    Eggs in a bowl for Lemon Curd
    Whisked eggs for Lemon Curd
    Sugar added to Lemon Curd
    Strained Lemon Curd ingredients
    Butter added
    Boiling water
    Blob of gelatin

    Place the eggs and yolks in a bowl. Whisk to combine. Whisk in the sugar and lemon juice. Strain the mixture into the top of a double boiler or a bowl that will fit over a pan with water in it to remove the chalazae which is the hard, stringy egg white that suspends the yolk in the middle of the white.   If it is not strained out, it cooks up hard and ruins the smoothness of the Lemon Curd.   Add the butter. Place over gently boiling water and, stirring constantly, bring the curd to 172°F on a candy thermometer.
    The gelatin will have solidified into a wiggly blob by now.  You can see me holding it.

    Gelatin torn into pieces
    Gelatin added to lemon curd
    Curd Covered

    Tear the gelatin into small pieces and add it to the lemon curd, whisking to dissolve it.  There is no need to liquefy it first, the heat of the curd will do that.
    Use at once or pour into a storage container, cover the surface with plastic wrap; poke a few holes in it and refrigerate to cool.

    Yield: 2 ⅓ cup or approximately 680 grams.

    Other recipes using curds are:

    Lemon Butter Cake
    Poppyseed Cake with Orange Curd and White Chocolate Buttercream 
    Chocolate Cranberry Curd Tart

    Print Friendly, PDF & Email

    More Techniques

    • Photo of Peaches in rows at a market
      All About Peaches - Summers Sweet Spot
    • Different finishes on breads yielding different looking rolls.
      Glazes for Baked Goods
    • Disher/scoopers for Cookie Tips
      Numbers and Sizes of Disher/Scoopers
    • A bowl of finished pastry cream
      Pastry Cream Technique

    Reader Interactions

    Comments

    1. TracyB says

      July 29, 2019 at 9:26 am

      Question - your recipe states 4 yolks however in your picture there are 6 - which one should it be?

      Reply
      • hfletcher says

        July 29, 2019 at 10:16 am

        Hi Tracy. If you look at the ingredients it states 3 whole eggs and 4 egg yolks. In the photo there’s 6 whole yolks and one broken one. That is the total yolks from the whole eggs and only yolks.

        Reply
        • TracyB says

          July 29, 2019 at 10:21 am

          My goodness you sure do list that - my apologies as my eyes flew over that part. This is a prime example of why one should always read and re-read their recipe twice and three times!! :) Thank you for your kind response!

          Reply
          • hfletcher says

            July 29, 2019 at 10:38 am

            Nop problem Tracy - it does look confusing. Thanks so much for letting me clear that up. I think you will like this.

            Reply
    2. Marlene Kaminski says

      July 27, 2019 at 9:53 am

      Have you ever experienced lemon curd with a metallic taste? I've looked into it on the internet, but can't find a definitive reason for it. Some say it's caused by using metal utensils and others say it's the ratio of the ingredients. What are your thoughts on the matter? I've made lemon curd several times, but am looking forward to trying your recipe.

      Reply
      • hfletcher says

        July 27, 2019 at 5:37 pm

        Hi Marlene, that occurs when you make it in an aluminum pot. The acid in the juice causes a reaction. It can also discolor it sometimes. I have all stainless steel lined or ceramic lined pans. This takes care of that problem. Glass is fine also.

        Reply
    3. Mary says

      July 26, 2019 at 3:54 pm

      I have made Lemon Curd quite a lot over the years but I have never put Gelatin in it. I don’t suppose I have ever ‘decorated’ with it but have just put it in as a filling and covered it with something else. I shall try this soon as I am intrigued to see how it looks.
      I have frozen Lemon Curd in the past and it has done well.
      Thanks for your very informative Newsletters. :)

      Reply
    4. Gordon Bowman says

      July 26, 2019 at 9:37 am

      In the Lemon Curd recipe you specify 3/4 Butter. Is that 3/4 cup or 3/4 stick?

      Reply
      • hfletcher says

        July 26, 2019 at 10:34 am

        Hi Gordon - thanks for bringing this to my attention. I have fixed it in the blog. It is 3/4 cup or 1 1/2 sticks.

        Reply
    5. Nikki says

      July 26, 2019 at 8:49 am

      Adding gelatin seems to make sense. And I never knew that a curd could be frozen for that bit of education I thank you..
      Now I can't wait for the Lemon Meringue Loaf that is to come. Please tell me that it uses the 4 egg whites! If not I do make Coconut Macaroons that I have been known to add a bit of lemon curd to a little indentation I make in the top.
      Again thank you for an excellent post and teaching me new "tricks"

      Reply
    6. Jane says

      July 26, 2019 at 4:16 am

      2nd request: Kindly unsubscribe me from this post.

      Reply
      • hfletcher says

        July 26, 2019 at 7:41 am

        Hi Jane, I have searched the comments and can't find where you asked this before. In any case, it is taken care of.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Father's Day

    • Turtle Cake
      Gluten Free Turtle Cake with Salted Caramel
    • Spice bars ready to eat surrounded by spices.
      Spice Bars
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Black bean salad with black beans, corn, red peppers, green chiles in a vinagrette.
      Simple Black Bean Salad
    • Snicker-ama Tart with caramel, peanut butter mousse filled with snicker's pieces and a chocolate ganache
      No Bake Snickers Caramel Pie
    • Finished Photo
      Heavenly French Toast with Blueberry Compote

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO