20 Creamy Lemon Curd Recipes Delicious

Bright, zesty, and irresistibly creamy—lemon curd is the sunny spread that turns toast, tarts, and desserts into pure delight. Whether you’re craving a tangy filling for your morning scone or a silky topping for summer berries, we’ve rounded up 20 luscious recipes that’ll make your taste buds sing. From classic stovetop versions to no-cook shortcuts, get ready to whisk, swirl, and savor the best lemon curd ever!

Classic Lemon Curd Tart

This bright, buttery tart is sunshine on a plate—perfect for when you crave a dessert that’s both tangy and luxuriously smooth.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 large eggs
• 1 cup granulated sugar
• ½ cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• ¼ cup unsalted butter, softened

Instructions

1. Make the crust: Pulse 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ tsp salt in a food processor. Add ½ cup cold cubed butter; pulse until crumbs form. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust 20 minutes until golden. Cool completely.
3. Make the curd: Whisk 3 large eggs, 1 cup granulated sugar, ½ cup lemon juice, and 1 tbsp lemon zest in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). Remove from heat; stir in ¼ cup softened butter until smooth.
4. Pour curd into cooled crust. Chill 3 hours until set.

The magic here? That crisp, shortbread-like crust balances the velvety curd—no fancy techniques required, just pure citrusy bliss.

Tip: For clean slices, dip your knife in hot water before cutting.

Lemon Curd Cheesecake

This creamy, citrus-kissed cheesecake is a sunny twist on the classic, with a tangy lemon curd swirl that’ll make your taste buds sing.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ⅔ cup prepared lemon curd (store-bought or homemade)

Instructions

1. Prep the crust: Mix graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press firmly into a 9-inch springform pan. Bake at 325°F for 10 minutes, then cool.
2. Make the filling: Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla and sour cream until just combined.
3. Layer & swirl: Pour filling over crust. Dollop lemon curd on top and swirl with a knife. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly.
4. Chill: Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours (overnight is best).

The magic here? The lemon curd sinks just enough to create pockets of bright flavor in every slice—no boring bites!

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Lemon Curd Thumbprint Cookies

These buttery, melt-in-your-mouth cookies with a tangy lemon curd center are the perfect balance of sweet and zesty—ideal for brightening up any cookie tray.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg yolks and vanilla extract, mixing until fully combined.
3. Gradually stir in the flour and salt until a soft dough forms. Roll dough into 1-inch balls and place them 2 inches apart on the baking sheets.
4. Use your thumb or the back of a teaspoon to press a shallow well into the center of each cookie. Fill each well with 1/2 tsp lemon curd.
5. Bake for 12–14 minutes, until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The contrast of the crisp, buttery cookie with the bright, creamy lemon curd makes these irresistible—they practically disappear straight from the cooling rack!

Tip: For extra sparkle, roll the cookie dough balls in coarse sugar before baking.

Lemon Curd Pavlova

This dreamy pavlova combines crisp meringue, tangy lemon curd, and pillowy whipped cream for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup prepared lemon curd
• Fresh berries (for garnish)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract.
3. Spoon meringue onto the prepared sheet, shaping it into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over the cooled meringue, then drizzle with 1/2 cup lemon curd and top with fresh berries.

The magic here? That crisp shell gives way to a marshmallowy center, while the lemon curd cuts through the sweetness perfectly.

Tip: For clean slices, use a sharp knife dipped in hot water.

Lemon Curd Meringue Pie

This dreamy pie balances tart lemon curd with a cloud-like meringue topping—it’s a showstopper that tastes as good as it looks!

Ingredients:

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)
• 1/2 tsp vanilla extract

Instructions:

1. Make the lemon curd: In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1 1/2 cups water and bring to a boil over medium heat, stirring constantly. Cook for 2 minutes until thickened.
2. Whisk egg yolks in a bowl. Slowly pour 1/2 cup of the hot mixture into the yolks to temper, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lemon juice, butter, and lemon zest. Pour into the pie crust.
3. Preheat oven to 350°F. Make the meringue: Beat egg whites and 1/2 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and 1/2 tsp vanilla, beating until stiff, glossy peaks form.
4. Spread meringue over warm curd, sealing to the edges. Bake for 12–15 minutes until meringue is lightly golden. Cool completely (about 4 hours) before slicing.

The secret? A warm curd base helps the meringue adhere, preventing dreaded “slippage” when slicing.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Curd Cupcakes

These sunny little cupcakes pack a tangy surprise—luscious lemon curd swirled right into the batter for a burst of citrus in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup prepared lemon curd (plus extra for topping)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk, mixing just until combined.
5. Fill liners halfway with batter, then dollop 1 tsp lemon curd onto each. Swirl gently with a toothpick.
6. Bake 18–20 minutes until tops spring back. Cool completely, then top with extra curd.

The magic here? The curd bakes into a ribbon of tartness that contrasts perfectly with the tender vanilla cake.

Tip: For extra zing, add a pinch of lemon zest to the batter!

Lemon Curd Danish Pastries

These flaky Lemon Curd Danish Pastries are like little pockets of sunshine—bright, buttery, and impossible to resist.

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/2 cup store-bought or homemade lemon curd
• 1 large egg, beaten
• 2 tbsp powdered sugar (for dusting)
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut it into 4 equal squares. Spoon 2 tbsp of lemon curd into the center of each square, leaving a 1/2-inch border.
3. Fold two opposite corners of each square toward the center, lightly pressing to seal (leave the curd slightly exposed). Brush the pastry with the beaten egg and sprinkle with turbinado sugar.
4. Bake for 18–20 minutes until puffed and golden. Let cool for 5 minutes, then dust with powdered sugar.

The magic here is in the contrast—crispy, caramelized edges give way to that tangy-sweet lemon curd center. Perfect with your morning coffee or as an afternoon pick-me-up!

Tip: For extra flair, zest a little lemon over the warm pastries before dusting with powdered sugar.

Lemon Curd Parfait

Bright, creamy, and layered with crunch, this lemon curd parfait is like sunshine in a glass—perfect for brunch or a light dessert.

Ingredients:

• 1 cup store-bought or homemade lemon curd
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup crushed shortbread cookies (about 8 cookies)
• Fresh raspberries or blueberries, for garnish

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Layer the parfait: In serving glasses, spoon 2 tbsp of lemon curd, followed by 2 tbsp of whipped cream, and a sprinkle of crushed shortbread cookies. Repeat layers once more.
3. Top with a dollop of whipped cream, a drizzle of remaining lemon curd, and a few fresh berries.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The magic here? The tangy lemon curd cuts through the rich cream, while the cookies add a buttery crunch—no baking required!

Tip: For extra zing, fold a teaspoon of lemon zest into the whipped cream.

Lemon Curd Macarons

These delicate French macarons are filled with tangy lemon curd for a bright, sunny treat that’s as pretty as it is delicious.

Ingredients

• 1 cup (100g) almond flour
• 1 ¾ cups (210g) powdered sugar
• 3 large egg whites, room temperature
• ¼ cup (50g) granulated sugar
• ¼ tsp cream of tartar
• ½ cup prepared lemon curd (store-bought or homemade)
• 2-3 drops yellow gel food coloring (optional)

Instructions

1. Preheat oven to 300°F. Line two baking sheets with parchment paper.
2. Sift together almond flour and powdered sugar into a bowl, discarding any large bits.
3. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Fold in food coloring if using.
4. Gently fold the dry ingredients into the egg whites in three additions, mixing just until the batter flows like lava (about 40-50 strokes).
5. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto prepared sheets, spacing 1 inch apart. Tap sheets firmly on the counter to release air bubbles.
6. Let macarons rest at room temperature for 30 minutes until a skin forms (they should feel dry to the touch).
7. Bake for 15-17 minutes, rotating pans halfway, until shells lift cleanly from parchment. Cool completely before filling.
8. Pipe or spoon ½ tsp lemon curd onto half the shells, then sandwich with remaining shells.

The magic here is in the contrast—crisp, chewy shells give way to that luscious, citrusy center. They’re like little bites of sunshine!

Tip: For extra flair, dust the baked shells with edible gold powder before filling.

Lemon Curd Pancakes

Fluffy buttermilk pancakes swirled with tangy lemon curd—these sunny stacks are the ultimate weekend treat.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/3 cup lemon curd (store-bought or homemade)
• Maple syrup, for serving

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. In another bowl, whisk 3/4 cup buttermilk, 1 egg, and 2 tbsp melted butter. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake, then dollop 1 tsp lemon curd onto each. Use a toothpick to gently swirl curd into the batter.
4. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 minutes more until golden. Repeat with remaining batter.
5. Serve warm with extra lemon curd and maple syrup.

The lemon curd caramelizes slightly as it cooks, creating pockets of bright, jammy flavor in every bite.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Lemon Curd Ice Cream

This sunny, tangy-sweet ice cream is like spooning straight into a jar of lemon curd—but creamier, dreamier, and totally scoopable.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp kosher salt
• 4 large egg yolks
• 1/2 cup prepared lemon curd (store-bought or homemade), chilled
• 1 tbsp fresh lemon zest
• 1 tsp vanilla extract

Instructions

1. In a saucepan over medium heat, whisk together 1 cup heavy cream, 1 cup whole milk, 1/4 tsp kosher salt, and 1/2 cup sugar until steaming (about 5 minutes). Do not boil.
2. In a bowl, whisk 4 large egg yolks with remaining 1/4 cup sugar until pale. Slowly pour half the hot cream mixture into yolks, whisking constantly, then return everything to the saucepan.
3. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 5–7 minutes). Strain through a fine-mesh sieve into a bowl.
4. Whisk in 1/2 cup lemon curd, 1 tbsp lemon zest, and 1 tsp vanilla extract. Cover and chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer container and freeze for 2 hours before serving.

The magic here? Swirling in lemon curd before churning ensures every bite has that bright, velvety tang—no syrup-swirling required.

Tip: For extra zing, fold in another 1/4 cup lemon curd in ribbons after churning.

Lemon Curd Crepes

These delicate crepes are brightened with a tangy lemon curd filling—perfect for a lazy weekend brunch or a sunny afternoon treat.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup prepared lemon curd
• Powdered sugar, for dusting

Instructions:

1. In a blender, combine flour, milk, eggs, melted butter, sugar, and salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat an 8-inch nonstick skillet over medium-low heat. Lightly butter the pan, then pour 1/4 cup batter, swirling to coat the bottom evenly. Cook for 1–2 minutes until edges lift easily, then flip and cook for another 30 seconds. Repeat with remaining batter.
3. Spread 1 tbsp lemon curd down the center of each crepe, fold into quarters, and dust with powdered sugar.

The contrast of the tender crepes with the zesty lemon curd makes every bite irresistibly fresh—no syrup required!

Tip: For extra flair, garnish with fresh berries or a dollop of whipped cream.

Lemon Curd Shortbread Bars

These buttery shortbread bars are topped with a tangy-sweet lemon curd for a dessert that’s sunshine in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup prepared lemon curd (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour and 1/4 tsp salt until crumbly but combined.
3. Press the dough evenly into the prepared pan. Bake for 20–25 minutes until lightly golden at the edges.
4. Let cool for 10 minutes, then spread 1 cup lemon curd over the warm shortbread. Return to the oven for 5 minutes to set the curd.
5. Cool completely in the pan, then lift out using the parchment. Dust with 1 tbsp powdered sugar before slicing into bars.

The magic here? The shortbread stays crisp beneath the luscious lemon layer—no soggy bottoms allowed!

Tip: For extra zing, add a teaspoon of lemon zest to the shortbread dough.

Lemon Curd Layer Cake

This sunny, citrusy cake is a showstopper with its tender layers and tangy-sweet lemon curd filling—perfect for birthdays, brunches, or just because!

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 ½ cups homemade or store-bought lemon curd
• 2 cups heavy cream
• ¼ cup powdered sugar
• Zest of 1 lemon (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment.
2. Dry mix: Whisk together 2 ½ cups flour, 2 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Cream butter & sugar: Beat 1 cup butter and 1 ¾ cups sugar until fluffy, 3 minutes. Add 4 eggs one at a time, then 1 tsp vanilla.
4. Combine: Alternate adding dry mix and 1 cup milk to the batter, mixing just until smooth.
5. Bake: Divide batter evenly among pans. Bake 22–25 minutes until a toothpick comes out clean. Cool completely.
6. Whip cream: Beat 2 cups heavy cream and ¼ cup powdered sugar to stiff peaks.
7. Assemble: Spread half the lemon curd between each cake layer, then frost the outside with whipped cream. Top with lemon zest.

The magic here? The lemon curd seeps into the cake layers, making every bite moist and bursting with bright flavor. No syrup soak needed!

Tip: For cleaner slices, chill the cake for 30 minutes before serving.

Lemon Curd Donuts

These pillowy donuts are bursting with bright, tangy lemon curd—a sunny treat that’s worth every indulgent bite.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup store-bought or homemade lemon curd
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk 3/4 cup whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour into the dry ingredients and stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying in batches for 2–3 minutes per side until golden. Drain on paper towels.
4. Once cool enough to handle, poke a hole in each donut with a skewer. Pipe 1–2 tsp lemon curd into each center using a piping bag or squeeze bottle.
5. Dust warm donuts with 1/2 cup powdered sugar and serve immediately.

The contrast of the crisp, sugared exterior and the luscious lemon filling makes these donuts irresistible. Pro tip: Warm them slightly before serving for an extra-gooey center!

Tip: For extra zing, stir 1 tsp lemon zest into the batter.

Lemon Curd Scones

These lemon curd scones strike the perfect balance between tender crumb and zesty tang—ideal for a sunny brunch or afternoon pick-me-up.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup lemon curd (plus extra for drizzling)
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk 1/2 cup milk, 1 egg, and 1 tsp vanilla. Stir into the dry ingredients until just combined, then gently fold in 1/3 cup lemon curd (avoid overmixing).
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, brush with milk, and sprinkle with 1 tbsp turbinado sugar.
5. Bake for 18–20 minutes until golden. Cool slightly, then drizzle with extra lemon curd.

The secret here? Swirling the lemon curd into the dough—not just topping it—ensures bursts of citrus in every bite.

Tip: Freeze the butter and grate it into the flour for extra-flaky scones in seconds.

Lemon Curd Trifle

This dreamy lemon curd trifle is like sunshine in a bowl—layers of tangy citrus, pillowy whipped cream, and buttery cake come together for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 (15 oz) store-bought pound cake, cut into 1-inch cubes
• 1 1/2 cups prepared lemon curd (store-bought or homemade)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (for garnish)
• 1/2 cup fresh raspberries (for garnish)

Instructions:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
2. In a trifle dish or large glass bowl, layer half the pound cake cubes, followed by half the lemon curd, then half the whipped cream. Repeat layers once more.
3. Top with blueberries and raspberries, then chill for at least 1 hour (or up to 4 hours) before serving.

The magic here? The lemon curd seeps into the cake just enough to keep it lusciously moist without turning soggy—every bite is pure harmony.

Tip: For extra zing, fold 1 tbsp lemon zest into the whipped cream before layering.

Lemon Curd Swirl Brownies

These fudgy brownies get a bright, tangy upgrade with a swirl of homemade lemon curd—perfect for when you crave something rich and refreshing.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together melted butter and 2 cups sugar in a bowl. Add 4 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt. Fold until just combined (batter will be thick).
4. Spread batter into the pan. Dollop 1/2 cup lemon curd on top, then swirl gently with a knife.
5. Bake for 30–35 minutes until edges pull away from the pan and a toothpick comes out with moist crumbs.

The contrast between the dense chocolate and zesty lemon curd makes every bite irresistible—like a brownie and lemon bar had the best collab ever.

Tip: For extra tang, warm the lemon curd slightly before swirling for smoother ribbons.

Lemon Curd Yogurt Parfait

Bright, creamy, and layered with tangy-sweet flavors, this parfait is a fuss-free dessert that feels indulgent yet light.

Ingredients:

• 1 cup plain Greek yogurt (full-fat recommended)
• 1/3 cup prepared lemon curd
• 1/2 cup granola (store-bought or homemade)
• 1 tbsp honey
• 1/4 tsp vanilla extract
• Fresh raspberries or blueberries for topping (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and 1/4 tsp vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by half the granola, then half the lemon curd. Repeat layers once more.
3. Top with fresh berries if using, then drizzle with an extra teaspoon of honey for shine.
4. Chill for 15 minutes before serving to let the flavors meld (or enjoy immediately for a crunchier texture).

The contrast between the zesty lemon curd and cool yogurt is irresistible—plus, the granola adds just the right crunch.

Tip: For a smoother curd layer, warm the lemon curd slightly before layering—it’ll glide over the yogurt like a dream.

Lemon Curd Tartlets

These sunny lemon curd tartlets are the perfect bite-sized treat—tangy, creamy, and just sweet enough to brighten any occasion.

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 tbsp lemon zest
• Pinch of salt

1. Make the crust: Pulse 1 1/2 cups flour, 1/4 cup sugar, and 1/2 cup cold butter in a food processor until crumbly. Add 1 egg yolk and 2 tbsp ice water; pulse until dough forms. Press into 12 mini tart pans and chill 30 minutes.
2. Preheat oven to 350°F. Blind-bake crusts for 12 minutes (lined with parchment and pie weights), then remove weights and bake 5 more minutes until pale gold. Cool.
3. Make the curd: Whisk 1/2 cup lemon juice, 3 eggs, 3/4 cup sugar, 1/4 cup softened butter, 1 tbsp zest, and a pinch of salt in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). Strain.
4. Divide curd among tart shells. Chill 2 hours until set. Serve with berries or whipped cream if desired.

The magic here? That velvety homemade curd—its citrus punch balances the buttery crust so beautifully, you’ll want to savor every bite.

Tip: For extra shine, brush finished tarts with a thin layer of warmed apricot jam.

Conclusion

With 20 luscious lemon curd recipes, there’s a creamy, citrusy delight for every craving! Whether you’re baking, spreading, or spooning it straight, these recipes promise bright, sunny flavor in every bite. We’d love to hear which one you try—drop a comment with your favorite or share this roundup on Pinterest to spread the lemony love. Happy cooking!