Lemon curd is a preserved citrus product made from lemon juice thickened with egg yolks, cornstarch, and butter. Historically, lemon curd was known as lemon cheese due to its thick, creamy texture. (The word "curd" typically refers to the milk solids used in [cheesemaking](https://www.masterclass.com/articles/how-to-make-homemade-cheese-curds).) Lemon curd is often sold alongside jams and jellies, and you can use it as both a spread and filling for various desserts.\n\nTo make the best lemon curd at home, follow these tips:\n\n1. __Use nonreactive cookware__. To avoid the curd developing metallic flavor, use nonreactive cookware, like stainless steel or glass.\n2. __Temper the egg yolks__. Tempering the egg yolks will help avoid a runny curd.\n3. __Separate cold eggs__. It’s easier to separate cold eggs, so separate the eggs straight from the fridge. Then allow both the yolks and the whites to come to room temperature.\nA jar of homemade lemon curd can add lemon flavor to pastries and desserts:\n\n1. __Filling__: Make [lemon meringue pie](https://www.masterclass.com/articles/classic-lemon-meringue-pie-recipe-with-swiss-meringue-how-to-make-meringue-pie)—it's the perfect way to use up the egg whites leftover from making the lemon curd. You can use lemon curd to make lemon bars or fill [French macarons](https://www.masterclass.com/articles/how-to-make-macarons-french-macaroons-basic-french-macaron-recipe), or mix it into batter to make a lemon blueberry cake.\n2. __Spreads__: Slather lemon curd on scones and [pound cake](https://www.masterclass.com/articles/pound-cake-recipe), or put a dollop onto ice cream. \n3. __Frosting__: Fold it into [buttercream frosting](https://www.masterclass.com/articles/buttercream-frosting-recipe) and use it as a lemony topping for cupcakes.\nLearn how to make delicious lemon curd with this easy recipe.