Lemon Curd Cocktail Recipe

This Lemon Curd Cocktail is a creamy and delicious drink made with homemade lemon curd, vanilla vodka, and fresh lemon juice. It’s easy to pull together using either homemade or store-bought lemon curd. If you like lemons, you have to try this cocktail!

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Ingredients for a Lemon Curd Cocktail

• vanilla vodka
• lemon curd (recipe below or you can use store-bought)
• fresh lemon juice
• ice

How to Make this Creamy Lemon Drink

1. If you are going to make your own lemon curd, follow the recipe below, and remember it has to chill for at least an hour so plan ahead.
2. Add all of the ingredients to a cocktail shaker with ice (not too much). Shake for about 30 seconds until nice and cold.
3. Pour through a strainer (the one with holes on your shaker if available works perfect) into a cocktail glass of choice. Serve immediately.

Tips For Making a Lemon Curd Cocktail

• Using a chilled glass is best. You can either place the glass in the freezer for at least 10 minutes or fill the glass with ice and water 10 minutes before serving the cocktail.
• For garnish, I would suggest a lemon peel twist or lemon slice.
• When adding ice to your cocktail shaker, be careful not to add too much since a lot of the ice is going to melt into the cocktail. I would say no more than 1/2 cup.
• Because lemon curd and vanilla vodka are both sweet, this cocktail is pretty sweet as well. If you are looking to tone down the sweet factor, add another 1/2 oz. of lemon juice or use regular vodka or citrus vodka.
• Cocktails are always best when you use FRESH lemon juice.

Lemon Curd Cocktail

A creamy and delicious cocktail made with homemade lemon curd, vanilla vodka, and fresh lemon juice.

5 from 18 votes

Print Pin Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 cocktail

Author: EmilyFabulous

Equipment

• cocktail shaker
• measuring jigger
• cocktail glass

Ingredients

• 2 oz vanilla vodka
• 2 oz lemon curd (recipe below)
• 1/2 oz fresh lemon juice
• ice

Instructions

• Add all ingredients to a cocktail shaker with ice. Shake for about 30 seconds until nice and cold.
  
• Pour through wide strainer into a cocktail glass of choice. Serve immediately and cheers!
  

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

What is Lemon Curd?

Lemon curd originated in England in the early 1800s. Back then, the recipe used the acid of the lemon in cream to form curds and separate the whey (similar to how cheese is made). Today, there is no actual curd. Modern recipes use eggs and butter and have a consistency closer to a custard. Curds can also be made using other acidic fruit like orange, grapefruit, or passion fruit.

How to Make Homemade Lemon Curd

1. Begin by whisking together the lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat, whisking constantly. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
2. Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement when you run your finger through it. Remove from the heat immediately.
3. Strain the lemon curd through a fine-mesh sieve into a bowl.
4. Put plastic wrap directly on the top of the lemon curd so a film doesn’t form on top. Chill in the fridge for least 1 hour.

More Craft Cocktail Recipes to Try

• Huckleberry Cocktail Recipe
• Grapefruit Tequila Cocktail
• The Modern Negroni Cocktail Recipe
• Lavender Pisco Sour Recipe
• Gin Elderflower Cocktail Recipe

Homemade Lemon Curd

Make this easy lemon curd recipe and you will never buy storebought again!

5 from 18 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 1 cup

Author: EmilyFabulous

Equipment

• fine mesh sieve
• small saucepan
• whisk
• plastic wrap

Ingredients

• 1 tsp lemon zest
• 6 tbsp lemon juice
• 6 tbsp sugar
• 2 large eggs, room temp
• ¼ cup unsalted butter, cut into small cubes

Instructions

• Whisk together lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat (so you don't cook the eggs!), whisking constantly until thickened. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
  
• Keep whisking until curd is smooth and thickened, and coats the back of a spoon with no movement. Remove from heat immediately.
  
• Strain the lemon curd through a fine-mesh sieve into a bowl. If you did get any cooked egg pieces these will strain out so don't panic.
  
• Put plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill in the fridge until cold, at least 1 hour. Store in a sealable container in the fridge and it will last for at least a week!
  

Video

Notes

• Lemon curd can be frozen for up to 3 months. Once you are ready to use it, remove from the freezer and allow the curd to thaw in the fridge overnight. 

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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