Homemade Lemon Curd Recipe

Lemon curd is one of those magical spreads that walks the line between sweet and tangy perfection. Velvety smooth, bright, and bursting with citrus flavor, it’s a versatile addition to your kitchen. Whether dolloped on scones, swirled into yogurt, layered in cakes, or simply spooned straight from the jar (we won’t judge!), lemon curd brings sunshine to any dish.

This classic recipe is surprisingly simple, requiring only a handful of ingredients. The key lies in gentle cooking and constant whisking to achieve that signature silky texture. Once you’ve made it from scratch, you’ll never go back to store-bought!

Perfect for spring brunches, holiday desserts, or anytime you want a vibrant, homemade treat—this lemon curd is a must-try. Let’s dive into how to make it, store it, and enjoy it in endless ways.

⏱ Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 10-15 minutes

• Total Time: 20-25 minutes

• Yield: About 1 ½ cups

• Servings: Approximately 12 (2 tbsp per serving)

🧾 Ingredients

• 3 large eggs

• ½ cup (100g) granulated sugar

• ½ cup (120ml) fresh lemon juice (about 3–4 lemons)

• 1 tablespoon lemon zest (finely grated)

• ¼ cup (60g) unsalted butter, cut into small cubes

👩‍🍳 How to Make Lemon Curd – Step-by-Step

1. Whisk the eggs
   In a medium saucepan (off the heat), whisk the eggs until well combined.

2. Add sugar and lemon
   Add in the sugar, lemon juice, and lemon zest. Whisk everything together until smooth.

3. Cook over low heat
   Place the saucepan over low to medium-low heat. Stir constantly with a wooden spoon or silicone spatula. Do not boil. Keep stirring until the mixture thickens and coats the back of the spoon (about 10–12 minutes). It should reach around 170°F (77°C) if using a thermometer.

4. Add the butter
   Remove from heat and stir in the butter cubes until fully melted and incorporated. The butter adds creaminess and shine.

5. Strain (optional)
   For extra smooth curd, pour the mixture through a fine mesh sieve into a clean bowl to remove zest and any egg bits.

6. Cool and store
   Let the lemon curd cool to room temperature, then transfer to a jar or airtight container. Refrigerate for up to 10 days.

📝 Notes

• Use fresh lemons: Bottled juice doesn’t offer the same vibrant flavor.

• Double boiler method: If you’re nervous about scrambling the eggs, cook the curd in a heatproof bowl over simmering water.

• Freezing: Lemon curd freezes well! Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before use.

• Thickness: If your curd isn’t thickening, increase the heat slightly, but never let it boil.

❓ FAQs

Q: Can I use only egg yolks instead of whole eggs?
A: Yes! Using 5–6 yolks instead of whole eggs will yield a richer, more decadent curd.

Q: My curd looks lumpy—what happened?
A: This may be due to overheating or not whisking enough. Always stir constantly and strain after cooking to remove lumps.

Q: Can I make this dairy-free?
A: Yes! Substitute the butter with vegan butter or refined coconut oil for a dairy-free version.

Q: How can I use lemon curd?
A: Use it as a cake filling, pancake topping, swirl it into cheesecake, or spread it on toast or muffins!

🍽 Nutrition Facts (Per Serving – Approx. 2 tbsp)

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

⚠️ Disclaimer

Lemon curd is a delicious treat, but it should be enjoyed in moderation as it contains sugar and saturated fat. This recipe contains eggs and dairy, which may cause allergic reactions in sensitive individuals. Always check ingredient labels and consult with a healthcare provider if you have dietary restrictions or allergies.