Easy Homemade Lemon Curd is a smooth, creamy, and perfectly balanced spread—fresh, tangy, and naturally rich.
Lemon curd is one of those simple recipes that always feels a bit special.
Made from just a few ingredients like butter, lemon juice, and eggs, it turns into a smooth, creamy spread with a perfect balance of sweetness and freshness. It works beautifully on pancakes, desserts, or as a filling for baking.
This homemade version is thick, silky, and full of flavor. The natural tartness of the lemons balances the sweetness, while the butter gives it that rich, creamy texture. It’s simple, but really satisfying—and always disappears quickly at my home.
What is lemon curd?
Lemon curd is a rich, tangy spread made from lemons, sugar, eggs, and butter. It has a smooth, custard-like texture and is commonly used in desserts like crepes. Lemon curd can be spread on scones or toast or used as a filling for pastries and cakes.
How to choose the best ingredients for Homemade Lemon Curd
Fresh Lemons: Use unwaxed lemons whenever possible, preferably organic, as we also incorporate lemon zest into the mixture. The best is Meyer lemons.
Sugar: I measure sugar by ounces rather than cups because thicker sugars (both regular and powdered) don’t fit as well in cups. Achieving the right balance between sweetness and sourness is crucial for flavor.
Unsalted Butter: Stick to using butter—just butter—as it is called for in the original recipe. This ingredient contributes to the creamy texture of the mixture.
Eggs: Large eggs are preferable, as they determine the thickness of the final product.
Top Tip for Success
- If the lemon curd is too thin, you can thicken it by adding 1-2 teaspoons of corn starch mixed with lemon juice to cold lemon curd. Mix it well and then heat it up again while stirring constantly.
- Leftover egg whites you can freeze in a plastic bag for 1 month. It is best to thaw egg whites in the fridge overnight. Then, you can use them later for baking, such as meringue or royal icing.
- Before squeezing the juice from the lemons, roll them flat to maximize the amount of juice you can extract.
- Remove the lemon curd through a fine mesh strainer if it contains lumps.
Homemade Lemon Curd Recipe Step-by-Step Instructions
You will need a medium saucepan (I have an enamel pot specifically designed for butter, curd, or sauces). This type of pot is the best choice for making lemon curd. Using aluminum or steel pots can lead to a reaction with lemon juice, resulting in a metallic taste in the lemon curd.), a silicone whisk, a large pot, and a small bowl.
Step 1: Wash the lemons thoroughly under cold water, using a brush if necessary. Then, scald them and grate the zest from three lemons. It’s best to use a unique zesting tool or a fine grater so that you only remove the aromatic yellow part of the peel, leaving the white pith (known as the albedo, which has a tangy flavor) behind.
Step 2: Next, roll each lemon on a flat surface to release more juice before cutting. A well-rolled lemon will yield plenty of juice when you cut into it.
*If you make the first time lemon curd, many of the best way your recipes will use is to use the double boiler method, also known as a water bath. It consists of pouring water into a large pot and bringing it to a boil, preferably in a unique bowl with a handle to heat this delicious lemon crud. This second bowl mustn't touch the water; everything is cooked on steam.
Step 3: Mix the egg yolks and whole eggs in a medium saucepan, then add the sugar and mix until combined. Place the saucepan over low heat, stirring constantly, and add the sliced butter.
Step 4: Once the butter begins to melt, incorporate the lemon juice.
Step 5: Continue stirring until the lemon curd thickens but does not boil; this process will take about 10 to 15 minutes. Add lemon zest.
Step 6: When it reaches the correct thickness, remove the saucepan from the heat and transfer the lemon curd to sterilized mason jars. Allow it to cool at room temperature overnight in the refrigerator. The next day, the lemon curd will have the right consistency and will have a bright citrus flavor.
Enjoy!
How to Enjoy!
Lemon curd is incredibly versatile and easy to use.
You can spread it on scones, toast, crepes, or pancakes. It also works perfectly as a filling for cakes, muffins, tarts, or pastries—especially classics like lemon meringue desserts.
I love it on pavlova—it’s such a simple combination, but really special. It also pairs beautifully with yogurt, ice cream, gelato, or cheesecake. You can even use it as a base for mousse or parfaits.
In short, if you like lemon flavor, it works with almost everything.
And yes… it’s also delicious straight from the jar. I often open the fridge and find it mysteriously half-empty—someone clearly couldn’t resist.
How to store Homemade Lemon Curd
All the recipes suggest that lemon curd can be stored for up to 2 weeks. However, based on my experience, you can keep mine for up to a month without any issues. I’ve tested and verified this according to my recipe. (Make sure to store it in a dark part of the fridge to prevent household members from eating it!)
It’s best kept in a sterilized mason jar, but an airtight container also works.
Lemon Curd
Ingredients
Equipment
Method
- You will need a medium saucepan (I have an enamel pot specifically designed for butter, curd, or sauces). This type of pot is the best choice for making lemon curd. Using aluminum or steel pots can lead to a reaction with lemon juice, resulting in a metallic taste in the lemon curd.), a silicone whisk, a large pot, and a small bowl.
- Wash the lemons thoroughly under cold water, using a brush if necessary. Then, scald them and grate the zest from three lemons. It’s best to use a unique zesting tool or a fine grater so that you only remove the aromatic yellow part of the peel, leaving the white pith (known as the albedo, which has a tangy flavor) behind.
- Next, roll each lemon on a flat surface to release more juice before cutting. A well-rolled lemon will yield plenty of juice when you cut into it.
- *If you make the first time lemon curd, many of the best way your recipes will use is to use the double boiler method, also known as a water bath. It consists of pouring water into a large pot and bringing it to a boil, preferably in a unique bowl with a handle to heat this delicious lemon crud. This second bowl mustn't touch the water; everything is cooked on steam.
- Mix the egg yolks and whole eggs in a medium saucepan, then add the sugar and mix until combined. Place the saucepan over low heat, stirring constantly, and add the sliced butter.
- Once the butter begins to melt, incorporate the lemon juice.
- Continue stirring until the lemon curd thickens but does not boil; this process will take about 10 to 15 minutes. Add lemon zest.
- When it reaches the correct thickness, remove the saucepan from the heat and transfer the lemon curd to sterilized mason jars. Allow it to cool at room temperature overnight in the refrigerator. The next day, the lemon curd will have the right consistency and will have a bright citrus flavor.Enjoy
Nutrition
Notes
- The recipe will make approximately 12 oz of lemon curd (400 ml). I get 2 full jars of 6 oz each.
Tried this recipe?
Let us know how it was!FAQ
Can I freeze lemon curd?
Yes, lemon curd freezes well! Store it in a freezer-safe container, leaving some room for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before use.
Why did my lemon curd curdle?
Curdling occurs when the eggs are cooked too quickly or at too high a temperature. To prevent this, cook the curd over low to medium heat and whisk constantly to ensure even cooking.
Is lemon curd gluten-free?
Yes, traditional lemon curd recipes (means my recipe) are naturally gluten-free since they contain no flour or other gluten-containing ingredients.
Natalie says
I love lemon curd, but it has always been tricky for me to make. Now, I have made the best lemon curd I have ever tasted, and I want to say thank you for sharing this recipe!
Monique says
What's great recipe easy to make!
Becky Jones says
This lemon curd is creamy, tangy, and incredibly delicious! Thank you, Daria, for sharing this recipe. You are the best!