This homemade Lemon Curd is silky-smooth, delightfully tart, and bursting with bright lemon flavor. I make it from scratch using just a few simple ingredients, and the result is far more vibrant and delicious than anything store-bought. It’s the perfect topping for scones, cakes, pastries, or even a spoonful straight from the jar.
Why You’ll Love This Recipe
I love how foolproof and satisfying this lemon curd is to make. The texture is luxuriously creamy, and the flavor is a perfect balance of sweet and tangy. It’s incredibly versatile and always adds a fresh, elegant touch to both everyday breakfasts and special desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zest from 1 lemon
- 3/4 cup fresh lemon juice (from 4–6 lemons)
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup butter, cut into pieces
Directions
- I fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium heat.
- In a heatproof glass bowl (one that fits over the saucepan without touching the water), I whisk together the lemon zest, lemon juice, sugar, and eggs until fully combined.
- I place the bowl over the simmering water and whisk constantly. I cook the mixture until it thickens enough to coat the back of a spoon. This usually takes between 10 and 30 minutes.
- Once it’s thickened, I add the butter pieces one at a time, whisking well after each addition until everything is melted and smooth.
- I transfer the finished lemon curd to a glass jar or airtight container and refrigerate it until it’s completely cool.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 30 minutes
Cooling Time: 1 hour 25 minutes
Total Time: 2 hours
Servings: 2 cups (about 16 servings, 2 tbsp each)
Calories: 103 kcal per serving
Variations
- I use lime or orange juice and zest for different citrus versions.
- For extra tartness, I reduce the sugar slightly.
- I add a touch of vanilla extract or a splash of limoncello for a subtle twist.
- I use only egg yolks for a richer, deeper yellow curd.
- I strain the curd through a fine mesh sieve for an ultra-smooth finish.
Storage/reheating
I store lemon curd in a clean glass jar or airtight container in the fridge for up to 2 weeks. It also freezes well for up to 3 months. I thaw it overnight in the refrigerator before using. I don’t reheat lemon curd, as it’s best served chilled or at room temperature.
FAQs
Why did my lemon curd curdle?
This usually happens when the eggs cook too quickly. I keep the heat low and whisk constantly to avoid this.
Can I make lemon curd without a double boiler?
Yes, I cook it directly in a saucepan over very low heat, but I whisk constantly and watch it closely to prevent curdling.
How do I know when the lemon curd is done?
It’s ready when it thickens enough to coat the back of a spoon and leaves a trail when I run my finger through it.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor. I only use bottled juice if I’m in a pinch, and I choose one with no additives.
Is lemon curd safe to eat with raw eggs?
Yes, because the eggs are fully cooked during the process, making it safe to eat.
Conclusion
This Lemon Curd is a bright, buttery delight that elevates any dessert or breakfast spread. I love how easy it is to make and how much flavor it brings. Once I started making it from scratch, I never went back to store-bought.
Print
Lemon Curd
Smooth, buttery, and bursting with fresh lemon flavor, this homemade lemon curd is foolproof and far superior to store-bought. Perfect for spreading on scones, layering in cakes, or spooning over yogurt and pastries.
- Total Time: 2 hours
- Yield: 2 cups (about 16 servings, 2 tbsp each)
Ingredients
- Zest from 1 lemon
- 3/4 cup fresh lemon juice (from 4–6 lemons)
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup butter, cut into pieces
Instructions
- Fill a small saucepan with 1 inch of water and bring to a simmer over medium heat.
- In a heatproof glass bowl (large enough to sit over the saucepan without touching the water), whisk together lemon zest, lemon juice, sugar, and eggs until well combined.
- Place the bowl over the simmering water, whisking constantly, and cook until the mixture thickens enough to coat the back of a spoon. This may take 10–30 minutes.
- Once thickened, add butter pieces one at a time, whisking until melted before adding the next piece. Continue until all butter is incorporated.
- Transfer lemon curd to a glass jar or airtight container. Refrigerate until completely cool before serving.
Notes
- For smoother curd, strain the mixture through a fine-mesh sieve before adding the butter.
- Use room-temperature eggs for easier incorporation and smoother texture.
- Lemon curd will thicken further as it cools.
- Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Double Boiler
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 103 kcal
- Sugar: 11 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 55 mg
