Bright, glossy, and bursting with fresh lemon flavor, homemade lemon curd is one of those small luxuries that elevates toast, cakes, and tarts. I make a batch whenever I have a basket of lemons because the aroma and velvety texture beat store-bought curd every time. If you enjoy other lemon treats like baked lemon donuts, you’ll find this curd a versatile, homemade staple.
Why Make This Recipe
- It delivers an intense, fresh lemon flavor you can control by adjusting zest and juice.
- The texture is silky and spreadable, perfect for pastries, yogurt, or spooning over ice cream.
- It’s fast: you can make a batch in about 20–30 minutes on the stovetop.
- It stores well in the fridge and freezes successfully for later use.
- Personal insight: I love making lemon curd because a little goes a long way — a spoonful brightens even simple breakfasts and rescues plain cakes.
Recipe Overview
Prep time: 5 minutes.
Cook time: 12–18 minutes (active stirring).
Total time: 20–25 minutes including cooling.
Servings: about 1 1/2 cups (8–10 tablespoons).
Difficulty: Easy–Medium — requires attention and gentle heat.
Method: Tempered egg custard cooked over low heat (stovetop) until thickened, then strained and chilled.
My Experience Making This Recipe
I tested this curd multiple times to balance bright acidity with silky mouthfeel; the trickiest part was avoiding overcooking the eggs. Switching to a low, steady heat and using a thermometer solved that and produced a consistently smooth result. I now prefer cooking in a heavy-bottomed saucepan and finishing with an ice bath for fast cooling.
How to Make Homemade Lemon Curd
Start with 3 large eggs, 3/4 cup (150 g) granulated sugar, 1/3 cup (80 ml) fresh lemon juice (about 2–3 lemons), 2 tablespoons finely grated lemon zest, 6 tablespoons (85 g) unsalted butter cut into pieces, and a pinch of salt. Whisk eggs, sugar, lemon juice, and zest in a heatproof bowl, then cook gently in a heavy saucepan over low heat, stirring constantly until the mixture thickens and reaches 170–175°F (77–80°C). Remove from heat, whisk in the butter until fully incorporated, strain through a fine-mesh sieve into a clean bowl, and cool quickly in an ice bath before transferring to jars.
Expert Tips for Success
- Temper the eggs: combine eggs with sugar and lemon juice at room temperature and stir constantly to avoid scrambling; using a double boiler adds gentle, even heat.
- Use a digital thermometer: stop at 170–175°F to set the curd while keeping it silky and safe.
- Fresh lemon juice and zest make the biggest flavor difference — frozen juice or bottled lemon juice will yield flatter results.
- Strain and chill quickly: passing the curd through a sieve removes any cooked bits and an ice bath stops carryover cooking.
- Equipment note: a heavy-bottomed saucepan, silicone spatula, fine-mesh sieve, and instant-read thermometer are worth having for consistent results.
How to Serve Homemade Lemon Curd
- Spread it on warm toast, scones, or English muffins for an instant upgrade at breakfast.
- Use it as a filling for tarts, cupcakes, or a lemon layer cake — it pairs beautifully with whipped cream or a cream cheese frosting.
- Swirl spoonfuls into Greek yogurt or ricotta with fresh berries for a bright dessert; if you bake a loaf, try it with a blueberry lemon cream cheese sourdough bread.
- Presentation tip: pipe chilled curd into tart shells or jars and top with a small curl of lemon zest for a clean, professional look.
Storage and Reheating Guide
Store lemon curd in clean, airtight glass jars in the refrigerator for up to 2 weeks; leave a little headspace and press plastic wrap directly onto the curd before sealing to minimize skin. For longer storage, freeze in freezer-safe containers for up to 3 months — thaw overnight in the fridge and stir gently before serving. To warm, heat slowly in a small saucepan over low heat while stirring, or microwave in 10–15 second bursts, stirring between bursts to avoid hot spots.
Recipe Variations
- Dairy-free: replace butter with 3 tablespoons refined coconut oil plus 3 tablespoons full-fat coconut cream for a dairy-free curd.
- Egg-free option: make a thickened lemon curd using 1/4 cup cornstarch, 3/4 cup sugar, 1 1/4 cups water, and 1/2 cup lemon juice cooked until thickened — texture differs but flavor stays bright.
- Citrus swaps: try lime or orange in the same proportion for lime curd or orange curd, or blend half lemon/half grapefruit for a unique twist.
- Lemon desserts pairing: spoon the curd into mini tart shells for quick baby lemon impossible pies or fill donut centers for an elevated treat similar to lemon-forward recipes you enjoy experimenting with.
Nutritional Highlights
Lemon curd provides a good source of vitamin C from fresh lemon juice and zest, but it’s also relatively high in sugar and fat — a spread or garnish portion (1 tablespoon) is a sensible serving. Allergens: contains eggs and dairy (butter); see variations above for dairy-free or egg-free alternatives. If you’re counting calories or sugar, use it sparingly or pair with protein-rich yogurt to balance a snack.
Troubleshooting Common Issues
- If the curd is grainy or scrambled, immediately strain it and whisk over very low heat; if that fails, blend briefly with an immersion blender and strain again.
- If the curd stays too thin after cooling, return it to low heat and stir until it reaches 170–175°F, or whisk in a small slurry of cornstarch (1 tsp cornstarch + 1 tsp water) heated briefly.
- If the curd splits or separates, whisk in a teaspoon of warm water or an extra small piece of butter over low heat to re-emulsify the mixture.
Frequently Asked Questions
Q: Can I use bottled lemon juice to make lemon curd?
A: You can, but freshly squeezed lemon juice and fresh zest give a brighter, more complex flavor. Bottled juice often tastes flat or slightly processed and may require increasing zest to restore brightness.
Q: How can I tell when the curd is done without a thermometer?
A: Look for visual signs: it should coat the back of a spoon and leave a clean line when you run your finger through it. That said, a digital thermometer (170–175°F) is the safest, most reliable way to avoid under- or overcooking.
Q: Is it safe to eat lemon curd made with whole eggs?
A: Yes, when the curd reaches 170–175°F it both sets and kills common pathogens. Cooking to that temperature and chilling promptly ensures food safety; if you’re serving to people with compromised immune systems, use extra caution.
Q: Can I can lemon curd for shelf-stable storage?
A: Home canning lemon curd is not recommended unless you follow a tested, pressure-canning or water-bath canning recipe from a trusted source because high sugar alone isn’t a guarantee against spoilage. For safety and best quality, refrigerate or freeze in jars instead.
Avgolemono is another great lemony dish to try if you want a savory contrast after making this curd.
Print
Homemade Lemon Curd
- Total Time: 20 minutes
- Yield: 1 1/2 cups (8–10 tablespoons) 1x
- Diet: Vegetarian
Description
Bright, glossy, and bursting with fresh lemon flavor, homemade lemon curd is perfect for toast, cakes, and tarts.
Ingredients
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) fresh lemon juice (about 2–3 lemons)
- 2 tablespoons finely grated lemon zest
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- A pinch of salt
Instructions
- Whisk together eggs, sugar, lemon juice, and lemon zest in a heatproof bowl.
- Cook the mixture gently in a heavy saucepan over low heat, stirring constantly, until it thickens and reaches 170–175°F (77–80°C).
- Remove from heat and whisk in the butter until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a clean bowl.
- Cool quickly in an ice bath before transferring to jars.
Notes
Store in airtight glass jars in the refrigerator for up to 2 weeks or freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 8g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 80mg