Name: Homemade Lemon Curd Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ⅔ cup sugar; 1 large egg; 2 large egg yolks; ⅓ cup lemon juice (from about 2 lemons); 1 lemon zested; ⅛ teaspoon sea salt; ⅓ cup butter (cold and cubed)

There’s just something so satisfying about the bright, tangy pop of fresh lemon curd swirling through a warm scone or dolloped over yogurt. This Homemade Lemon Curd Recipe is my go-to when I want a luscious, creamy spread bursting with sunshine — and I promise you, it’s easier than you might think to whip up in your own kitchen.

A small clear glass jar filled with smooth, bright yellow lemon curd sits on a white round plate on a white marbled surface. Around the jar, there are whole and sliced lemons showing their vibrant yellow color and fresh texture. Above the jar, a woman's hand holds a spoon with more thick lemon curd dripping from it. In the soft background, stacked white plates and whole lemons add depth, all against a pale, neutral backdrop. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Lemon Curd Recipe
Top Tip
How to Serve Homemade Lemon Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Lemon Curd Recipe

Why You'll Love This Recipe

Making your own lemon curd feels like a little kitchen luxury. It’s fresh, zesty, and just creamy enough to spread or spoon without being overly sweet. I adore how adaptable it is—perfect for everything from simple breakfasts to elegant desserts. Let me share why this one stands out.

Simply Made with Clean Ingredients: You’ll only need five staples, and no weird preservatives or additives.
Perfect Tangy-Sweet Balance: The butter and eggs mellow the lemon’s brightness, making it irresistibly smooth.
Quick and Foolproof Process: Just about 20 minutes in your kitchen and you’ve got a fresh jar of sunshine.
Loads of Uses: Spread it, fill it, or swirl it into so many treats—you really can’t go wrong.

Ingredients & Why They Work

Each ingredient plays a vital role in balancing flavor and texture. Choosing fresh lemons with bright zest is key for that zingy flavor, while cold butter helps enrich and thicken your curd perfectly. Here’s a quick run-down of why I use each one:

Flat lay of a small mound of granulated white sugar on a simple white ceramic plate, one large whole brown egg with a clean shell, two large egg yolks in a small white ceramic bowl, fresh whole bright yellow lemons with one partially zested showing vibrant lemon peel, a small white ceramic bowl filled with freshly squeezed pale yellow lemon juice, a tiny pinch of coarse sea salt crystals on a white ceramic spoon-shaped dish, and cold cubed pale yellow butter arranged neatly on a small white ceramic dish, all ingredients fresh and natural, perfectly balanced and symmetrical composition, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar: Sweetens the tart lemon while helping the curd set nicely without being overpowering.
Egg & Egg Yolks: These provide creaminess and a velvety texture, also helping to thicken the curd gently.
Lemon Juice: The star of the show—it delivers the fresh, zesty flavor that brightens every bite.
Lemon Zest: Adds an extra aromatic citrus punch that juice alone can’t achieve.
Sea Salt: Just a pinch to balance all the flavors and make the lemon pop even more.
Butter (cold & cubed): Enriches the curd, smoothing out the texture and giving it a luscious finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about making homemade lemon curd is how easy it is to tweak depending on your taste or needs—whether you like it sweeter, more tart, or even dairy-free. I often find myself experimenting to suit different moods or occasions.

Variation: I sometimes swap out half the butter for coconut oil for a slightly tropical twist and dairy-free option—the texture changes a bit, but it’s still luscious.
Sugar Swap: If you like it less sweet, reduce the sugar by a tablespoon or two, or switch to honey for a floral note.
Zest Boost: For more intense citrus flavor, add extra zest—just avoid the bitter white pith under the skin.
Spice It Up: A tiny pinch of ginger or cardamom paired with the lemon adds a surprising and delightful warmth.

Step-by-Step: How I Make Homemade Lemon Curd Recipe

A glass bowl filled with bright yellow lemon curd that looks smooth and creamy, placed on a white plate. A shiny silver spoon with a twisted handle is dipped inside the lemon curd. Around the bowl, there are fresh lemon halves and slices with vibrant yellow skin and white inside, all arranged on a white marbled surface. The overall color scheme is yellow and white, creating a fresh and inviting look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Ingredients Gently But Thoroughly

I start by combining sugar, the whole egg plus the yolks, fresh lemon juice, lemon zest, and a pinch of sea salt in a medium saucepan. I whisk everything until the mix is completely smooth—no streaks or bits of egg. One quick tip: if you prefer, using a non-metal pan like ceramic helps prevent any metallic aftertaste from developing while cooking.

Step 2: Cook Slowly and Stir Frequently

Place the pan over medium-low heat, stirring constantly to keep the curd from sticking or burning at the bottom. This part takes patience—don’t rush! When it thickens and just starts bubbling, you’ll know it’s ready for the next step. I usually watch for about 7-10 minutes here.

Step 3: Add Butter Off the Heat

Once the curd has cooked, I immediately remove it from heat and transfer it into a heat-safe non-metal container. If you spot any lumps, give it a quick strain—that keeps it perfectly smooth. Then, I add in the cold cubed butter a bit at a time, stirring or whisking until it's totally melted and silky.

Step 4: Chill and Keep That Skin Away

To prevent that annoying skin from forming as it cools, I press a piece of parchment paper right onto the surface of the lemon curd before covering and popping it into the fridge. After 1-2 hours of chilling, it firms up beautifully, with a perfectly spreadable texture.

Top Tip

I learned the hard way that stirring constantly over medium-low heat is crucial to avoid scrambled eggs hiding in your lemon curd. Once I slowed down and gave it my full attention, my batches were silky with a glossy sheen—no lumps, just pure velvet.

Use a whisk, not a spoon: This ensures everything blends smoothly and stops curdling.
Don’t rush the cooking: Patience here means a better texture; rush it and you risk scrambling eggs.
Chill properly: Press parchment paper directly on top to avoid skin and get that luscious finish.
Hot pan caution: Transfer curd off heat immediately to avoid overcooking when adding butter.

How to Serve Homemade Lemon Curd Recipe

Garnishes

I love finishing off a tart or cake slice with a sprinkle of finely grated lemon zest or a few fresh mint leaves alongside a spoonful of this lemon curd. It’s simple but makes the flavors pop and the presentation so inviting.

Side Dishes

For breakfast, I often serve lemon curd beside warm scones, fresh berries, or spread over toasted English muffins. It also pairs beautifully with vanilla ice cream or panna cotta for a light, citrusy dessert.

Creative Ways to Present

Hosting a brunch or special occasion? Try layering lemon curd between sponge cake layers with whipped cream and fresh raspberries, or use it as a dip for shortbread cookies laid artfully on a wooden board for a charming, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon curd in a clean glass jar with a tight seal. It keeps well in the fridge for up to two weeks—perfect for quick additions to breakfasts or desserts throughout the week.

Freezing

Though I usually keep lemon curd fresh, it can be frozen in airtight containers for up to three months. Just thaw it gently in the fridge overnight and whisk before serving to help it regain its smooth texture.

Reheating

To warm up chilled lemon curd, I microwave it in short bursts, stirring in between, or gently heat it in a double boiler until soft and spreadable. Avoid boiling to keep it from curdling or separating.

Frequently Asked Questions:

Can I make homemade lemon curd without eggs?

Eggs play a crucial role in thickening and giving that creamy texture to lemon curd. However, you can make egg-free versions using cornstarch or agar as thickeners, but the texture will be different — more like a lemon pudding. This recipe specifically relies on eggs for its classic silky finish.

How do I prevent lumps in my lemon curd?

The key is to whisk your mixture thoroughly before cooking and to stir constantly over medium-low heat while it's cooking. Removing the curd from heat as soon as it thickens and immediately incorporating cold butter also helps. If lumps appear, straining the curd before chilling makes it perfectly smooth.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor and freshness. Bottled lemon juice is more acidic and can taste different, often less vibrant. I recommend fresh lemons not only for the juice but also for the zest, which gives crucial aroma and flavor depth.

How long does homemade lemon curd last in the fridge?

Stored in a clean, airtight container, homemade lemon curd lasts about 1 to 2 weeks in the fridge. Always use a clean spoon to avoid introducing bacteria, and if you notice any off smell or mold, it’s time to toss it out.

Final Thoughts

This Homemade Lemon Curd Recipe truly feels like a little act of sunshine you create from scratch. I love how versatile and fresh it tastes, bringing a bright, creamy twist to so many dishes in my kitchen. You’ll enjoy the satisfaction of making it yourself—and the extra delicious taste is just the cherry on top. Give it a try; your taste buds will thank you!