With its silky smooth texture and sweet/tart lemon flavor, this homemade lemon curd is a delicious treat. Enjoy it on scones, ice cream, and more!
This homemade lemon curd is so delicious that you’ll want to eat it off a spoon. It’s rich, sweet, and delightfully tart, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a smooth and creamy spread. That’s this lemon curd.
As the world’s biggest fan of anything lemon, I’ve always loved lemon curd. But I didn’t try making my own until recently. I thought it would be fussy and hard to get just right, but I was in for a surprise: Lemon curd is super easy to make!
This lemon curd recipe calls for 5 ingredients and comes together in 15 minutes. It’s a fabulous topping for scones, pancakes, ice cream, and more. Once you try it, you’ll always want a jar in your fridge. I certainly do!
What is lemon curd?
Lemon curd is a lemon custard topping or spread. It’s simple to prepare on the stove with basic ingredients like eggs, sugar, and fresh lemon juice. It has a sweet and tart taste and creamy texture.
Lemon curd is commonly used as a filling for desserts like cakes and tarts, but when I make this recipe, I’m more likely to use it as a topping or spread like jam. Find my favorite ways to use it below!
How to Make Lemon Curd
This easy lemon curd recipe starts with 5 basic ingredients:
- Eggs and egg yolks
- Granulated sugar
- Fresh lemon juice and zest
- Unsalted butter
- And a pinch of salt
Find the complete recipe with measurements below.
To make it, first, cook the custard. Whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt in a small, heavy-bottomed saucepan.
Place the pan over low heat and cook, whisking constantly, until the mixture coats the back of a spoon, about 10 minutes. Don’t worry if it’s not really creamy just yet—it will thicken more as it cools.
- Tip: Stirring constantly over low heat is the secret to a smooth and creamy custard. It helps the eggs cook consistently without clumping. If the stove is too hot, or if you stop stirring, the eggs can scramble.
Remove the pan from the heat and add the butter. Stir until it melts and the custard is smooth.
- Tip: Cut the butter into small pieces so that it quickly melts into the custard.
Then, chill the curd. Transfer it to a glass container or jar, and cover and refrigerate for 2 hours, or until completely cooled. It will continue to thicken as it cools.
Enjoy!
A note on straining
Some people like to press the curd through a fine mesh strainer after cooking. I skip this step because I like the bright flavor of the lemon zest in this recipe. However, if you don’t like the texture of the lemon zest, you can strain it out.
There is one case where I definitely recommend straining the curd. If your eggs cook unevenly and your curd is clumpy, simply pass it through a strainer to remove the solids!
How to Use Lemon Curd
I strongly advocate for enjoying lemon curd by the spoonful, but of course, that’s not the only way to use it! Here are a few other delicious options:
- Spread it on toast, biscuits, or scones.
- Use it as a topping for waffles or blueberry pancakes.
- Spoon it onto vanilla ice cream.
- Swirl it into a bowl of yogurt and granola.
- Sandwich it into strawberry shortcake.
- Dollop it onto chia pudding or overnight oats.
- Spread it on slices of lemon yogurt cake.
How do you like to use this flavorful spread? Let me know in the comments!
Storage
Store lemon curd in an airtight container or jar in the refrigerator for up to a week. Note that it keeps best in glass—a metal container can give it a metallic taste.
Can you freeze lemon curd?
Yes! This homemade lemon curd freezes perfectly. Sealed in an airtight container or jar, it keeps in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before using.
More Favorite Lemon Recipes
Love all things lemon? We do too! Try one of our other lemony recipes next:
Lemon Curd
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt.
- Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes. It will initially foam as you whisk, but the foam will subside as the curd nears the proper consistency. The curd will thicken more as it cools.
- Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cooled, about 2 hours, before serving.
- Store in an airtight container in the refrigerator for up to a week.
I recently made lemon curd myself, last year, thinking it would be complicated and hard, but it couldn’t be easier!!
It’s surprisingly simple, right?!
I make a delicious no bake lemon cheesecake that would be even better with this on top to finish it off.
Is it okay if there are small chunks of cooked egg whites?
Can you substitute vegan butter? I am making this for someone who can’t eat dairy.
Well that is just too darn good! And easy!
Hi Sally, so glad you loved the recipe!
Can this be made shelf stable by canning it?
My Mon was from England. She was a war bride. This is almost exactly like she made lemon curd. i brings back so many memories. your lemon curd tastes just like her’s. thank you!!!
Delicious and very easy. I used it to top a cheesecake!
I’m so glad you loved it!
I made a jar of this for my friend and it tastes amazing. As someone who is not a huge fan of lemon flavoured deserts even I approve!!
I’m so glad you loved it!
This. Is. Perfect! I made it as a topping for a yogurt cake to go with a much sweeter blueberry topping. It’s just the right tartness for me and my husband is smacking his lips after a taste. Not too sweet, just right. Thank you! This is my go-to recipe now.
Hi Muffy, I’m so glad you loved it!
Outstanding. I probably would have to strain lemon zest but I use a method I saw somewhere else and that is to put the sugar and zest in a food processor to get them very small. Followed the recipe and it was delicious.
If you cook this too fast, the egg whites may separate and you’ll have little chunks of white in your custard. No fear: just put it thru a strainer as you’re adding it to the jar. Nice that it’s not over the top sweet.
Fantastic flavor and so easy to make. I also made your blueberry scones which also great and so easy to make.
I am looking forward to making this for a babka. I’ve used jarred lemon curd before but it was quite thin. IF yours is thin also, what would you recommend using to thicken it a bit? It needs to be a paste consistency. Thank you!
I would recommend adding a slurry of cornflour and water gradually and whisking over heat until thickened
Thinking of trying this with limes instead of lemon for the curd. Hoping it will work just as well but very open to suggestions..
I think that’ll be great!
Oh my gosh I love this lemon curd .just made this for the first time and will never make it any other way now .quick easy and absolutely delicious.. just the best ever ..
Hi Rosie, I’m so glad you loved it!