If you’ve ever wished for a homemade spread that bursts with bright, zesty sunshine in every spoonful, this Lemon Curd Recipe is an absolute game changer. It’s creamy, tart, and sweet all at once—a perfect balance that can turn simple scones, pancakes, or even a plain yogurt into something truly spectacular. The smooth texture and vibrant lemon flavor make it feel like a little jar of happiness that you keep reaching back for. Making lemon curd from scratch isn’t just easy; it’s so rewarding, and I’m thrilled to share how you can master it in no time.
Ingredients You’ll Need
This Lemon Curd Recipe relies on straightforward, quality ingredients that each play a vital role. They come together to create that luscious texture, tangy flavor, and beautiful color that homemade lemon curd is known for—no complicated pantry required!
- 2 large eggs: Provide the rich base and help thicken the curd as it cooks.
- 2 large egg yolks: Add extra creaminess and enhance the luxurious texture.
- ¾ cup granulated sugar: Balances the tang of the lemon with just the right amount of sweetness.
- ½ cup fresh lemon juice: The star ingredient for that bright, refreshing tartness.
- 1 tablespoon lemon zest: Packs an aromatic punch that elevates the flavor to a new level.
- Pinch salt: Enhances all the flavors and cuts through the sweetness perfectly.
- 6 tablespoons cold unsalted butter, cubed: Added at the end to create a smooth, silky finish.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Lemon Curd Recipe
Step 1: Prepare Your Mixture
Start by whisking together your eggs, egg yolks, sugar, fresh lemon juice and zest, and a pinch of salt in a small saucepan. This blend is the magic behind that perfect, tangy flavor and creamy texture.
Step 2: Cook to Perfection
Place the pan over low heat and stir constantly. It’s important to whisk without stopping because this keeps the mixture smooth and prevents scrambling. After about 10 minutes, you’ll notice it thickening and starting to coat the back of your spoon—a sure sign you’re on the right track. At first, it might look foamy and bubbly, but that will settle as the curd thickens.
Step 3: Finish with Butter
Once off the heat, toss in the cold, cubed butter and stir until fully melted and incorporated. This step seals in richness and gives the lemon curd its signature silky finish. Then transfer the curd to a glass jar or airtight container and chill it in the refrigerator for around 2 hours until fully set and cool.
How to Serve Lemon Curd Recipe
Garnishes
Adding a few fresh lemon zest curls on top brings a lovely visual and scent boost. You can also sprinkle a tiny pinch of finely chopped mint or edible flowers for a fresh contrast.
Side Dishes
This Lemon Curd Recipe pairs wonderfully with classic buttery scones, warm fluffy pancakes, or even dolloped over a bowl of Greek yogurt with granola. You can’t go wrong with fresh berries on the side either, which add extra natural sweetness and color.
Creative Ways to Present
For a stunning dessert, swirl lemon curd into whipped cream or frosting, or layer it between shortcake biscuits with fresh strawberries for a bright, summery treat. Filling tart shells with this curd also creates an impressive and elegant dessert that’s surprisingly simple.
Make Ahead and Storage
Storing Leftovers
Once made, store your lemon curd in an airtight glass jar in the refrigerator. It will keep beautifully for up to one week, maintaining its fresh flavor and creamy texture.
Freezing
While freezing lemon curd is possible, it’s best enjoyed fresh or refrigerated because freezing can sometimes alter the curd’s silky consistency. If you do freeze it, use an airtight container and consume within 1 month.
Reheating
If you want to bring your chilled lemon curd back to a spreadable consistency, warm it gently in a heatproof bowl over simmering water or in very short bursts in the microwave, stirring frequently to avoid overheating.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best bright, natural flavor and aroma, but in a pinch, bottled juice can work—just make sure it’s pure lemon juice without additives.
How long does homemade lemon curd last?
Refrigerated in an airtight container, your lemon curd will stay fresh for up to one week, making it perfect for preparing in advance or enjoying several days in a row.
Can I make lemon curd without eggs?
Traditional lemon curd relies on eggs for that creamy texture and thickening power, but there are vegan versions using cornstarch or agar-agar—though the flavor and consistency will differ slightly.
Why is my lemon curd grainy?
Graininess often happens if the eggs cook too quickly or scramble. Cooking the curd slowly on low heat and whisking constantly prevents this and keeps it smooth and velvety.
Can I use lime instead of lemon?
Absolutely! Replacing lemon juice and zest with lime will give you a delicious twist on this recipe with a more tart and slightly different citrus note. Perfect for variety!
Final Thoughts
If you’ve never made lemon curd from scratch, this Lemon Curd Recipe is the perfect place to start. It’s simple, quick, and utterly delicious—a little jar of tangy sunshine that elevates so many dishes. Trust me, once you make and taste your own homemade lemon curd, you’ll wonder why you ever bought it from the store. So go ahead, give it a try, and add that fresh zing to your kitchen creations!
PrintLemon Curd Recipe
This easy homemade lemon curd is creamy, tart, and sweet. Perfect for spreading on scones, pancakes, or enjoying by the spoonful, this luscious lemon curd takes just minutes to prepare and yields a delightful tangy treat that can elevate any dessert or breakfast item.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: About 2 cups
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Combine Ingredients: In a small saucepan, whisk together the eggs, egg yolks, sugar, fresh lemon juice, lemon zest, and a pinch of salt until fully combined.
- Cook Lemon Curd: Place the saucepan over low heat and cook the mixture, whisking constantly. Continue cooking for about 10 minutes until the curd thickens enough to coat the back of a spoon. Initially, it will foam, but the foam will dissipate as the curd reaches the right consistency. Keep whisking to ensure even cooking and prevent curdling.
- Add Butter: Remove the saucepan from heat and immediately add the cold cubed butter. Stir continuously until the butter is fully melted and the curd is smooth and creamy.
- Cool and Store: Transfer the lemon curd to an airtight container or glass jar. Cover and refrigerate for about 2 hours or until completely chilled and set.
- Serve and Enjoy: Use the lemon curd as a spread on scones, pancakes, or as a dessert topping. It can also be enjoyed by the spoonful. Store leftover curd in the refrigerator for up to one week.
Notes
- Makes about 2 cups of lemon curd.
- Use fresh lemon juice and zest for the best flavor.
- Whisk constantly while cooking to prevent curdling and achieve a smooth texture.
- Store in the refrigerator in an airtight container to maintain freshness.
- Bring to room temperature slightly before using if the curd is too firm from chilling.
