There’s something utterly delightful about zesty, creamy lemon curd that brightens up any moment. This Easy Homemade Lemon Curd Recipe delivers that perfect balance of tang and richness with just a handful of simple ingredients — and trust me, once you taste homemade, you won’t want to go back to store-bought!
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Why You'll Love This Recipe
I’ve always found lemon curd to be one of those magical little kitchen staples — easy to whip up and incredibly versatile. This homemade version is my go-to when I want something bright, creamy, and fresh, all in just about 20 minutes!
- Super Simple: You only need five everyday ingredients and four straightforward steps — no complicated tricks here.
- Fresh & Bright: Using fresh lemons makes a world of difference compared to the store-bought stuff’s artificial tang.
- Rich & Creamy: The butter and eggs give it a luscious texture that’s balanced perfectly by the lemon’s zing.
- Totally Versatile: Spread it on toast, swirl it into yogurt, fill tarts, or dollop on pancakes — the possibilities are endless!
Ingredients & Why They Work
Each ingredient in this Easy Homemade Lemon Curd Recipe plays a crucial role, creating a harmonious balance between sweet, tart, and silky creaminess. Picking fresh lemons and high-quality butter instantly lifts the flavor, so keep those tips in mind when shopping.
- Sugar: Sweetens without overpowering; granulated sugar melts smoothly into the curd.
- Egg and Egg Yolks: These are the thickening agents that give the curd its silky texture and richness.
- Lemon Juice: The star of the show — fresh and tangy, providing that unmistakable citrus punch.
- Lemon Zest: Adds extra fragrance and bright lemon flavor, which you definitely don’t want to skip.
- Sea Salt: Enhances all the flavors and balances the sweetness perfectly.
- Butter: Cold and cubed, melted into the hot curd to add richness and smoothness.
Make It Your Way
I love experimenting with this lemon curd to suit whatever mood I’m in or what I have on hand — and trust me, you can too. Don’t be nervous about tweaking it; a little more sugar or a touch less lemon juice works fine depending on your taste.
- Less Sweet Variation: If you prefer tangier, reduce the sugar slightly. I did this once and ended up loving the sharper citrus kick!
- Dairy-Free Swap: Try using coconut oil instead of butter — it adds a tropical nuance but keeps the creaminess.
- Herbal Twist: Adding a few fresh thyme leaves while cooking infuses an unexpected but pleasant aroma.
Step-by-Step: How I Make Easy Homemade Lemon Curd Recipe
Step 1: Whisk Together Your Base Ingredients
Start by combining sugar, whole egg, egg yolks, lemon juice, lemon zest, and salt in a medium saucepan—preferably non-metal to avoid any metallic taste in the curd. Whisk everything until it’s completely smooth and no lumps remain. I like to give it a good stir here to make sure the eggs are fully incorporated, which helps prevent scrambling later on.
Step 2: Cook on Medium-Low While Stirring Often
Place the pan on medium-low heat and stir frequently, scraping the bottom to avoid burning. This step requires a bit of patience — the curd slowly thickens and eventually starts bubbling gently. When you see it coat the back of your spoon and leave a clean line when you run your finger through it, you’re ready for the next step. I usually take about 10 minutes here and it’s crucial to keep the heat low so the eggs don’t scramble.
Step 3: Remove from Heat and Stir in Butter
Once thick and bubbling, take the curd off the heat and immediately transfer it to a heatproof, non-metal container (or strain it if you spot any lumps). Add the cold, cubed butter and stir or whisk until the butter melts completely, creating a glossy, velvety lemon curd. This cool butter swirl is what makes it so rich and silky — don’t skip this step!
Step 4: Chill and Cover to Prevent Skin
To finish, place a piece of parchment paper or plastic wrap directly on the surface of the warm lemon curd to stop a skin from forming. Let it chill in the fridge for 1 to 2 hours — during this time, it thickens and flavors meld beautifully. I usually make it a day ahead for desserts; it truly tastes even better after chilling.
Top Tip
From my many attempts at lemon curd, I’ve learned that control over heat and constant stirring are game-changers to getting that perfect creamy texture. Here are a few of my favorite tricks to nail this recipe every time.
- Use a Non-Metal Pan: I always reach for my ceramic or non-stick saucepan because it helps avoid any metallic off-flavors that sometimes sneak in with acidic ingredients.
- Low and Slow Cooking: Don’t rush by turning the heat too high; gentle heat means no scrambled eggs, just smooth curd.
- Cover the Surface: Putting plastic wrap directly on the curd after cooking is my foolproof method to prevent that annoying skin from forming.
- Strain If Needed: If you spot any stray bits or lumps, straining before chilling saves the day and gives you that perfectly smooth finish.
How to Serve Easy Homemade Lemon Curd Recipe
Garnishes
I love topping lemon curd with a few delicate fresh mint leaves or thin lemon slices when serving. It adds a pretty touch and a hint of that fresh herbaceous note, which complements the tart citrus wonderfully.
Side Dishes
Some of my favorite pairings are buttery scones, toasted brioche, or fluffy pancakes. It also makes a marvelous filling for tart shells or swirled into Greek yogurt for a bright breakfast treat.
Creative Ways to Present
For special occasions, I like to layer lemon curd between vanilla sponge cake layers with whipped cream for a show-stopping dessert. You can also pipe it into mini tartlet shells and top with fresh berries for a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover lemon curd in a sealed glass jar or container in the fridge, where it keeps beautifully for about 1 to 2 weeks. Just give it a quick stir before using if it thickens up too much.
Freezing
Freezing lemon curd works well too! I portion it into ice cube trays or small containers, freeze until solid, then transfer to freezer bags. When you're ready to use, thaw overnight in the fridge and whisk up before serving.
Reheating
If you want it pourable again, gently warm lemon curd over low heat while stirring constantly. Avoid high heat so it doesn’t curdle, and it’ll return to that smooth, luscious texture you love.
Frequently Asked Questions:
While you can use bottled lemon juice in a pinch, fresh lemon juice and zest give your lemon curd a brighter, fresher flavor that really stands out. The zest especially adds essential oils that bottled juice won’t replicate.
Lumps often form if the eggs cook too quickly or unevenly. To avoid this, cook the curd slowly over low to medium-low heat and stir frequently. Straining the curd after cooking can help remove any unwanted lumps for a perfectly smooth finish.
Absolutely! In fact, letting your lemon curd chill for a few hours or even overnight helps the flavors deepen and the texture thicken. Just be sure to cover it tightly to prevent a skin from forming.
Homemade lemon curd will typically stay fresh for 1 to 2 weeks when stored in an airtight container in the refrigerator. Always check for any off smells or mold before using, especially if it’s been stored for longer.
Final Thoughts
This Easy Homemade Lemon Curd Recipe feels like a little sunshine in a jar every time I make it. Whether you’re spreading it on morning toast or using it to fill a cake, it’s one of those recipes that feels special but couldn’t be simpler. I can’t wait for you to try it and make it yours — I bet it’ll become a staple in your kitchen too!
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Easy Homemade Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1.5 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This tangy and creamy lemon curd is bursting with bright citrus flavor, made from just five simple ingredients and four easy steps. Perfectly smooth and thick, its rich butter and egg base balances the acidity of fresh lemons. Ideal as a spread or filling for cakes, tarts, pies, and breakfast items like scones, this homemade lemon curd is tastier and fresher than store-bought versions.
Ingredients
Main 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)
Instructions
- Combine Ingredients: In a medium saucepan, combine sugar, whole egg and egg yolks, lemon juice, lemon zest, and sea salt. Whisk the mixture thoroughly until smooth with no visible egg pieces. For best results, use a non-metal saucepan such as a ceramic-coated one to avoid metallic taste.
- Cook Curd: Heat the saucepan on medium-low heat, stirring frequently to prevent sticking and burning. Continue cooking until the curd thickens and begins to bubble gently.
- Add Butter: Remove the curd from heat and immediately transfer it to a non-metal heat-safe container or strain if lumpy. Add the cold cubed butter and stir or whisk until fully melted and the curd is smooth.
- Chill and Store: Cover the surface of the curd with parchment paper or plastic wrap pressed directly on top to prevent skin formation. Refrigerate for about 1 to 2 hours until fully chilled and thickened further.
Notes
- This lemon curd yields about 1 ½ cups (26 tablespoons), perfect for spreading or filling.
- Using fresh lemons (about 2) ensures vibrant flavor and acidity balance.
- Cook over medium-low heat and stir frequently to avoid curdling or burning.
- For smoother texture, strain the curd before adding butter if lumps appear.
- Covering the curd while chilling prevents an undesirable skin from forming on top.
- Store leftover curd refrigerated and consume within one week for best freshness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48 kcal
- Sugar: 5 g
- Sodium: 33 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.01 g
- Protein: 0.5 g
- Cholesterol: 28 mg
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