Homemade lemon curd stands in a league of its own, far surpassing store-bought versions. It’s rich, tangy, velvety smooth, and packs a vibrant punch of lemon flavor. With just five basic ingredients, you can make this luscious treat in the comfort of your own kitchen. It’s perfect for spreading over scones, drizzling on pancakes, or using as a filling for cakes and pastries. The key to a successful lemon curd lies in simplicity and the perfect balance of tart and sweet.

What Exactly is Lemon Curd?

Lemon curd is a decadent and creamy spread or topping that delivers a sharp, tart flavor from fresh lemons, complemented by the richness of butter and sweetness from sugar. Think of it as a velvety, lemon-flavored jam, but smoother and creamier. Whether you enjoy it with baked goods, as a filling for desserts, or simply by the spoonful, lemon curd is a must-have treat for anyone who loves citrus. It’s one of those recipes that appears complex, but it’s incredibly easy to make, requiring only about 10 minutes of your time.

Why Make Homemade Lemon Curd?

Why settle for store-bought lemon curd when you can easily make your own? Homemade curd is much fresher and more flavorful, free from preservatives or artificial additives. The flavor is bright and the texture is smooth, without the artificial aftertaste that often comes from jarred versions. Once you get the hang of it, you’ll never go back to pre-made lemon curd again. Plus, it only takes five ingredients that you probably already have in your pantry or fridge.

Ingredients You’ll Need

Making lemon curd from scratch requires just a handful of simple ingredients. Here’s what you’ll need:

Egg Yolks (4 large): The yolks provide richness and help thicken the curd. For a thicker curd, you can swap out two egg yolks for one whole egg.
Granulated Sugar (2/3 cup or 134g): The sugar balances out the sharpness of the lemon, adding sweetness to the curd.
Lemon Zest (1 tablespoon): This adds a concentrated lemon flavor, giving the curd its signature zing. Be sure to zest the lemon finely to avoid any large pieces of peel.
Fresh Lemon Juice (1/3 cup or 80ml): Freshly squeezed lemon juice is crucial for the best flavor. Bottled lemon juice will not give you the same vibrant result.
Salt (1/8 teaspoon): A small amount of salt enhances the overall flavor of the curd and balances the sweetness.
Unsalted Butter (6 tablespoons or 85g): Butter brings the curd’s texture to a smooth, velvety finish, making it rich and indulgent.

How To Make

Prepare the Double Boiler: Begin by setting up your double boiler. Fill the bottom pot with 1 to 2 inches of water. Place it on the stove over high heat until the water comes to a boil. Once it starts boiling, reduce the heat to low, allowing the water to simmer gently. This creates the perfect indirect heat to cook your curd without direct contact with the heat source, preventing the egg yolks from scrambling.
Combine the Ingredients: In the top pot of your double boiler, add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt. Using a silicone whisk, whisk everything together until fully combined. The mixture should be smooth, and the sugar should be dissolved.
Cook the Curd: Keep whisking the mixture continuously as it cooks. This constant motion helps to prevent the egg yolks from curdling and ensures a smooth texture. The curd will begin to thicken after about 10 minutes of cooking, resembling the consistency of hollandaise sauce. If the curd isn’t thickening as expected, turn up the heat slightly while continuing to whisk.
Add the Butter: Once the curd has thickened to your desired consistency, remove the pan from the heat. Gradually whisk in the softened butter, one piece at a time. The heat from the curd will melt the butter and incorporate it smoothly into the mixture.
Cool and Store: Transfer the lemon curd into a clean jar or bowl. To prevent a skin from forming on the top, place a piece of plastic wrap directly onto the surface of the curd, ensuring it touches the curd. Allow the curd to cool to room temperature. As it cools, it will continue to thicken. Once cool, remove the plastic wrap and store the curd in the refrigerator for up to 10 days.

Pro Tips for Perfect Lemon Curd

Fresh Ingredients Are Key: Always use fresh lemon juice and zest for the best flavor. Fresh eggs also make a big difference in the curd’s texture and taste.
Avoid Scrambled Eggs: The most important step in making lemon curd is to whisk constantly while cooking. If the eggs are left without stirring, they can scramble, ruining the smooth consistency of the curd.
No Double Boiler? No Problem: If you don’t own a double boiler, don’t worry! You can create a DIY version by placing a heatproof glass bowl over a pot of simmering water. Just ensure that the bottom of the bowl doesn’t touch the water.

How to Enjoy Your Lemon Curd

Once your lemon curd is ready, there are endless ways to enjoy it. Use it as a topping for cakes, tarts, pancakes, or waffles. It also makes an excellent filling for pastries like lemon meringue pies, or as a spread on toast or scones. The versatility of lemon curd makes it a must-have for anyone who enjoys baking or simply loves the bright, refreshing taste of lemons.

Lemon Curd Recipe

This easy lemon curd recipe is quick, simple, and only requires five ingredients. Made fresh on the stove, you can enjoy a homemade spread or topping in just about 15 minutes.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 15 minutes (includes cooling)
Yield: 1 – 1.5 cups

Ingredients:

4 large egg yolks (for a thicker curd, see the note on eggs)
2/3 cup (134g) granulated sugar
1 tablespoon lemon zest (from about 1 lemon)
1/3 cup (80ml) fresh lemon juice (from 2–3 lemons)
1/8 teaspoon salt
6 tablespoons (85g) unsalted butter, softened and cut into pieces

Instructions:

Set up your double boiler by filling the bottom pot with 1–2 inches of water. Heat until boiling, then reduce to low to keep a simmer.
In the top pot, combine egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk until smooth.
Continue to whisk the curd as it cooks. The mixture will thicken in about 10 minutes.
Once thickened, remove from heat and whisk in butter until fully melted.
Pour into a jar or bowl, cover with plastic wrap, and let cool. Refrigerate for up to 10 days.

Notes:
For a thicker curd, use 2 egg yolks and 1 whole egg. For best results, use fresh-squeezed lemon juice. This lemon curd can also be frozen for up to 6 months.

Enjoy your fresh lemon curd on scones, cakes, or toast!