How to Make Lemon Curd

I’ve made a silky, tangy Lemon Curd that’s perfect for spreading on toast, swirling into yogurt, or filling tarts and cakes. It’s bright, sweet, and irresistibly creamy.

Why You’ll Love This Recipe

I adore how this lemon curd balances tartness and sweetness with a smooth, custardy texture. It’s quick to whip up on a lazy afternoon and instantly elevates breakfast, dessert, or snack time. The homemade version tastes so much fresher and more vibrant than store-bought!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh lemon juice (about 3–4 lemons)

• Lemon zest

• Granulated sugar

• Large eggs

• Unsalted butter, cold and cubed

Directions

1. Whisk together the lemon juice, lemon zest, sugar, and eggs in a heatproof bowl until well combined.

2. Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.

3. Whisk the mixture constantly as it slowly thickens, about 8–10 minutes, until it coats the back of a spoon.

4. Remove from heat and immediately whisk in cold butter pieces, a few at a time, until fully melted and smooth.

5. Strain the curd through a fine-mesh sieve into a clean jar or bowl to remove zest bits or any cooked egg bits.

6. Let it cool to room temperature, then seal and refrigerate.

Servings and timing

• Yield: about 1¼ cups of lemon curd

• Prep time: 5 minutes

• Cooking time: 10 minutes

• Cooling time: 20 minutes (plus chilling time)

• Total time: approximately 35 minutes

Variations

• Vanilla twist: Stir in ½ teaspoon vanilla extract after cooking for a warm aroma.

• Lime or orange curd: Substitute part or all of the lemon juice and zest with fresh lime or orange.

• Lavender infusion: Add 1 teaspoon dried culinary lavender to the cooking mixture, then strain for delicate floral notes.

• Honey sweetened: Replace half the sugar with honey for a richer, floral sweetness.

• Spiced version: Add a pinch of cardamom or ginger when cooking for warm spice accents.

Storage/reheating

I store lemon curd in a sealed jar in the fridge for up to 10 days. To soften before using, I let it sit at room temperature for 15 minutes or warm it gently over a double boiler, stirring until spreadable.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemons for best flavor, but bottled juice works in a pinch—just be sure it’s pure juice, not from concentrate.

Why did my curd turn grainy?

If the mixture overheats or isn’t whisked constantly, the eggs can scramble. I whisk steadily over gentle heat and strain at the end to ensure silky texture.

Can I freeze lemon curd?

Yes—I freeze it in a sealed container for up to 3 months. I thaw it overnight in the fridge and stir until creamy before using.

Is it safe to use raw eggs in this?

Yes, because the double boiler cooks the curd gently until it thickens and reaches a safe temperature. Always cook until it coats a spoon to ensure it’s properly cooked.

How do I know when it’s done?

I watch for the curd to thicken enough that it coats the spoon and holds a line when I run my finger through it. That indicates it’s thickened and ready.

Conclusion

This Lemon Curd is bright, creamy, and versatile—it’s become my go-to spread, filling, and topping for everything from biscuits to cakes. I love how easily it comes together and how much flavor it adds to other treats. Once I make a batch, I’m always finding ways to incorporate that zingy, homemade goodness!