Store-bought lemon curd doesn’t even deserve to share the same name as homemade. This from-scratch lemon curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 10 minutes! Lemon curd is perfect for scones, crepes, angel food cake, quick breads, pound cake, and so much more.
Let’s talk lemon.
- Are lemon bars your main squeeze?
- Is lemon blueberry cake your favorite dessert?
- Are you head-over-heels for lemon meringue pie?
If your answer is YES to all of the above, you’re going to flip for this creamy, dense, intensely flavorful spread. Homemade lemon curd is 1 million times tastier than store-bought, which is filled with ingredients we can’t pronounce and has likely been sitting on the shelf for too long. Spread the blissful homemade version on scones, biscuits, homemade English muffins, and so much more. This is the recipe you never realized you needed!
What Is Lemon Curd?
Lemon curd is a very rich dessert topping or spread. It’s buttery and sweet with intense tart lemon flavor—like a creamy lemon version of jam. Lemon curd is made from simple ingredients and comes together quickly on the stove. Lemon lovers, this is your jam.
Get it? Get it? 🙂
How to Make Lemon Curd
Here’s how we make DIY lemon curd. The full recipe and instructions are below.
You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a critical purpose for thickening and flavoring. The egg yolks thicken the curd, just as they do in creme brûlée, pastry cream, or butterscotch pudding. Use real lemons; you need both the zest and juice. The sugar supplies sweetness and structure, while the salt balances out the flavor. Add the butter after the curd finishes on the stove. Butter makes it super creamy.
Make lemon curd on the stove. Make sure you are constantly whisking as the mixture thickens—we’re talking about 10 minutes of whisking. The good news? That’s the only step in this recipe: whisking!
Use a Double Boiler
I strongly recommend cooking the lemon curd in a double boiler because mixing these ingredients over direct heat quickly leads to burning. Don’t fret! If you don’t have a double boiler, craft a makeshift double boiler by placing a heatproof glass bowl on top of a larger pot. (You can see my DIY double boiler in my brownie baked Alaska post!) Make sure the bottom of the top pot or bowl does not touch the simmering water. It’s worth repeating: lemon curd should never be cooked on direct heat.
Why Does My Lemon Curd Taste Metallic?
Lemon curd may have a metallic aftertaste if you cook it in a metal double boiler. It’s a result of the eggs and lemon reacting with the pan, but is easily avoidable! Use a non-metal double boiler (this one has a porcelain insert) or the glass bowl option I mention above (but make sure it’s heatproof glass, like Pyrex). While you’re at it, use a silicone whisk too!
FAQ: Can I Make This With Other Citrus Fruits?
Absolutely! You can use this same recipe for lemon curd and swap the lemons for limes, grapefruits, or oranges. You can even use pineapple juice, just like we do for the layers of pineapple curd filling in this pineapple coconut cake!
Uses for Lemon Curd
There are so many ways to enjoy lemon curd. Here are a few suggestions:
- Enjoy on scones, muffins, buttermilk waffles, whole wheat blueberry pancakes, or a Dutch baby pancake
- Use as a filling for crepes, lemon cupcakes, or lemon coconut cake
- Use as a topping for pound cake or pavlova (uses the egg whites!)
- Fill French macarons, choux pastry, or eclairs
- Layer on strawberry shortcake
- Make a lemon berry trifle
- Spread on English muffins, homemade biscuits, toast, croissants
- Mix it with whipped frosting for the fluffiest filling in a citrus cake
- Top your classic cheesecake, lemon cheesecake, or easy cheesecake pie
- Stir in yogurt, cottage cheese, or spoon on ice cream
- Try it on gingerbread waffles (seriously, try this!)
- Use as a filling to add extra flavor to lemon blueberry cupcakes
- Fill your lemon thumbprint cookies
- Fill your favorite cupcake recipe (see my How to Fill Cupcakes post for details on how and for flavor pairing inspiration!)
Lemon Curd
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour, 15 minutes (includes cooling)
- Yield: 1 – 1.5 cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
You only need 5 simple ingredients for homemade lemon curd—and the recipe comes together on the stove in 10 minutes! If you know how to whisk, you can make this delicious spread.
Ingredients
- 4 large egg yolks (for thicker lemon curd, see Note on eggs)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
Instructions
- Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If you’d like to be precise and use a candy or instant-read thermometer, the temperature will rise to about 170°F (77°C). If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
Notes
- Freezing Instructions: For longer storage, you can freeze the curd up to 3–6 months. Thaw in the refrigerator overnight before enjoying.
- Special Tools (affiliate links): Egg Separator | Citrus Juicer | Citrus Zester | Non-Metal Double Boiler | Silicone Whisk
- Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
- Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
- No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
- No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
Reader Comments and Reviews
I forgot to put the salt in! This is the second time I have made this lemon curd and it’s delicious. I used unsalted butter but forgot the salt. Is it ok without the salt – what is the purpose of salt? Thx
Hi Yve, the salt helps balance the flavor. We’re so glad you enjoyed the curd!
I have never made scones or lemon curd before. I decided I wanted to make both for my DIL’s baby shower brunch. Wow, wow, wow! Both were outstanding, and everyone raved! Now I’d like to make the the cranberry orange scones. Can I use orange juice and zest in place of the lemon for your lemon curd recipe?
Hi Tammy, we’re so glad they were a hit! You can definitely make orange curd with this recipe. We recommend using at least *some* lemon juice with the orange juice for best flavor.
Absolutely delicious recipe! I actually forgot to add the butter at the end and it still tasted like summertime in my mouth!! I have never bought lemon curd before, but I won’t ever need to with this easy, amazing recipe! Thank you, Sally!
My first time making lemon curd to add to the Lemon Cheesecake recipe and I’m a fan. It’s simply to make and the taste is amazing. Thank you!!
I was gifted 1/2 gallon of Meyer lemon juice, can I use it in this lemon curd recipe without the zest?
Hi Rosalie, you’ll miss a bit of flavor if you skip the zest. Keeping that in mind, you can certainly leave it out.
Have you tried this recipe using the sous vide method for cooking ?
I have not with this lemon curd.
I know I have seen the answer to my question somewhere but I can’t seem to find it today. How long does the lemon curd last in the refrigerator?
Hi April, you can refrigerate the curd for up to about 10 days.
This is a * lemon curd. Easy (prep first!) and super delicious on crumpets or alike. Very moorish. Have made it a few times now. Appreciate the recipe
It worked well, took me a while to get the temperature correct but that’s on me being overly cautious I think. As written, this was toooooo sweet for me and I’ll have to balance that out elsewhere in my final cake recipe. For next time, can I reduce the sugar, or should I just increase the amount of lemon?
Hi Kya, feel free to stir in a bit of lemon zest or an extra squeeze of lemon juice to help offset the sweetness. You don’t want to reduce the sugar, as it helps to thicken the curd.
Can u use raw sugar for lemon curd
Hi Elizabeth, raw sugar usually has much larger granules and does not dissolve as easily. For the best results, we recommend sticking with granulated sugar here.
Great recipe and I made it in the microwave which was even easier! I used the thicker method of adding a whole egg and it set beautifully. Tastes Delicous and looked great in little tart cases x
This was my first time making lemon curd and it was amazing. I couldn’t believe how much better it is than the store bought stuff. Now I want to make key lime curd for a cake I’m making. Do you think it would work to just substitute lime for lemon or would the proportions need to be different?
Hi Shari, you can definitely swap the lemons for limes to make this into a lime curd. No other changes needed. Enjoy!
Hi,
I love this recipes, and can’t seem to hold on to a single jar, because my friends keep sneaking them off my fridge (they pay back in pork so we’re even!)
But I noticed that I’m getting different results from muscovado (which is what I use for all my cooking and baking) and fine grain/castor sugar (which I did for the last batch because I was baking a birthday cake, and I wanted more yellow). I noticed that the muscovado gave a creamier curd in a beige-ish colour. The white sugar took much longer to thicken, and eventually settled to a more jelly/custard consistency when it cooled. Could it be the sugar or the lemons? I’ve noticed that Indian lemons usually are more tart and it’s almost impossible to get a not-flat cake with them!
Hi Paro, the different sugars are likely the culprit for the different results. We’re glad you’re enjoying the curd either way!
Highly recommend this recipe. I made this last night as a filler for a cake I am making today and I am trying to not eat it and create an emergency for myself lol… It’s absolutely fantastic, although I will admit I added a tablespoon extra juice (cuz why throw it out when I could throw it IN?) and the zest from an extra lemon, cuz I keep it zesty, aaaand…. it’s shaping up to look like I’ll have to make a second batch. This is my new jam- see what I did there? 😀
We’re so glad, Amy!
Hi Sally,
I wondered why you use granulated sugar as opposed to caster sugar ? Thanks !
Hi Sarah, we call for granulated sugar because that is what is readily available here in the U.S. I know caster sugar is readily available in the U.K. and typically called for in baking recipes, and that is fine to use as well.
Can I double this recipe?
Hi Christine, you can make double batches of this lemon curd, and cooking time should be about the same.
The first time I made this it came out perfect but the next two times it didn’t thicken and then separated in the fridge. Thick and buttery on the top and liquid underneath. I don’t know what I did wrong. Any help? Thanks!
Hi Kelly, be sure to stir continuously while the mixture cooks. If curd isn’t thickening, turn up the heat and constantly whisk. Then when you add the butter, make sure to continuously stir until it is fully incorporated, otherwise it can separate as it cools. Hope this helps!
Great recipe! I’ve tried it a few times and sometimes the first step gets super bubbly. My only guess is I’m whisking too vigorously and/or I’m using metal. Is this why a silicone whisk is recommended or is that to avoid the metallic taste?
Hi Isaac, the silicone whisk is to avoid a metallic taste, but as for why it gets so bubbly for you, my best guess is that the heat is maybe up a bit too high? Try reducing it a little next time, and you can also whisk a little less vigorously. Hope this helps!
Excited to try this! How long can I store it in the refrigerator once made?
Hi Emily! Refrigerate the curd for up to about 10 days.
This was so easy to make and came out exactly as I wanted. I used my 4 egg whites to make a pavlova and the lemon curd and pavlova make a lovely dessert with fresh blueberries and peaches.
Hi Sally, I’ve made so many of your recipes or the years and loved them. I’m anxious to make your Lemon Curd……. I’d like to make this for my sister and was wondering where you got your lovely ceramic spoon ? Would luv to surprise her. Thank you for your wonderful gift of Love to share with others.
Hi Linda! Thank you so much. The pictured spoon is from Anthropologie, but it is several years old. You may be able to find something there though, or give it a quick online search!
I LOVED this recipe!! I made a batch of lemon, but I also made a batch of ORANGE, which was so good! I used it on vanilla ice cream and holy mother it was AMAZING!!
This recipe is well-written and helped guide me through the process of baking a cheesecake using a Bain Marie. Lemon juice and lemon rind added richness to the cheesecake and the lemon curd is exceptional. I can’t wait to serve this. (Of course, it’s going to be on IG.)
Great Recipe! I tried with maple syrup instead of sugar and it doesn’t thicken as well as it does with sugar. Any thoughts on how to make it thicken with the maple syrup?
Hi Myriam, we’re unsure as we haven’t tried replacing the sugar with syrup here. We recommend sticking with sugar.
Hi Myriam,
I think the answer to your question about maple syrup not thickening the curd is that maple syrup is not crystalline, its partially inverted sugar syrup. The process doesn’t work so well with this form of sugar. Other partially inverted form of sugar are golden syrup, honey and liquid glucose, I wouldn’t expect these to work very well in this recipe either.
Hi Myriam,
another reason for maple syrup not thickening as well is that maple syrup being a liquid only contains 2/3 of sugar and 1/3 of water. So it basically changes the proportions of ingredients here. You can either reduce the amount of lemon juice by half (which will diminish the lemony taste of the curd), or substitute all the egg yolks with whole eggs. Or you only add a little dash of maple syrup for taste, sticking with sugar for the rest.
I’ve tried numerous recipes for Lemon Curd, but always came back to this, now its my go to recipe and one I will always recommend.
Can I double this recipe?
You can make double batches of this lemon curd, and cooking time should be about the same.
Loved this recipe atop a lemon cheesecake. Delicious and hides any cake cracks!
Wonderful lemon curd. Will make it again
Great recipe easy to understand perfect results
The receipe worked well
I used one pot method
Long and slow on top of the stove
It came out perfect
This was exactly the thing I’ve been looking for! Thank you so much for this delicious, easy to follow recipe