Easy Homemade Lemon Curd

Easy homemade lemon curd requires just 4 ingredients and less than 30 minutes to make! It’s so much better than store-bought, and the perfect topping for scones, cakes and more.

Lemon curd is a rich, bright, and zesty topping or spread made with egg yolks, fresh lemon zest and juice, sugar and butter. Not only does is provide a deliciously fresh lemon flavor, but it’s also wonderfully smooth and velvety too.

This easy lemon curd recipe has been go-to since 2010 and it never fails to make me swoon every time I make it. Spoon this luscious lemon curd over biscuits, crepes, pancakes, cake, and more. If you’ve never tasted homemade lemon curd—or never made it yourself—this is one kitchen adventure you absolutely need to try!

Why make homemade lemon curd

• This recipe uses just 4 simple ingredients.
• It comes together in less than 30 minutes.
• The fresh lemon flavor is noticeably brighter and more authentic than store-bought versions.
• It’s incredibly versatile, making it a delicious topping, spread, or filling for many desserts.
• The texture is smooth and super luxurious.

Lemon curd ingredients

Here’s everything you’ll need to make the best lemon curd at home. (Full recipe is at the end of this article)

• Fresh whole lemons, we’ll use both the zest and juice
• Egg yolks 
• Butter
• Granulated sugar

How to make easy homemade lemon curd, step by step

1. Zest and juice your lemons. You’ll need about 3-4 lemons to get the required 1 cup of juice.
2. Separate egg yolks into a bowl. (This is a fabulous way to use up leftover egg yolks!)

   

3. Warm the lemon juice, zest, butter, and half the sugar in a saucepan until the butter melts and the sugar dissolves.
4. Whisk remaining sugar into the egg yolks. 
5. Temper the egg yolks by slowly pouring the warm lemon mixture into them while whisking constantly.

   

6. Cook the combined mixture gently over medium heat, stirring until it thickens and coats the back of a spoon.
7. Strain the curd through a fine mesh strainer to catch the zest and egg lumps, then cover with plastic wrap and chill in the fridge until ready to use.

Lemon curd tips and FAQs

• Use salted or unsalted butter. If using unsalted, consider adding 1/8 teaspoon of salt to cut through some of the sweetness.
• Do not use bottled lemon juice! Fresh lemon juice is best for bright, authentic flavor.
• Can I make lemon curd without egg yolks? Can I substitute butter or sugar with an alternative? This is a traditional lemon curd recipe. If you are looking for variations to accommodate dietary preferences, I recommend finding another recipe with tried and true ingredient substitutions.
• Do not let lemon curd boil and stir constantly. It should be at a low simmer as it thickens, with just a few bubbles at the edges. We don’t want to burn it!
• If your lemon curd doesn’t seem to be thickening, increase heat a bit and see if that speeds up the process.
• Storage tips: Cover freshly made lemon curd with plastic wrap placed directly flush with the lemon curd. This prevents a thin film from forming as it cools. Once chilled, this is no longer needed and you can store it in any air-tight container.
• How long does lemon curd last? Keep in the refrigerator for 1-2 weeks. You can freeze lemon curd for up to 3 months, letting it thaw in the fridge before using.
• Variations: Use this same recipe with other citrus such as lime, orange or grapefruit.
• How to use leftover egg whites:  Make angel food cake, my famous coconut cake, coconut macaroons, or pavlova.

Ways to use lemon curd

• Spread it on on biscuits and scones.
• Spoon it on breakfast treats like french toast, pancakes and crepes.
• Use it as a topping for angel food cake, pound cake or cheesecake.
• Or however you like! The options are endless.

More zesty lemon recipes

• Lemon Bars
• Lemon Meringue Pie
• Lemon Olive Oil Cake

Note: This recipe was originally published April 2010.