Why You’ll Love Homemade Lemon Curd Recipe

This lemon curd recipe delivers a silky‑smooth, intensely lemony spread that is:

Rich and creamy with bright citrus flavor
Made from simple ingredients you likely already have on hand
Versatile enough to use on toast, cupcakes, tarts, yogurt, and more

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 egg yolks
1 cup granulated sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2–3 lemons)
2 tablespoons cornstarch (optional—helps thicken)
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into pieces

Directions

In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon zest, lemon juice, cornstarch, and salt until smooth.
Place the saucepan over medium‑low heat and cook, whisking constantly so the eggs don’t scramble, until the mixture begins to thicken and just barely starts to bubble.
Continue to whisk and cook for 1–2 minutes more after the first signs of thickening.
Remove the pan from the heat. Add the pieces of unsalted butter a few at a time, whisking until fully melted and incorporated.
Once the butter is fully mixed in and the curd is smooth, pour the lemon curd into a clean bowl.
Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming, and let it cool to room temperature.
Refrigerate until fully chilled and thickened before using.

Servings and Timing

This recipe yields about 1 to 1¼ cups of lemon curd. It’s enough to fill several cupcakes, layer a small cake, or generously top your morning pastries.

Prep time: 5–10 minutes
Cook time: 10–15 minutes
Cooling time: About 1 hour
Total time: Approximately 1.5 to 2 hours including chilling

Variations

Extra thick curd: Add an additional egg yolk or slightly increase the cornstarch
Lime or orange curd: Swap lemon juice and zest for lime or orange for a different citrus flavor
Less sweet: Reduce the sugar slightly for a tangier, tarter curd
Double batch: Easily doubled—just adjust the cooking time slightly and stir constantly

Storage/Reheating

Store lemon curd in an airtight container in the refrigerator for 2–3 weeks. For longer storage, freeze it for up to 3 months—just thaw in the fridge overnight before using.
To reheat, warm gently in a double boiler or microwave in 10-second intervals, stirring in between, until it reaches the desired temperature or texture.

FAQs

What is lemon curd?

Lemon curd is a rich, tangy citrus spread made from lemon juice, sugar, eggs, and butter. It’s smooth and creamy, like a custard, but with an intense lemon flavor.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled juice can work in a pinch. Just note that the taste may not be as bright or fresh.

Why did my curd curdle?

Curdling usually happens if the heat is too high or you stop whisking. Keep the heat on medium-low and whisk constantly for a smooth result.

Can I strain my lemon curd?

Yes, straining through a fine-mesh sieve after cooking removes the zest and any bits of cooked egg, making the curd ultra-smooth.

How long does lemon curd last?

It lasts up to 2–3 weeks in the refrigerator when stored properly in an airtight container. For longer storage, freeze it.

Can I use whole eggs instead of yolks?

You can, but the texture will be slightly different—less rich but still delicious. Whole eggs will make the curd a bit lighter.

Why is my lemon curd too thin?

It may need more cooking time or a bit more thickener. You can also add an extra yolk or a little more cornstarch for added thickness.

What can I use lemon curd for?

Lemon curd is great on toast, scones, pancakes, waffles, as a cake or tart filling, stirred into yogurt, or even used in trifles or parfaits.

Is lemon curd gluten-free?

Yes, this lemon curd recipe is naturally gluten-free. Just be sure to use gluten-free accompaniments if needed.

Can I make lemon curd dairy-free?

Yes. Substitute the butter with a dairy-free alternative like coconut oil or vegan butter. The flavor and texture will vary slightly, but it still works.

Conclusion

This homemade lemon curd is bright, creamy, and bursting with citrus flavor. It’s easy to make and endlessly versatile—perfect for adding a zesty twist to your favorite sweet treats. Once you make it from scratch, you’ll never go back to store-bought. Whether you’re spreading it on breakfast pastries or layering it in desserts, this lemon curd is a delicious upgrade to your kitchen staples.