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Lemon Curd

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close up shot of a jar of Lemon Curd with a spoon dipped into it
If you are a lemon lover, this luscious lemon curd will be a game-changer for all your lemon desserts. 
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Table of Contents
  1. Lemon Curd Ingredients
  2. Substitutions And Additions
  3. How To Make This Lemon Curd Recipe
  4. How To Serve
  5. Storing This Homemade Lemon Curd Recipe
  6. Why We Love This Recipe
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE
  9. Even More Recipes You’ll Love

Bright and citrusy, this easy lemon curd is a delicious spread that is perfect for topping scones, pancakes, pie filling, or just about anything else you can think of. With the combination of tart and sweet with a creamy texture, this is so good you’ll want to eat it by the spoonful! 

close up shot of a jar of Lemon Curd with a spoon dipped into it

Lemon Curd Ingredients

Lemon Curd raw ingredients that have been labeled
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If there’s one thing we can all agree on, it’s that lemon curd is absolutely delicious. The tangy and sweet combination can brighten up any dish or dessert.

The texture is thick without being too heavy, and the intense lemon flavor makes it a versatile ingredient in any recipe. 

You’ll need: 

  • 1 cup of granulated sugar
  • ⅓ cup of freshly squeezed lemon juice
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tablespoon of lemon zest (grated finely)
  • ½ cup of salted butter, cut into pieces

Substitutions And Additions

LEMONS: You can use regular lemons or Meyer lemons to make this basic lemon curd recipe. 

CITRUS FRUIT CURDS: You can make curd from other citrus fruits as well using this great recipe.

Try lime curd using lime juice and lime zest or orange curd with orange juice and orange zest. 

FRUIT PUREE: For a fruity twist, you can mix in a few tablespoons of fruit puree like raspberry, passion fruit, or mango.

This not only adds a burst of color but also introduces a delightful fruity undertone to your lemon curd.

Adjust the amount to your taste, keeping in mind that it might make the curd slightly less tangy.

How To Make This Lemon Curd Recipe

Follow our directions below to make this delicious lemon curd at home on the stove top. The result is a rich treat you will love adding to all of your desserts.

Our Recipe Developer Says

The great lemon curd recipe is easy to double, and it keeps well in the freezer.

STEP ONE: In a medium saucepan, whisk together the sugar, fresh lemon juice, whole eggs, egg yolks, and lemon zest. 

PRO TIP:

You can make the lemon curd by combining all of the ingredients (including the butter). This method takes longer for the curd to thicken, and also, I find the curd turns out creamier when whisking in the butter afterward, like in this recipe for lemon curd.

sugar, lemon juice, eggs, egg yolk, and lemon zest whisked together

STEP TWO: Heat the lemon mixture over medium-low heat, whisking at all times. 

PRO TIP:

We don’t need to temper the eggs with this easy lemon curd recipe. Heat slowly over medium-low and do not turn the temperature above medium heat at any time, or the eggs can curdle.

STEP THREE: After cooking and whisking for five to eight minutes, the mixture should begin to thicken.

If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium. 

PRO TIP:

There may be some foam during the cooking process as the curd begins to thicken. This will go away when the butter is added.

STEP FOUR: Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined. 

ingredients whisked together in a pot

STEP FIVE: If you would like extra smooth lemon curd, you can pass the curd through a fine mesh strainer before transferring it to containers.

Transfer the hot lemon curd to clean canning jars or a heat-proof bowl.

Press a sheet of plastic wrap onto the surface of the curd to prevent it from forming a skin on top of the curd while cooling.

STEP SIX: Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.

How To Serve

This delightful tangy and sweet lemon curd is perfect to use for the lemon filling in any lemon dessert, such as pies or cakes.

A scoop on top of a bowl of vanilla ice cream, cheesecake, or our French toast roll-ups are just a few of an infinite number of possibilities for this divine treat. 

Start your day with a burst of flavor by spreading lemon curd on toast, English muffins, or pancakes.

Our mini lemon meringue pie and lemon lava cake are two of our recipes just begging for homemade lemon curd. 

Storing This Homemade Lemon Curd Recipe

Lemon curd is a great treat to have on hand to use later. Keep a container of it in your freezer for when the craving strikes.

MAKE AHEAD: If you want to plan ahead or simply have extra lemon curd on hand, making it in advance is a breeze.

After preparing the curd, let it cool to room temperature. Then, transfer it into an airtight container or jar, sealing it well.

Pop it in the refrigerator, and it will stay fresh for up to two weeks.

IN THE FRIDGE: Store this creamy curd in the refrigerator in an airtight container or glass jar for one week.

IN THE FREEZER: Lemon curd can be frozen for two months in a sealed container. 

Why We Love This Recipe

VIBRANT CITRUS BURST: This recipe delivers a bright and zesty lemon flavor that instantly lifts your spirits. It’s the perfect balance of sweet and tangy, making it a versatile addition to a variety of dishes.

HOMEMADE GOODNESS: There’s something incredibly satisfying about creating your own lemon curd from scratch. The homemade version trumps store-bought with its freshness and pure ingredients.

LONG SHELF LIFE: With proper storage, your homemade lemon curd can last in the fridge for up to two weeks or in the freezer for six months.

overhead shot a jar of Lemon Curd with a spoonful of Lemon Curd and a slice of lemon

If you have an abundance of fresh lemons, this perfect homemade lemon curd recipe is the best way to preserve them. The deep rich lemon flavor and creamy texture are to die for, and you may not be able to resist grabbing a spoon and skipping the scones. 

FREQUENTLY ASKED QUESTIONS

What can I do with the leftover egg whites?

Since you will end up with leftover egg whites after making your own lemon curd, they can be kept in the fridge in an airtight container for a few days.

You can also freeze them for longer. Pour each egg white into one cube of an ice tray and freeze. Transfer them to a bag, and all you need to do is defrost them at room temperature when they’re called for. 

How long does lemon curd keep?

Lemon curd will keep in the fridge for a week and in the freezer for up to two months. 

Can I use this same recipe for lime curd?

This simple recipe works fine for lime curd as well. Just replace the lemon components with the lime equivalents, and you are all set.

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close up shot of a jar of Lemon Curd with a spoon dipped into it

Lemon Curd

5 from 6 votes
If you are a lemon lover, this luscious lemon curd will be a game-changer for all your lemon desserts. 
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1.5 cups

Ingredients
  

  • 1 cup granulated sugar
  • cup freshly squeezed lemon juice
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tablespoon lemon zest, grated finely
  • ½ cup salted butter, cut into pieces

Instructions
 

  • In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
  • Heat over medium-low, whisking at all times.
  • After cooking and whisking for 5 to 8 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium.
  • Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
  • If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
  • Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.

Notes

  • The great lemon curd recipe is easy to double, and it keeps well in the freezer.
  • You can make the lemon curd by combining all of the ingredients (including the butter). This method takes longer for the curd to thicken, and also, I find the curd turns out creamier when whisking in the butter afterward like in this recipe.
  • We don’t need to temper the eggs with this easy lemon curd recipe. Heat slowly over medium-low and do not turn the temperature above medium heat at any time, or the eggs can curdle.
  • There may be some foam during the cooking process as the curd begins to thicken. This will go away when the butter is added.

Nutrition

Calories: 1238kcal | Carbohydrates: 139g | Protein: 13g | Fat: 74g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 655mg | Sodium: 594mg | Potassium: 200mg | Fiber: 1g | Sugar: 135g | Vitamin A: 2583IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. BARBRA MICHNOWSKI says

    5 stars
    Though I haven’t Made this Yet as I only saw Your Post last night It Seems to Be an EASY and Delicious Recipe 😋😋Also ONE Could Perhaps GRATE the BUTTER instead of Cutting it up THANK YOU for ALL YOUR GREAT RECIPES 💛🤗 Barbra I’m Sydney 🇦🇺

    • Sarah says

      I just found this recipe today and am about to make it. I’m not fond of the dry powdery cake mix that can form on the top if the butter, etc doesn’t reach it. Your suggestion of grating the butter is inspired! Thank you for your idea. This cake looks fabulous.

      • Gillian says

        5 stars
        My husband, extraordinary foodie and lover of all things lemon gave this recipe 2 thumbs up! Grating the butter is genius!

  2. Margo says

    5 stars
    Hello. I’m getting ready to make this, but all I have is unsalted butter. Do I have to have salted butter? Thanks! P.S. I make a lot of your recipes including the drink recipes 🐈.

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