This lemon curd strikes the perfect balance of sweet and tart with a vibrant citrus flavor that brightens any dessert. It’s incredibly versatile — great on toast, swirled into yogurt, layered in cakes, or dolloped on pancakes. Made from simple ingredients, it’s easy to prepare and feels special every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh lemon juice
Lemon zest
Granulated sugar
Eggs
Unsalted butter
Pinch of salt
Directions
In a heat‑proof bowl, whisk together lemon juice, lemon zest, sugar, eggs, and salt until smooth.
Place the bowl over a pot of simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon (about 8–12 minutes).
Remove from heat and stir in the butter a few pieces at a time until fully melted and incorporated.
Let the lemon curd cool slightly, then transfer to a clean jar or container.
Cover and refrigerate until set and chilled.
Servings and timing
Makes about 1 to 1 ½ cups. Prep time: 10–15 minutes Cook time: 10–12 minutes Cooling time: 30 minutes Total time: ~55 minutes
Storage/Reheating
Store lemon curd in an airtight container in the refrigerator for up to 1–2 weeks. If the curd thickens too much after chilling, let it sit at room temperature briefly before using. Lemon curd is not typically reheated on its own — if adding to warm dishes, gently warm it with the dish rather than heating it separately.
FAQs
What is lemon curd?
Lemon curd is a smooth, citrus spread made with lemon juice, sugar, eggs, and butter. It’s sweet with a bright lemon flavor.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled lemon juice can be used in a pinch.
Is lemon curd dairy‑free?
No — traditional lemon curd contains butter. You can make dairy‑free versions using plant‑based butter alternatives.
Can I freeze lemon curd?
Yes, you can freeze lemon curd in a freezer‑safe container for up to 2–3 months. Thaw in the refrigerator before using.
What can I use lemon curd on?
Lemon curd is delicious on toast, scones, pancakes, waffles, yogurt, cheesecake, or as a filling for cakes and tarts.
How thick should lemon curd be?
Properly cooked lemon curd should be thick enough to coat the back of a spoon and hold a line drawn with your finger.
Why did my lemon curd curdle?
If eggs cook too quickly or heat is too high, the curd can separate. Cook gently over low heat and stir constantly.
Can I make lemon curd without butter?
You can make versions without butter, but butter adds richness and silky texture. Dairy‑free butter or coconut oil can be alternatives.
How long does lemon curd last?
Refrigerated lemon curd lasts about 1–2 weeks in a sealed container.
What’s the difference between lemon curd and lemon jam?
Lemon curd has a creamy, custard‑like texture made with eggs and butter, while lemon jam is fruit cooked with sugar and pectin with chunkier pieces.
Conclusion
Lemon curd is a bright and luxurious citrus spread that’s easy to make at home. With its vibrant flavor and creamy texture, it elevates everything from baked goods to breakfast foods. Keep it on hand for an instant burst of lemony goodness any time.
A bright, silky, and tangy homemade lemon curd made with fresh lemons, sugar, eggs, and butter. Perfect as a spread, topping, or filling for your favorite treats.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:55 minutes
Yield:1 to 1 ½ cups
Category:Condiment
Method:Double Boiler
Cuisine:British
Diet:Vegetarian
Ingredients
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large eggs
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
Instructions
In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, eggs, and salt until fully combined and smooth.
Place the bowl over a pot of gently simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water.
Cook the mixture, stirring constantly with a spatula or whisk, for 8–12 minutes or until thickened and able to coat the back of a spoon.
Remove from heat and stir in the butter, a few pieces at a time, until fully melted and incorporated.
Let the lemon curd cool slightly, then transfer to a clean jar or airtight container.
Cover and refrigerate until chilled and set, at least 30 minutes.
Notes
Use fresh lemon juice for best flavor.Stir constantly and cook over low heat to prevent curdling.Strain the curd after cooking if you want an ultra-smooth texture.Store in an airtight container in the fridge for up to 1–2 weeks.Freeze for longer storage — up to 2–3 months in a freezer-safe container.
