Homemade lemon curd is sweet, creamy, tangy, and can be made in about 15 minutes. This lemon curd is fabulous as a dessert topping, spread, or pie filling.
When I can get my hands on beautiful fresh lemons this recipe is a go-to for me… along with my super easy no-bake Lemon Cream Pie and Lemon Eclairs.
This homemade lemon curd is fast, easy and so good. It’s creamy texture, sweet-tart intense lemon flavor and smoothness makes it a lemon lovers dream.
Lemon curd is a fantastic dessert topping, spread or filling. This recipe is great in lemon bars, lemon meringue pie, or even Lemon Ice Cream.
How To Make Homemade Lemon Curd:
This recipe only takes about 15 minutes to make and requires simple ingredients.
Ingredients Needed
- Egg yolks – save the egg whites and make something delicious like Pavlova or Angel Food Cake
- Sugar
- Lemon juice – I know, surprising right? *wink*
- Lemon zest
- Butter – unsalted is best and highly recommended
Recipe Overview
*Find the full instructions in the recipe card below*
In a sauce pan or double boiler, add the egg yolks, sugar, lemon juice and zest.
If this is your first time making lemon curd, I highly recommend using a double broiler. This helps insure consistent and slow heating to avoid scrambling or overcooking the mixture.
You will heat the mixture on low-medium heat whisking constantly to avoid scorching (about 5-7 mins). The mixture should reach 170°F when ready. Don’t overcook it, trust me on this one.
When the correct temperature has been reached remove the mixture from the heat and add the butter. Stir until the butter is absorbed. The lemon curd will be thin when hot but will thicken as it cools.
I like to pour it into a glass jar. Make sure to store the lemon curd in the refrigerate or freezer. For additional storage tips, keep reading.
Frequently Asked Questions
Can I use bottled lemon juice?
Yes BUT… fresh is best. Bottled lemon juice will alter the fresh flavor of the curd. To get the purest lemon flavor, use fresh.
Why does my lemon curd look chunky?
Yikes! It curdled. Take a breathe because it can happen to the best of us.
Curdling happens when the lemon egg mixture is heated too high or the eggs in the mixture heated too quickly. This causes the eggs to scramble. To help avoid this, you can use a double boiler.
A double boiler helps the curd come to temperature more slowly and consistently. This helps the mixture thicken without curdling. When lemon curd is brought to temperature slowly it will turn out rich, smooth, and creamy.
What should I do with the egg whites?
Leftover egg whites? Don’t throw them away. Consider making one of these or try my Ginger Lemon Mini Pavlovas… you already have the curd. They are a magical texture-freaks dream. Seriously!
- Egg white omelet
- Pavlova Cookies
- Meringue pie
- Angel food cake
How To Store Homemade Lemon Curd:
Store homemade lemon curd in a mason jar or airtight container in the fridge for up to 1-2 weeks.
Homemade lemon curd can also be froze for later use. This recipe will freeze for up to 1 year. You can either freeze it in a freezer bag or mason jar such as you would with freezer jam.
Homemade Lemon Curd Recipe Card:
Homemade Lemon Curd
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 1/2 cup lemon juice fresh
- zest of 1 large or 2 small lemons
- 4 Tbs butter unsalted
Method
- Add egg yolks, sugar, lemon juice, and zest to a saucepan or double boiler.
- Heat on low-medium heat whisking constantly to avoid scorching. (about 5-7 mins) The mixture should reach 170°F when ready. Don’t overcook.
- Remove from heat, add butter and mix until absorbed. The lemon curd will be thin when hot but will thicken as it cools.
- Pour into a jar and refrigerate.
Notes
- To avoid curdling from too high of heat or heating too quickly, make lemon curd in a double boiler. If the egg mixture heats too quickly to is overcooked this can cause curdling (chunky lemon curd).
- IDEAS FOR EGG WHITES: make an omelet, pavlova, and my personal favorite – Mini Ginger Lemon Pavlovas (this recipe will use your egg whites and some of the lemon curd).
- Lemon curd needs to be refrigerated. It will last up for 1-2 weeks in the fridge or up to 1 year in the freezer. Store in a mason jar, freezer bag or airtight container.
Tried this recipe?
Let us know how it was!*Adapted from Crazy for Crust
Originally Published: 01.29.2021 Updated: 03.25.2024
Can you use vegan butter at the end if you’re lactose intolerant?
Hi there. I’ve never used vegan butter but if it bakes and cooks like regular butter I would think you could replace the butter in this recipe with it. If you try it I’d love to hear how it turned out.
I had no idea homemade lemon curd is so easy, and delicious! Yum!
Easy and delish!! We made this last night for dessert and served with some homemade whipped cream and candied cashews. Excellent!
Hi Lisa! Thanks for stopping by. Candied cashews?! YUM! If you have a recipe you’d recommend, I’d love to try that with this lemon curd.