This recipe is a classic homemade lemon curd that can be prepared within just five ingredients and will only take about 15 minutes.
Jump to Recipe Print RecipeI generally, prefer the easy way out in cooking but when it comes to lemon curd I strongly feel that it is better making it from scratch. The use of fresh lemons in terms of juice and zest makes a world of difference between homemade lemon curd and store-bought ones. In addition to this, it’s super easy!
Five ingredients – lemons, eggs, sugar, salt and butter – are all you need to make a quick batch of lemon curd. Basically, this is the type of recipe that comes together on the stovetop with minimal fuss. All it takes is just about 15 minutes hands-on time before you’ll have jar full’s of silky smooth tart sweet dreamy lemon curd.
Besides spreading on bagels and biscuits or croissants muffins pancakes scones toast waffles etc., you could fill cakes cookies cream puffs crêpes macarons meringues with our home-made lemon curd which can also be swirled into ice cream or yoghurt top a cheesecake or pavlova served in small jars along your next platter full of charcuterie wrapped up as delightful gifts if you are in mood for sharing! There are million ways to enjoy a amazing jar of homemade lemon curd.
So grab some fresh lemons, and let’s make a quick batch!
Lemon Curd Ingredients
Here are some quick notes about the ingredients you’ll need for classic lemon curd:
- Lemons: Fresh lemons are crucial for this recipe because we’ll be using both the zest and juice to add a delicious lemony flavor. I suggest buying organic lemons if you can, since we need a lot of zest. However, any fresh lemons will work.
- Sugar: Cane sugar or basic white granulated sugar works best for this recipe.
- Eggs: A combination of two whole eggs plus four egg yolks is used to thicken the mixture.
- Butter: Cold butter is stirred into the lemon curd after it’s removed from the stove, adding a wonderfully creamy, velvety richness to the curd.
- Salt: A pinch of salt brings out the best of these tart, sweet, creamy flavors.
Tips for Making Lemon Curd
Full instructions can be found in the recipe below, but here are some helpful tips:
Use Fresh Lemon Juice: This recipe tastes much better if you use fresh lemon zest and juice. It is definitely worth using real lemons instead of bottled juices that save time – a microplane does great zesting and there citrus juicers that can juice them well too.
Cook the lemon curd low and slow: Cook the lemon curd slowly: We want to cook the lemon, eggs, and sugar mixture slowly over medium heat to prevent the eggs from scrambling. This process cannot be rushed, so take your time, whisk constantly, and this should prevent any scrambling.
Use non-metallic equipment: Metal can react with eggs and lemon juice to give the curd a slightly metallic taste. I have never had problems using my saucepan and whisk stainless steel, however, he can use a nonmetallic saucepan or double boiler and a silicone whisk.
Consider a double boiler: If your stove tends to overheat or heat unevenly, it might be safer to use a double boiler to ensure the eggs don’t overheat and scramble.
Cover while chilling: A film will naturally form on top of lemon curd as it cools, which is safe to eat and tastes fine. If you desire smoother texture, it can be achieved by putting an oiled parchment paper or plastic wrap straight onto its surface while it cools down. After the curd becomes cool remove it.

Recipe Variations
The following are some favorite variants of Lemon Curd that you might consider trying:
Use different citrus fruits: Instead of lemons try limes, grapefruits, Meyer lemons (an orange), navel oranges (an orange), blood oranges (an orange), mandarins (an orange)or tangerines. You could also experiment with other fresh fruits such as blueberry, cranberry, kiwi fruit , blackberry, raspberry strawberry passion fruit watermelon mango mixtures.
Add extra flavors: A hint of ginger, vanilla extract, almond extract, or spices like cinnamon, cardamom, or black pepper can add a unique twist.
Add herbs: Muddle or add finely chopped fresh herbs like mint, basil, rosemary, or thyme to the curd.
Ways to Use Lemon Curd
There are countless delicious ways to use lemon curd, so get creative! Here are some ideas:
Filling for cakes, cookies, cream puffs, crêpes, macarons, meringues, or trifle:
Lemon curd as an ingredient makes great fillings in desserts such as cakes, cookies, cream puffs, crêpes, macarons, meringues and even trifle. This helps to give the cakes a creamy texture and a bright flavor which would be useful when you are preparing any of these dishes.
Topping for a cheesecake or pavlova: Cheesecakes and pavlovas are delicious topped with lemon curd. Another reason why lemon curd is used as topping is because its sourness complements cheesecake’s creamy rich texture and pavlova’s delicate lightness making the dessert more enjoyable.
Sauce for a fresh fruit salad: A fruity salad made up of apples dipped in lemon curd will have a sour taste. Finally mix everything together by adding some tangy sweetness from this dressing.
• Dip for a charcuterie board: Use lemon curd as dip on your charcuterie plate since it has a slightly sourish taste which combines nicely with different cheese types and meats plus others that may come along.
Swirl into ice cream or yogurt: For added flavor boost in ice creams or yoghurts swirl some spoonfuls of lemon curd into them. The interweaving flavors of tartness from the lemon-curd blend perfectly with the smooth sugary essence found in yoghurt and ice-cream cones.
Lemon Curd FAQ
Why is it called lemon curd?
The term ‘curd’ comes from the process of thickening milk with an acid. The acid in lemon juice is what causes the thickening of milk. However, contemporary lemon curd does not deserve to be called a curd as it does not contain dairy products that are usually used to thicken it.
Can you freeze lemon curd?
Yes, you can freeze lemon curd for up to three months in a sealed container. To maintain its texture, let the frozen lemon curd thaw in the fridge overnight before serving.
Do you need to strain lemon curd?
Straining lemon curd is optional. If the curd doesn’t look completely smooth or has small bits of scrambled eggs, you can strain it through a fine mesh strainer. However, this step can be skipped if desired.
Why did my lemon curd split?
The most likely reason is that the butter wasn’t cold and didn’t emulsify properly into the mixture. Another possibility is that the eggs were cooked too quickly or at too high a temperature, causing them to scramble and preventing them from binding the curd.
How thick is lemon curd supposed to be?
Lemon curds should be soft and spreadable. When being prepared, it must be able coat back of wooden spoon (about 170°F) which will become more solid with cooling.
Lemon Curd Recipe Quick & Easy
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings5
minutes10
minutes15
minutesThis recipe is a classic homemade lemon curd that can be prepared within just five ingredients and will only take about 15 minutes.
Ingredients
2 cup cane sugar (or white granulated sugar)
1 1/2 cup freshly-squeezed lemon juice + 4 tablespoon lemon zest
1/2 teaspoon fine sea salt
4 large eggs + 8 large egg yolks
12 tablespoon unsalted cold butter, cut into small pieces
Directions
- Cook: In a small pot or double boiler, mix all the ingredients except for the butter until blended well. Cook over medium heat, stirring constantly, until the mixture reaches 180°F. (If you don’t have a thermometer, it should be thick enough to coat the back of a wooden spoon.)
- Add butter: Take the pot off the heat. Immediately add the butter and stir until it melts and blends in smoothly.
- Strain (optional): If you want your lemon curd to be very smooth, especially if there are small bits of scrambled eggs, strain the mixture through a fine mesh strainer.
- Chill: Pour the lemon curd into a heat-safe jar or bowl. Place a piece of lightly greased parchment paper or plastic wrap directly on the surface to stop a film from forming. Chill in the fridge for at least 1 hour or until cold.
- Serve: Enjoy your lemon curd! You can keep leftovers in a sealed container in the fridge for up to 1 week.