Name: Homemade Lemon Curd Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2/3 cup sugar; 1 large egg; 2 large egg yolks; 1/3 cup lemon juice (from about 2 lemons); 1 lemon zested; 1/8 teaspoon sea salt; 1/3 cup butter (cold and cubed)

There’s something irresistibly bright and creamy about a freshly whipped batch of Homemade Lemon Curd Recipe. The zing of fresh lemon combined with silky smooth texture makes it one of my all-time favorite kitchen projects to brighten up any breakfast or dessert.

A small clear glass container filled with thick, smooth yellow lemon curd sits on a white round plate. The lemon curd is creamy and slightly glossy, with a dollop lifted by a spoon held by a woman's hand just above it. Around the container, there are whole bright yellow lemons and lemon slices. The background and table show a soft white marbled texture, giving a clean and fresh look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Lemon Curd Recipe
Top Tip
How to Serve Homemade Lemon Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Lemon Curd Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve reached for store-bought lemon curd before realizing just how simple and delicious homemade really is. Once you make this Homemade Lemon Curd Recipe, you won’t look back. It transforms everything it touches—toast, cakes, you name it—with that perfect balance of tang and richness.

Bright, fresh flavor: Made from real lemons and zest, it has a natural zing that store versions just can’t match.
Silky smooth texture: The butter and eggs give it a luxurious creaminess you’ll want to savor spoonful by spoonful.
Versatile usage: Spread it on scones, swirl it into yogurt, or use it to fill tarts and cakes—it’s a multitasking darling.
Simple ingredients: Just a handful of pantry staples come together in under 20 minutes for impressive results.

Ingredients & Why They Work

Every ingredient in this Homemade Lemon Curd Recipe plays a specific role to build that perfect balance of tart and creamy. Using fresh lemons is key to getting that vibrant citrus punch, and trust me—fresh zest makes all the difference.

Flat lay of a small bowl of granulated sugar, one large whole brown egg, two large whole egg yolks separated in a small white ceramic bowl, a small white ceramic bowl filled with fresh bright yellow lemon juice, one whole fresh lemon with part of the zest visible next to a small white ceramic bowl holding fine sea salt, and a small white ceramic bowl with cold cubed butter, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar: Sweetens the curd just enough to balance the sharp lemon without overpowering it.
Egg and egg yolks: They thicken the curd and add richness, giving it that luscious, custard-like texture.
Lemon juice: The heart of the flavor—freshly squeezed lemon juice is a must for brightness.
Lemon zest: Adds extra dimension and aromatic oils for zingy depth.
Sea salt: Just a pinch enhances all the flavors and keeps the sweetness grounded.
Butter (cold and cubed): Adds silkiness and richness when stirred in off the heat, smoothing out the curd perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Homemade Lemon Curd Recipe is how easy it is to tweak it to suit your taste or occasion. I've played with adding a little ginger zest for a warm twist, and sometimes I swap half the lemon juice for lime for a tangy surprise.

Variation: I once added a small splash of vanilla extract at the end, which really rounds out the flavor beautifully without overpowering the lemon.
Dairy-free option: For a non-butter version, try substituting coconut oil, but add it carefully off heat to maintain that creamy texture.
Extra zing: Try increasing the lemon zest slightly for a more intense citrus aroma.

Step-by-Step: How I Make Homemade Lemon Curd Recipe

A clear glass bowl sits on a white plate with a lemon wedge on the side, filled with a smooth, bright yellow lemon curd that has a glossy, creamy texture on the top layer; a small, twisted silver spoon is placed inside the bowl, resting on the edge. The background is a soft white marbled surface with a whole lemon and a lemon half slightly out of focus nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk It All Together

Start with a medium saucepan (I recommend a non-metal one like ceramic-coated to keep the flavor pure). Combine sugar, whole egg and yolks, fresh lemon juice, lemon zest, and salt. Whisk vigorously until smooth—no little bits of egg should be visible. This mix is the base of your luscious curd, so don’t rush this part!

Step 2: Gentle Heat & Constant Stirring

Place your pan over medium-low heat—this is crucial so the curd doesn’t scramble. Stir frequently, scraping the bottom so nothing sticks or burns. You’re looking for the mixture to thicken and just start bubbling gently. It usually takes about 8-10 minutes. Watch closely here because it can go south fast if left unattended.

Step 3: Mix in the Butter Off Heat

Once thickened, immediately remove the pan from the heat. Transfer the curd to a heat-safe, non-metal container to stop cooking and prevent any metallic aftertaste. If you see any lumps, strain it quickly. Add your cold, cubed butter, stirring or whisking until it completely melts into a silky, smooth curd. This step is when the curd really attains that creamy richness.

Step 4: Chill with Care

Cover your curd with parchment or plastic wrap pressed directly onto the surface. This prevents a skin from forming, keeping the texture smooth. Pop it in the fridge for at least 1-2 hours to let it thicken further and set that tangy, luscious flavor.

Top Tip

Making lemon curd can feel a little intimidating, but these tips from my kitchen experiments will make it easier and more fun for you.

Use medium-low heat: Keep the heat gentle so the eggs don’t scramble and you get that perfect smooth texture.
Constant stirring: It’s worth the effort to stir regularly to avoid lumps and burning on the bottom.
Don’t skip the cold butter: Stirring it in off heat adds a glossy finish and mellows the tartness.
Cover the surface: Pressing wrap right onto the curd’s surface prevents a skin from forming, keeping every spoonful silky.

How to Serve Homemade Lemon Curd Recipe

Garnishes

I’m a fan of adding a few fresh mint leaves or thin twists of lemon peel on top when serving—it adds a pretty, fresh aroma and a pop of color that makes the curd feel extra special.

Side Dishes

This curd shines when spread on homemade scones or dolloped atop fresh pancakes. I also love scooping it into Greek yogurt with a sprinkle of granola for a simple, tangy breakfast treat.

Creative Ways to Present

For parties, I fill mini tart shells with lemon curd and top with whipped cream and fresh berries—always a crowd pleaser! Or try layering lemon curd between cake layers for an impressive homemade dessert.

Make Ahead and Storage

Storing Leftovers

I keep leftover lemon curd tightly sealed in a glass jar in the fridge. It usually lasts about 1-2 weeks and stays deliciously fresh. Just give it a quick stir before serving.

Freezing

Freezing isn’t my go-to because the texture can get a bit grainy after thawing, but if you do freeze it, use airtight containers and thaw gently overnight in the fridge.

Reheating

If you want to warm it up, I recommend heating lemon curd gently in a double boiler or microwave in short bursts, stirring frequently to keep it smooth.

Frequently Asked Questions:

Can I make lemon curd without eggs?

Traditional lemon curd relies on eggs for thickening and richness. However, you can find eggless versions using cornstarch or agar-agar, but texture will vary and won’t be quite as silky.

How long does homemade lemon curd last?

When stored properly in an airtight container in the refrigerator, homemade lemon curd typically lasts 1-2 weeks. Always check for any off smells or mold before consuming.

Why does my lemon curd have lumps?

Lumps usually form if the curd cooks too quickly or at too high a temperature, causing the eggs to scramble. Cooking gently over medium-low heat and whisking constantly helps prevent lumps.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled lemon juice can work in a pinch, but it often lacks the fresh citrus zing and may affect the final taste.

Final Thoughts

This Homemade Lemon Curd Recipe is one of those simple pleasures I reach for when I want to add a little sunshine to my day or impress friends with minimal fuss. Once you get the hang of it, you’ll find yourself keeping lemons on hand just so you can whip up a batch anytime. Give it a try—you won’t regret making your own silky, tangy curd that’s far better than anything in a jar!