If you’ve ever tasted the velvety sweetness of Lemon Curd, you know it’s more than just a topping—it’s a burst of sunshine in every spoonful. This homemade version delivers the perfect balance of tart and sweet, transforming simple desserts, pastries, and breakfast dishes into gourmet delights.
Whether you spread it over warm scones, swirl it into yogurt, or use it as a filling for cakes and tarts, this easy Lemon Curd recipe will quickly become a kitchen favorite. Plus, it takes less than 20 minutes to make and stores beautifully in the refrigerator or freezer.
Ingredients
Makes about 2 cups (16 servings)
- 4 large egg yolks
- 2 large whole eggs
- 1 cup (200g) granulated sugar
- 3/4 cup (180ml) fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- 1/2 cup (115g) unsalted butter, cut into small cubes
- Pinch of salt
Preparation Time
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Cooling time: 1 hour
- Total time: 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Prepare the Lemon Base
- In a heatproof bowl, whisk together egg yolks, whole eggs, sugar, lemon juice, zest, and salt until well combined.
Step 2: Cook Gently
- Place the bowl over a saucepan of simmering water (double boiler method).
- Whisk continuously for 8–10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Step 3: Add Butter
- Remove from heat and immediately whisk in butter, a few cubes at a time, until the curd becomes smooth and glossy.
Step 4: Strain and Cool
- For an ultra-smooth texture, strain the curd through a fine mesh sieve into a clean bowl.
- Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Let cool to room temperature, then refrigerate for at least 1 hour before serving.
Serving Suggestions
- Spread over toast, scones, pancakes, or waffles.
- Layer between sponge cakes or cupcakes for a tangy surprise.
- Swirl into yogurt, cheesecake, or ice cream.
- Fill tart shells and top with fresh berries for an elegant dessert.
Nutritional Highlights
| Nutrient | Per Serving (2 tablespoons) |
|---|---|
| Calories | 120 |
| Protein | 2 grams |
| Total Fat | 8 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 10 grams |
| Sugars | 9 grams |
| Fiber | 0 grams |
| Sodium | 40 milligrams |
Nutritional Notes:
- Lemon juice provides vitamin C and antioxidants that support immune health.
- Eggs offer protein and give the curd its creamy, rich consistency.
- Butter adds flavor and smoothness but can be reduced slightly for a lighter version.
Tips for Perfect Lemon Curd
- Use fresh lemons—bottled juice lacks the bright flavor of freshly squeezed citrus.
- Whisk constantly to prevent curdling.
- If your curd separates slightly, blend it with a hand mixer to restore its smooth texture.
- Store in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months.
Variations to Try
- Meyer Lemon Curd: Use Meyer lemons for a sweeter, floral twist.
- Coconut Lemon Curd: Substitute part of the butter with coconut oil for a tropical flavor.
- Honey Lemon Curd: Replace sugar with honey for natural sweetness and added depth.
- Berry Lemon Curd: Stir in pureed raspberries or blueberries for a colorful fruit twist.
This Homemade Lemon Curd is a creamy, citrus-infused spread that brightens any dish it touches. With its luxurious texture and vibrant flavor, it’s as versatile as it is irresistible—perfect for spreading, swirling, or spooning straight from the jar.
Once you make it from scratch, you’ll never go back to store-bought again. Simple, fresh, and absolutely delicious—this Lemon Curd recipe brings a taste of sunshine to your kitchen year-round.