This homemade lemon curd is so delicious that you’ll want to eat it off a spoon. It’s rich, sweet, and delightfully tart, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a smooth and creamy spread. That’s this lemon curd. As the world’s biggest fan of anything lemon, I’ve always loved lemon curd. But I didn’t try making my own until recently. I thought it would be fussy and hard to get just right, but I was in for a surprise: Lemon curd is super easy to make! This lemon curd recipe calls for 5 ingredients and comes together in 15 minutes. It’s a fabulous topping for scones, pancakes, ice cream, and more. Once you try it, you’ll always want a jar in your fridge. I certainly do!
Lemon curd is commonly used as a filling for desserts like cakes and tarts, but when I make this recipe, I’m more likely to use it as a topping or spread like jam. Find my favorite ways to use it below!
How to Make Lemon Curd
This easy lemon curd recipe starts with 5 basic ingredients:
Eggs and egg yolks Granulated sugar Fresh lemon juice and zest Unsalted butter And a pinch of salt
Find the complete recipe with measurements below.
To make it, first, cook the custard. Whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt in a small, heavy-bottomed saucepan. Place the pan over low heat and cook, whisking constantly, until the mixture coats the back of a spoon, about 10 minutes. Don’t worry if it’s not really creamy just yet—it will thicken more as it cools.
Tip: Stirring constantly over low heat is the secret to a smooth and creamy custard. It helps the eggs cook consistently without clumping. If the stove is too hot, or if you stop stirring, the eggs can scramble.
Remove the pan from the heat and add the butter. Stir until it melts and the custard is smooth.
Tip: Cut the butter into small pieces so that it quickly melts into the custard.
Then, chill the curd. Transfer it to a glass container or jar, and cover and refrigerate for 2 hours, or until completely cooled. It will continue to thicken as it cools. Enjoy!
Some people like to press the curd through a fine mesh strainer after cooking. I skip this step because I like the bright flavor of the lemon zest in this recipe. However, if you don’t like the texture of the lemon zest, you can strain it out. There is one case where I definitely recommend straining the curd. If your eggs cook unevenly and your curd is clumpy, simply pass it through a strainer to remove the solids!
How to Use Lemon Curd
I strongly advocate for enjoying lemon curd by the spoonful, but of course, that’s not the only way to use it! Here are a few other delicious options:
Spread it on toast, biscuits, or scones. Use it as a topping for waffles or blueberry pancakes. Spoon it onto vanilla ice cream. Swirl it into a bowl of yogurt and granola. Sandwich it into strawberry shortcake. Dollop it onto chia pudding or overnight oats. Spread it on slices of lemon yogurt cake.
How do you like to use this flavorful spread? Let me know in the comments!
Can you freeze lemon curd?
Yes! This homemade lemon curd freezes perfectly. Sealed in an airtight container or jar, it keeps in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before using.
More Favorite Lemon Recipes
Love all things lemon? We do too! Try one of our other lemony recipes next:
Lemon Blueberry Bread Lemon Cookies Homemade Lemonade Lemon Poppy Seed Muffins
