Lemon Curd is more than just a spread; it’s a vibrant, tangy, and luxuriously smooth concoction made from fresh lemons, creamy butter, granulated sugar, and eggs. This classic citrus delight transforms ordinary meals and desserts into something truly special. Whether you’re spooning it over fluffy scones, layering it into exquisite desserts, or spreading it on warm biscuits and pancakes, the homemade version stands in a league of its own, offering an unparalleled burst of fresh flavor that store-bought varieties simply can’t match.

Overhead image of bright yellow Lemon Curd in a clear glass jar, with a silver spoon resting inside, invitingly thick and glossy.

The Best Homemade Lemon Curd Recipe You’ll Ever Make

Among the countless recipes I’ve crafted and shared, this particular Lemon Curd recipe holds a special place in my heart – and my fridge! It’s the one I return to most frequently, a true kitchen staple that consistently impresses. What makes it the best? It strikes the perfect balance between bright, zesty lemon flavor and a rich, creamy texture, without being overly sweet. It’s surprisingly simple to prepare, yet yields a gourmet result every time.

This exquisite curd has the magical ability to elevate everyday breakfasts, plain biscuits, simple cakes, and various desserts into something truly extraordinary, rivaling even the finest restaurant creations. I find myself almost always having a fresh batch chilling in the refrigerator, ready to dollop onto a stack of warm pancakes, golden waffles, or any sweet treat that needs a touch of sunshine. It’s also an absolute must-have for our festive holiday brunches or celebratory baby and wedding shower crepe bars, where guests unfailingly rave about its irresistible taste and ask for the recipe.

The secret lies in fresh, quality ingredients and a straightforward method that ensures a silky-smooth finish. Forget the guesswork and embrace the joy of creating this luscious lemon curd from scratch. Your taste buds, and your guests, will thank you!

Process shots showing granulated sugar being pulsed with lemon zest in a food processor, followed by butter and the sugar-zest mixture being creamed together until light and fluffy.

Unleashing the Versatility: Delicious Ways to Enjoy Lemon Curd

The beauty of homemade Lemon Curd lies in its incredible versatility. Beyond its traditional role, this vibrant spread can inspire countless culinary creations. Here are some of our favorite ways to enjoy this tangy delight:

As a Luxurious Breakfast Addition: Transform your morning meal into a gourmet experience. Spoon generous dollops onto homemade crepes, fluffy French toast, stacks of light and airy pancakes, or crispy waffles. The bright citrus notes cut through the richness, creating a perfectly balanced bite.
Served Over Warm Baked Goods: There’s nothing quite like warm, buttery baked goods paired with cool, zesty lemon curd. It’s absolutely divine served over this incredible biscuit recipe or tender homemade scones. The contrast of textures and temperatures is simply heavenly.
Drizzled Over Vanilla Cheesecake: For an instant dessert upgrade, buy or make a batch of creamy cheesecake bars and generously spoon lemon curd over the top. The tartness of the lemon beautifully complements the sweet, creamy cheesecake.
A Star Ingredient in Cookies & Tarts: Elevate your cookie game by incorporating this curd. I absolutely adore this curd in these specific lemon curd cookies! Alternatively, craft delicate sugar cookie cups (following the directions in this fruit tart recipe) and fill them with the golden curd for charming mini tarts.
Crafting Lemony Whipped Cream: For a simple yet elegant dessert component, fold a few spoonfuls of Lemon Curd into freshly made whipped cream. This creates an irresistible lemony twist that’s perfect as a topping for fresh fruit, pies, or as a light dessert on its own.
Adding a Zesty Layer to Cake: Unleash your inner pastry chef! The restaurant where I once worked was renowned for its lemon carrot cake. Take inspiration and try adding a layer of Lemon Curd to this incredible carrot cake, spreading it thinly between layers over the cream cheese frosting for an unexpected burst of citrus.
Beyond the Basics: Consider incorporating lemon curd into yogurt parfaits, as a filling for layered cakes or cupcakes, stirred into Greek yogurt for a healthy snack, or even as a base for lemon meringue pie or tarts. Its bright flavor makes it a fantastic addition to almost any sweet application.

Process shots showing eggs being added one by one to the creamed butter and sugar mixture, then gently beaten in.

Mastering the Ingredients for Perfect Lemon Curd

Achieving that coveted silky-smooth texture and vibrant flavor in your lemon curd requires just five simple ingredients. But it’s not just about having them; it’s about selecting and preparing them correctly. Here’s a closer look at what you’ll need and why each component is crucial:

Unsalted Butter: The foundation of our curd’s rich, smooth texture. Using unsalted butter is vital because it gives you complete control over the salt content, allowing for a perfectly balanced flavor. Ensure your butter is at room temperature – not softened to the point of melting, but pliable. This allows it to cream properly with the sugar, creating a light and airy base for your curd.
Fresh Lemons: The star of the show! There is simply no substitute for fresh lemons. Bottled juice, while convenient, lacks the nuanced brightness and aromatic complexity that freshly squeezed lemons provide. You’ll need both the juice for that essential tang and the vibrant zest for maximum lemon flavor and a beautiful aroma. When zesting, be sure to only grate the yellow outer layer, avoiding the bitter white pith beneath.
Eggs: These are the magical thickening agent for your curd. Unlike some recipes that opt for yolks only, using whole eggs provides both richness and the necessary protein structure to achieve that perfect set. Just like the butter, ensuring your eggs are at room temperature is crucial for proper emulsification and to prevent a grainy or curdled texture when combined with the other ingredients.
Salt: A small but mighty ingredient! Just a tiny pinch of salt makes a surprisingly big difference. It acts as a flavor enhancer, balancing the sweetness of the sugar and intensifying the bright, tangy notes of the lemon, preventing the curd from tasting one-dimensional.
Granulated Sugar: This provides the sweetness that balances the intense tartness of the lemons, and it also contributes to the curd’s smooth texture and helps preserve it. White granulated sugar is the ideal choice here, as its fine crystals dissolve easily and its neutral flavor allows the lemon to shine.

Quick Tip for Doneness

Knowing when your lemon curd is perfectly cooked is key to its final texture. A reliable test is to dip a spoon into the hot curd; it should thickly coat the back of the spoon. Then, trace a line with your finger across the spoon. If the line remains clear and the curd doesn’t run back into it, your curd is ready! Before removing from heat, it should have the consistency of a pourable pudding. Once chilled completely, it will thicken beautifully to the delightful texture of a snack pudding.

Process shots of lemon curd being cooked in a saucepan, showing the addition of lemon juice and salt, followed by the mixture thickening as it's stirred constantly.

Step-by-Step Guide to Crafting Silky Smooth Lemon Curd

Making homemade lemon curd is a rewarding process, and with these detailed steps, you’ll achieve a perfectly smooth and vibrant spread every time. The key is patience and constant attention during the cooking phase.

Prepare Your Lemon-Infused Sugar: Begin by combining the granulated sugar and lemon zest in a food processor. Pulse the mixture 15-20 times, or until the lemon zest is finely broken down and thoroughly incorporated into the sugar. This crucial step infuses the sugar with intense lemon aroma and flavor, enhancing the final curd. Transfer this fragrant sugar to a large mixing bowl or the bowl of a stand mixer.
Cream the Butter: Add the room-temperature unsalted butter to the lemon-infused sugar. Using a hand mixer (or the whisk attachment of a stand mixer), beat the mixture until it becomes light, fluffy, and creamy, typically taking about 2-4 minutes. Remember to scrape down the sides of the bowl periodically to ensure everything is evenly combined.
Incorporate Remaining Ingredients: Beat in the eggs, one at a time, mixing just long enough to fully incorporate each egg before adding the next. This gentle approach helps maintain a smooth emulsion. Finally, mix in the salt and the freshly squeezed ½ cup of lemon juice. Beat briefly, just until everything is combined, taking care not to overmix.
Cook to Perfection: Pour the entire mixture into a medium-sized saucepan. Place the saucepan over low heat. This is perhaps the most critical stage: stir the mixture constantly with a rubber spatula for approximately 10-15 minutes. Continue stirring until the curd noticeably thickens. It should reach a temperature of 170°F (77°C) on a candy thermometer. Reaching this temperature is essential for the eggs to cook properly and for the curd to set. If it doesn’t reach this heat, it won’t thicken correctly. Once thickened, immediately pour the hot curd through a fine-mesh sieve into a clean, airtight container or bowl. Use your spatula to press any remaining bits through the sieve, ensuring a perfectly smooth and lump-free curd.
Chill for Optimal Texture: For the final, delightful texture, cover the container with plastic wrap. Press the plastic wrap directly onto the surface of the hot lemon curd. This prevents a “skin” or film from forming as it cools and chills. Store the curd in the refrigerator for at least an hour, but for the very best, thick consistency, allow it to chill for at least 8 hours, or preferably overnight, before serving.

Process shots showing the freshly cooked lemon curd being pushed through a fine-mesh sieve for a smooth texture, followed by the curd being covered with plastic wrap and chilling in a bowl.

How To Store Leftover Lemon Curd?

Refrigerate: Once your lemon curd has cooled completely, transfer it to an airtight container or a sealed glass jar. It will keep beautifully in the fridge for up to 2 weeks. Always ensure it’s tightly sealed to maintain freshness and prevent any absorption of refrigerator odors.
Freeze: For longer enjoyment, lemon curd freezes exceptionally well! Transfer the cooled curd to a freezer-safe container, leaving a little headspace, or a heavy-duty zip-top bag (removing as much air as possible). It can be stored in the freezer for up to 3 months. Label with the date for easy tracking.
Thaw: To use frozen curd, simply transfer it from the freezer to the fridge overnight. It will gradually thaw to its original silky consistency, ready for all your delicious applications. Give it a gentle stir before serving.

Pro Tip: The Magic of a Candy Thermometer

Take all the guesswork out of cooking your Lemon Curd to perfection with a reliable candy thermometer! Achieving the target temperature of 170°F (77°C) is crucial for the eggs to set properly, ensuring a curd that thickens beautifully and is safe to consume. A candy thermometer provides accuracy and peace of mind. The candy thermometer I use and highly recommend will become an indispensable tool in your kitchen. Beyond lemon curd, you’ll love having it for other sweet endeavors like making this delightful buttercrunch candy, rich toffee, and the bubbly texture of honeycomb candy!

More Tasty Lemon Treats to Brighten Your Day:

Desserts

The BEST Lemon Bars Recipe

Desserts

Classic Lemon Pie Recipe

Beverages

Sweet Peach Lemonade

Breakfast

Lemon Blueberry Sweet Rolls

A close-up of vibrant homemade Lemon Curd in a jar with a spoon.

Pin
Print

5 from 2 votes

Luscious Lemon Curd

By Chelsea Lords

This irresistible Lemon Curd is a homemade delight, crafted with fresh lemons, rich butter, sugar, and eggs. It’s the ultimate zesty spread, perfect for adding bright flavor to scones, biscuits, pancakes, or a wide array of desserts, consistently outshining any store-bought alternative.

Prep Time: 20

Cook Time: 15

Chilling Time: 8

Total Time: 8 35

Servings: 16 servings

Video

Equipment

Candy Thermometer (see note 1 for why this is essential)
Food processor
Hand mixer (or a stand mixer with a whisk attachment)
Fine-mesh sieve
Medium saucepan
Rubber spatula

Ingredients

For the Lemon Curd

1-1/2 cups granulated sugar
4 large lemons (you’ll need the zest and 1/2 cup fresh juice)
8 tablespoons unsalted butter (1/2 cup, at room temperature)
4 large eggs (at room temperature, see note 2)
1/8 teaspoon fine sea salt

Instructions

Ensure your eggs and butter are at room temperature. Use a zester to carefully remove about 3 tablespoons of zest from the very outer yellow part of the lemons. Be diligent to avoid grating the white pith underneath, as it can be quite bitter. Afterward, use a citrus juicer to extract ½ cup of fresh lemon juice.
In a food processor, combine the granulated sugar and the lemon zest. Pulse the mixture 15–20 times. This process will finely break down the zest and thoroughly incorporate its essential oils into the sugar, creating a wonderfully aromatic lemon sugar. Pour this mixture into a large mixing bowl or the bowl of a stand mixer.
Add the room-temperature (not softened or melted!) unsalted butter to the lemon sugar. Using a hand mixer (or the whisk attachment for a stand mixer), beat on medium speed until the mixture is light, fluffy, and creamy, which should take approximately 2–4 minutes. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
Continue beating while adding the eggs, one at a time. Mix each egg in just briefly until it is fully incorporated before adding the next. This prevents the mixture from separating. Finally, add the salt and the ½ cup of freshly squeezed lemon juice. Mix briefly again, just until everything is combined and uniform.
Pour the entire lemon mixture into a medium-sized saucepan. Place the saucepan over low heat. It’s crucial to stir constantly with a rubber spatula, scraping the bottom and sides of the pan, for about 10–15 minutes. Continue stirring until the curd thickens significantly and coats the back of a spoon (see Quick Tip on doneness above). For accuracy, the curd should reach 170°F (77°C) on a candy thermometer. If it doesn’t reach this temperature, it won’t properly set up as it cools (refer to note 3 for more details). Once thickened, immediately pour the hot curd through a fine-mesh sieve, using a spatula to press it through into an airtight container or heat-proof bowl. This step ensures an incredibly smooth, lump-free curd.
Cover the container with plastic wrap, pressing the plastic directly onto the surface of the lemon curd. This contact prevents a “skin” from forming on top as it cools. Store the curd in the fridge for at least an hour, but for the best possible consistency and flavor, chill for preferably 8 hours or overnight before serving.

Recipe Notes & Tips

Note 1: Essential Equipment for Success: Remove all the guesswork from your Lemon Curd with a candy thermometer! Cooking the curd to the correct temperature (170°F/77°C) is vital for ensuring it sets properly and is food safe. The candy thermometer I use and highly recommend will become an invaluable tool in your kitchen for this and many other recipes.

Note 2: The Importance of Room Temperature Ingredients: It’s truly important that your butter, lemon juice, and eggs are all at the same room temperature. This is not just a suggestion; it’s a critical step. If the butter is too cold, it won’t properly cream with the sugar, leading to a less airy base. More significantly, if cold eggs are added to room temperature butter, the mixture can easily “break,” resulting in a grainy or curdled-looking texture that’s difficult to recover. Plan ahead and let these ingredients sit out for at least 30-60 minutes before you begin.

Note 3: Testing for Perfect Doneness: While the curd is hot in the saucepan, it should be thick enough to generously coat the back of a spoon. To quickly test: lift the spoon out of the curd and immediately trace a line across the back of the spoon with your fingertip. We’re looking for that line to retain a clear track without the curd running back into it. This indicates it’s adequately thickened. While the curd does thicken considerably more as it cools, it should already be quite thick – resembling a pourable pudding – before you remove it from the heat. Once it’s fully chilled in the refrigerator, it will firm up to a delightful snack pudding cup consistency.

Nutrition Note: The provided nutrition information is an estimate for a 2-tablespoon sized serving. Please remember that nutritional values can vary based on specific ingredients and preparation methods.

Storage Tips: Store any leftover lemon curd in an airtight container in the fridge for up to a week. For longer storage, it freezes well for up to 3 months; just thaw it in the refrigerator overnight before use.

Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoyed this recipe? Share your thoughts below!