By This easy homemade lemon curd recipe is pure sunshine in a jar. It’s silky, tangy, and sweet, and it’s made with just 6 simple ingredients right on the stovetop in about 15 minutes. No double boiler needed!
Whenever there’s a bowl of lemons on my kitchen counter, a jar of lemon curd is never far behind. I spread it on toast, spoon it over my Glazed Lemon Scones, and swirl it into yogurt for a quick treat. It tastes so much brighter than anything you can buy from the store.
I used to make my lemon curd in a double boiler, but these days I cook it straight in a saucepan. It’s quicker, there’s one less pot to wash, and as long as you keep the heat low and keep whisking, you’ll get a smooth, glossy curd every single time. I will walk you through every step.
What Is Lemon Curd?
Lemon curd is a thick, creamy spread made from fresh lemon juice and zest, sugar, eggs, and butter. The mixture is cooked slowly until the eggs thicken it into a smooth, spoonable curd with a bright, sweet-tart flavor. It’s a classic British teatime treat, traditionally served with scones.
The beauty of homemade lemon curd is its versatility. It’s delicious on its own, but you can also spread it on toast, scones, muffins, and biscuits, or use it to fill cakes, cupcakes, and tarts. It’s also lovely swirled into yogurt or spooned over ice cream.
Why You’ll Love This Lemon Curd Recipe
- Bright and tangy: fresh lemon juice and zest give it a big, sunny flavor, balanced with just enough sweetness.
- Silky and smooth: the butter makes it rich, creamy, and glossy.
- One pot, no double boiler: everything cooks in a single saucepan on the stovetop.
- Just 6 ingredients: lemons, eggs, sugar, butter, vanilla, and a pinch of salt. That’s it!
- Ready in 15 minutes: from zesting the lemons to straining the curd.
- So versatile: spread it, spoon it, swirl it, or use it as a filling.
Ingredients for Homemade Lemon Curd
- Fresh lemons: You’ll need about 3 lemons for ½ cup of juice, plus 1 teaspoon of zest from one of them. Strain the juice to catch any seeds. Here’s how to zest a lemon without the bitter pith.
- Eggs: 3 large whole eggs thicken the curd and give it a rich, silky body.
- Granulated sugar: ½ cup balances the tartness of the lemons and helps the curd set.
- Unsalted butter: 6 tablespoons, cut into small pieces so they melt evenly, make the curd creamy and glossy.
- Vanilla extract: just ½ teaspoon, stirred in at the end, softens the tartness and rounds out the flavor.
- Fine sea salt: a pinch makes the lemon flavor pop.
You’ll find the exact amounts in the recipe card below. Here’s how it all comes together.
How to Make Lemon Curd
1. Zest and juice the lemons: Wash the lemons well. Zest one lemon with a microplane until you have 1 teaspoon of zest, taking only the yellow skin. Juice about 3 lemons to get ½ cup of juice, and strain out the seeds.
2. Whisk the base: In a medium (2-quart) saucepan, before you turn on the heat, whisk the eggs, sugar, lemon zest, and salt vigorously until frothy and lighter in color. Then whisk in the lemon juice.
3. Add the butter and cook low and slow: Drop in the butter pieces one at a time. They will melt as the curd cooks. Set the pan over low heat and whisk constantly, getting into the edges and bottom of the pan. In about 7 to 9 minutes, the butter melts, and the curd thickens. When the first bubbles appear, let it bubble for just a few seconds, then take it off the heat.
4. Check for doneness: It’s ready when it coats the back of a spoon or spatula and holds a clean line when you run your finger through it. If you have a thermometer, it should read about 175°F (80°C).
5. Strain: Press the curd through a fine-mesh sieve into a clean bowl to catch the zest and any little bits of cooked egg.
6. Add the vanilla and chill: Stir in the vanilla. Let the curd cool, then cover it and refrigerate until fully set. It keeps thickening as it chills.
Equipment You’ll Need
- Medium saucepan: a 2-quart stainless steel or enameled pan is perfect. It spreads the heat evenly and won’t react with the lemon juice. Avoid aluminum.
- Whisk: keeps the eggs moving so they cook evenly and don’t scramble.
- Microplane or zester: removes the zest without the bitter white pith.
- Citrus juicer: gets every drop of juice out of the lemons.
- Fine-mesh strainer: catches the zest and any cooked egg bits for a silky finish.
- Glass jars: lemon curd is acidic, so glass is the best choice for storing it.
Tips for the Best Lemon Curd
- Keep the heat low: This is my most important tip. Low heat cooks the eggs gently so they thicken the curd instead of scrambling. Once you see the first bubbles, take the pan off the heat.
- Never stop whisking: Keep the curd moving, especially around the edges and bottom of the pan, where it heats up fastest.
- Mix before you heat: Whisk the eggs and sugar together before the pan goes on the stove to protect the eggs from cooking too quickly.
- Use the right pan: Stick to stainless steel or enamel. Aluminum reacts with lemon juice and can give your curd a metallic taste and a grayish color.
- Skip the pith: Zest only the yellow skin. The white layer underneath tastes bitter.
- Always strain: Even with careful cooking, a few tiny bits of egg can set. Straining is the secret to a silky-smooth curd.
- Add the vanilla last: Stir it in after straining to keep its flavor fresh and fragrant.
- Chill before filling: Lemon curd firms up in the fridge, so give it a few hours before using it to fill cakes or tarts.
How to Store Lemon Curd
Let the curd cool, then spoon it into clean glass jars, press plastic wrap onto the surface, and seal. Homemade lemon curd keeps in the fridge for up to 1 week. To freeze it, leave a little room at the top of the jar and freeze for up to 3 months. Thaw it overnight in the fridge and stir well before using.
Ways to Use Lemon Curd
In my house, we love it with pancakes, waffles, yogurt parfaits, blueberry muffins, cakes, cupcakes, tarts, macarons, cheesecake, ice cream, fruit salad, crepes, and soft oatmeal cookies.
It also makes a lovely filling for lemon cake or a topping for glazed lemon scones with a dollop of homemade whipped cream. If you love bright, lemony flavor, try my easy hollandaise sauce too.
Lemon Curd FAQs
How do I know when lemon curd is done?
It’s ready when it coats the back of a spoon and holds a clean line when you run your finger through it. Over low heat, this takes about 7 to 9 minutes. If you use a thermometer, the curd starts to thicken around 160–170°F (71–77°C) and is done at about 175°F (80°C).
Can I make lemon curd without a double boiler?
Yes! That’s exactly how I make it. Cook it in a medium saucepan over low heat and whisk constantly. Low heat and steady whisking do the same job as a double boiler, just faster.
Why is my lemon curd runny?
It was most likely taken off the heat too soon. Pour it back into the saucepan and whisk over low heat for a few more minutes until it thickens. Remember that it firms up a lot more once chilled.
Why does my lemon curd have lumps?
The heat was probably a little too high, so some of the egg cooked before it could blend in. Don’t worry, just push the curd through a fine-mesh sieve, and it will be smooth again.
Why does my lemon curd taste metallic?
Lemon juice reacts with aluminum and unlined copper pans. Cook your curd in a stainless steel or enameled saucepan and store it in glass jars.
Is homemade lemon curd safe to eat?
Yes. The curd cooks to about 175°F (80°C), which is well above the 160°F (71°C) needed to cook eggs safely.
Can I use limes or other citrus fruits?
Yes. Use the same amount of lime, orange, or grapefruit juice and zest. Oranges and grapefruits are sweeter, so you may want to cut back on the sugar slightly.
Can I double this recipe?
Yes. Use a larger saucepan and allow a few extra minutes for it to thicken. Keep the heat low and whisk constantly.
Can I freeze lemon curd?
Yes. Freeze it in a jar or airtight container for up to 3 months, then thaw it overnight in the fridge.
How long does lemon curd last in the fridge?
Homemade lemon curd keeps for up to 1 week in the fridge in a clean, airtight glass jar.
More Homemade Sauces to Try
- Fry sauce
- Honey mustard recipe
- Barbecue sauce
- Taco sauce
- Fish taco sauce
- Lemon Pepper Sauce
- Creamy chicken coconut sauce
- Homemade cranberry sauce
- Avocado-cilantro dipping sauce
- Jamaican Browning Sauce
Easy Lemon Curd Recipe
Equipment
- Medium Saucepan: used to cook the lemon curd.
- Whisk or Wooden Spoon: to mix and stir the ingredients together as they cook.
- Microplane or Zester: To zest the skin of the lemon without the bitter white pith.
- Citrus Juicer: handy for extracting the juice from the lemons.
- Strainer: useful for straining the lemon juice to remove any seeds or pulp before adding it to the mixture.
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- pinch fine sea salt
- 1 teaspoon lemon zest grated, from 1 medium lemon
- 1/2 cup fresh lemon juice from about 3 lemons, strained
- 6 tablespoons unsalted butter cut into small pieces
- 1/2 teaspoon vanilla extract
Instructions
- Wash the lemons. Zest one lemon to get 1 teaspoon of zest, then juice about 3 lemons to get 1/2 cup of juice. Strain out the seeds.
- In a medium (2-quart) saucepan, before turning on the heat, vigorously whisk the eggs, sugar, lemon zest, and salt until frothy and lighter in color.
- Whisk in the lemon juice until blended.
- Set the pan over low heat, then add the butter pieces one at a time and whisk constantly for 7 to 9 minutes, until the butter melts and the curd thickens. When the first bubbles appear, let it bubble for just a few seconds, then remove it from the heat (about 175°F / 80°C). The curd is ready when it coats the back of a spoon and holds a clean line when you run your finger through it.
- Press the curd through a fine-mesh sieve into a clean bowl and discard the solids.
- Stir in the vanilla extract. Let the curd cool to room temperature, then cover and refrigerate until fully set.
Notes
- Keep the heat low and whisk constantly so the eggs thicken the curd without scrambling.
- Use a stainless steel or enameled saucepan. Aluminum reacts with lemon juice and can give the curd a metallic taste.
- Always strain the curd through a fine-mesh sieve for a silky-smooth finish.
- The curd thickens more as it cools. Chill it until fully set before using it as a filling.
- Store in a clean glass jar in the fridge for up to 1 week, or freeze for up to 3 months.
- Makes about 1 1/4 cups. Nutrition is an estimate per 1-tablespoon serving.
Nutrition
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