This lemon curd recipe is so easy to make at home. I recommend using freshly squeezed lemon juice for the best flavor.
Homemade Lemon Curd Recipe: Fresh, Tangy, and Irresistible
There’s something magical about the vibrant tang of lemon curd. Smooth, buttery, and bursting with citrusy brightness, it’s the kind of treat that instantly elevates whatever it touches—whether you’re spooning it onto scones, swirling it through yogurt, or using it as a cake filling.
The best part? Making it from scratch is far easier than you might think.
This recipe uses simple ingredients—fresh lemon juice, zest, sugar, butter, and an egg—but the result is rich and luxurious. In just a few minutes, you’ll have a silky lemon curd that’s perfect for desserts, breakfasts, or even gifting in a pretty jar.
Ingredients You’ll Need
- ¼ cup lemon juice – use fresh squeezed for the best flavor or use this brand for the best flavor
- ½ teaspoon lemon zest – adds bright, aromatic notes. Again, fresh is best, but you can use dried lemon zest
- ⅓ cup granulated sugar – balances the tartness
- 1 large egg – gives structure and creaminess
- 2 tablespoons butter – for a rich, velvety finish
Step-by-Step Instructions
1. Heat the lemon base
In a small saucepan, bring the lemon juice and lemon zest to a gentle boil over medium heat.
2. Whisk egg and sugar
While the juice heats, whisk the egg and sugar together in a medium bowl until the sugar is dissolved and the mixture is smooth.
3. Temper the egg mixture
Very slowly pour the hot lemon juice into the egg mixture while whisking constantly. This gradual process prevents the egg from scrambling.
4. Thicken the curd
Return the mixture to the saucepan. Cook over medium-low heat, stirring continuously, until it thickens to a pudding-like consistency.
5. Finish with butter
Remove from heat and stir in the butter until melted and fully incorporated. Let cool before serving or storing.
How to Use Lemon Curd
Homemade lemon curd is incredibly versatile. Spread it on toast or pancakes for a bright breakfast, layer it in parfaits with fresh berries, use it as a filling for cupcakes or sandwich cookies, or swirl it into cheesecake batter before baking. It also makes a beautiful topping for pavlovas and tarts.
How to Preserve Lemon Curd
Lemon curd keeps well in the refrigerator for up to two weeks when stored in an airtight container.
For longer storage, you can freeze it—simply portion it into freezer safe containers or bags, leaving a little space for expansion. Thaw overnight in the refrigerator before using.
While canning lemon curd is not recommended due to its egg content, freezing keeps it fresh and safe for months.
Fresh, homemade lemon curd is one of those small kitchen luxuries. Once you try making it yourself, you may never go back to store-bought.
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