Basic Lemon Curd
Lemon curd is easy to make with 4 simple ingredients: lemons, eggs, sugar, and butter. Enjoy the rich lemon flavor on muffins, scones, or use it to fill cakes and pastries.
Lemon curd is the perfect balance of sweet and tart, a silky-smooth spread that elevates so many dishes with its vibrant citrus flavor. Whether you’re preparing it as a topping for cakes, filling for pastries, or simply spreading it on a freshly baked scone, this versatile treat adds a touch of elegance and brightness to everything it touches. While lemon curd may seem like a special ingredient, it’s surprisingly easy to make at home with just a handful of ingredients, and the results are so much more flavorful than store-bought versions.
The process of making lemon curd is simple but rewarding—whisk together fresh lemon juice, eggs, and sugar, then cook it over simmering water until it thickens to a custard-like consistency. A few pats of butter and a generous sprinkling of lemon zest round out the flavor, creating a smooth, velvety texture. This curd keeps well in the fridge for up to two weeks, but if you want to keep it on hand for even longer, you can freeze it for up to a year. No matter how you use it, homemade lemon curd is sure to brighten up your day with its fresh, citrusy punch.
What You’ll Like About This Recipe
Clear, confidence-building technique. Lemon curd can feel intimidating because it involves eggs and heat, but this method walks you through gentle cooking with specific visual cues so you know exactly what to look for at each stage.
Balanced sweet–tart flavor. The ratio of lemon juice, zest, sugar, and butter creates a curd that’s bright and tangy without being harsh, making it versatile enough for both desserts and breakfast pastries.
Smooth, velvety texture. Cooking the curd slowly and straining it at the end ensures a silky finish, even if a few bits of egg begin to set during cooking.
Flexible and forgiving. This recipe works well with small adjustments—slightly more or less sugar, extra zest, or different citrus—without compromising structure or texture.
Excellent make-ahead option. Lemon curd stores beautifully in the refrigerator or freezer, making it ideal for prepping ahead for baking projects, holidays, or entertaining.
Ingredient Notes
- Fresh lemon juice – Freshly squeezed juice gives the cleanest, brightest flavor; bottled juice lacks the same freshness and aroma.
- Granulated sugar – Sweetens the curd and helps create a smooth, glossy texture as it dissolves during cooking.
- Eggs – Provide structure and thickness; whole eggs give a slightly lighter curd than yolk-only versions.
- Lemon zest – Adds concentrated lemon aroma and flavor without extra acidity.
- Unsalted butter – Softened butter blends in smoothly and gives the curd its rich, velvety finish.
How to Make This Recipe
- Set a fine-mesh sieve over a bowl and set it aside.
- Whisk the lemon juice, sugar, and eggs together in the top of a double boiler or a heatproof bowl.
- Place the bowl over gently simmering water and cook, stirring constantly, until the mixture thickens.
- Strain the curd through the sieve to remove any cooked egg bits.
- Stir in the lemon zest and add the butter gradually, mixing until smooth.
- Cover the surface directly and let the curd cool before transferring to storage containers.
Tips
- How to tell when it’s done. The curd is ready when it thickens to about the consistency of yogurt and coats the back of a spoon. A finger drawn through the coating should leave a clean line.
- Keep the heat gentle. Simmering water should be steady but not boiling; too much heat can scramble the eggs.
- Stir constantly. Continuous stirring prevents hot spots and ensures even thickening.
- Strain for smoothness. Even if the curd looks perfect, straining guarantees a silky texture.
Recipe Variations
- Extra-tangy lemon curd. Reduce the sugar slightly or add additional zest for a sharper, more assertive lemon flavor. This version works especially well as a cake filling where sweetness comes from other components.
- Creamier, richer curd. Replace one whole egg with an extra yolk or add an additional tablespoon or two of butter. This produces a thicker, more luxurious texture that’s ideal for tart fillings.
- Orange or lime curd. Substitute orange or lime juice and zest using the same method. Orange curd is milder and sweeter, while lime curd is brighter and slightly more floral.
- Mixed citrus curd. Combine lemon with orange, grapefruit, or Meyer lemon for a more complex citrus profile that’s less sharp than straight lemon.
- Herb-infused curd. Warm the lemon juice gently with a small sprig of thyme, basil, or rosemary, then remove before cooking the curd. This adds subtle aromatic notes without overpowering the citrus.
- Dairy-free curd. Use a plant-based butter substitute; the texture will be slightly softer, but the curd will still thicken properly and keep well when chilled.
How To Use Lemon Curd
- Spread lemon curd on biscuits, scones, muffins, or toast.
- Use it as a filling for layer cakes, pies, tarts, or pastry.
- Spoon lemon curd over yogurt, custard, or ice cream.
- Fill thumbprint cookies with lemon curd.
- Fill choux pastries with lemon curd.
- Use it as a donut filling, or pipe it into cupcakes.
How to Store
Refrigerate. Store lemon curd in an airtight container or jar in the refrigerator for up to 2 weeks. Press plastic wrap directly on the surface to prevent a skin from forming.
Freeze. Freeze lemon curd in small freezer-safe containers for up to 1 year. Label with the date and thaw overnight in the refrigerator.
Frequently Asked Questions
Basic Lemon Curd
Ingredients
- 6 tablespoons lemon juice, fresh
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest, finely grated
- 4 tablespoons unsalted butter, cut into small pieces, room temperature
Instructions
- Place a fine mesh sieve over a bowl. Set aside.
- In the top pan of a double boiler or a metal bowl, whisk the lemon juice with the sugar and eggs.
- Place the bowl over a pan of simmering water (the bottom of the bowl should not touch the water) and cook for 8 to 10 minutes, stirring constantly. When the mixture has thickened to the consistency of yogurt, pour it through the sieve.
- Add the lemon zest to the curd and add the butter a few pieces at a time, stirring after each addition.
- Pour it into a bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming.
- Transfer the cooled lemon curd to a jar and refrigerate for up to 2 week. Or freeze the lemon curd in small amounts for up to 1 year.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
