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This lemon curd tastes just like sunshine and is so easy to make at home. This recipe has the perfect balance of sweet and tart.

Why You’ll Love This Recipe.
Homemade is best! You can easily purchase a jar of lemon curd at the grocery store, but let me tell you, there is nothing that compares to the homemade version. It is easy to make too and is literally sunshine on a spoon as far as I am concerned.
Delicious on everything! There are so many possibilities for homemade curd. I love it spread on toast, waffles or pancakes. And a dollop on a bowl of vanilla ice cream or yogurt is quite lovely. Everything tastes better with a spoonful of it.
What is Lemon Curd?
Lemon curd is a spread or topping. It is made from eggs, lemon juice and zest, sugar, and butter. It has a smooth, custard-like texture and a rich, tart flavor.
Ingredients Needed
- Egg Yolks, I use large eggs.
- Granulated Sugar
- Fresh Lemons, juice and zest
- Butter, salted. If using unsalted butter add a pinch of salt.
How To Make Lemon Curd
- Whisk the eggs yolks, sugar and lemon juice in a double boiler or saucepan over simmering water, medium-low heat.
- Stir over heat until mixture thickens, about 7-10 minutes.
- Add in butter and stir until melted.
- Add in the lemon zest. The zest provides additional flavor but does add some texture to the curd. If you prefer you can add the zest in with the lemon juice and then strain the curd through a fine mesh strainer at the end before serving or putting it into the refrigerator to remove the zest. Straining is also a good idea of you have any pieces of cooked egg in your curd.
- Cover it and let it chill in the refrigerator. It will continue to thicken as it chills.
Tips
- Always use real fresh lemon juice and zest. Do not use that lemon juice that comes in the container at the grocery store. I use regular lemons that you find in the grocery store but it can also be made with Meyer lemons if you have access to them.
- When working with lemons, there are a few tools that I find really helpful. A lemon juicer for juicing and a microplaner for zesting.
- If you don’t have a double boiler, use a regular saucepan but be sure and stir in continually so it doesn’t burn.
- You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
Pair This With:
Frequently Asked Questions
How do I store lemon curd?
Leftover lemon curd should be stored in an airtight container in the fridge for up to 2 weeks.
Can I freeze lemon curd?
Lemon curd freezes great in an airtight container for up to a year in the freezer.
Can I use whole eggs instead of just egg yolks?
Yes, you can. I have made lemon curd with the whole egg and it works great, you get a slightly creamier curd with the whole egg.
What is a good way to use the leftover egg whites?
I love them to make some type of meringue cookie or pavlova.
Check our more of my favorite desserts that use lemon curd:
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Lemon Curd Recipe
Ingredients
- 3 egg yolks
- 1 cup granulated sugar
- 2/3 cup lemon juice
- 1/2 cup butter
- 1 Tbsp lemon zest
Instructions
- Mix together eggs, sugar and lemon juice and place in a double boiler over simmering water or a sauce pan. Stir until it thickens. About 7-10 minutes. Stir constantly
- Fold in butter and lemon zest.
- The zest provides additional flavor but does add some texture to the curd. If you prefer you can add the zest in with the lemon juice and then strain the curd through a fine mesh strainer at the end before serving or putting it into the refrigerator. Straining is also a good idea of you have any pieces of cooked egg in your curd.
- Cover and refrigerator until it thickens.
Tips & Notes:
- Always use real fresh lemon juice and zest. Do not use that lemon juice that comes in the container at the grocery store. I use regular lemons that you find in the grocery store but it can also be made with Meyer lemons if you have access to them.
- When working with lemons, there are a few tools that I find really helpful. A lemon juicer for juicing and a microplaner for zesting.
- If you don’t have a double boiler, use a regular saucepan but be sure and stir in continually so it doesn’t burn.
- You can also make curd with any of your favorite citrus juices such as oranges, limes, or grapefruits.
Jenny keoft says
yum!
Claudia says
Can this be made w/out the yolks? I have to control my cholesterol w/ diet…
Thanks!
Leigh Anne says
No, you really need the yolks for lemon curd.
Karen Morgan says
I love this on my homemade macarons… but it is great on a teaspoon! Yumm!
Leigh Anne says
Ooh, I’d love it on one of your homemade macaroons too!!
Christine @ A Sprinkle of This and That says
This will surely help with all these gray skies! Look so fresh, sunny and yummy!
Liz says
Thank you Leigh Anne for this nice recipe. I too love Lemon Curd.
Leigh Anne says
It is so yummy!