Homemade Lemon Curd

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Learn how to make the best Lemon Curd at home with this easy recipe. Made with fresh lemons, sugar, butter, and eggs, this versatile spread or filling offers a burst of citrus flavor perfect for topping toast, scones, or pancakes, or using as a filling for cakes, lemon tarts, and pastries.

Looking for recipes with lemon curd? Make sure to try my lemon desserts recipes for Lemon Curd Puff Pastry Tarts, Instant Pot Lemon Cheesecake, Lemon Cheesecake Ice Cream, and Lemon Curd Sweet Rolls too!

A jar of homemade lemon curd with fresh lemons in the background.

Maybe it’s the bright color of the rind, or the tart scent, but there is just something happy and uplifting about lemons. Creamy lemon curd has been a favorite of mine since I was a child.

I used to spread it over baked pie crust scraps, English muffins or French toast every chance I could. This easy lemon curd recipe tastes just like the jars we bought at the Renaissance Festivals we went to every year!

Best of all, it’s not difficult to make.

Puff pastry tarts filled with lemon curd and sprinkled with powdered sugar.

You may recognize this homemade lemon curd from my Lemon Curd Tarts that I posted over a year ago….where does the time go?

What does lemon curd taste like?

Lemon curd has a unique and delightful taste that combines the tartness of lemons with the sweetness of sugar and the richness of butter and eggs. Overall it is a harmonious blend of tangy, sweet, creamy and zesty!

Check out my Paleo Lemon Curd recipe for a sugar-free option that still maintains it’s intense tart lemon flavor.

Where does lemon curd come from?

The exact origin of lemon curd is not definitively known, but it is believed to have originated in England, where it has been enjoyed for centuries as a traditional accompaniment to scones. Lemon curd became particularly popular during the 19th century in Britain, where it was commonly served as a luxurious treat for afternoon tea.

Initially, lemon curd was made as a way to preserve lemons, much like other fruit preserves and jams. The combination of lemons, sugar, and eggs allowed for the creation of a delicious spread that could be enjoyed throughout the year, even when lemons were not in season.

Over time, it has gained popularity beyond Britain and is now enjoyed in various countries around the world. It has become a versatile ingredient in both sweet and savory dishes, adding a bright and zesty flavor to a wide range of recipes.

🍋What you’ll need

Fresh squeezed lemon juice
Granulated sugar
Large whole eggs and large egg yolks
Unsalted butter, cubed
Sea salt

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Lemon Curd

Bring 1-inch of water to a boil in a large pot.

Zest and juice the lemons, making sure to strain the juice to remove any seeds or pulp.

Place eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl (or double boiler setup) and whisk together.

Lemon Curd Tarts eggs cookingwithcurls.com

Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. This indirect heat will help prevent the eggs from curdling.

Lemon Curd Tarts boil cookingwithcurls.com

Stir occasionally until thickened.

Mixture will be ready when it coats the backside of a spoon, and leaves a tunnel when you run your finger through it. It takes about 5 to 7 minutes. It looks thicker in person.

Lemon Curd Tarts spoon cookingwithcurls.com

Remove from heat and add the cubed butter to the bowl. Continuously whisk the mixture until the butter melts and the mixture thickens. This process may take about 10-15 minutes. Be patient and keep whisking to prevent lumps from forming.

Lemon Curd Tarts butter cookingwithcurls.com

Your Homemade Lemon Curd will thicken as it cools, and turns into the most luscious treat your can imagine…okay, maybe I exaggerated just a little bit. 😉

A scoop of homemade lemon curd on a spoon over the filled jar.

Just try not to eat the entire batch with a spoon….I dare you!

Storage

Lemon curd should be stored in the refrigerator to maintain its freshness and quality. After making it, allow the lemon curd to cool completely at room temperature, then transfer it to a clean, mason jar or airtight container. Seal the jar or container tightly and place it in the refrigerator.

Stored properly, homemade lemon curd can last for up to two weeks in the refrigerator.

Variations and substitutions graphic with citrus fruits outline.

Try substituting different citrus fruits to create different flavored curd recipes:

Lime Curd: Similar to lemon curd but with a more intense tanginess, lime curd is made using fresh lime juice and zest instead of lemons. It has a bright green color and a refreshing flavor that pairs well with desserts like key lime pie or as a filling for tartlets.

Orange Curd: Made with freshly squeezed orange juice and zest, orange curd has a sweeter and less acidic taste compared to lemon curd. It offers a sunny citrus flavor that works well as a spread on toast, filling for cakes, or topping for yogurt and pancakes.

Grapefruit Curd: Grapefruit curd is made using grapefruit juice and zest, resulting in a tangy and slightly bitter flavor profile. It has a beautiful pink color and adds a unique twist to desserts like pavlova, cheesecake, or meringue pies.

Meyer Lemon Curd: Meyer lemons are a sweeter and less acidic variety of lemons, with a slightly floral aroma. Meyer lemon curd is made using Meyer lemon juice and zest, resulting in a milder and more delicate flavor compared to traditional lemon curd. It’s perfect for those who prefer a less tart option.

Blood Orange Curd: Blood oranges have a distinctive crimson flesh and a sweet-tart flavor profile. Blood orange curd is made using blood orange juice and zest, resulting in a vibrant orange color and a unique citrus flavor with hints of raspberry-like sweetness.

Just remember to adjust the amount of sugar to balance the sweetness and acidity of the fruit you’re using.

🍋FAQ’s

Can I use bottled lemon juice instead of fresh lemons?

For best results fresh lemon juice is preferred for its bright flavor, but you can use bottled lemon juice as a substitute if fresh lemons are unavailable. Just make sure it’s 100% pure lemon juice without any additives – aka the little plastic lemons in the produce section.

Why did my lemon curd turn out lumpy?

Lemon curd can turn lumpy if the eggs cook too quickly or if the heat is too high. To avoid this, make sure to whisk the mixture continuously while cooking over gentle heat. If lumps do form, you can strain the curd through a fine mesh sieve to remove them.

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in lemon curd to control the amount of salt in the final product. If you only have salted butter on hand, you can still use it, but omit any additional salt in the recipe to avoid oversalting the curd.

How do I know when the lemon curd is done cooking?

The lemon curd is done cooking when it has thickened enough to coat the back of a spoon and holds its shape when you run your finger through it. It should have a smooth and creamy consistency. This typically takes about 10-15 minutes of cooking over gentle heat.

Can I freeze lemon curd?

Yes, it can be frozen for longer storage. Transfer it to a freezer-safe container, leaving some room for expansion, and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before using, and give it a good stir to restore its creamy texture.

My lemon curd is too runny. What did I do wrong?

If your lemon curd is too runny, it may not have been cooked long enough to thicken properly. You can try cooking it for a few more minutes over gentle heat while whisking continuously until it reaches the desired consistency. Additionally, make sure you’re using the correct ratio of ingredients as specified in the recipe.

More lemon recipes for lemon lovers

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Enjoy!!