I’ve been making lemon curd for years, and it never gets old — it’s bright, creamy, and packed with fresh lemon flavor. Whether I’m using it as a cake filling or just spreading it on toast, it always adds that perfect sweet and tangy touch.
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Lemon curd is one of those things I always keep in the fridge. It’s super creamy, sweet and tangy, with that bold lemon flavor I love. Think of it as a soft, buttery lemon spread — almost like a citrusy custard.
It’s made with just a few basics: fresh lemon juice, zest, eggs, sugar, and butter. That’s it. A quick stir over low heat, and you get this smooth, glossy lemon curd that tastes like summer.
I use it everywhere — as a cake filling, in tartlets, or just on toast with a bit of ricotta. Sometimes I even sneak a spoonful straight from the jar. No shame.
Craving for more lemony desserts? Give these a try lemon curd cupcakes, lemon curd tartlets, lemon cream pie, lemon curd macarons, Lemon curd cake, lemon buttercream frosting.
Ingredients You Need
Here’s what you need to make lemon curd at home:
- Eggs – Whole eggs or just yolks like this egg yolks thick lemon curd if you want a deeper color and richer flavor.
- Sugar – Regular white sugar works best.
- Lemon juice – Fresh is ideal, but bottled or even lime juice works too.
- Lemon zest – From an untreated lemon for the best flavor.
- Butter – I use unsalted, but salted works if that’s what you have.
- Cornstarch (optional) – Helps thicken the curd faster if needed.
How to Make Homemade Lemon Curd
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a medium bowl, whisk together the whole eggs, granulated sugar, fresh lemon juice, and lemon zest.
You can cook the mixture in a double boiler by placing the bowl over a saucepan of simmering water, or directly in a saucepan over low heat — just make sure to whisk constantly to avoid scrambling the eggs.
Heat the mixture gently, whisking constantly until it thickens. This can take about 15 to 20 minutes. You'll know it's ready when the lemon curd looks smooth and creamy, and it coats the back of a spoon.
Once thickened, remove from the heat and whisk in the softened butter, a few pieces at a time, until fully melted. The curd should be silky and glossy, with a rich, buttery texture.
Serving Suggestions
- On breakfast treats: Spread it on toast, scones, biscuits, pancakes, waffles, or crêpes for a bright, tangy twist.
- In desserts: Use it as a filling for cupcakes, layer cakes like this strawberry lemonade cake or strawberry lemonade cupcakes, lemon meringue tarts, or sandwich cookies.
- Swirled into snacks: Mix it into Greek yogurt, oatmeal, or parfaits for a sweet citrusy boost.
- As a topping: Drizzle it over cheesecake, ice cream, pavlovas, or even French toast.
- In baked goods: Spoon it into thumbprint cookies, homemade donuts, or macarons for a burst of lemon flavor.
- Just like that: Honestly? It's so good, I sometimes eat it straight from the jar with a spoon.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make lemon curd without a double boiler?
Yes! Just cook it directly in a saucepan over low heat and whisk constantly to avoid curdling.
How do I know when lemon curd is ready?
It should be thick enough to coat the back of a spoon and look glossy and smooth.
Why is my lemon curd too runny?
It probably wasn’t cooked long enough — keep whisking gently until it thickens.
Can I freeze lemon curd?
Absolutely! Let it cool, then freeze in an airtight container for up to 3 months.
How long does lemon curd last in the fridge?
It keeps well for about 1 week in a sealed jar or container.
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I hope you love this easy lemon curd recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Lemon curd filling
- Total Time: 40 minutes
- Yield: 1½ cups
Description
Easy homemade lemon curd with a sweet, tangy flavor and a smooth, creamy texture.
This recipe makes about 1½ cups of lemon curd — perfect for filling cakes, cupcakes, tarts, or simply spreading on toast.
Ingredients
- 3 Eggs - whole
- 120 g (¾ cup) Sugar - granulated
- 80 ml (⅓ cup) Lemon juice - about 2-3
- 1 lemon zest
- 90 g (½ cup) butter - unsalted and softened
- 1 tbsp cornstarch - optional
Instructions
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In a medium bowl, whisk together the eggs, granulated sugar, cornstarch (optional) fresh lemon juice, and lemon zest.
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Cook the mixture over low to medium heat, either in a double boiler (by placing the bowl over a saucepan of simmering water) or directly in a saucepan. Keep whisking constantly to prevent the eggs from curdling.
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Continue to cook, stirring nonstop, for about 15–20 minutes, until the lemon curd thickens and coats the back of a spoon.
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Remove from the heat and slowly whisk in the softened butter, a few pieces at a time, until fully melted and the curd is smooth and glossy.
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Strain the lemon curd through a fine-mesh sieve to remove any bits of cooked egg and zest.
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Transfer the lemon curd to a clean jar or bowl, cover with a lid or press plastic wrap directly onto the surface, and refrigerate until completely cooled.
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Once chilled, use it to fill cakes, tarts, cupcakes, or simply enjoy it by the spoonful!
Notes
Storage: Store lemon curd in an airtight container or a clean jar in the fridge for up to one week. You can also freeze it for up to 3 months — just thaw it overnight in the fridge before using.
Tips:
- Use fresh lemon juice for the best flavor.
- Whisk constantly while cooking.
- Cook over low heat to avoid curdling.
- Strain for a silky smooth texture.
- Let cool completely before using.
- Store in the fridge in a sealed jar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: filling, cream
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 1534
- Sugar: 152.8 g
- Sodium: 226.7 mg
- Fat: 95.6 g
- Carbohydrates: 158.1 g
- Protein: 20.1 g
- Cholesterol: 773 mg
Tried this lemon curd yesterday and it turned out amazing! So creamy and tangy—just the right balance. I used it as a filling for cupcakes and everyone loved it. Thanks for the easy recipe!