Lemon curd recipe with a smooth, creamy texture and bright lemon flavor, perfect for cakes, cupcakes, macarons, tarts and frostings.

homemade lemon curd in a glass jar on a wooden board

This homemade lemon curd is sweet, tangy and ultra creamy with a smooth texture that works perfectly as a cake or cupcake filling.

I use it in many of my desserts, from macarons and layer cakes to buttercream frostings and lemon tarts.

Why you’ll love this recipe

Bright lemon flavor: fresh and perfectly balanced.
Smooth texture: creamy, silky and easy to spread or pipe.
Perfect for baking: ideal for cakes, cupcakes, macarons and more.

Ingredients You Need

You only need a few simple ingredients to make this homemade lemon curd recipe:

Eggs: Whole eggs give the curd a smooth and creamy texture. You can also use extra yolks for a richer lemon curd.
Granulated sugar: Sweetens the curd and balances the tart lemon flavor.
Fresh lemon juice: Freshly squeezed lemon juice gives the best bright citrus flavor.
Lemon zest: Adds even more fresh lemon taste and aroma.
Unsalted butter: Makes the curd silky, rich and glossy.
Cornstarch (optional): Helps create a thicker lemon curd for cakes and dessert fillings.

ingredients for homemade lemon curd recipe in small bowls

Tips Before You Start

Chill before using: Lemon curd thickens more as it cools in the fridge.
Use fresh lemons: Fresh juice and zest make a huge difference in flavor.
Cook over low heat: Slow cooking helps keep the texture smooth and creamy.
Whisk constantly: This prevents lumps and keeps the eggs from scrambling.
Strain for a silky texture: Pass the curd through a fine mesh sieve if needed.

How To Make Lemon Curd

Whisk the eggs, sugar, lemon juice and lemon zest in a heatproof bowl or saucepan.

whisking lemon curd ingredients in a stainless steel bowl

Cook over low heat while whisking constantly until the lemon curd thickens.

homemade lemon curd cooking in a saucepan

Check the texture once it coats the back of a spoon with a smooth and glossy finish.

Remove from the heat and add the butter pieces a little at a time.

smooth lemon curd with butter in a stainless steel bowl

Whisk until the butter is fully melted and the lemon curd looks silky and creamy.

Strain through a fine mesh sieve for an extra smooth texture if needed.

Chill completely before using in cakes, cupcakes, macarons or desserts.

How To Use Lemon Curd

Serve as a topping: Spoon over ice cream, yogurt or fresh berries.
Fill cakes: Perfect for layer cakes, cupcakes and sponge cakes.
Pipe into macarons: A smooth and tangy filling for lemon macarons.
Spread on breakfast treats: Delicious on toast, scones, waffles or pancakes.
Flavor frostings: Mix into buttercream or whipped frosting for extra lemon flavor.
Use in desserts: Great for lemon tarts, cheesecakes, parfaits and trifles.

Try it in my lemon meringue cake or use it as a filling for these lemon curd cupcakes for an extra creamy and tangy lemon flavor.

Storage

Store the lemon curd in an airtight jar in the fridge for up to 1 week or freeze for up to 3 months.

Variations

Lime curd: Swap the lemon juice for fresh lime juice.
Meyer lemon curd: Use Meyer lemons for a sweeter flavor.
Extra thick lemon curd: Add a little cornstarch for a firmer filling.
Rich lemon curd: Use extra egg yolks for a deeper color and creamier texture.
Orange curd: Replace the lemons with fresh oranges for a softer citrus flavor.

For an even thicker and richer texture, try my egg yolks lemon curd made with extra egg yolks.

Recipe Questions

Why is my lemon curd runny?

It usually needs more cooking time or more chilling time in the fridge.

Can I make lemon curd without cornstarch?

Yes, the eggs are enough to thicken the curd naturally.

Can I freeze lemon curd?

Yes, store it in an airtight container and freeze for up to 3 months.

How do I make lemon curd thicker?

Cook it a little longer or add extra egg yolks or cornstarch.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

More Filling Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video

Lemon Curd Recipe

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5 from 1 review

Author: Fadela
Total Time: 40 minutes
Yield: 1½ cups

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Description

This homemade lemon curd recipe is smooth, creamy and packed with fresh lemon flavor. It’s perfect for filling cakes, cupcakes, macarons, tarts or spreading on toast and scones. This recipe makes about 1 ½ cups of lemon curd.

Ingredients

3 eggs - Whole eggs, at room temperature.
120 g (⅔ cup) granulated sugar
80 ml (⅓ cup) fresh lemon juice - About 2 to 3 lemons.
1 tbsp lemon zest
90 g (6 tbsp) unsalted butter - Softened
1 tbsp cornstarch - optional

Instructions

Whisk the eggs, sugar, cornstarch if using, lemon juice and lemon zest in a heatproof bowl or saucepan until smooth.
Cook over low to medium heat in a double boiler or directly in a saucepan while whisking constantly.
Continue cooking for about 15 to 20 minutes until the lemon curd thickens and coats the back of a spoon.
Remove from the heat and whisk in the softened butter a few pieces at a time until fully melted and smooth.
Strain the lemon curd through a fine mesh sieve to remove the zest and any bits of cooked egg.
Transfer to a clean jar or bowl and cover with plastic wrap directly touching the surface.
Chill in the refrigerator until completely cooled and thickened before using.
Use in cakes, cupcakes, macarons, tarts or enjoy by the spoonful.