Rich, buttery, and packed with bright citrus flavor, this classic Homemade Lemon Curd requires just 5 main ingredients and comes together in under 20 minutes. It’s infinitely better than anything store-bought and perfect for spreadable, spoonable goodness!
Quick Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Approx. 1.5 cups (12 oz jar)
Ingredients
- 4 large egg yolks + 1 whole large egg (at room temperature)
- ¾ cup (150g) granulated sugar
- 1 tbsp fresh lemon zest (about 2 medium lemons)
- ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
- ½ cup (115g) unsalted butter, cubed and softened
- 1 pinch fine sea salt
Step-by-Step Instructions
Step 1: Combine the Base
In a medium heatproof bowl or non-reactive saucepan, whisk together the egg yolks, whole egg, and granulated sugar until smooth and pale in color.
Step 2: Add Citrus & Heat
Whisk in the lemon zest, fresh lemon juice, and salt until fully combined.
Place the saucepan over medium-low heat (or use a double boiler over gently simmering water for extra temperature control). Cook, whisking constantly to prevent the eggs from scrambling.
Step 3: Cook Until Thickened
Continue whisking continuously for 8 to 10 minutes as the mixture slowly thickens. It is ready when it reaches a pudding-like consistency and coat the back of a spoon (or registers 170°F / 77°C on an instant-read thermometer).
Step 4: Stir in Butter
Remove the pan from the heat immediately. Add the cubed softened butter one piece at a time, whisking gently until each piece melts and incorporates. The butter creates a glossy, velvety finish.
Step 5: Strain & Chill
(Optional but recommended) Pass the hot curd through a fine-mesh sieve into a clean glass jar or bowl to remove any zest or bits of cooked egg for a silky texture.
Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours until fully chilled and set.
Pro-Tips for Success
Tip 1: Use Fresh Lemons Only
Bottled lemon juice lacks the vibrant acidity and fresh flavor essential for a great curd. Always squeeze fresh lemons!
Tip 2: Non-Reactive Cookware is Essential
Avoid aluminum or unlined copper pans, as the high acid content in lemons can react with the metal and impart a metallic taste or discolor your curd. Stick to stainless steel, ceramic, or glass.
Tip 3: Low & Slow Heat
Never rush the cooking process with high heat, or you’ll end up with sweet scrambled eggs. Keep it gentle and keep whisking!
Serving Ideas
- Breakfast: Spread on warm scones, biscuits, pancakes, waffles, or toast.
- Baking: Use as a filling for tart shells, macarons, layer cakes, or cupcakes.
- Desserts: Swirl into vanilla Greek yogurt, ice cream, or serve alongside fresh berries and whipped cream.
Storage & Freezing
- Refrigerate: Store in an airtight glass jar in the fridge for up to 2 weeks.
- Freeze: Lemon curd freezes exceptionally well! Transfer to a freezer-safe container, leaving ½ inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.