This Homemade Lemon Curd is luxuriously smooth, buttery, and bursting with bright citrus flavor. It’s the perfect balance of sweet and tangy — ideal for spreading on toast, filling cakes, or spooning over scones and pancakes. Once you try making lemon curd from scratch, you’ll never go back to the store-bought version again.
Homemade Lemon Curd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 2 cups
Difficulty: Easy
Who Is This Recipe For?
This recipe is perfect for:
- Bakers who love to add a tangy layer to cakes or tarts.
- Breakfast lovers who enjoy a zesty spread for croissants or muffins.
- Home cooks looking for a simple, elegant way to use fresh lemons.
Why You’ll Love It
- Rich and creamy: The butter gives it a luscious texture.
- Bright lemon flavor: Perfectly balanced sweetness and acidity.
- Versatile: Use it for desserts, pastries, or as a dip.
- Quick to make: Ready in 20 minutes with basic ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Lemons | 3 large (zested and juiced) |
| Granulated Sugar | 1 cup (200 g) |
| Unsalted Butter | ½ cup (1 stick or 115 g), cut into cubes |
| Large Eggs | 3 |
| Egg Yolks | 2 |
| Pinch of Salt | Optional, enhances flavor |
Equipment Needed
- Fine grater or microplane (for zest)
- Lemon juicer
- Medium saucepan or double boiler
- Whisk
- Fine mesh sieve
- Heatproof bowl
- Glass jar or airtight container for storage
Instructions
- Prepare the Lemons:
Zest the lemons first, then juice them. You should have about ½ cup of fresh lemon juice. - Mix Wet Ingredients:
In a medium heatproof bowl, whisk together the eggs, egg yolks, and sugar until smooth. - Add Lemon and Butter:
Whisk in the lemon juice, zest, and butter cubes. - Cook the Mixture:
Place the bowl over a pot of simmering water (double boiler method).
Stir constantly with a whisk or spatula for 8–10 minutes, until the curd thickens and coats the back of a spoon. - Strain the Curd:
Immediately pour the mixture through a fine sieve into a clean bowl to remove zest and cooked egg bits. - Cool and Store:
Let it cool slightly, then pour into a sterilized jar.
Cover and refrigerate for at least 2 hours before using.
Storage Tips
- Refrigerator: Store in a sealed jar for up to 2 weeks.
- Freezer: Freeze for up to 3 months; thaw overnight in the fridge before use.
Recipe Tips
- For extra-smooth curd, whisk constantly and never let it boil.
- Use fresh lemons — bottled juice lacks that bright aroma.
- Add a touch of vanilla extract or lemon zest garnish for flavor depth.
How to Use Lemon Curd
- As a cake or tart filling.
- Swirled into yogurt, ice cream, or cheesecake batter.
- Spread on scones, pancakes, or waffles.
- Used as a gift in small jars for special occasions.
FAQ
Can I make lemon curd without butter?
Yes, you can substitute coconut oil for a dairy-free version, though the flavor will be slightly different.
Why is my lemon curd runny?
It likely wasn’t cooked long enough. Keep whisking gently until it thickens.
Can I use limes instead of lemons?
Absolutely! You’ll get a delicious lime curd with a tropical twist.
Conclusion
This Homemade Lemon Curd brings sunshine to any dish — sweet, tangy, and irresistibly creamy. Whether you spread it on warm toast or layer it into desserts, it’s a simple way to add a touch of gourmet flavor to your kitchen.
