Homemade lemon curd is a tangy, sweet, and velvety spread that’s perfect for everything from toast to pastries, and even as a topping for cakes and pies. This luscious curd has a vibrant, fresh lemon flavor that brightens up any dessert. Making lemon curd from scratch is surprisingly easy, and once you taste the fresh, zesty version, you’ll never want to go back to store-bought. Whether you’re looking to enhance your baking or simply enjoy it on a spoon, this homemade lemon curd is a versatile and delicious treat.

Why You’ll Love This Recipe

1. Bright and Refreshing Flavor

With fresh lemon juice and lemon rind, this lemon curd has an unmistakably fresh, tangy flavor that makes it the perfect complement to any dessert.

2. Velvety Texture

The combination of eggs and butter creates a smooth, creamy texture that’s rich and luxurious, making it a delightful spread or filling.

3. Versatile Use

Lemon curd can be used in a variety of ways: as a filling for cakes, tarts, or pastries, spread on toast, or even served with scones or pancakes.

4. Simple Ingredients

This recipe calls for basic pantry ingredients you likely already have, with the main components being fresh lemons, sugar, and eggs. No complicated or hard-to-find ingredients are needed.

5. Quick to Make

Homemade lemon curd takes less than 30 minutes to prepare. In no time, you’ll have a fresh, tangy curd to enhance all your favorite treats.

Ingredients

Granulated sugar
Cornstarch
Salt
Fresh lemon juice (approximately 5 lemons)
Large eggs
Unsalted butter
Grated lemon rind

Variations

1. Citrus Curd

To change up the flavor, you can mix lemon juice with other citrus fruits like orange or lime juice, creating a citrus medley that gives your curd a unique twist.

2. Lemon Ginger Curd

For a spicy kick, add a teaspoon of freshly grated ginger to the mixture while cooking. This adds a warm, zesty note to the lemon curd, making it a flavorful topping or filling.

3. Herbed Lemon Curd

For a more savory twist, infuse your curd with fresh herbs like thyme or basil while cooking. Strain them out before storing to get a delicate herbal note that pairs wonderfully with desserts or cheeses.

4. Lemon Lavender Curd

Add a teaspoon of culinary lavender while making the curd, then strain it out before using. The floral notes of lavender paired with lemon create a sophisticated curd for special occasions.

How to Make the Recipe

Step 1: Prepare the ingredients

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the fresh lemon juice and stir to combine.

Step 2: Heat the mixture

Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken. This will take around 5-8 minutes. You’ll know it’s ready when it coats the back of a spoon and holds its shape.

Step 3: Add the eggs

In a separate bowl, lightly beat the eggs. Once the lemon mixture has thickened, gradually pour a small amount of the hot mixture into the eggs to temper them (this prevents the eggs from scrambling). Slowly whisk the tempered egg mixture back into the saucepan, stirring constantly.

Step 4: Cook the curd

Continue to cook the curd over medium heat, stirring constantly, until it thickens to your desired consistency. This should take about 5 minutes. Be careful not to overcook it, as the curd may become too thick or curdled.

Step 5: Add butter and lemon rind

Once the curd has thickened, remove it from the heat and stir in the unsalted butter and grated lemon rind. Continue to stir until the butter has melted and the curd is smooth.

Step 6: Strain the curd (optional)

If you prefer a silky-smooth texture, you can strain the curd through a fine-mesh sieve to remove any bits of egg or lemon zest.

Step 7: Cool and store

Let the lemon curd cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 1-2 weeks.

Tips for Making the Recipe

1. Constant Stirring is Key

Make sure to stir the curd constantly while cooking. This prevents the eggs from curdling and helps the mixture thicken evenly.

2. Tempering the Eggs

To avoid cooking the eggs too quickly and ending up with scrambled eggs, always temper them by slowly adding some of the hot lemon mixture before whisking them back into the saucepan.

3. Don’t Overcook

Overcooking lemon curd can cause it to become too thick or curdled. It’s best to remove it from the heat as soon as it reaches a custard-like consistency.

4. Adjust the Sweetness

If you prefer a less sweet curd, you can reduce the amount of sugar by a tablespoon or two. Similarly, if you want it sweeter, feel free to add a bit more sugar.

5. Make Sure Your Lemons Are Fresh

Use fresh lemons for the best flavor. Bottled lemon juice just doesn’t have the same vibrant taste as freshly squeezed juice.

How to Serve

Homemade lemon curd can be used in a variety of ways. Spread it on toast, scones, or muffins for a zesty breakfast treat, or use it as a filling for cakes, tarts, or pastries. It’s also a great addition to yogurt, parfaits, or as a topping for pancakes or waffles. The options are endless for incorporating this bright, tangy curd into your meals and desserts.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your homemade lemon curd in an airtight container in the refrigerator. It will last for up to 1-2 weeks.

Freezing

You can also freeze lemon curd for longer storage. Transfer the cooled curd to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

If you need to reheat lemon curd, do so gently over low heat, stirring constantly, until it reaches the desired consistency.

FAQs

1. Can I use bottled lemon juice for this recipe?

For the best flavor, fresh lemon juice is recommended, but bottled lemon juice can be used in a pinch.

2. Can I make lemon curd without eggs?

Eggless lemon curd recipes do exist, typically using cornstarch as a thickener instead of eggs, but the texture will differ from traditional lemon curd.

3. Can I make lemon curd without butter?

Yes, you can make lemon curd without butter. It will still be delicious, though the texture may not be as rich and creamy.

4. How do I know when the curd is done?

The curd is done when it has thickened and coats the back of a spoon. You can also test by running your finger across the back of the spoon—if the line holds, the curd is ready.

5. Can I use lemon curd as a frosting?

Yes, lemon curd works wonderfully as a frosting for cakes and cupcakes, especially when paired with a light buttercream or whipped cream.

6. How do I store lemon curd?

Store lemon curd in an airtight container in the refrigerator for up to 1-2 weeks.

7. Can I freeze lemon curd?

Yes, lemon curd can be frozen for up to 3 months. Thaw it in the refrigerator before using.

8. Can I use lime instead of lemon?

Yes, you can make lime curd using the same recipe, substituting lime juice and zest for the lemon.

9. Can I use a double boiler to make lemon curd?

Yes, using a double boiler to cook the curd is a gentler method and helps prevent the eggs from scrambling, but the stovetop method works just as well if you stir constantly.

10. Can I strain the lemon curd?

Straining the curd is optional, but it helps achieve a smoother texture by removing any bits of zest or cooked egg.

Conclusion

Homemade lemon curd is a delicious, versatile treat that brings a fresh, tangy flavor to all sorts of desserts. Whether you’re spreading it on your morning toast or using it as a filling for cakes, this curd adds a bright pop of citrus that elevates any dish. With just a few simple ingredients and a little patience, you can make your own batch of homemade lemon curd that’s far superior to store-bought. Enjoy the sweet, zesty goodness!