Lemon curd is a tangy, creamy spread that brings brightness to any dish. Its smooth, velvety texture and zesty lemon flavor make it the perfect addition to everything from scones and toast to cakes and tarts. Homemade lemon curd is a treat that takes just a few simple ingredients but delivers a burst of fresh, citrusy goodness. The combination of sugar, eggs, lemon juice, and butter creates a luscious, decadent spread that can be used in countless ways. Whether you’re spreading it on a muffin or using it as a filling for pastries, lemon curd is a must-try for lemon lovers.

Making lemon curd at home is incredibly easy and far more rewarding than buying it pre-made. With a few basic ingredients—sugar, cornstarch, eggs, butter, lemon juice, and lemon rind—you can whip up a batch of fresh lemon curd in under 20 minutes. The result is a luscious spread that’s tangy yet sweet, with just the right amount of tartness. This homemade lemon curd will elevate your baking projects or breakfast spreads, and it’s guaranteed to become a staple in your kitchen.

Why You’ll Love This Recipe

1. Fresh and Tangy Flavor

Homemade lemon curd has a fresh, zesty lemon flavor that is bright and vibrant, making it the perfect complement to baked goods, pancakes, and more.

2. Versatile

Lemon curd can be used in a variety of ways—spread it on toast, use it as a filling for pastries, swirl it into yogurt, or top your favorite desserts.

3. Quick and Easy

This lemon curd recipe is quick to prepare, taking less than 20 minutes from start to finish. It’s a simple yet luxurious treat you can make at home.

4. Creamy Texture

The butter and eggs create a rich, creamy texture that perfectly balances the tartness of the lemon juice, making each bite smooth and indulgent.

5. Customizable

Adjust the level of sweetness or tartness to your taste by altering the sugar and lemon juice amounts. You can also add extra zest for a more intense lemon flavor.

Ingredients

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

Variations

Lemon and Lavender: Add a few dried lavender buds to the curd while cooking for a fragrant floral twist.
Orange Curd: Substitute lemon juice with orange juice for a different citrusy flavor.
Raspberry Lemon Curd: Stir in some fresh raspberry puree at the end of cooking for a fruity, vibrant twist on the classic lemon curd.
Honey Lemon Curd: Swap out the sugar for honey for a more natural sweetness and a touch of floral flavor.

How to Make the Recipe

Step 1: Combine the Dry Ingredients

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This mixture will help thicken the curd as it cooks.

Step 2: Add the Wet Ingredients

Add the fresh lemon juice and eggs to the saucepan, whisking until smooth and fully combined. Make sure there are no lumps from the cornstarch.

Step 3: Cook the Mixture

Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or whisk. Bring it to a gentle simmer, and continue to stir until the curd thickens—this should take about 5-7 minutes. Be careful not to let it boil, as this can cause the eggs to curdle.

Step 4: Add Butter and Lemon Rind

Once the curd has thickened, remove it from the heat and whisk in the unsalted butter until it’s fully melted and incorporated. Stir in the grated lemon rind for extra flavor.

Step 5: Strain and Cool

For a silky smooth texture, strain the curd through a fine mesh sieve to remove any bits of cooked egg. Let the curd cool for a few minutes, then transfer it to a jar or airtight container.

Step 6: Chill and Serve

Allow the lemon curd to cool completely at room temperature, then refrigerate it for at least 2 hours to firm up and set. Serve chilled or at room temperature.

Tips for Making the Recipe

Constant stirring: Stir constantly while cooking to prevent the curd from burning or the eggs from scrambling.
Temperature control: Cook the curd over medium heat and be patient—don’t turn up the heat to try to speed up the process, as it can cause the curd to separate or curdle.
Strain the curd: Straining the curd is optional, but it results in a smoother texture that is velvety and creamy.
Storage: Lemon curd can be stored in an airtight container in the refrigerator for up to 1-2 weeks.

How to Serve

Lemon curd is incredibly versatile and can be served in a variety of ways:

Spread it on toast or scones for a delicious breakfast treat.
Use it as a filling for tarts, cakes, or cupcakes.
Swirl it into Greek yogurt or ice cream for an extra layer of flavor.
Top pancakes, waffles, or crepes with a spoonful of lemon curd for a citrusy twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover lemon curd in an airtight container or jar in the refrigerator for up to 1-2 weeks. If you notice it thickening too much in the fridge, simply whisk in a little bit of water or lemon juice to adjust the consistency.

Freezing

Lemon curd can be frozen for up to 3 months. Transfer the cooled curd into an airtight, freezer-safe container, leaving a little room at the top for expansion. When ready to use, thaw the curd overnight in the fridge and stir before serving.

Reheating

To reheat, gently warm the lemon curd in a saucepan over low heat, stirring constantly. You can also microwave it in short bursts, stirring in between, until it reaches the desired temperature.

FAQs

1. Can I use bottled lemon juice?

While fresh lemon juice is preferred for the best flavor, bottled lemon juice can be used in a pinch.

2. Can I make lemon curd without eggs?

Yes, you can make eggless lemon curd by using a cornstarch-based recipe as a thickener instead of eggs.

3. Can I make lemon curd with a different citrus fruit?

Absolutely! You can use orange, lime, or grapefruit juice in place of lemon juice for a unique twist on the curd.

4. Can I use salted butter?

It’s best to use unsalted butter for lemon curd, as salted butter may alter the flavor.

5. Can I adjust the sweetness of the curd?

Yes, you can adjust the sugar to your taste. If you prefer a less sweet curd, reduce the amount of sugar.

6. How do I prevent the curd from curdling while cooking?

Stir constantly and keep the heat on medium, not high. Be patient, as cooking the curd slowly ensures a smooth result.

7. Can I use lemon extract instead of lemon juice?

Lemon extract can be used, but it’s more concentrated than lemon juice. Start with a small amount and adjust to taste.

8. How can I make my lemon curd thicker?

If your curd is too runny, return it to the heat and cook it for a few more minutes until it thickens to your desired consistency.

9. How do I store lemon curd?

Lemon curd should be stored in an airtight container in the refrigerator for up to 1-2 weeks.

10. Can I make lemon curd without cornstarch?

Yes, cornstarch can be replaced with arrowroot powder or all-purpose flour as a thickening agent, though the texture might vary slightly.

Conclusion

Homemade lemon curd is an easy, fresh, and delicious treat that adds a burst of citrus flavor to any dish. Whether used as a spread, filling, or topping, it brings a light, creamy texture and vibrant lemon taste that enhances the flavors of your favorite foods. With just a few simple ingredients, you can create a homemade curd that rivals anything you can buy at the store. Once you try it, you’ll never want to go back to the store-bought version!