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    Home » Recipes

    Perfect Lemon Curd

    March 12, 2019 *Updated* April 5, 2022 / By: Gloria Duggan | Homemade & Yummy 172 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    Perfect Lemon Curd is smooth, creamy and just the right sweet-tart flavour balance.

    Easy fool-proof recipe. Simple ingredients. You will never want store-bought again. It is gluten-free too.

    Did you know it is the perfect filling for making easy lemon tarts?

    Perfect Lemon Curd in a glass jar ready for the fridge.

    This lemony spread is so delicious, you will want to eat it by the spoonful!

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    RECIPE and INSTRUCTIONS for this easy homemade fruit curd are at the bottom of this post.

    Fresh lemons on the counter ready to make lemon curd.

    When it comes to SPRING I immediately think of citrus desserts. I am so ready for the bright yellow sun and fresh flavours. Lemon Polenta Cake often makes an appearance on my Easter dinner table.

    Lemon Ice Cream seems to be a hit around here. However, my grandson has requested a pie for his birthday this year. The perfect place for this lemon filling.

    It also is delicious in a lemon curd parfait.

    Lemon juice, eggs, sugar and eggs getting mixed in a bowl.

    Recipe Ingredients

    Really basic ingredients. You will need:

    • fresh lemons
    • butter
    • eggs (whole eggs and egg yolks)
    • sugar

    What Is It?

    Lemon curd is a condiment. Think jam, jelly, marmalade or even custard. It has a smooth texture, sweet/tart flavour and beautiful yellow colour.

    Lemon curd cooked and cooling in a bowl.

    Very popular in Britain, this fruit curd is sometimes referred to as “lemon cheese”. Alternative recipes make it with oranges, limes, or berry curds. 

    Very popular in England, served with scones at the afternoon tea.

    A jar of Perfect Lemon Curd ready to enjoy.

    Making Easy Lemon Curd

    For some reason, I thought it was a difficult thing to make. Some recipes require you to strain the curd to get it silky smooth. With this fool-proof method, it will be perfect the first time!

    Overhead shot of lemon curd in a jar.
    1. Start by juicing and zesting your lemons.
    2. Separate the eggs (for the yolks) and place them in a bowl with the whole eggs
    3. Beat the sugar and butter
    4. Add the eggs
    5. Mix in the juice 
    6. Cook until thick and smooth
    7. Add in the zest
    8. Done

    This recipe calls for the use of fresh lemons.

    To juice the lemons I like to use a *(affiliate) citrus reamer.

    To make the lemon zest, a *(affiliate) Microplane works best.

    How Long Will It Last?

    Lemon curd will last 1-2 weeks. Place it in a sealed container and keep in the fridge. Alternatively, you can also freeze it to prolong the shelf life.

    Lemon curd on a spoon.

    Ways To Use It

    So many ways to use delicious this lemon recipe.

    • as a spread (think toast, muffins, biscuits, scones, croissants)
    • as a topping (think pancakes, waffles, ice cream)
    • as a filling (think lemon tarts, cupcakes, cakes, and pies)
    • as a dip (mixed with cream cheese)
    • great on pavlova
    • added to make lemon flavoured yogurt
    • a great way to make lemon mousse
    • eat it as a lemon custard
    Perfect Lemon Curd in tart shells.

    Store-bought lemon curd will be a thing of the past once you try this easy recipe.

    If you love making easy desserts, give Classic Sabayon a try. Made with only 3 ingredients, egg yolks, sugar, and wine. A rich and creamy classic French dessert made in minutes.

    Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.

    More Lemon Lover Dessert Recipes

    • Crinkle Cookies
    • Meyer Lemon Creme Brulee
    • Limoncello Tiramisu
    • Icebox Pie
    Lemon Curd Pin Image
    Perfect Lemon Curd in a glass jar ready for the fridge.

    Perfect Lemon Curd

    Perfect Lemon Curd is smooth, thick and has a luscious lemon flavour. Use it with biscuits, pancakes/waffles or in pies and tarts. Easy to make and has the right sweet/tart balance.
    5 from 74 votes
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    Course: Dessert
    Cuisine: Baking
    Keyword: Fresh lemons
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 servings
    Calories: 138kcal
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    • 3 ounces unsalted butter (room temperature)
    • 1 cup white sugar
    • 2 large eggs
    • 2 egg yolks
    • ⅔ cup lemon juice (freshly squeezed)
    • 1 teaspoons lemon zest
    US Customary – Metric

    Instructions

    • Juice and zest lemons.
    • Separate yolks, and place whole eggs and yolks into a bowl.
    • Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
    • Add eggs (slowly) and beat for an additional 1-2 minutes.
    • Mix in lemon juice until combined.
    • Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
    • At this point increase heat to medium and cook until thickened (about 15 minutes).
    • DO NOT boil, and stir constantly while cooking.
    • Once you can leave a path along the back of the spoon, the mixture is done.
    • Remove from heat and stir in zest.
    • Place in a bowl and cover with plastic wrap.
    • Be sure the wrap is touching the surface of the curd to avoid “skinning” while cooling.
    • When cool, place in a sealed container until ready to use.
    • It will keep for 1-2 weeks in the fridge.
    • You can also freeze for later use.

    Nutrition Information

    Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 12mg | Potassium: 27mg | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 5.4mg | Calcium: 10mg | Iron: 0.2mg

    Notes

    This recipe makes 1 ½ cups of lemon curd.
    This recipe was adapted from fine Cooking.
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Marie-Pierre Breton

      March 20, 2023 at 12:48 pm

      Lovely smooth curd you’ve made there! I’m going to try it out! Thanks for sharing!

      Reply
      • Gloria Duggan | Homemade & Yummy

        March 21, 2023 at 9:36 am

        I love lemon curd and can eat it by the spoonful. ENJOY!

    2. Marcia Lynch

      May 06, 2022 at 6:02 pm

      How bad would it be to use bottled lemon juice?

      Reply
      • Gloria Duggan | Homemade & Yummy

        May 07, 2022 at 8:55 am

        I honestly do not know the answer. My best guess is that it should work. If you try, please let me know how it turned out.

    3. Tracy

      April 06, 2022 at 12:17 am

      Perfect indeed!! This is so so good!

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 06, 2022 at 12:48 pm

        Thanks so much. Glad you enjoyed this lemon tart recipe.

    4. Rena

      March 19, 2022 at 10:40 pm

      Hey there, have you tried canning this?

      Reply
      • Gloria Duggan | Homemade & Yummy

        March 20, 2022 at 10:25 am

        I have not tried canning this. It is quick lemon curd, and not the traditional water bath recipe.

    5. Cathe

      December 14, 2021 at 9:45 am

      I made this and wanted to eat it right away it was sweet but tart so good

      Reply
      • Gloria Duggan | Homemade & Yummy

        December 15, 2021 at 12:45 pm

        I can eat this lemon curd by the spoonful…so glad you enjoyed the recipe.

    6. Stacia

      May 09, 2021 at 6:07 pm

      Thank you for sharing this super easy recipe. Perfect combination for my pallet of sweet and tart. I have celiac so I made a puff pastry and filled it with your lemon curd. Light and delicious.

      Reply
      • Gloria Duggan | Homemade & Yummy

        May 10, 2021 at 9:50 am

        Puff pastry is the perfect place for this lemon curd. Sounds like a delicious plan to me.

      • Deb

        January 18, 2022 at 12:53 pm

        I tried an easier recipe, no mixing etc. No comparison to the flavor of this one! I increased the zest to 1 tablespoon. Very good!! Will try to freeze a small container for later.

      • Gloria Duggan | Homemade & Yummy

        January 19, 2022 at 9:28 am

        OMG I can eat this lemon curd by the spoonful. ENJOY!

    7. Ruth Anderson

      April 19, 2021 at 6:43 pm

      My favorite is to make a double batch of the curd then use up the leftover egg whites (plus a few more) in a homemade angel food cake. Then top the cake with a generous dollup of whipped cream and drizzle with the lemon curd. Simply the best!!

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 21, 2021 at 10:09 am

        Making a double batch sounds like a plan to me. I can eat this by the spoonful.

    8. Paula

      September 23, 2020 at 11:53 pm

      Just found your recipe and I think I will try it! Question: can I use yolks only, or do you recommend the whole eggs and yolks as written?

      Reply
      • Gloria | Homemade & Yummy

        September 24, 2020 at 8:53 am

        Hello Paula, I have only done it with both as written, so I cannot say if it would turn out or not.

      • Monica

        February 20, 2022 at 4:09 pm

        I’m confused. Do you separate the eggs and use BOTH the yolks AND whites?

      • Gloria Duggan | Homemade & Yummy

        February 21, 2022 at 9:51 am

        Hello, for this recipe you are using BOTH, 2 whole eggs and 2 additional egg yolks.

    9. Dana

      March 21, 2020 at 10:33 am

      I could eat lemon curd with a damn spoon. It’s so good and creamy and bright and tangy! I don’t know why I only make it when I’m doing a lemon meringue pie. It would be great to just have it on hand in a jar like this, free for use. Thanks for the inspo!

      Reply
      • Gloria | Homemade & Yummy

        March 23, 2020 at 10:21 am

        I do eat it by the spoon….it works…and it highly addictive.

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