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Perfect Lemon Curd

*Updated* / By: 170 Comments

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Recipe Jump

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.

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More Lemon Lover Dessert Recipes

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 61 votes
Pin Recipe Print Rate
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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Reader Interactions

Comments

  1. Debra

    I’m right there where you used to be….thinking lemon curd was difficult to make. Thanks for taking the plunge first and sharing your insights. I’m definitely going for the mini tart with this.

    Reply

    • Gloria | Homemade & Yummy

      This is super easy to make. You will be a pro the first time….and FYI…highly addictive too.

  2. Jenni LeBaron

    I just adore lemon curd and your recipe is lovely. My favorite ways to enjoy it are in crepes and in yogurt parfaits but this is one recipe that never last long in my house no matter how it’s served. Can’t wait to make a batch again!

    Reply

    • Gloria | Homemade & Yummy

      I know, there are so many delicious ways to enjoy this easy to make lemon curd.

  3. Sean@Diversivore

    I just bought a big ol’ bag of lemons and I’m super-excited to make some lemon curd. I love this stuff, and I can’t ever get enough of it. I’ve never thought of freezing it though! I’m totally going to have to give that a try. Makes it a little easier to justify a big batch if I don’t power through it all at once. Lol. Thanks for the tip!

    Reply

    • Gloria | Homemade & Yummy

      Freezing is a great idea. However, mine never seems to last that long. I like to eat it by the spoonful.

  4. Kacey Perez

    I have always wanted to try and make lemon curd and this posts gives me the confidence to give it a try! Thanks for sharing.

    Reply

  5. Daniela

    I love how bright and fresh this looks and sounds! Perfect for the warmer months coming up :).

    Reply

  6. Jo

    Yes, that lemon curd definitely looks perfect! I love the season of all things lemons. Lemon curd tart is definitely on the list of things I have to do this summer and I will be using this recipe to make lemon curd.

    Reply

  7. LaKita

    Your lemon curd looks absolutely perfect! The color and texture is everything. This recipe makes it look easy to make with simple ingredients.

    Reply

  8. Paige

    YUM I adore lemon curd, and this looks like an easy version! I’ll keep this recipe handy, and I see some little pies in my future!

    Reply

  9. Loreto and Nicoletta Nardelli

    What a fantastic color and texture, Gloria! I love lemon curd, its bright and tart flavor. It pairs so well with so many desserts!

    Reply

  10. Aleta

    I am crazy in love with lemon, can’t seem to get enough of the stuff! This recipe has the perfect amount of sweet, it’s going to taste so good over my tarts and of course right off the spoon!

    Reply

    • Gloria | Homemade & Yummy

      Right off the spoon is so addictively good that is for sure. Hope you give it a try.

  11. Tanya Mulqueen

    I absolutely love lemon curd because it’s so versatile. One of my favorite ways to use it is to mix the curd with whipped cream and put it in a tart shell, topped with blueberries. Thanks for sharing!

    Reply

    • Gloria | Homemade & Yummy

      That sounds delicious to me too. I could (and do) eat it by the spoonful.

  12. Jenni LeBaron

    I love lemon curd- especially on top of biscuits or a yogurt parfait! This is a great recipe and I loved learning about the term “lemon cheese” because it really does make a great topping just like cheese.

    Reply

  13. Lorie

    Not sure how I’ve made it this far in life without making my own lemon curd. It’s seriously one of my faves, so the wait is over—I’m off to make this!!!

    Reply

    • Homemade & Yummy

      I need to make more this coming weekend. We LOVE this stuff.

  14. Saima

    Never had lemon curd but what a beautiful sunshine-yellow! I love all the ways it can be eaten as you mention in the post. My favourite would be as a spread I think on biscuits.

    Reply

    • Homemade & Yummy

      Oh my…you need to give this recipe a try ASAP. You are really missing out on some deliciousness!!

  15. Charity

    I swear lemon curd was sent from heaven! I could slather it on anything and everything!

    Reply

    • Homemade & Yummy

      One of the simple things in life that is SOOOOO delicious.

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