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

Perfect Lemon Curd

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 | Homemade & Yummy
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.
Print Recipe


  • 3 oz unsalted butter (room temperature)
  • 1 cup white sugar
  • 2 large eggs
  • 2 egg yolks
  • 2/3 cup lemon juice (freshly squeezed)
  • 1 tsp lemon zest


  • 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.



This recipe makes 1 1/2 cups of lemon curd.
This recipe was adapted from fine Cooking.
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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
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.