Description
Learn how to make lemon curd at home with this easy, foolproof recipe. This homemade lemon curd is smooth, buttery, and bursting with bright citrus flavor—perfect for filling cakes, tarts, cupcakes, or spreading on toast. With just a few simple ingredients and 15 minutes, you’ll have a luxurious treat far better than store-bought.
Ingredients
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ½ to ¾ cup granulated sugar (adjust for sweetness)
- 4 large egg yolks or 2 whole eggs (for lighter texture)
- 6 tbsp unsalted butter, cubed
- Pinch of salt
Instructions
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In a medium saucepan off heat, whisk together egg yolks (or whole eggs), sugar, lemon juice, zest, and a pinch of salt.
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Place the pan over medium-low heat. Cook while whisking constantly for 8–10 minutes, or until thickened and the curd coats the back of a spoon. Do not let it boil.
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Remove from heat and stir in butter one cube at a time until fully melted and the curd is smooth and glossy.
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Strain the lemon curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.
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Let cool to room temperature. Transfer to a jar or container and refrigerate. It will thicken more as it chills.
Notes
- Use whole eggs for a lighter, slightly less rich texture.
- Add a splash of vanilla or swap in orange/lime zest for a citrus variation.
- Always strain the curd for ultra-smooth results.
- Don’t overheat or stop whisking—this prevents curdling.
