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Take your desserts and baked goods to the next level with this tart and tangy Homemade Lemon Curd recipe!
Check out this lemon curd recipe below or PIN IT for later!
Originally published December 2015 and updated April 2026
I’m normally a self proclaimed chocoholic. I will completely admit to eating this S’mores Oatmeal for breakfast and will usually pick a M&M’s cookie over anything else.
However, when the weather starts to warm up after a long, cold winter, I start to get cravings for bright, refreshing citrus desserts.
Things like this Lemon Ricotta Cake or these Key Lime Pie Rice Krispie Treats just hit the spot this time of year.
If you are a lemon dessert lover, even just in the spring, then knowing how to make this 15-minute small batch lemon curd recipe is a must!
Not only is this homemade lemon curd the key ingredient in a few of our favorite recipes, like our fruit pizza, Lemon Curd Pancakes and the absolute best Homemade Lemon Bars, it is such a versatile condiment.
Lemon Curd can be a fantastic way to add a burst of sunshine to so many other desserts and baked goods. Morning toast feels special. No Churn Vanilla Ice Cream turns into a dessert worth savoring. Even a simple bowl of Greek yogurt suddenly feels like something you’d pay top dollar for at a cozy café.
And while you can certainly buy a jar of lemon curd at most grocery stores, it can be pricey and sometimes hard to find. That’s why several years ago I started making my own, with simple pantry staples, and haven’t looked back.
If you’ve ever wondered how to make lemon curd at home, this easy lemon curd recipe is exactly what you need. It’s simple, quick, and that sweet, lip-puckering taste will have you smothering everything in this DIY condiment recipe.
Helpful Tips and Information:
What Is Lemon Curd?
Lemon curd is a smooth spread made from fresh lemon juice, lemon zest, granulated sugar, eggs, Kosher salt and unsalted butter. It has a velvety texture – a cross between custard and pudding – and has a bright, tangy flavor that makes it completely unique.
Unlike jam or jelly, which relies on fruit and pectin, lemon curd gets its richness from eggs and butter—giving it that signature velvety finish.
Why You’ll Love This easy lemon curd recipe with fresh lemons
- Ready in about 15-20 minutes
- Made with simple, everyday ingredients
- Made without a double boiler
- Perfect balance of sweet and tangy
- Incredibly versatile (serve with breakfast, desserts, snacks)
- Affordable – only costs about $2 to make compared to $6-10 a jar for store bought lemon curd
Expert Tips for Perfect Lemon Curd
- Keep heat LOW to avoid curdling or burning.
- Whisk constantly and keep close watch over it (don’t walk away!).
- Use fresh lemon juice and zest for the best flavor.
- Strain through a fine mesh strainer for smooth, creamy texture.
- Stop cooking when it coats the back of a spoon and leaves a clear line when you run your finger through it.
What is lemon curd used for?
There are so many ways to use lemon curd to add a pop of flavor to your everyday dishes and favorite dessert recipes.
- Stir it into a favorite dish: Lemon curd is delicious stirred into Greek yogurt, buttercream frosting, fruit dip, overnight oats or hot oatmeal.
- Use it as a filling: Lemon curd is a great filling for donuts, cakes and cupcakes, crepes, tarts, for filling for sandwich cookies, or layering into a fruit and yogurt parfait or trifle.
- Use it as a topping: Serve lemon curd over homemade blueberry biscuits, English muffins, hand tossed ice cream, whole wheat sourdough pancakes or waffles, cheesecake, vanilla bean pound cake, or simply fresh berries.
- Use it as an ingredient in a recipe: From our favorite fruit pizza, to Lemon Curd Pancakes and the absolute best Homemade Lemon Bars, lemon curd is a key ingredient in many desserts.
How to Store Lemon Curd
- Store in an airtight container with a tight fitting lit in the refrigerator for 2 weeks.
- Freeze in an airtight container with a tight fitting for up to 3 months. If frozen, thaw overnight in the refrigerator before using.
Lemon Curd FAQs
Why is my lemon curd runny?
If your lemon curd is runny, it likely didn’t cook long enough. Cook for an additional 2-3 minutes, or until the lemon curd passes the spoon test (see below). It should also thicken some more as it cools.
Can I make lemon curd without eggs?
Traditional lemon curd uses eggs, which helps thicken the curd and give it that rich, velvety texture. With that said, many egg-free versions use cornstarch to thicken the lemon curd instead. However, we have not yet tested an egg-free version.
Can I microwave lemon curd?
Yes! Spoon several tablespoons of lemon curd into a microwave safe bowl. Heat on high for 30-seconds then carefully remove the bowl from the microwave and stir. Return the bowl to the microwave for an additional 30-seconds, if needed, to reach desired consistency.
How do I know when lemon curd is done?
The lemon curd should coat the back of a spoon and leave a clear line when you run your finger through it. See picture above.
How long does homemade lemon curd last?
Lemon curd will keep for 1-2 weeks in the refrigerator if stored in a container with a tight-fitting lid. It can also be frozen for about 3 months.
Homemade Lemon Curd Ingredients and Substitutions:
(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)
- Egg yolks – Egg yolks are essential to help thicken the curd and give it that rich, velvety texture. However, don’t throw out those leftover egg whites! Egg whites can be stored in an airtight container in the refrigerator for 3-4 days and used to make this Chocolate Mousse Pie.
- Granulated sugar
- Lemons – Don’t skip on the fresh lemons! You’ll want the fresh lemon juice and zest for the most flavor. 1 lemon equals approximately 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.
Tip: To get the most juice out of your lemons, use the palm of your hand to roll the lemons on the cutting board before cutting lemons in half to juice. - Unsalted butter – Butter should be room temperature so that it easily melts and incorporates into the curd.
- Kosher salt
How to make lemon curd:
- Place a small strainer over a bowl and set aside.
- Heat a large, heavy saucepan over medium-low heat. Add egg yolks and sugar and whisk until well blended.
- Slowly whisk in lemon juice, butter and salt. Cook over medium-low heat, whisking constantly, for 5-6 minutes, or until the sauce is thickened.
- When the curd has thickened, pour it at once into the strainer. Using the back of a spoon, press until only the coarse residue remains.
- Discard residue and stir in lemon zest.
If you like this DIY condiment recipe, then you will love these other homemade ingredients:
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Homemade Lemon Curd
Take your desserts and baked goods to the next level with this tart and tangy Homemade Lemon Curd recipe!
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 large lemons, juiced and zested
- 4 tablespoons unsalted butter, sliced and room temperature
- 1/8 teaspoon Kosher salt
Instructions
- Place a small fine-mesh strainer over a medium-sized glass bowl and set aside.
- In a large, heavy saucepan over medium-low heat, whisk together the egg yolks and sugar.
- Continue whisking until the egg yolks and sugar are well blended and pale yellow in color, approximately 2-3 minutes.
- Slowly whisk in lemon juice, butter slices and salt.
- Cook over medium-low heat, whisking constantly, for 5-6 minutes, or until the sauce is thickened and deep yellow in color. Lemon curd must not come to a boil.
- Lemon curd is ready when it coats the back of a metal spoon and leaves a clear line when you run your finger through it.
- When the curd has thickened, but is still liquid enough to pour, pour it at once into the fine-mesh strainer. Using the back of a spoon, press the lemon curd until only the coarse residue remains in the strainer.
- Discard residue and stir the lemon zest into the lemon curd in the bowl.
- Transfer lemon curd to a small glass jar with a tight fitting lid and store in the refrigerator for 1-2 weeks.
Notes
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
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