How to Make Lemon Curd {& What the Heck to Use It For}

Lemon curd is a rich, velvety spread made from fresh lemons, butter, eggs, and sugar. It’s smooth, tangy, sweet, and incredibly versatile. Once I learned how easy it is to make at home, I stopped buying the store-bought kind for good.

Why You’ll Love This Recipe

I love how lemon curd turns a handful of basic ingredients into something luxurious and bright. It’s fresh and silky, with just the right balance of tart and sweet. I can use it in so many ways—swirled into yogurt, spooned over pancakes, or tucked into desserts. And the best part? It takes less than 15 minutes to make from scratch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh lemon juice
lemon zest
granulated sugar
egg yolks
unsalted butter, cut into cubes
pinch of salt (optional, for balance)

directions

1. In a medium saucepan (or heatproof bowl over a double boiler), I whisk together the egg yolks, sugar, lemon juice, and zest.

2. I cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon—about 8–10 minutes. I don’t let it boil to avoid curdling the eggs.

3. Once thickened, I remove it from the heat and stir in the butter cubes, one at a time, until fully melted and smooth.

4. I strain the lemon curd through a fine-mesh sieve into a clean jar or container to remove any bits of zest or cooked egg.

5. I let it cool completely, then refrigerate it for at least an hour before using. It thickens more as it chills.

Servings and timing

This recipe makes about 1 to 1½ cups of lemon curd. It takes 10 minutes to prep and 10 minutes to cook. I chill it for at least 1 hour before using.

Variations

Sometimes I use Meyer lemons for a sweeter, more floral flavor. I’ve also added a splash of vanilla extract or a bit of orange zest for a twist. For an extra-smooth curd, I use all egg yolks; for a slightly lighter texture, I include one whole egg.

storage/reheating

I store homemade lemon curd in a sealed container in the fridge for up to 1 week. It also freezes beautifully—just thaw overnight in the fridge before using. I don’t reheat lemon curd; I use it cold or bring it to room temperature before serving.

FAQs

Can I use bottled lemon juice?

I don’t recommend it. Fresh lemon juice gives the best flavor, and the zest is essential for that vibrant citrus punch.

Why did my curd curdle?

It likely cooked too quickly or got too hot. I always use low heat and stir constantly to keep it smooth.

Can I double the recipe?

Yes, I’ve doubled it before—just use a larger saucepan and stir often to ensure even thickening.

Do I need to strain it?

I always do. It removes zest and any tiny bits of cooked egg for a perfectly smooth texture.

Is lemon curd the same as lemon pie filling?

Not exactly. Lemon curd is richer and silkier, made with butter and egg yolks, while pie filling is usually thickened with cornstarch and has a slightly different texture.

What the Heck to Use It For

I use lemon curd in so many ways—it’s incredibly versatile. Here are a few of my favorite uses:

• Spread on toast, scones, or biscuits

• Swirled into yogurt or oatmeal

• As a filling for cupcakes, cakes, or tarts

• Layered into trifles or parfaits

• Dolloped on pancakes, waffles, or crepes

• Mixed into whipped cream for an easy mousse

• Spooned into thumbprint cookies

• As a tangy topping for cheesecake or pavlova

Conclusion

Lemon curd is one of those magical recipes that feels fancy but is surprisingly simple. It’s rich, tangy, and adds a burst of sunshine to anything I pair it with. Whether I’m spooning it onto toast or tucking it into a dessert, homemade lemon curd always brings something special to the table.

How to Make Lemon Curd {& What the Heck to Use It For}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: About 1 to 1½ cups
• Category: Condiment, Dessert Topping
• Method: Stovetop
• Cuisine: American, British
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This easy homemade lemon curd is rich, smooth, tangy, and sweet—perfect for spreading, swirling, and spooning into your favorite desserts. Made with fresh lemon juice, zest, eggs, butter, and sugar, this vibrant lemon curd recipe comes together in under 15 minutes and is endlessly versatile. Whether you use it in cupcakes, parfaits, or over pancakes, you’ll never go back to store-bought again!

---

Ingredients

• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/2 cup unsalted butter, cut into cubes
• Pinch of salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium saucepan (or a bowl over a double boiler), whisk together lemon juice, lemon zest, sugar, and egg yolks.

2. Cook over medium-low heat, stirring constantly with a silicone spatula or whisk, for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Do not boil.

3. Remove from heat and stir in butter cubes one at a time until fully melted and smooth.

4. Strain the lemon curd through a fine-mesh sieve into a clean jar or bowl to remove zest and any cooked egg bits.

5. Let it cool to room temperature, then refrigerate for at least 1 hour before using. It will thicken as it chills.

---

Notes

• Use Meyer lemons for a sweeter, floral twist.
• For extra-smooth curd, use all yolks; for a lighter texture, use 3 yolks and 1 whole egg.
• A splash of vanilla or orange zest adds depth to the flavor.
• Always strain for the silkiest texture.
• Stir constantly and use gentle heat to avoid curdling.