This lemon curd is everything I love in a citrus spread—bright, zesty, creamy, and just the right balance between sweet and tart. Made with simple ingredients, it’s incredibly versatile: I like to slather it on toast, layer it in cakes, dollop it over yogurt, or even enjoy it straight from the spoon. It’s a must-have in my fridge for a fresh pop of flavor any time of day.
Why You’ll Love This Recipe
I love how effortlessly this lemon curd comes together with basic pantry ingredients. It’s:
Silky smooth and lusciously creamy
Perfectly tangy with a pop of real lemon flavor
Made in under 15 minutes
Naturally gluten-free
A versatile topping or filling for everything from pastries to breakfast bowls
Once I started making my own, I never wanted to go back to store-bought again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon finely grated lemon zest
1/2 cup sugar
2 large eggs
1/4 cup unsalted butter, cut into small pieces
Pinch of salt
Directions
In a medium saucepan, I whisk the lemon juice, zest, sugar, and eggs together until the mixture is smooth.
I add the butter and a pinch of salt.
Next I set the saucepan over medium heat and cook it slowly, stirring constantly with a wooden spoon or silicone spatula.
I keep stirring for about 5 to 7 minutes, just until it thickens enough to coat the back of the spoon—never letting it boil.
Once thickened, I strain the curd through a fine mesh sieve into a clean bowl to remove the zest and any bits of cooked egg.
I let it cool slightly before transferring it into a jar or airtight container.
Then, I chill it in the fridge for at least an hour—it thickens up beautifully as it cools.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Servings: 10 servings (about 2 tablespoons each)
Calories: 130 kcal per serving
Variations
Lime or orange curd: I swap the lemons for limes or oranges for a different citrus twist.
Extra tang: Sometimes I use a bit more zest for a stronger lemon punch.
Sweeter version: I increase the sugar slightly if I want it more mellow and sweet.
Herbal infusion: I’ve infused the lemon juice with fresh thyme or basil for a subtle herbal note—just steep the herbs in the juice before straining them out.
Dairy-free: I substitute the butter with coconut oil for a dairy-free version—it gives a slightly tropical flavor.
Storage/Reheating
I store the lemon curd in a clean, airtight jar in the refrigerator for up to 2 weeks.
For longer storage, I freeze it in small containers for up to 3 months—just thaw overnight in the fridge.
It’s best served chilled or at room temperature. I never microwave it directly; instead, I let it sit out a bit before using.
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FAQs
What can I use lemon curd for?
I love using it as a spread on toast or scones, as a filling in cakes and cupcakes, or swirled into yogurt or ice cream. It’s also amazing layered in trifles or on pancakes.
Why did my lemon curd curdle?
This usually happens if the heat is too high or if I stop stirring. I always cook it gently over medium heat and stir constantly to prevent the eggs from scrambling.
Can I make lemon curd without a strainer?
Yes, but I always strain it for the silkiest texture. It removes bits of zest or egg that may have cooked unevenly.
How do I know when lemon curd is done?
I test it by dipping a spoon—if the curd coats the back and leaves a clear line when I run my finger through it, it’s ready.
Can I double the recipe?
Definitely! I just use a larger saucepan and make sure to stir constantly to prevent burning at the bottom.
Conclusion
This homemade lemon curd is a bright burst of sunshine that I can whip up in minutes. It’s the perfect way to elevate everyday breakfasts or make desserts feel extra special. Once I started making it from scratch, I never looked back—it’s just that good.
📖 Recipe:
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Lemon Curd
- Total Time: 12 minutes
- Yield: 10 servings (about 2 tablespoons each)
- Diet: Gluten Free
Description
This silky homemade lemon curd is bright, zesty, and creamy, striking the perfect balance between sweet and tart. Quick to make and incredibly versatile, it’s great on toast, in desserts, or straight from the spoon.
Ingredients
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon finely grated lemon zest
1/2 cup sugar
2 large eggs
1/4 cup unsalted butter, cut into small pieces
Pinch of salt
Instructions
- In a medium saucepan, whisk together the lemon juice, zest, sugar, and eggs until smooth.
- Add the butter and a pinch of salt to the pan.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or silicone spatula.
- Continue stirring for 5 to 7 minutes until the curd thickens and coats the back of the spoon. Do not let it boil.
- Once thickened, strain the lemon curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.
- Let the curd cool slightly, then transfer to a jar or airtight container.
- Chill in the refrigerator for at least 1 hour before using. It will thicken more as it cools.
Notes
Swap lemons for limes or oranges to make lime or orange curd.
Use extra zest for a stronger lemon flavor.
Increase sugar slightly for a sweeter curd.
Infuse lemon juice with herbs like thyme or basil for an herbal twist (strain before using).
Use coconut oil instead of butter for a dairy-free version.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Do not microwave to reheat—let sit at room temperature instead.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
