You know that ultra-luscious, perfectly tangy-sweet lemon curd you get in fancy bakery pastries? Yeah, this homemade version is better—and trust me, I’ve worked in bakeries, so I know what I’m talking about!
It’s rich, silky smooth, and bursting with fresh lemon flavor. And the best part? It’s ridiculously easy to make. Like, why-have-I-been-buying-this-my-whole-life easy.
Spread it on lemon bar cake, swirl it into lemon cinnamon rolls, or (let’s be real) eat it straight off the spoon. Once you make this, there’s no going back!
Once you’ve made this silky homemade lemon curd, you can use it in my buttery lemon curd cookies or bake it into the most bakery-worthy lemon poppy seed cake! You won’t regret it!
Table of Contents
How to Make It
1
Combine the ingredients. Whisk them together well!
2
Cook over a gentle heat, stirring occasionally. This is very important because the eggs can easily curdle and turn into scrambled eggs! Don’t be tempted to turn the heat up any higher than medium-low. You’ll know it’s ready when it coats the back of a spoon, as shown above.
3
Strain the curd. Immediately remove the pan from the heat and pour the curd through a fine mesh strainer to remove any lumps and zest.
4
Stir in cold butter at the end. While most recipes call for room temperature or softened butter, cold butter cools the curd down and creates a silky smooth and creamy texture.
5
Cover the top with plastic wrap. Place a piece of plastic wrap touching the surface. This will prevent a dry skin from forming, which can make your smooth curd look lumpy.
6
Chill before using. This is especially important for using it as a cupcake or cake filling.
As the lemon curd chills, the butter will solidify and thicken the texture, so it’s easier to work with!
Ingredient Substitutions
Fresh lemons: The key to a bright citrus flavor is using fresh lemons and zest (NOT bottled lemon juice). Look for lemons that are an even bright yellow color. You can also use Meyer lemons!
European butter: For a bakery-quality flavor, use a high-fat butter like Kerrygold. It gives the curd a rich, buttery flavor. However, regular American butter can always be used!
Vanilla extract: For even more flavor, use vanilla bean paste!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Easy Homemade Lemon Curd
Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon + 1 teaspoon fresh lemon zest
- 2 whole large eggs
- 1/2 cup fresh lemon juice
- Pinch fine sea salt
- 5 1/2 tablespoons unsalted butter, cold
- 1 teaspoon pure vanilla extract
Instructions
- Rub the lemon zest into the sugar until it resembles wet sand.1/2 cup (100 grams) granulated sugar, 1 tablespoon + 1 teaspoon fresh lemon zest
- Add it to a pot and whisk in the eggs. Then whisk in the lemon juice and salt.2 (100 grams) whole large eggs, 1/2 cup (113 grams) fresh lemon juice, Pinch fine sea salt
- Cook over medium-low heat for 8-12 minutes, stirring constantly, until the lemon curd temperature reaches 170F/78C, looks vibrant yellow, and is thick enough to coat the back of a spoon.
- Pour the curd through a fine mesh strainer into a clean bowl.
- Stir in the cold butter and vanilla extract until combined.5 1/2 tablespoons (77 grams) unsalted butter, 1 teaspoon pure vanilla extract
- Cover the top with plastic wrap so that it touches the surface of the curd. This will prevent any dry skin from forming. Set the bowl in an ice bath to cool for 20 minutes.
- Then pour it into a clean glass mason jar and chill in the fridge until ready to use. It will be thinner after cooling but will thicken in the fridge when the butter re-solidifies.
- Serve cold or hot on yogurt, pancakes, ice cream, or crepes. You can also use it as a filling for cakes or cupcakes! Store in an airtight container, specifically a glass mason jar. It can be refrigerated for up to 1 month! Because lemon juice's acidity can react with metal, I don't recommend storing it in any metal container. You can also freeze it for up to 3 months. Let it defrost in the fridge overnight before using, and consume within 4 weeks.