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.

A glass mason jar of homemade lemon curd on a white marble stand with a spoon dipping into it.

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!

How to Make It

Ingredients for lemon curd in a pot before whisking.

1

Combine the ingredients. Whisk them together well!

A spatula coated in lemon curd to show the thickened texture.

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.

Lemon curd being pushed through a fine mesh strainer.

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.

A glass bowl with the cooked lemon curd before stirring in the butter and vanilla.

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.

A glass bowl with the lemon curd and plastic wrap touching the top surface.

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.

A glass mason jar full of homemade lemon curd.

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!

Lemon curd on a spoon showing the super creamy texture.

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!

Homemade lemon curd in a glass mason jar with a spoon dipping into it.

Easy Homemade Lemon Curd

5 from 3 votes
– by Cambrea Gordon

This easy lemon curd is bright, tangy, super creamy, and perfect for scones, biscuits, or any lemon desserts. With 5 simple ingredients and one pot, you'll have homemade lemon curd in less than 15 minutes!
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Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 1 cup
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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.

Video

Notes

Why didn’t my curd set? It may not be set if the curd isn’t cooked long enough or the ingredients are incorrectly measured.
Metallic aftertaste: Avoid using metal utensils and pots that aren’t stainless steel or ceramic. The acid in lemon juice can react with metal, resulting in a metallic aftertaste.
Flavor variations: You can replace the lemon juice and zest with the same from oranges, limes, or grapefruits!
Serving: 1serving | Calories: 1107kcal | Carbohydrates: 111g | Protein: 12g | Fat: 71g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 493mg | Sodium: 137mg | Potassium: 293mg | Fiber: 2g | Sugar: 104g | Vitamin A: 2413IU | Vitamin C: 63mg | Calcium: 93mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 3 votes (3 ratings without comment)

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