Homemade Lemon Curd

Bright, silky, and bursting with zesty citrus flavor, this Homemade Lemon Curd is the perfect way to capture sunshine in a jar. It’s smooth, rich, and tangy—ideal for spreading on toast, layering in desserts, or simply enjoying by the spoonful. Quick to prepare and far better than store-bought, this curd is a must-have in any home baker’s repertoire.

Why You’ll Love This Recipe

This lemon curd is easy to make, deeply flavorful, and incredibly versatile. With just five simple ingredients and about 20 minutes, you’ll have a glossy, vibrant spread that can elevate breakfast or dessert. It’s perfect for tarts, trifles, pancakes, or yogurt, and the bright citrusy flavor pairs beautifully with everything from berries to cream. Plus, the method is gentle and foolproof—no risk of curdling, just smooth, luscious curd every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 1/2 cup (100g) granulated sugar
• 3 large eggs
• 6 tbsp (85g) unsalted butter, cut into cubes

Directions

1. In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs until the mixture is completely smooth.
2. Place the bowl over a saucepan of gently simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.
3. Add the butter cubes and whisk constantly over medium heat.
4. Continue whisking for 8–10 minutes, or until the mixture thickens and coats the back of a spoon.
5. Remove from heat and immediately strain the curd through a fine-mesh sieve into a clean bowl or jar to remove any cooked egg bits and ensure a silky texture.
6. Let cool slightly at room temperature, then cover and refrigerate. The curd will continue to thicken as it chills.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: About 1 cup
• Calories per Serving: 120 kcal

Variations

• Lime or Orange Curd: Substitute lemon juice and zest with lime or orange for a different citrus flavor.
• Extra Tangy: Reduce the sugar slightly if you prefer a more tart curd.
• Herb-Infused: Add a sprig of rosemary or thyme while cooking for a subtle botanical note (remove before straining).
• Honey Lemon Curd: Replace the sugar with mild honey for a floral sweetness.

Storage/Reheating

• Storage: Store the lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
• Freezing: Lemon curd freezes well. Place in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before use.
• Reheating: If desired, gently reheat lemon curd in a saucepan over low heat, whisking to restore its smooth texture. Avoid boiling.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste flat or metallic in comparison.

Why use a double boiler?

The double boiler method allows gentle, even heating, preventing the eggs from curdling and ensuring a smooth curd.

Do I need to strain the curd?

Yes, straining removes any bits of cooked egg or zest for a silky-smooth finish.

Can I use only egg yolks?

Yes, using only yolks will make the curd richer and more custard-like. Substitute 5–6 yolks for the whole eggs.

Why did my curd turn out lumpy?

This usually results from overheating or not whisking constantly. Straining can usually fix minor lumps.

Is lemon curd safe to can?

Lemon curd is not recommended for water-bath canning due to its low acid and egg content. Store in the refrigerator or freezer instead.

Can I double the recipe?

Yes, but cook the curd for slightly longer to ensure even thickening and keep whisking consistently.

What can I do with lemon curd?

Use it as a spread for toast or scones, a tart filling, a cake layer, or swirled into yogurt, oatmeal, or ice cream.

How will I know when it’s done?

The curd is ready when it coats the back of a spoon and leaves a clear line when you drag your finger through it.

Can I make this dairy-free?

You can substitute the butter with plant-based butter, but the flavor and texture may differ slightly.

Conclusion

Homemade Lemon Curd is a vibrant and versatile delight that brightens everything it touches. Whether you’re filling tarts, dressing up breakfast, or adding a citrusy twist to desserts, this easy, foolproof recipe brings a burst of fresh lemon flavor to every spoonful. Keep a jar in your fridge, and you’ll always have a little sunshine on hand.

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