Homemade Lemon Curd tastes like the best part of Lemon Bars – the creamy lemony center. This lemon curd has a wonderfully fresh and vibrant lemon flavor with the perfect amount of sweetness to balance the tanginess.

Making your own Lemon Curd Recipe is easier than you think and it tastes better than store-bought. It also keeps really well. Watch the video tutorial and see how easy it is to make it from scratch.

Lemon curd in glass jar

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My In-laws live in California and have several lemon trees growing in their backyard. Every year they give us a large box of homegrown lemons and I sure put them to good use. I do everything from freezing the zest to freezing the lemon juice in ice cube trays and then enjoy their lemons all through winter. If you love lemons, check out our post on What to do with Lemons.

Lemon Curd Video Tutorial

Watch Natasha make easy Lemon Curd. All you need is a saucepan, whisk and sieve to strain it through. It requires only 6 ingredients (including salt) and takes less than 15 minutes from start to finish. Just like nearly everything, homemade tastes best.

What is Lemon Curd?

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It’s often used as a dessert topping or spread for cakes, cookies, tarts, etc.

Serve this over Sponge Cake, with Strawbery Scones or Crepes. It’s also a tasty filling for Lemon Curd Tartlets. There are so many uses for Lemon Curd.

Lemon curd on a spoon

Ingredients

The key to making great lemon curd is to use fresh lemon juice. Avoid using concentrate or you’ll wish you just bought a jar of the stuff.

  • Eggs – use 3 large whole eggs right out of the fridge.
  • Sugar – We found that 1/2 cup of granulated sugar cuts the tartness perfectly.
  • Salt – a pinch of fine sea salt balances the flavors.
  • Lemon – since you’ll need the zest and juice, make sure to zest a lemon before squeezing the juice.
  • Butter – use unsalted butter, sliced into pieces for quicker melting.
  • Vanilla Extract – we always use real vanilla extract.
Ingredients with lemons, eggs, vanilla, butter, sugar and salt

How to Make Lemon Curd

  1. In a medium saucepan – vigorously whisk together eggs, sugar, salt, and lemon zest until frothy.
  2. Add lemon juice while whisking and stir until combined.
  3. Add butter pieces and whisk constantly over low heat until mixture is thickened (8-9 minutes). Lemon curd thickens around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at 175-180˚F on a thermometer. It should coat the back of a spoon without running when you pull your finger across the spoon.
  4. Strain – pour the lemon curd through a fine-mesh sieve, stirring over the sieve with a whisk to help it strain through. Discard the solids.
  5. Add vanilla – stir in vanilla extract until combined.
  6. Cool and store – once lemon curd is at room temperature cover and store in the refrigerator up to one week.
Step by step photos for how to make lemon curd

Pro Tip: Lemon Curd is cooked at 170˚F. You can use an instant-read thermometer to gauge progress. I take it off the stove at around 175-180˚F which is when it starts to lightly bubble.

Jar of homemade lemon curd with lemons

Common Questions

Can I use Meyer lemons?

Meyer lemons are sweeter and less tart than regular lemons so it won’t have the same punch of lemon flavor. Consider using less sugar.

How to buy lemons?

Look for lemons that have a smooth firm skin, vibrant yellow, and unblemished. Avoid pale-colored (overripe) lemons and avoid any green-tinted (underripe) lemons.

Can I use lemon juice from concentrate?

This is a hard NO. I mean it, please do yourself a favor and squeeze real lemons.

Do you need a double boiler? 

A double boiler is not necessary for making lemon curd. It’s an extra dish to wash and will take longer to heat up and thicken.

Can I use less sugar? 

We have tested this with 1/3 cup of sugar and it worked very well. It’s slightly less sweet and the lemon flavor is slightly more pronounced. If you are looking to reduce the sugar, it will still work. 

Can I double the recipe?

Yes, but use a large saucepan, and keep in mind it will take a little longer to heat through and thicken up.

Make-Ahead

  • To Refrigerate: once cool to room temperature, cover and refrigerate for up to 1 week.
  • Freezing: transfer to a freezer-safe container, leaving 1/2″ of headroom at the top and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • To Reheat: lemon curd should be served cold. There is no need to heat it.
top view of creamy lemon curd in a glass mason jar ready to store in the refrigerator or freezer.

This recipe is so versatile and delicious and it keeps really well. I hope it becomes a new favorite for you. Let me know your favorite ways to enjoy lemon curd in the comments below.

More Lemon Recipes to try

If you need a good recipe for using up lemon juice, add Lemon Curd to your recipe repertoire. Here are some more great lemon desserts to try:

Lemon Curd Recipe

4.98 from 93 votes
Homemade Lemon curd in a glass jar with spoon
Fresh homemade Lemon Curd has vibrant lemon flavor and tastes like the creamy filling in Lemon Bars. It’s so much better than store-bought and this is the easiest method that comes together quickly in a saucepan.
Prep Time: 6 minutes
Cook Time: 9 minutes
Total Time: 15 minutes

Ingredients 

Servings: 20 people (makes 1 1/4 cups)

Instructions

  • In a medium (2 qt) saucepan, combine eggs, sugar, zest, and a pinch of salt. Whisk vigorously until well combined, frothy, and lightened in color.
  • Whisk in lemon juice until blended.
  • Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F on a thermometer. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.
  • Strain the mixture through a fine sieve (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Discard the solids left in the sieve.
  • Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps well in the refrigerator for up to a week.

Nutrition Per Serving

60kcal Calories5g Carbs1g Protein4g Fat2g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat1g Trans Fat34mg Cholesterol10mg Sodium17mg Potassium1g Fiber5g Sugar141IU Vitamin A2mg Vitamin C5mg Calcium1mg Iron
Nutrition Facts
Lemon Curd Recipe
Amount per Serving
Calories
60
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
34
mg
11
%
Sodium
 
10
mg
0
%
Potassium
 
17
mg
0
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
141
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: homemade lemon curd recipe, lemon curd
Skill Level: Easy
Cost to Make: $
Calories: 60
Natasha's Kitchen Cookbook
4.98 from 93 votes (53 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Sandra Mentzer
    December 29, 2024

    This recipe is perfect! ..love the taste, so much better than store bought for sure…and I have a hard time finding it! Thank you so much for recipe, will make my own from now on! Love all your recipes! ++++++++++

    Reply

  • Amanda
    December 1, 2024

    Can you freeze the lemon curd? If so, how, and for how long?

    Reply

    • Natasha's Kitchen
      December 1, 2024

      Yes you you can freee it. Please go to the “Make Ahead” section of the recipe for the freezing tips.

      Reply

  • Julie Amaya
    November 23, 2024

    Loved it made it..thank you wish I could take a picture to send it everything tastes better home made…

    Reply

    • Natashas Kitchen
      November 23, 2024

      Everything really is better homemade, I’m so glad you enjoyed it!

      Reply

  • Doris Agius
    November 14, 2024

    Hi Natashia,
    I love all the recipes you do and that I try ,my only problem I find all the time is the measuring eg.butter measured with spoons or flour with cups , I saw the video about the measures of liquids,sugar and flour but still afraid ,could it be possible to have grams or ozs, added to recipes please.
    Thankyou.

    Reply

    • NatashasKitchen.com
      November 14, 2024

      Hi Doris. Yes, please click on the metric button in the recipe card and it will convert the ingredient list for you.

      Reply

  • Debbie
    November 12, 2024

    Thank you for this amazing recipe. It is so good and very easy to follow.

    Reply

    • Natashas Kitchen
      November 12, 2024

      You’re welcome! I’m so happy you enjoyed it, Debbie!

      Reply

  • Lina Marie
    October 26, 2024

    Hello there. What can you use if you do not have a Sieve?

    Reply

    • NatashasKitchen.com
      October 26, 2024

      Hi Lina! I haven’t used another tool, but you can look up online what to use in place of a sieve to see if any of those things would work.

      Reply

  • Lisa
    August 30, 2024

    I only have salted butter. Is it ok to use?

    Reply

    • Natashas Kitchen
      August 30, 2024

      Hi Lisa, its best to use unsalted, but if you use salted, I recommend to omit the salt in the recipe.

      Reply

  • Shirley
    August 19, 2024

    I used this as a layer in a lemoncello cake. FABULOUS!!

    Reply

    • Natashas Kitchen
      August 19, 2024

      I’m so glad you enjoyed it! Thank you for the wonderful review, Shirley!

      Reply

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