Homemade Lemon Curd

For us lemon lovers, there’s nothing better than lemon curd. Boy, does it pack a flavor punch. It’s silky, bright, and perfectly balanced between sweet and tart. It’s truly the kind of filling that instantly elevates any dessert. It’s so versatile. You can layer it into a cake, spread it over warm scones, or spoon it straight into your mouth from the jar (guilty!). It is so tasty, luscious, and easy to make, and I’m going to show you how to do it.

Why You Should Make this:

• Perfect for Spring or Summer – When the weather is nice out, this spread is almost refreshing with how tart it is.
• It’s Surprisingly Easy – No fancy equipment required.
• It’s Versatile – You can use it as-is on some toast or scones, or for layer cakes, tarts, cupcake fillings, parfaits, macarons, and much more.

FAQs

How to Make Homemade Lemon Curd:

1. Whisk sugar, cornstarch, salt, and the zest of two lemons together.

1. To the sugar mixture, add the whole eggs and egg yolks and whisk until smooth.
2. Zest the last two lemons and set the zest aside. Stir in all of the lemon juice into the sugar/egg mixture.

1. Cook gently over medium-low heat, stirring constantly until it thickens and reaches 180F.

1. Remove from heat, whisk in cold butter gradually into the warm curd, and whisk gently until glossy. Add in the remaining zest we set aside.
2. Strain if desired and chill with plastic wrap touching the surface. It will thicken as it chills in the fridge. Use within the first few days.

Similar Recipes

Homemade Lemon Curd

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Cook Time:10 minutes mins

Course: Dessert

Cuisine: American

Ingredients

• 2 large eggs
• 2 egg yolks
• 100 grams sugar
• Juice of 4 small lemons ~106 ml
• 2 tablespoons finely grated zest ~14 g
• 2 teaspoons cornstarch ~6 g
• 100 grams cold unsalted butter cubed
• Pinch of fine sea salt ~0.5 g

Instructions

1. Whisk sugar, cornstarch, salt, and the zest of two lemons together.
2. To the sugar mixture, add the whole eggs and egg yolks and whisk until smooth.
3. Zest the last two lemons and set the zest aside. Stir in all of the lemon juice into the sugar/egg mixture.
4. Cook gently over medium-low heat, stirring constantly until it thickens and reaches 180F.
5. Remove from heat, whisk in cold butter gradually into the warm curd, and whisk gently until glossy. Add in the remaining zest we set aside.
6. Strain if desired and chill with plastic wrap touching the surface. It will thicken as it chills in the fridge. Use within the first few days.

Notes

Always use fresh lemons instead of bottled juice – It makes such a difference in flavor and color, and we’re also going to be using the zest, so always go for fresh.

Cook Over Medium-Low Heat – Using a higher heat may get you to the finish line faster, but you’ll most likely end up with curdled eggs. Make sure to go with gentle heat so there’s less risk of curdling.

Don’t Stop Whisking – Continuous whisking prevents the eggs from cooking unevenly and sticking to the bottom of the pan.

Use a Thermometer for Accuracy – Lemon curd thickens at 180–185°F. If you undercook it, it’ll be runny. Overcook it, and it can turn grainy

Strain for Extra Smoothness

Even if it looks smooth, straining removes:

• Bits of zest
• Tiny egg solids
• Any accidental lumps

Add Butter Off the Heat – Stir in butter after removing from heat. This keeps the texture glossy and prevents the fat from separating.

Chill Completely Before Using in Cakes – Lemon curd thickens significantly as it cools. If using for cake filling, refrigerate at least 3–4 hours (or overnight) before assembling.

Cover with Plastic Wrap Directly on the Surface – Press plastic wrap directly onto the curd while it cools to prevent a skin from forming. Makes for a Great Gift: I love giving Homemade pickles as gifts! Package them in decorative jars with personalized labels for a thoughtful and tasty present