This lemon curd is a bright, silky spread I like to make when I want something fresh, tangy, and versatile. It’s smooth, rich, and full of vibrant lemon flavor, making it perfect for desserts or simple treats.
Why You’ll Love This Recipe
I love this recipe because it’s simple to prepare and delivers bold citrus flavor with a creamy texture. The balance of sweet and tart feels refreshing, and I enjoy how many ways I can use it, from breakfast to desserts. It’s one of those basics I always feel good about having on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh lemon juice
lemon zest
granulated sugar
eggs
egg yolks
unsalted butter
salt
Directions
I start by whisking together the lemon juice, lemon zest, sugar, eggs, egg yolks, and a pinch of salt in a heatproof bowl or saucepan. I place the mixture over gentle heat and cook it slowly, whisking constantly, until it thickens enough to coat the back of a spoon.
Once thickened, I remove it from the heat and stir in the butter a few pieces at a time until fully melted and smooth. I strain the lemon curd if I want an extra-smooth texture, then let it cool slightly before transferring it to a jar or container.
I refrigerate the lemon curd until it’s fully chilled and set.
Servings and timing
I usually get about 1½ to 2 cups of lemon curd from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 10 minutes.
Chilling time is about 1 hour.
Total time comes to roughly 1 hour and 20 minutes.
Variations
I sometimes add a little extra lemon zest for a sharper flavor. When I want a twist, I mix in a small amount of lime or orange juice. I also enjoy folding lemon curd into whipped cream for a quick mousse-style dessert.
Storage/reheating
I store lemon curd in an airtight container in the refrigerator for up to 2 weeks. If it thickens too much when chilled, I let it sit at room temperature for a few minutes before using. I don’t reheat it unless gently warming it for spreading.
FAQs
Why is my lemon curd not thickening?
I find this usually means it needs a bit more time over gentle heat while whisking continuously.
Can I make lemon curd without zest?
I can make it without zest, but I find the flavor is brighter and more intense with it included.
Can lemon curd be frozen?
I freeze lemon curd in an airtight container for up to 2 months and thaw it in the refrigerator.
How do I know when lemon curd is done?
I know it’s ready when it coats the back of a spoon and leaves a clear line when I run a finger through it.
What can I use lemon curd for?
I like using it on toast, scones, pancakes, cakes, or as a filling for tarts and pastries.
Conclusion
This lemon curd is a recipe I truly enjoy making because it’s simple, bright, and incredibly versatile. The smooth texture and fresh lemon flavor make it something I love to keep ready for both everyday treats and special desserts.
Print
Lemon Curd
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1.5–2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A bright, silky lemon curd with a smooth, creamy texture and vibrant citrus flavor, perfect for spreading, filling, or spooning over desserts.
Ingredients
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup unsalted butter, cut into pieces
- Pinch of salt
Instructions
- In a heatproof bowl or saucepan, whisk together the lemon juice, lemon zest, granulated sugar, eggs, egg yolks, and salt.
- Place the mixture over low to medium-low heat.
- Cook gently, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat once thickened.
- Stir in the butter a few pieces at a time until fully melted and smooth.
- Strain the lemon curd if a smoother texture is desired.
- Allow to cool slightly, then transfer to a jar or airtight container.
- Refrigerate until fully chilled and set.
Notes
- Cook gently to avoid scrambling the eggs.
- Constant whisking ensures a smooth texture.
- Straining is optional but recommended for extra silkiness.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 11 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg
