Creamy, buttery, sweet, spreadable lemon – that’s the best way to describe this homemade lemon curd. This is a simple recipe you can have ready in minutes too.

Imagine things like lemon slice or lemon meringue pie or lemon curd mousse and, if they get your mouth watering, then you need to make this curd immediately.

❤️ Why you’ll love this recipe

  • It takes just 10 minutes to make.
  • One pot – no double boiler required.
  • Just 4 ingredients!
  • No preservatives, artificial colours or flavours – this is all natural.
  • It tastes so much better than shop-bought – silky smoth, tangy, and sweet.
  • This recipe is the easiest and best – big call, but I stand by it.
  • Use it in cakes, cookies, pies or just spread it on toast.
  • Handy troubleshooting guide.

This recipe was first published here on 29th October 2018 and has been updated with new information, a troubleshooting guide and images.

A glass jar filled with lemon curd with a spoon sitting next to it.

What is lemon curd

Lemon curd is a spread made from lemons, butter, sugar and eggs that originated in England. With an intense lemon flavour and it’s spreadable form, it’s used for topping toast and pancakes and also as fillings for pies, tarts and cakes.

It’s made a little like making a custard, though it doesn’t contain any milk or cream. The texture is thick, silky and spoonable but it is not translucent like jam or jelly; it is richer and creamier. With a bold lemon flavour, it’s perfect for spreading, filling or spooning over desserts.

Ingredients

Ingredients for lemon curd on a marble worktop.
  • Lemon: Be sure to use fresh lemon juice and don’t skip the zest – it adds a wonderful punch of flavour. Bottled lemon juice will not give you good flavour here.
  • Butter: Stick to unsalted butter. Lemon curd should not be salty.
  • Sugar: It’s important to use white sugar. Brown sugar will impart a caramelly flavour that does not allow the lemon to shine so much. It would also change the colour. It’s best not to cut it down either as the sugar balances the acidity.
  • Eggs: I use large eggs (not XL or Jumbo etc). Eggs will help to thicken the mixture but if yours are too large, you risk it tasting eggy.

How to make lemon curd

The wonderful part aside from it’s intense flavour is how quick and easy this recipe is to make.

6 images showing the steps to making lemon curd.

Detailed quantities and instructions in the recipe card below.

  1. Whisk together eggs, sugar, lemon juice and lemon zest in a saucepan (photo 1).
    There is no need for a double-boiler here.
  2. Dissolve the sugar by stirring over low heat (photo 2).
    Keep the temperature low.
  3. Add butter, 2-3 pieces at a time, stirring until each addition melts before adding more (photo 3).
    Do not be tempted to add it too quickly.
  4. Cook for another 3-4 minutes until it thickens to the point of thickly coating the back of the spoon (photo 4) or if you tip your saucepan to the side, then tip it back again, you will be left with a thick coating on the side of the pan.
  5. Strain the lemon curd to remove the zest (photos 5 & 6).
    By this point, the lemon curd has already released its oils into the curd. Removing it means keeping your curd smooth.
  6. Let it cool briefly before transferring to jars with tight fitting lids.

Top tips for perfect lemon curd

  • Keep the heat low: There is no need for a double-boiler – this can be made directly in a saucepan but I recommend using a heavy-based saucepan and keep the heat very low so you don’t scramble the eggs. Also, overheating curd can make it turn grainy on setting.
  • Don’t stop stirring: It’s only 10 minutes (or less), I promise. You don’t need to stir vigorously, just keep it moving so that it’s heating evenly.
  • Add the butter gradually: This allows the fat to incorporate easily and prevents any chance of the fat splitting.
  • Strain it: It’s always helpful to strain curd after cooking. This is to remove the zest which is no longer required and any other lumps that may be in it.

😥 Troubleshooting lemon curd

While researching and testing for this recipe, I came across comments like – My curd is too runny. My curd is not thickening. Why is my curd grainy? So, I decided to make a little troubleshooting guide.

Curd too runny

You may have added too much liquid, although if you stick to the ratios in this recipe, that won’t be a problem. In that case, it may be that you have not cooked the curd quite long enough. The fix? You can actually put it back on the stove and cook it a little longer until it coats the back of a spoon and you can draw a line through it that doesn’t run.

Curd is not thickening

Remembering that curd is not meant to be thick like a set custard, it may be that it wasn’t cooked long enough (see above). If you still want it thicker, try adding in another egg yolk (making sure to cook it through as per the instructions).

My lemon curd is curdled/split.

If your lemon curd looks split or curdled, it may be that the temperature was too high, the butter may have been added too quickly or the butter may not have been cold enough. Let it cool fully then return to the pan over very low heat whisking until it smooths out again.

Why is my curd grainy?

In my research, I felt sorry for the cooks who were saying my curd turned grainy after refrigeration and, despite them knowing it was not due to the eggs scrambling, the only responses they were getting were “sounds like your eggs scrambled”.

My answer to this? Not necessarily true. You will know if your eggs have scrambled. You can see it in the warm curd as you pour it into your jars and they don’t scramble by themselves in the fridge overnight.

The sciency reason: It’s likely the graininess is caused by the breakdown of the emulsification – ie: the fats (in this case butter) and liquids (lemon juice here) not emulsifying properly or that emulsification breaking. This can be caused by not whisking and agitating the mixture enough or by overheating or a combo of both. In any case, I tested this out and it can be fixed. Yay!

How to fix grainy curd:

Add one egg yolk and 1 tablespoon of the juice (in this recipe, lemon juice) to a saucepan and whisk them together fully. Turn the heat on the lowest possible setting. Add one tablespoon of your cold curd back to the pan. Whisk it in well. Continue to do this until all the curd is added back. Now heat it to 75C / 170F on a thermometer or to the point that the hot curd will coat the back of the spoon again. Pour it back into your jars and refrigerate again.

A glass jar of lemon curd on a white platter with scones sitting next to it.

Uses for Lemon curd

With a bold lemon flavor in a spreadable consistency, homemade lemon curd is a magical ingredient you can use in any number of recipes or as a topping for so many treats.

How to store it

  • Use sterilised jars.
  • The recipe yields around 1 ½ cups.

Fridge

  • Cool at room temperature for 30 minutes before sealing the jars.
  • Store unopened jars in the fridge for up to 3 weeks.
  • Once opened use the curd within 7-10 days.

Freezer

  • Lemon curd can be frozen for up to 3 months.
  • For easy thawing, freeze in small portions, such as in ice cube trays, then transfer to an airtight container.

FAQs

How do I know the lemon curd is thick enough?

Lemon curd thickens more as it cools. It is thick enough when it coats the back of a spoon so that when you drag a finger through it, it doesn’t run. Also, if you tip the pan on an angle, you’ll see it coat the side of the pan and it will not quickly run back.

Do I really need to strain lemon curd?

No, but it has two payoffs. It removes the lemon zest that has already done its job. It also remove any little lumps of egg that you may not realise are in there. Both will give you super-smooth lemon curd.

How long does lemon curd need to chill?

Once it’s slightly cool, you can screw the lids onto the jars then chill in the fridge. It’s best left overnight before use (but can be used the same day, if necessary) for the perfect texture.

A spoon coming out of a jar of lemon curd.

More recipes you’ll love

If you made this easy lemon curd recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!

Hungry for more?

A glass jar filled with lemon curd with a spoon sitting next to it.

Easy Lemon Curd Recipe

Yield: 25 serves
Prep Time: 5 minutes
Cook Time: 10 minutes
Setting time: 2 hours
Total Time: 15 minutes
5 from 84 ratings
You're just 4 ingredients and 10 minutes away from this creamy, sweet and tangy homemade lemon curd. So much better than shop-bought, even quicker and perfect for topping everything from scones to pancakes.
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Video

Ingredients

MAKES ABOUT 1 1/2 CUPS

  • 2 large eggs
  • 2 egg yolks
  • 150 g caster (superfine) sugar (¾ cup / 5.3oz)
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest (notes 1)
  • 115 g unsalted butter, cubed and cold (½ cup / 1 stick / 4oz)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.
  • Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Make sure not to let the curd come to a bubble at any time.
  • Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
  • Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.
  • Pour into sterilised conserve jars and cool at room temperature for 30 minutes. Seal the jars and store in the fridge. See notes for how long to keep.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
  2. This recipe makes approximately 1 1/2 cups of curd.
  3. Cool for half an hour at room temperature, then seal and place in the fridge
  4. This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
  5. To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
  6. You can swap the butter for a vegetable-based spread if you would like to make this curd dairy-free.
Calories: 85kcal
Author: Marie Roffey
Course: Dessert, Sauces, Sweets
Cuisine: Various
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
Nutrition Facts
Easy Lemon Curd Recipe
Amount Per Serving (25 g)
Calories 85 Calories from Fat 50
% Daily Value*
Fat 5.58g9%
Saturated Fat 3.325g21%
Trans Fat 0.198g
Polyunsaturated Fat 0.308g
Monounsaturated Fat 1.55g
Cholesterol 41mg14%
Sodium 6mg0%
Potassium 15mg0%
Carbohydrates 8.53g3%
Sugar 8.17g9%
Protein 0.73g1%
* Percent Daily Values are based on a 2000 calorie diet.