Lemon Curd: 7 Simple Steps for a Tangy Delight

November 22, 2025

Lemon Curd has always been a favorite treat of mine, evoking memories of sunny days and warm pastries. I remember the first time my grandmother made this luscious spread; the tangy aroma filled the kitchen, and with each bite, I was hooked. This classic lemon custard is perfect for enhancing desserts, slathering on toast, or simply savoring by the spoonful. Today, I’m excited to share my homemade lemon curd recipe with you! Let’s get cooking!

Why You’ll Love This Lemon Curd

Deliciously tangy and sweet, perfect for any palate.
Quick prep time of just 10 minutes, making it a breeze to whip up.
Versatile use as a lemon filling for cakes or pastries.
Can be enjoyed as a lemon spread on toast or pancakes.
Great for family gatherings or as a delightful gift.
This recipe can easily be adjusted for gluten-free options.

Ingredients for Lemon Curd

Here’s everything you need for this tangy delight:

1 cup granulated sugar (200g) – sweetens the curd perfectly.
2 tablespoons lemon zest (from 2 lemons) – adds a bright, zesty flavor.
6 large egg yolks – gives the curd its rich texture.
7 tablespoons lemon juice (100mL), strained – provides the essential tang.
½ cup unsalted butter, cold and cubed (113g) – enriches the curd for a creamy finish.

How to Make Lemon Curd

Step 1: Use a grater or zester to remove the zest from two lemons. This will enhance the flavor of your citrus curd.
Step 2: Squeeze the lemons to obtain about 7 tablespoons (approximately 100mL) of lemon juice. Be sure to strain out any seeds for a smooth texture.
Step 3: Strain the six egg yolks into a pot and lightly beat them using a wire whisk. Gradually whisk in the sugar until well blended.
Step 4: Slowly stir the lemon juice into the egg yolk and sugar mixture, ensuring an even mix.
Step 5: Place the pot over low heat, stirring constantly with a wire whisk. Cook gently until the mixture thickens, bubbles lightly, and coats the back of a wooden spoon.
Step 6: Remove from heat and fold in the cold, cubed butter until completely melted and blended.
Step 7: For an ultra-smooth texture, strain the lemon curd through a fine mesh sieve to remove any zest bits or cooked egg solids.
Step 8: Transfer the lemon curd into a sealable container or bowl, covering the surface directly with plastic wrap to prevent a skin from forming. Chill before serving or using.

Vibrant homemade Lemon Curd in a glass jar, ready to be served, showcasing its smooth, tangy delight

Pro Tips for the Best Lemon Curd

These tricks guarantee success every time:

Always use fresh lemons for the best flavor.
Don’t rush the cooking process; low and slow yields the best results.
For a sweeter twist, consider adding a bit of vanilla extract.

What’s the secret to perfect Lemon Curd?

The key lies in the gentle cooking method. Lemon cream needs to be treated with care to avoid curdling. Stir slowly and keep the heat low for that silky texture.

Can I make Lemon Curd ahead of time?

Yes! You can make it up to a week in advance. Just store it in an airtight container in the refrigerator.

How do I avoid common mistakes with Lemon Curd?

Be cautious not to overcook; this can lead to scrambled eggs. Also, avoid using too much lemon juice at once as it can curdle the mixture.

Best Ways to Serve Lemon Curd

There are countless ways to enjoy this delightful spread! Here are a few of my favorites:

Spread it on warm scones or toast for a bright breakfast.
Use it as a lemon filling for cakes or pastries, creating a burst of flavor.
Top your yogurt or oatmeal with a generous swirl for a refreshing twist.

A spoonful of golden Lemon Curd being lifted from a bowl, highlighting its rich and creamy texture

Nutrition Facts for Lemon Curd

Per serving (1 tablespoon):

Calories: 50
Fat: 3g
Saturated Fat: 2g
Protein: 1g
Carbohydrates: 6g
Sugar: 8g
Sodium: 0mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Lemon Curd

Allow the curd to cool completely before transferring it to a sealable container. Store it in the refrigerator for 3-4 days or freeze for up to 3 months. To reheat, gently warm it on the stove over low heat, stirring constantly until smooth.

Frequently Asked Questions About Lemon Curd

Can I freeze Lemon Curd?

Absolutely! Lemon curd freezes well. Just portion it into airtight containers, leaving some space for expansion, and it will last for up to 3 months.

What can I substitute for eggs in Lemon Curd?

You can use cornstarch or a vegan egg substitute. Keep in mind that the texture may vary slightly.

Variations of Lemon Curd You Can Try

Here are some fun twists you can try with your sweet and tangy lemon curd:

Add a hint of lavender or rosemary for an aromatic twist.
Mix in some fresh berries for a fruity explosion.
Try using lime or orange juice for a different citrus flavor.