Lemon Curd

This homemade lemon curd recipe is bright, tangy, and silky smooth. Perfect as a spread, filling, or topping, and ready in just 20 minutes with simple ingredients.

Why I Love To Make This Lemon Curd

I always know a recipe is worth keeping when I find myself looking for an excuse to make it again to keep on hand. And this lemon curd is one of those recipes that you’ll want to have in your fridge or freezer at all times.

It’s super bright and filled with citrus flavor, with just enough sweetness and smooth texture. Plus, it’s so simple to pull together that you really can’t find a reason not to make it at home. What I love is that it always feels a little fancy, even though it’s made with just a few pantry staples.

What makes my recipe different: Most lemon curd recipes rely solely on eggs for thickening, but this version includes a small amount of cornstarch for extra stability. It’s a small tweak that doesn’t affect the flavor, but it does help the curd set up with a consistently smooth, spreadable texture every time. There’s no guesswork or risk of runny results, which is a win in my book.

Here’s why this lemon curd is a recipe you must make:

• Quick to make – Ready in just 20 minutes with minimal prep.
• Super flavorful – Fresh lemon juice and zest create a bright, tangy taste.
• Silky texture – Butter adds richness and smoothness.
• Tons of uses – Perfect as a spread, filling, or topping.
• Perfect to make ahead – Keeps well in the fridge or freezer for future use.

Lemon Curd Ingredients

These 8 simple ingredients come together to create a curd that’s bursting with citrus flavor:

• Eggs – Provide structure and help thicken the curd.
• Additional egg yolks – Add richness and a velvety texture.
• Lemon zest – Infuses the curd with intense citrus.
• Fresh lemon juice – Delivers that signature tartness. Since lemon flavor is key to this recipe, fresh-squeezed lemon is best.
• Granulated sugar – Helps to balance the tartness with sweetness.
• Cornstarch – Works to achieve a thicker consistency.
• Unsalted butter – Adds a silky finish and depth of flavor.
• Kosher salt – Enhances the bright citrus flavor and balances the sweetness.

The full amount of each ingredient can be found in the recipe card below.

How to Make Lemon Curd

Follow these steps to make a homemade lemon curd in just about 20 minutes:

Mix it up: Whisk together the eggs, yolks, lemon zest, lemon juice, sugar, cornstarch, and salt in a saucepan.

Heat and thicken: Place the saucepan over medium heat, stirring constantly. Cook until the lemon curd thickens and coats the back of a spoon, about 8-10 minutes.

Strain smooth: Remove from heat and strain through a fine mesh sieve.

Finish with butter: Stir in the butter until glossy and fully melted.

Cool it down: Press plastic wrap onto the surface and chill until set.

Recipe Tips

A few tips to make sure your recipe is the best it can be:

• Use fresh lemons – Fresh-squeezed juice and zest provide the best flavor, so avoid the bottled stuff if possible.
• Constant stirring – Keeps the eggs from curdling and ensures a smooth texture.
• Strain the curd – For an ultra-smooth finish, don’t skip the straining step. This doesn’t have to be done, but I find that it results in the best texture.
• Butter at the end – Adding butter after cooking gives the curd a glossy sheen and rich taste.

Serving

This lemon curd is incredibly versatile! Here are a few ways to serve it:

• Spread it on toast, scones, or muffins – Probably my favorite way to use it, especially on lemon poppy seed scones!
• Swirl into yogurt – Adds a tangy twist and a pop of color to your everyday breakfast, especially with some berries and granola. Make sure to make my recipe for homemade yogurt to pair with this curd!
• Layer in parfaits or trifles – Combine with whipped cream, berries, and pieces of cake.
• Use as a tart or pie filling – It makes a gorgeous base for fruit tarts or a lemon meringue pie.
• Dollop on ice cream or pancakes – A drizzle of lemon curd takes simple sweets to the next level.
• Top cheesecake or pavlova – The bright acidity balances creamy desserts so well.

Storage

Refrigerate: Keep in an airtight container for up to 2 weeks.

Freeze: Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before use.

More Lemon Desserts

• Lemon cheesecake bars
• Lemon poppy seed scones
• Lemon pudding cake
• Lemon meringue pie
• Lemon raspberry cinnamon rolls

Watch How to Make This Recipe