Name: Easy Homemade Lemon Curd
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: ½ cup fresh lemon juice (about 2 large lemons); 1 tablespoon lemon zest (about 1 large lemon); 2 large eggs; 1 large egg yolk; ½ cup granulated sugar; ¼ cup cold unsalted butter, cut into small pieces; 1 tablespoon heavy cream; Pinch of salt

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A bright and tangy spread that brings sunshine to any dessert. I love how creamy and flavorful this lemon curd turns out with just a handful of ingredients and minimal effort. It’s a kitchen staple I often whip up for filling cakes, topping scones, or simply eating by the spoonful.

Easy Homemade Lemon Curd

Why You’ll Love This Recipe

I love this recipe because it uses only six everyday ingredients, comes together in just 10 minutes, and produces a silky, versatile curd. It’s perfect for adding a pop of citrus to pastries or a rich swirl in yogurt. I find myself looking for reasons to make it again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup fresh lemon juice (about 2 large lemons)
1 tablespoon lemon zest (about 1 large lemon)
2 large eggs
1 large egg yolk
½ cup granulated sugar
¼ cup cold unsalted butter, cut into small pieces
1 tablespoon heavy cream
Pinch of salt

directions

I start by heating the lemon juice in a non-reactive saucepan over medium heat until it’s hot but not boiling.
While it heats, I whisk together the eggs, egg yolk, sugar, and lemon zest in a bowl.
I slowly pour the hot lemon juice into the egg mixture, whisking constantly to temper the eggs.
Then I return everything to the saucepan and cook over medium heat, stirring constantly, until the curd thickens enough to coat the back of a spoon.
Off the heat, I stir in the cold butter until it’s melted, then add the heavy cream and salt.
I strain the curd through a fine mesh sieve into a clean bowl to remove any solids or lumps.
Once strained, I press plastic wrap directly onto the surface of the curd and let it cool to room temperature before storing or using.

Servings and timing

Makes about 16 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

storage/reheating

I store the lemon curd in a sealed jar in the refrigerator for up to 3 weeks. For longer storage, I freeze it in a freezer-safe container, leaving space for expansion. It keeps well for up to 3 months. When I’m ready to use it, I thaw it overnight in the fridge and give it a quick stir.

Variations

Creamier texture: I sometimes add an extra tablespoon of heavy cream if I want a softer, more mellow flavor.
Dairy-free version: I substitute vegan butter and skip the cream when I need a dairy-free option.
Citrus alternatives: I love using limes or oranges instead of lemons for a different twist.
Richer version: Swapping whole eggs for just yolks gives the curd a denser, custard-like feel.

FAQs

Why didn’t my lemon curd thicken?

If the curd is too runny, it probably didn’t cook long enough. I always cook mine until it thickly coats the back of a spoon and holds a trail when I drag my finger through it.

What if my curd is grainy?

Graininess often comes from overheating. I keep the heat moderate and stir constantly. If it still turns out grainy, I whisk in a little cream and strain it again.

Can I double this recipe?

Yes, I double it all the time. I just make sure to use a larger saucepan and give it a bit more time on the stove to thicken properly.

How do I avoid a metallic taste?

I always use a non-reactive pan like stainless steel or enamel. Aluminum and copper can react with the lemon juice and cause an off taste.

Can I freeze lemon curd?

Absolutely. I freeze mine in small containers so I can defrost just what I need. It holds up great and tastes just as fresh once thawed.

Conclusion

This easy homemade lemon curd is one of my favorite quick recipes. It’s rich, tangy, and endlessly versatile—ideal for dressing up desserts or enjoying straight from the spoon. Once I started making it myself, I never went back to store-bought.