Lemon curd is a tangy, creamy delight that can elevate almost any dessert. This homemade version is made with just 6 simple ingredients, and it’s ready in just 10 minutes! The smooth texture and vibrant citrus flavor make it perfect as a topping, filling, or even as a treat on its own.

Why You’ll Love This Recipe

This easy homemade lemon curd is a simple yet flavorful addition to your kitchen repertoire. Here’s why you’ll fall in love with this recipe:

• Only 6 ingredients: You likely already have the essentials in your kitchen, making this recipe both convenient and affordable.

• Smooth and creamy texture: The lemon curd is velvety, rich, and smooth—making it perfect for spreading or filling pastries.

• Versatile uses: From desserts to breakfast, lemon curd can be used in countless ways. Whether you top it on cakes, spread it on scones, or even serve it with pancakes, the possibilities are endless.

• Easy to make in 10 minutes: With just a few quick steps, you’ll have fresh lemon curd ready to go. Plus, it stores well, so you can make it ahead of time.

Ingredients

• ½ cup (120 ml) fresh lemon juice, from about 2 large lemons

• 1 tablespoon lemon zest, from about 1 large lemon

• 2 large eggs

• 1 large egg yolk

• ½ cup (100 g) granulated sugar

• ¼ cup (56 g) cold unsalted butter, cut into ½-inch pieces

• 1 tablespoon heavy cream

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small nonreactive saucepan (stainless steel), heat the lemon juice over medium heat until hot, but not boiling.

2. In a separate nonreactive bowl, whisk together the eggs, yolk, sugar, and lemon zest.

3. Slowly pour the hot lemon juice into the egg mixture, whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a silicone spatula for about 3 to 5 minutes. The curd is ready when the spatula leaves a trail in the bottom of the saucepan that quickly disappears.

5. Immediately remove from heat and stir in the cold butter pieces until melted. Then, add the heavy cream and salt, stirring to combine.

6. Pour the curd through a fine mesh sieve into a nonreactive bowl to remove any lumps.

7. Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature before using, or refrigerate for later use.

Servings and Timing

• Servings: This recipe yields about 16 servings (1 tablespoon each).

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

Variations

• Add vanilla: For a different twist, try adding a teaspoon of vanilla extract to the curd for a subtle richness.

• Infuse with herbs: Add a few sprigs of rosemary or thyme to the lemon juice while heating it, then remove them before pouring into the egg mixture. This will add a unique herbal note.

• Add berries: You can swirl in fresh berries like raspberries or blueberries for a fruity variation of the lemon curd.

Storage/Reheating

• Refrigeration: Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks. Use a clean spoon each time you scoop to maintain freshness.

• Freezing: You can freeze lemon curd for up to 3 months. Once cooled, transfer it to an airtight container, leaving space at the top for expansion. To thaw, place the container in the refrigerator overnight and stir before serving.

FAQs

1. Can I use bottled lemon juice instead of fresh?

It’s best to use fresh lemon juice for the most authentic flavor. Bottled lemon juice can affect the taste and texture of the curd.

2. Why should I use a nonreactive saucepan?

A nonreactive saucepan (like stainless steel) prevents any metallic taste from transferring into your lemon curd. Avoid aluminum or copper pans for citrus-based recipes.

3. How do I know when the lemon curd is done?

The curd is done when it coats the back of a spoon or spatula and leaves a clear trail that disappears quickly.

4. Can I double the recipe?

Yes, you can double the recipe, but be sure to use a larger pan to avoid overflow and adjust the cooking time slightly.

5. Can I make lemon curd ahead of time?

Absolutely! Lemon curd keeps well in the refrigerator for up to two weeks, making it perfect for prepping in advance.

6. Can I use lemon curd as a filling for cakes?

Yes! Lemon curd makes a delicious filling for cakes, cupcakes, and tarts. It adds a tangy contrast to sweet layers.

7. What is the best way to store lemon curd?

Store lemon curd in an airtight container in the refrigerator for up to two weeks. Be sure to use a clean spoon every time you scoop some out.

8. Can I freeze lemon curd?

Yes, you can freeze lemon curd for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing.

9. Can I make lemon curd without eggs?

For an egg-free version, try using a plant-based substitute like cornstarch or agar agar, though the texture may vary.

10. How do I prevent lemon curd from curdling?

Be sure to cook the curd over low to medium heat and stir constantly to avoid cooking the eggs too quickly. If it curdles, strain it through a fine mesh sieve to remove the clumps.

Conclusion

Making your own lemon curd is easier than you might think, and this homemade version will quickly become a staple in your kitchen. With just 10 minutes of your time and a handful of ingredients, you can create a smooth, tangy treat that can be used in a variety of delicious ways. Whether you’re filling cakes, topping scones, or simply enjoying a spoonful, this easy homemade lemon curd will surely brighten up your day.