This homemade Lemon Curd is a quick and easy treat that’s bursting with bright, tangy flavor. Made with just a few simple ingredients, it comes together in only 10 minutes, making it the perfect simple topping for all of your favorite goodies!
This recipe is quick and easy to make, and it uses ingredients you probably already have on hand (it's the perfect way to use up the leftover egg yolks, like from these Chewy Macaroons or Pavlova Cake!)
After you try this homemade version, you'll never want to go back to the store-bought kind again!
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❤️Why You'll Love This Recipe
- Incredibly Versatile – This can be used to top a lot of yummy foods like these French Crepes, Fluffy Japanese Pancakes, Belgian Liege Waffles, Creme Brulee French Toast, and even this Pavlova Cake!
- Rich & Velvety – Say goodbye to the jarred lemon curd from the grocery store. This homemade version is a million times better! It's smooth, creamy, and packed with bright lemon flavor. A lemon lover's dream!
- Quick & Easy – Ready in just 10 minutes.
- Naturally Gluten-Free – No modifications needed.
🥣Ingredients
- Egg yolks: Freeze the egg whites or use them in these Strawberry Cheesecake Macarons!
- Fresh lemon juice: Make sure you use freshly squeezed lemon juice. The bottled kind tends to have a bitter taste, but it can be used in a pinch. Just know the flavor will be slightly different.
See the recipe card below for full information on ingredients and quantities.
🍋How to Make Lemon Curd
Step 1: Whisk the egg yolks and granulated sugar in a medium-sized saucepan over medium-low heat.
Step 2: Add fresh lemon juice, zest, and salt and whisk for a minute or two until well combined.
Step 3: Add in the butter and whisk until melted. Continue whisking for 10 minutes or until the mixture has thickened.
Step 4: Allow to cool slightly before transferring it to an airtight container.
🌟Expert Tips
- Egg yolks can curdle easily during the cooking process. Stir the mixture the entire time it is cooking to prevent curdling. If you have some curdling, you can strain the cooked mixture at the end and still enjoy smooth, creamy lemon curd!
- Cook low and slow over medium-low heat to avoid scrambling the eggs.
- If your curd has any lumps, strain it through a fine-mesh sieve for a perfectly creamy finish.
- Lemon curd actually thickens as it cools, so refrigerate it for at least an hour before using.
💭FAQs
Store it in an airtight container in the refrigerator for 1 week. It can also be stored in the freezer for up to one year.
Lemon curd is so versatile! It's great in yogurt, served with French Crepes, spread it on toast, scones, or muffins, or use it as a topping for Easy German Pancakes, Belgian Liege Waffles, or Creme Brulee French Toast. It’s also perfect for baking—fold it into pastries, top Pavlova or cheesecake, use it as a filling for cookies or cake, or swirl it into ice cream. You can even mix it into whipped cream for a light, lemony topping. The options are truly endless!
It can split or curdle if the heat is too high or if it's not stirred constantly. Adding lemon juice too quickly can also shock the mixture, leading to curdling. Butter that’s too cold won’t mix in properly, while adding it when the curd is too hot can cause separation. Overcooking is another common issue—once the curd thickens and coats the back of a spoon, remove it from the heat immediately. If your curd does split, try whisking it vigorously off the heat, blending it with an immersion blender, or straining it through a fine-mesh sieve for a smooth finish.
This is up to you! I don't usually strain mine, as the zest doesn't affect the texture very much. However, if the egg yolks curdle, you can still save the lemon curd by straining it to remove the lumps.
One of the main reasons it doesn't thicken is that it wasn't cooked long enough. Make sure you cook it for at least 10 minutes or until it coats the back of a spoon. It should be the consistency of a hollandaise sauce at this point. After chilling in the refrigerator, it will reach a thick pudding-like consistency.
🍯More Toppings to Try
📋 Recipe
How to Make Lemon Curd
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon lemon zest about 1 lemon
- ½ cup fresh lemon juice 2-3 lemons
- ⅛ teaspoon salt
- ½ cup unsalted butter cubed
Instructions
- Whisk the eggs and sugar in a medium-sized saucepan over medium heat.
- Add lemon juice, zest, and salt. Whisk for a minute or two until the mixture is well-combined.
- Add the butter and whisk until melted. Continue constantly whisking (don't stop whisking or egg yolks will curdle) for 10 minutes or until mixture has thickened enough to coat the back of a spoon. Keep in mind that the lemon curd will thicken into a pudding-like consistency after it cools.
- Allow the lemon curd to cool slightly before transferring to an airtight container. Serve immediately or store in the refrigerator for up to one week, or the freezer for up to one year.
Ashley says
As a big fan of all things lemon flavored, this lemon curd didn't disappoint! It's so easy to make and so much better than anything you'd pick up the grocery store. It's 100% worth the extra time to make it yourself!