Homemade lemon curd is a vibrant, tangy, and creamy spread that adds a refreshing burst of citrus to any dessert or breakfast. Whether you’re spreading it on toast, filling pastries, or topping your favorite cakes and tarts, this luscious lemon curd is versatile and incredibly easy to make at home. With its bright yellow color and perfectly balanced sweet-tart flavor, it’s the perfect addition to elevate any dish.

Made with just a few simple ingredients, homemade lemon curd offers a much fresher and more intense flavor than store-bought versions. The fresh lemon juice, paired with eggs and butter, creates a smooth, velvety texture that’s hard to resist. Whether you’re making it for a special occasion or just as a delicious treat for yourself, this lemon curd will surely become a kitchen staple.

Why You’ll Love This Recipe

1. Fresh and Tangy Flavor

The use of fresh lemon juice and grated lemon rind provides a vibrant, tangy lemon flavor that store-bought curd can’t replicate. The balance of sweetness and tartness is perfect for those who love a citrusy kick.

2. Creamy Texture

Thanks to the eggs and butter, this lemon curd has a smooth, velvety consistency that is both rich and light. It’s ideal for spreading, filling, or simply enjoying with a spoon.

3. Simple Ingredients

You only need a handful of basic ingredients to make this lemon curd: sugar, cornstarch, fresh lemons, eggs, butter, and salt. It’s an easy recipe that anyone can whip up without any special equipment or advanced skills.

4. Versatile Use

Lemon curd can be used in countless ways. Spread it on toast, drizzle it over pancakes, use it as a filling for cakes, cupcakes, or tarts, or serve it as a dip for fresh fruit.

5. Homemade Goodness

There’s nothing quite like the satisfaction of making lemon curd from scratch. The process is quick, and the results are far superior to anything you can buy in a store.

Ingredients

Granulated sugar
Cornstarch
Salt
Fresh lemon juice (approximately 5 lemons)
Large eggs
Unsalted butter
Grated lemon rind

Variations

Lime Curd: Substitute lime juice and zest for lemon to create a tangy lime curd that’s just as vibrant and flavorful.
Orange Curd: For a sweeter citrus alternative, try using orange juice and zest in place of the lemon.
Raspberry Lemon Curd: Add raspberry puree to the lemon curd after cooking to create a tangy and fruity twist.
Ginger Lemon Curd: Infuse the curd with a bit of fresh grated ginger to add warmth and spice to the lemony flavor.

How to Make the Recipe

Step 1: Combine Dry Ingredients

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

Step 2: Add Lemon Juice

Slowly whisk in the fresh lemon juice, making sure the cornstarch dissolves completely.

Step 3: Temper the Eggs

In a separate bowl, lightly whisk the eggs. Gradually add a small amount of the lemon mixture into the eggs, whisking constantly to prevent them from scrambling. Once the eggs are tempered, slowly pour them back into the saucepan with the remaining lemon mixture.

Step 4: Cook the Curd

Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or heatproof spatula. Continue cooking for 5-8 minutes, or until the curd thickens to a pudding-like consistency. You’ll know it’s ready when it coats the back of a spoon.

Step 5: Add Butter and Lemon Rind

Once thickened, remove the saucepan from the heat and stir in the unsalted butter and grated lemon rind. Stir until the butter is fully melted and incorporated into the curd.

Step 6: Strain (Optional)

If you prefer an extra smooth texture, you can strain the curd through a fine-mesh sieve to remove any bits of cooked egg or zest.

Step 7: Cool and Store

Allow the lemon curd to cool to room temperature before transferring it to a jar or airtight container. Store in the refrigerator for up to 1-2 weeks.

Tips for Making the Recipe

Constant Stirring: When cooking the curd, make sure to stir constantly to prevent the eggs from curdling. You’ll also want to avoid overheating the mixture, which can cause it to become too thick or scramble.
Check the Consistency: If you want to check the consistency of your lemon curd, dip a spoon into the mixture. The curd should coat the spoon and leave a clean line when you run your finger across the back.
Strain for Smoothness: To ensure your curd is perfectly smooth, strain it before storing to remove any lumps or zest.
Use Fresh Lemons: Fresh lemon juice gives the best flavor. Bottled lemon juice often contains preservatives that can affect the taste.

How to Serve

Lemon curd can be served in a variety of ways:

Spread on Toast: A simple and delicious way to enjoy lemon curd for breakfast or a snack.
Tart or Pie Filling: Use lemon curd as a filling for lemon meringue pie or tarts.
Layered Desserts: Swirl lemon curd into parfaits or layer it between cakes or cupcakes for a zesty flavor contrast.
With Fresh Fruit: Serve lemon curd as a dip for fresh berries, apple slices, or other seasonal fruit.

Make Ahead and Storage

Storing Leftovers

Store lemon curd in an airtight container or jar in the refrigerator for up to 1-2 weeks. Make sure it’s fully cooled before sealing it.

Freezing

While lemon curd can be frozen, it’s best enjoyed fresh. If you do freeze it, store it in an airtight container or freezer-safe bag for up to 2 months. To thaw, place the curd in the refrigerator overnight.

Reheating

If your lemon curd becomes too thick after chilling, gently warm it up on the stove or in the microwave. Stir until it reaches the desired consistency.

FAQs

1. Can I use bottled lemon juice?

For the best flavor, fresh lemon juice is recommended, but bottled lemon juice can be used in a pinch.

2. How do I know when my lemon curd is done?

The curd is done when it thickens to the consistency of pudding and coats the back of a spoon. When you run your finger through the curd on the spoon, it should leave a clean line.

3. Can I make this without cornstarch?

Cornstarch is used to thicken the curd. If you don’t have it, you could substitute with an equal amount of arrowroot powder or use an additional egg yolk to thicken.

4. Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can be used as a substitute if necessary.

5. Can I double this recipe?

Yes, you can easily double the ingredients to make a larger batch of lemon curd.

6. How long does homemade lemon curd last?

Homemade lemon curd will last for 1-2 weeks in the refrigerator when stored properly in an airtight container.

7. Can I use a different citrus fruit?

Yes, you can substitute lemon with other citrus fruits like lime, orange, or grapefruit for a unique variation.

8. Can I freeze lemon curd?

Yes, lemon curd can be frozen for up to 2 months. Just be sure to store it in an airtight container.

9. Can I add other flavors to my lemon curd?

Feel free to experiment with flavors! You can infuse the curd with herbs like rosemary or thyme, or add a splash of vanilla for a different twist.

10. Why did my curd turn out lumpy?

Lumpy curd may occur if the eggs were overheated or cooked too quickly. Make sure to cook the curd over low to medium heat and stir constantly.

Conclusion

Homemade lemon curd is a simple yet luxurious treat that brings the bright, tangy flavor of fresh lemons to your kitchen. It’s incredibly versatile and can be used in a variety of desserts and dishes. With this easy recipe, you’ll have homemade lemon curd in no time, ready to elevate any dish with its sweet and tart goodness.