Homemade lemon curd made with fresh lemons, butter, and eggs for a smooth and creamy texture. Perfect for spreading on toast, filling cakes, or adding to desserts, this easy recipe gives you rich citrus flavor in every spoonful.
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- Pinch of fine sea salt
- 1 tsp lemon zest (from 1 medium lemon)
- ½ cup fresh lemon juice (from about 3 lemons, strained)
- 6 Tbsp unsalted butter, cut into small pieces
- ½ tsp vanilla extract
Instructions
- Whisk the base: In a medium saucepan (2 qt), whisk together eggs, sugar, lemon zest, and a pinch of salt until smooth, pale, and slightly frothy.
- Add lemon juice: Pour in the strained lemon juice and whisk until fully combined.
- Cook and thicken: Add butter pieces to the pan. Place over low heat, whisking constantly until the butter melts and the mixture thickens (about 7–9 minutes). The curd should reach 160–170˚F. Once it starts to bubble, let it simmer briefly, then remove from heat at 175–180˚F. It’s ready when it coats the back of a spoon without dripping.
- Strain: Pour the mixture through a fine sieve to remove any solids. (Whisking inside the sieve helps push the curd through quickly.)
- Finish and chill: Stir in vanilla extract. Let the curd cool to room temperature, then transfer to a covered container. Refrigerate until set. Keeps up to 1 week.
Why You’ll Love This Recipe
- Bright, tangy flavor balanced with creamy richness.
- Silky-smooth texture perfect for spreading or filling.
- Made with simple, fresh ingredients in under 20 minutes.
- Versatile—great for breakfast, desserts, or baking projects.
Tips
- Stir constantly while cooking to avoid curdling.
- Use freshly squeezed lemon juice for the best flavor.
- For extra-smooth curd, don’t skip straining.
- Cool completely before using in baked goods or frostings.
Variations and Substitutions
- Citrus twist: Swap lemon juice for lime, orange, or grapefruit.
- Dairy-free: Use coconut oil or vegan butter instead of regular butter.
- Extra rich: Add an extra tablespoon of butter for a creamier texture.
- Sugar swap: Try honey or maple syrup for natural sweetness.
FAQs
Q: Can I freeze lemon curd?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before using.
Q: Why did my lemon curd turn lumpy?
This happens if the eggs cook too quickly. Use low heat and whisk constantly.
Q: How do I know when it’s thick enough?
It should coat the back of a spoon and hold a clean line when you run your finger across it.
Serving Suggestions
- Spread on toast, scones, or pancakes for a fresh breakfast.
- Use as a filling for tarts, cakes, or cupcakes.
- Swirl into yogurt or oatmeal.
- Serve with whipped cream and berries for a simple dessert.
- Layer into parfaits or trifles for a citrusy boost.
Homemade Lemon Curd
20
servings6
minutes9
minutesIngredients
3 large eggs
½ cup granulated sugar
Pinch of fine sea salt
1 tsp lemon zest (from 1 medium lemon)
½ cup fresh lemon juice (from about 3 lemons, strained)
6 Tbsp unsalted butter, cut into small pieces
½ tsp vanilla extract
Directions
- Whisk the base: In a medium saucepan (2 qt), whisk together eggs, sugar, lemon zest, and a pinch of salt until smooth, pale, and slightly frothy.
- Add lemon juice: Pour in the strained lemon juice and whisk until fully combined.
- Cook and thicken: Add butter pieces to the pan. Place over low heat, whisking constantly until the butter melts and the mixture thickens (about 7–9 minutes). The curd should reach 160–170˚F. Once it starts to bubble, let it simmer briefly, then remove from heat at 175–180˚F. It’s ready when it coats the back of a spoon without dripping.
- Strain: Pour the mixture through a fine sieve to remove any solids. (Whisking inside the sieve helps push the curd through quickly.)
- Finish and chill: Stir in vanilla extract. Let the curd cool to room temperature, then transfer to a covered container. Refrigerate until set. Keeps up to 1 week.
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