This homemade lemon curd is smooth, zesty and the perfect balance of sweet and tart. Made with fresh lemon juice, eggs, butter and sugar, it comes together in just one saucepan, no fancy equipment needed. Whether you’re filling cookies, layering cakes, or spreading it on toast, this versatile curd adds a bright, citrusy pop to any bake. Plus, with step-by-step instructions, it’s beginner-friendly, lemon curd isn't as scary as it can seem
Homemade Lemon Curd – Easy, Zesty & Silky Smooth
Easy Homemade Lemon Curd Recipe
Ashley’s Place
4-6
10 minutes
5-8 minutes
Mediterranean
Dessert
I love lemon curd it is such a versatile little thing to make, packed full of flavour with sweetness and tartness but not too much of either of them. Once you understand how to make it, it really is simple. There is loads of methods and recipes out there but here is how I make mine and how I have taken inspiration from things like making custard to make sure this curd is easy to do and you don't curdle your eggs.
Ingredients
- 40g unsalted butter (you can use salted if that’s all you have on hand)
- 100g lemon juice (approx. 2 medium lemons) (See Note 1)
- 115g caster sugar
- 2 whole eggs
- 2 tsp finely grated lemon zest (approx. 1–1.5 lemons) (See Note 1)
Directions
Start by measuring everything out. Zest your lemons first, being careful to only get the outer yellow layer, not the white pith underneath, as it’s quite bitter. Then juice the lemons, and measure remaining ingredients.
In a small saucepan over low heat, add the lemon juice, zest, and butter. Let it slowly melt and warm through you don’t want it bubbling or boiling, just gently warmed until the butter is melted and combined. (See note 2)
While this is heating, in a separate bowl, whisk the eggs and caster sugar together until light in colour and slightly thickened. Only add the sugar and eggs together when you are ready to mix them, as the sugar can start to “cook” the eggs if left untouched. It's not anything to stress about just best to do it when your ready to mix which is why I recommend to weigh everything first. (See note 3)
Once the eggs are whisked and the lemon juice/butter is ready start to slowly pour the warm lemon mixture into the egg mixture, whisking continuously. Add a little at a time, this step is super important because it stops the eggs from curdling. We’re gently bringing up the temperature of the eggs so they don’t scramble when added to heat. (See note 4)
Once fully combined, pour everything back into the saucepan. Keep the heat low and stir constantly with a whisk. This part takes around 5-8 minutes, but it can feel like nothing’s happening at first. Then, all of a sudden, it will start to thicken. When it reaches a custard-like consistency and coats the back of a spoon, it’s done! I use my small burner for this on the stove as well as the big one gets too hot.
- Pour the lemon curd into a bowl and cover it immediately with cling wrap (plastic wrap), press it directly onto the surface of the curd so it doesn’t form a skin. This is a tip I always use for curds and custards, and I learnt it during my training in Italy. Pop it into the fridge overnight to cool and set.
Once it is set you can add it into an airtight container it will last about 7-14 days as long as it is stored properly, you can also make freeze this too. (See Note 5)