Homemade Lemon Curd Recipe

Silky homemade lemon curd made with fresh lemon juice, eggs, butter, and sugar for a perfectly balanced sweet and tangy flavor. This easy lemon curd recipe delivers a smooth, creamy texture ideal for lemon tarts, cake fillings, macarons, cheesecakes, and breakfast spreads. Ready in minutes on the stovetop, it’s a classic citrus curd that keeps well in the refrigerator or freezer and adds bright lemon flavor to both desserts and pastries.

This homemade lemon curd is silky-smooth, perfectly balanced between sweet and tangy, and made with simple ingredients. It’s ideal for spreading, filling, or spooning straight from the jar.

Ingredients

• 3 large eggs
• 4 large egg yolks
• 3/4 cup fresh lemon juice (from 4–5 lemons)
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons cold butter, cut into cubes
• 1 teaspoon vanilla extract

Directions

1. Prepare the setup
   Place a fine-mesh sieve over a medium heatproof glass bowl and set aside.
2. Whisk the eggs
   In a separate medium bowl, add the whole eggs and egg yolks. Whisk vigorously until completely smooth and well combined.
3. Heat the lemon mixture
   In a medium heavy-bottom saucepan, combine the lemon juice, sugar, and salt. Cook over medium heat, whisking constantly, until the sugar is fully dissolved (about 2–3 minutes).
4. Temper the eggs
   Remove the saucepan from the heat. Slowly ladle about 3/4 cup of the hot lemon mixture into the eggs while whisking continuously to prevent curdling.
5. Cook the curd
   Slowly pour the tempered egg mixture back into the saucepan, whisking constantly. Return to medium-low heat and cook, whisking nonstop, until thickened, about 4–5 minutes. The curd will thicken quickly near the end.
6. Strain
   Immediately pour the lemon curd through the prepared sieve, pressing with a spatula to remove any cooked egg bits.
7. Finish and cool
   Stir in half of the butter until melted, then add the remaining butter and stir until smooth. Mix in the vanilla extract. Press plastic wrap directly onto the surface and refrigerate for 2–3 hours, until fully chilled and thickened.
8. Store
   Refrigerate for up to 2 weeks or freeze for up to 3 months. Thaw overnight in the refrigerator.

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Tips

• Use fresh lemon juice only for the best flavor—bottled juice won’t give the same brightness.
• Whisk constantly and keep the heat moderate to avoid an eggy taste.
• A heavy-bottom saucepan helps prevent scorching.

Variations and Substitutions

• Extra tangy: Reduce sugar to 2/3 cup.
• No vanilla: Omit for a more classic lemon-forward flavor.
• Orange or lime curd: Replace lemon juice with fresh orange or lime juice.
• Dairy-free: Use a high-quality plant-based butter.

FAQs

How do I know when lemon curd is done?
It should coat the back of a spoon and leave a clear line when you run your finger through it.

Can I make it ahead of time?
Yes, lemon curd is perfect for making in advance and stores well in the fridge or freezer.

Why did my curd turn grainy?
This usually happens from cooking at too high a temperature or not whisking continuously.

Serving Suggestions

• Spread on toast, scones, or croissants
• Use as a filling for tarts, cakes, or macarons
• Swirl into yogurt or cheesecake batter
• Serve with pancakes, waffles, or crepes

Why You’ll Love This Recipe

• Ultra-smooth and creamy texture
• Bright, fresh lemon flavor
• Versatile for desserts and breakfasts
• Easy to make with simple ingredients