This lemon curd is tangy, creamy and filled with bright citrus flavor. Made with only five simple ingredients and four straightforward steps, it turns out perfectly smooth and thick every time. The butter and eggs lend richness that balances the lemon’s lively acidity, making this curd ideal as a spread or filling for cakes, tarts, pies, scones and other breakfast treats. If you love lemon, this homemade curd is far tastier than store-bought and very easy to prepare.
🍋 Why you’ll LOVE this recipe
- Easy: Only 5 ingredients (one is salt) and 4 simple steps.
- Thick & creamy: Lusciously silky, spoonable texture that still holds its shape.
- Bright & tangy: Fresh lemon flavor with a balanced tartness.
If you enjoy lemon curd, try the raspberry curd variation for a similarly creamy, fruit-forward spread.
📝 Key ingredients
Read on for tips to ensure success.
Full steps and ingredient amounts are provided in the recipe card below.
- Butter: Use good-quality unsalted butter for best flavor and texture. For a dairy-free option, substitute a firm dairy-free butter (avoid soft spreads).
- Eggs: This recipe calls for three eggs total: two yolks and one whole egg to create richness and structure.
- Lemons: You’ll need about 2 lemons (roughly 1/3 cup juice) and the zest from one lemon. Adjust if your lemons are small or very large.
- Salt: A pinch of salt brightens the lemon flavor and rounds out the sweetness.
This curd works beautifully in many desserts and breakfasts—try it where you’d use jam or pastry cream.
👩🍳 How to make lemon curd
Step 1: In a medium saucepan combine the sugar, whole egg and yolks, lemon juice, lemon zest and salt. Whisk until the mixture is smooth and no streaks of egg remain.
TIP: A non-metal saucepan (ceramic-coated) can help avoid any faint metallic taste if you’re sensitive to it.
Step 2: Cook over medium-low heat, stirring frequently so the curd doesn’t scorch or scramble. Continue until it thickens and starts to bubble gently.
Step 3: Remove the pan from the heat and immediately transfer the curd to a heat-safe, non-metal container. If it looks lumpy, strain it through a fine-mesh sieve. Add the cold cubed butter and stir or whisk until melted and completely incorporated.
Step 4: Press a piece of parchment or plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1–2 hours; the curd will firm up further as it cools.
📝 Expert fruit curd tips
- Stir constantly while cooking to avoid lumps and ensure even heating.
- If you prefer an ultra-smooth curd, strain it before adding the butter.
- Store curd in a glass jar or other non-metal container to prevent off-flavors.
- Place wrap directly on the surface to keep a skin from forming.
- Chill thoroughly before serving for the best texture.
🥄 Make ahead and storage
Store lemon curd in an airtight container in the refrigerator for up to one week.
To keep longer, freeze in an airtight container for up to three months. Thaw overnight in the fridge or for about an hour at room temperature, then stir until smooth before serving.
🍴 Serving suggestions
Use this curd as a spread for toast and scones or as a filling for cakes, cupcakes, tarts and pies. It also pairs wonderfully with whipped cream or mascarpone.
Some ideas to try: lemon tiramisu using cooked curd, lemon curd cookies with a gooey center, Victoria sponge filled with curd and cream, or a bundt cake with curd filling and glaze.
✔️ How to fix lumpy fruit curd
Two ways to fix a lumpy curd:
- Strain: Push the curd through a fine-mesh sieve into a clean bowl. The result will be slightly thinner but very smooth.
- Blend: Use an immersion blender or regular blender to smooth the curd; this often creates a thicker texture.
To avoid lumps in the first place, cook gently over medium-low heat and stir frequently.
❔ Is this curd thick enough for a pie?
This curd is ideal for tarts and thin layers because it remains spoonable while holding its shape. For a thicker pie filling that slices cleanly, add 1 teaspoon of cornstarch and swap one egg yolk for a whole egg to increase set.
📖 Recipe FAQs
Strain only if it turns out lumpy or if you want to remove the lemon zest for a completely smooth texture.
To thicken further, substitute one egg yolk with a whole egg. That increases structure without overcooking the curd.
Covering the surface prevents a skin from forming as the curd cools—same technique used for custards.
Yes. Use a firm dairy-free butter substitute (not a soft margarine or spread) so the curd sets when chilled.
Make sure it cooks until thickened and barely bubbling, stirring frequently. After cooking, add the cold butter and chill—once the butter firms in the fridge, the curd will thicken.
🍋 More related recipes
-
Raspberry Curd
-
Lemon Curd Cookies
-
Lemon Victoria Sponge
-
Lemon Tiramisu
Did you make this recipe? I’d love to hear how it turned out—leave a rating or comment below and share your photo on Instagram by tagging @flouringkitchen.
📖 Recipe
Lemon Curd
Mary
Equipment
- Medium saucepan
Ingredients
- ⅔ cup sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup lemon juice (from about 2 lemons)
- 1 lemon, zested
- ⅛ teaspoon sea salt
- ⅓ cup butter, cold and cubed
Instructions
- In a medium saucepan, whisk together the sugar, whole egg and yolks, lemon juice, lemon zest and salt until smooth. (Use a non-metal saucepan if preferred.)
- Cook over medium-low heat, stirring frequently, until the mixture thickens and begins to bubble gently.
- Remove from heat and immediately transfer to a heat-safe, non-metal container. If the curd is lumpy, strain it. Add the cold cubed butter and stir until melted and smooth.
- Press parchment or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 1–2 hours until chilled and set.
Notes
Storage: Refrigerate in an airtight jar for up to 1 week. Freeze for up to 3 months; thaw overnight in the fridge or for about an hour at room temperature and stir until smooth.
Expert tips:
- Stir frequently while cooking to avoid burning or curdling.
- Strain for an extra-smooth finish or blend to remove any lumps.
- Use non-metal containers for storage to prevent off-flavors.
- Press wrap onto the surface to prevent a skin from forming.
- Chill before serving for best texture.
Nutrition
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