Homemade Lemon Curd Recipe July 2025 [Super Easy to Make]

This homemade lemon curd recipe transforms just 5 simple ingredients into a velvety smooth, intensely lemony spread that's perfect for scones, toast, cakes, and more. With only 15 minutes of active cooking time, you'll create a luxurious curd that's infinitely better than store-bought versions, bursting with fresh citrus flavor and a perfect balance of sweet and tart.

Essential Ingredients for Perfect Lemon Curd

Creating the most delicious lemon curd starts with gathering the right ingredients - quality matters here!

• 4 large egg yolks (for a thicker, creamier texture)
• 1/2 cup (100g) granulated sugar
• 1/2 cup fresh lemon juice (from about 3-4 medium lemons)
• 2 tablespoons fresh lemon zest (from 2 lemons)
• 6 tablespoons (85g) unsalted butter, cut into pieces
• 1/4 teaspoon salt

How to Make Silky Smooth Lemon Curd Step by Step?

Follow these detailed instructions carefully for a foolproof lemon curd that's creamy, glossy, and perfectly balanced every time.

Step 1: Prepare Your Ingredients and Equipment

Before you begin cooking, zest your lemons first (it's easier when they're whole), then juice them through a fine-mesh strainer to remove any seeds or pulp. Cut your butter into small pieces and have it ready. Set a fine-mesh strainer over a bowl near your stove - you'll need this later. Have a whisk and rubber spatula ready to go, as timing is important once you start cooking.

Step 2: Combine the Base Ingredients

In a medium heavy-bottomed saucepan, whisk together the egg yolks and sugar until the mixture is pale and well combined, about 1 minute. The sugar helps protect the egg proteins from curdling too quickly. Add the lemon juice, lemon zest, and salt, whisking until everything is fully incorporated. The mixture will look quite liquid at this stage - don't worry, it will thicken beautifully.

Step 3: Cook Over Low Heat

Place the saucepan over low to medium-low heat. This is crucial - high heat will cause the eggs to scramble rather than create a smooth curd. Begin whisking constantly and gently. The key to perfect lemon curd is patience and constant stirring. Cook for about 8-10 minutes, whisking continuously, until the mixture thickens enough to coat the back of a spoon. You'll know it's ready when you can draw a line through the curd on the spoon with your finger and it holds its shape.

Step 4: Check the Temperature (Optional but Recommended)

For precision, use an instant-read thermometer - the curd is ready when it reaches 170°F (77°C). At this temperature, the eggs are safely cooked and the mixture has achieved the perfect consistency. If you notice any lumps forming, immediately remove from heat and whisk vigorously. Don't panic - you can save it by straining later!

Step 5: Add the Butter for Silky Perfection

Remove the saucepan from heat and immediately add the butter pieces. Whisk continuously as the butter melts into the warm curd. This step is what transforms good lemon curd into extraordinary lemon curd - the butter adds richness, creates a silky texture, and helps the curd set properly as it cools. Continue whisking until all butter is melted and the mixture is completely smooth.

Step 6: Strain for Ultimate Smoothness

Pour the hot lemon curd through your prepared fine-mesh strainer into a clean bowl. Use a rubber spatula to gently push the curd through, ensuring you get every last bit. This step removes any lumps and the zest (though some people prefer to leave the zest in for extra flavor and texture). The straining ensures your curd is perfectly smooth and professional-looking.

Step 7: Cool and Store Properly

Press a piece of plastic wrap directly onto the surface of the warm lemon curd to prevent a skin from forming. Let it cool at room temperature for about 15 minutes, then transfer to the refrigerator. The curd will continue to thicken as it chills. Once completely cooled (about 2 hours), transfer to clean glass jars with tight-fitting lids. Your homemade lemon curd will keep in the refrigerator for up to 2 weeks or can be frozen for up to 3 months.

Professional Tips for Lemon Curd Perfection

• Temperature Control is Everything: Use a heavy-bottomed saucepan to ensure even heat distribution. If you're nervous about direct heat, create a double boiler by placing a heatproof bowl over simmering water - it takes longer but virtually eliminates the risk of curdling.
• The Zest Secret: Before juicing your lemons, massage the zest with the sugar for a minute. This releases the essential oils and intensifies the lemon flavor throughout your curd. It's a professional pastry chef technique that makes a noticeable difference.
• Storage Solutions: For gift-giving or longer storage, pour hot lemon curd into sterilized canning jars, leaving 1/4 inch headspace. Process in a boiling water bath for 15 minutes for shelf-stable curd that lasts up to a year unopened.
• Creative Serving Ideas: Beyond traditional uses, try swirling lemon curd into Greek yogurt, using it as a filling for donuts or crepes, mixing it into buttercream frosting, or even stirring a spoonful into hot tea for an instant lemon tea. It's also incredible drizzled over vanilla ice cream or fresh berries.
• Troubleshooting Tip: If your curd seems too thin after cooling completely, it may not have reached the proper temperature during cooking. You can re-cook it gently in a double boiler, whisking constantly, until it thickens properly. Always trust your thermometer over timing, as stove temperatures vary significantly.