Homemade Lemon Curd Recipe

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Use this super easy recipe to make your own lemon curd! Use it to fill pies, spread on toast, waffles, pancakes or pound cake, or just… eat with a spoon.

Forget Fall and Spring, LEMON season is the best. All the yummy freshness.

When I worked in an office – lemons would seem to appear in the kitchen at work, randomly. I never knew who brought them, but I loved them deeply. I would always take a few home whenever I saw them, and use them for dinner, in water or in this yummy lemon curd recipe.

This recipe can also be made using limes, making this, well, lime curd! Gimme my prize for being Captain of the Obvious Statements.

Making homemade curd is extremely simple – and so so good. It’s better than store-bought and has zero ingredients you can’t pronounce. You’ll make it again and again (well, you’ll need to anyway – because you’ll eat the first batch with a spoon and have nothing to fill your pies with).

Do you love to make your own pantry basics? If so, you’ll enjoy my Homemade Cream of Chicken Soup, my Homemade Pancake Mix or my Easy Applesauce Recipe.

How to use Lemon Curd

Out of the jar – just grab a spoon (I told you I wouldn’t judge you)

As a topping – I like to use it on thick white toast, English muffins, plain scones, fresh biscuits, stirred into yogurt, or on angel food cake.

As a filling -use this in-between layers of cake, in macarons, and in rolled pancakes/crepes. Also can be used in thumbprint cookies. Try filling cooked puff pastry rounds with some ice cream, whipped cream and fresh berries – anything you like!

Loved this recipe? So, you want more lemon recipes, right?? You’ll enjoy Lemon Ricotta Pancakes or Lemon Chicken!

Why you’ll love this recipe

Super easy to make! Literally 10 minutes.
It contains just 4 simple ingredients.
Easy to double or triple for use in pies.
Keeps in the refrigerator for up to a week!

lemon curd spread on bread, with lemon slices on the side.

Frequently Asked Questions

What is Lemon Curd made of?

It’s a delicate combination of lemon juice, lemon zest, sugar, eggs and butter.
We use both the egg yolks and whites in this recipe, if you prefer, you can just use yolks.

What is the difference between Lemon Curd and Lemon Pie Filling?

Ultimately – it’s cornstarch. Cornstarch is added to pie filling, to make it thicker, whereas lemon curd is… purer, and has a more intense lemon flavor. That said, I use this easy lemon curd in my lemon meringue pie because I like the tart flavor.
That said, the tart lemon flavor of this is somewhat tamed by the emulsion of the whole eggs used…. so it’s sweet-tart – and dreamily creamy and silky.

How long does lemon curd last in fridge?

I keep mine about a week, but it can last up to a month.

Can you freeze lemon curd?

Actually, yes. You can freeze lemon curd in a freezer safe container for up to a year! Thaw in the refrigerator the day before you want to use it.

Can you use bottled lemon juice?

Unfortunately, no. Using fresh lemon juice is key for this – the stuff in the bottle just will not cut it!

Kylee’s Notes

How to store lemon curd

Seal in an airtight container or jar with a lid (or tightly covered with a piece of plastic wrap directly on top of the curd). It will keep for about a week in the refrigerator.

Freezing instructions

This recipe can be frozen after cooking. Allow to cool, the place in freezer safe container. Freeze up to a year. Thaw the day before you need it in the fridge.

Ingredient Notes

The full list of ingredients and quantities is found in the printable recipe card below.

Eggs. I use large eggs.
Sugar. Plain white granulated sugar.
Lemons. You’ll use the zest and juice of the lemons. Any kind of lemon will do. A Meyer lemon will have sweeter taste, but any lemon type works.
Butter. You can use either salted butter or unsalted butter.

lemon curd ingredients, laid out and labeled.

How to make Lemon Curd

Scroll for Recipe

The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Zest the lemons, squeeze the juice. Beat the eggs lightly.

Cook the curd

Add the butter, eggs, lemon juice, lemon zest and sugar to a saucepan and whisk together. Heat, stirring over medium to low heat (we don’t want scrambled eggs!)

ingredients to make lemon curd in a saucepan, uncooked.

Continue to heat, stirring constantly until mixture thickens, about 3-5 minutes (do not boil). The lemon curd will thicken enough to coat the back of a spoon when done. If you have one, using a double boiler for this works really well.

Strain

Strain the curd through a fine mesh strainer, removing any solids.

Cool and store

Transfer the lemon curd to a storage jar, cool to room temperature, then refrigerate until cold and thick, around 3 hours, before using. The curd will thicken as it cools.

More Lemon Recipes

Lemon Ricotta Pancakes. The quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create gorgeous tender pancakes!
Lemon Bars. The perfect balance of zesty lemon filling over a buttery shortbread crust.
Lemon Pie. A creamy but tart lemon pie baked in a glorious buttery graham crust, topped with whipped cream and candied lemon slices. Delicious and easy!
Lemon Bundt Cake. A beautiful looking and spectacular tasting Lemon Bundt Cake that boasts bright, fresh and zesty lemon flavor with a tangy glaze.

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