This easy homemade lemon curd recipe is silky smooth, creamy, and requires just 6 simple ingredients in order to make. The tart lemon flavor is obvious while also being sweet, making it perfect to fill cupcakes, spread over cake layers, or use in this lemon thumbprint cookie recipe.
This is the best lemon curd! It uses both fresh lemon juice and lemon zest, making it a fan-favorite amongst any lemon lover.
It tastes like the best parts of a creamy lemon bars recipe. It's both tart and sweet and has a silky smooth texture.
I highly recommend filling these moist lemon poppy seed cupcakes with it or these homemade lemon pop tarts!
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As a professional home baker, I've made this recipe over a dozen times now, so it's 100% reliable and ready to use in any of your desserts.
Not only is the lemon curd a beautiful and bright sunshine yellow color, but it offers a bold and sweet lemon flavor.
Whether you drizzle it over this easy lemon raspberry loaf cake or fill your favorite vanilla cupcake recipe with it, you'll fall in love with the flavor of this creamy curd.
I especially love the flavor combination of lemons and blueberries, so it's also delicious when spread over the top of this easy no bake blueberry cheesecake!
Ingredients for The Best Lemon Curd
- Egg Yolks: Just the egg yolks are used instead of the whole eggs. This gives the curd a more rich and thicker consistency.
- Lemons: You'll need about 3 medium to large sized lemons. Please use fresh lemons as you need both the juice and zest.
- Unsalted Butter: You can use either room temperature or cold butter. It also needs to be cut into cubes so it will melt quicker once added to the curd.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Homemade Lemon Curd
Follow along below for the step-by-step process.
Step 1: In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
Step 2: Whisk constantly until it starts to thicken up and to avoid the egg yolks from curdling.
Step 3: Remove the pan from the heat and whisk in the cubed butter until fully combined and melted.
Step 4: Transfer to a heat-safe bowl or jar and cool completely in the refrigerator.
Storing & Freezing
Keep the lemon curd stored in an airtight container or jar in the refrigerator for up to 1 week.
To freeze, place into a freezer-safe container and make sure to leave a little room at the top (don't fill up the container completely).
Keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before using.
Expert Baking Tips
- Fresh Lemon Juice: Please, do not use bottled lemon juice you would buy from the store! The flavor will not be the same.
- Curd Thickness: You'll notice when the curd has started to thicken in the pan. You can also tell when it coats the back of a spoon or rubber spatula.
- Chill Time: The lemon curd needs at least 1 hour to cool off in the refrigerator before using. I recommend covering your jar or container with a piece of plastic wrap to prevent a skin from forming.
Recipe FAQs
Personally, I prefer just using egg yolks because it results in a richer and thicker lemon curd.
So many recipes call for a fine mesh strainer to be used in order to help the consistency be more smooth, but my batch of homemade lemon curd doesn't need it!
Absolutely! Just be sure to use a larger saucepan and know that it will take longer for the curd to cook and thicken.
More Lemon Recipes
📖 Recipe
Easy Homemade Lemon Curd Recipe
Equipment
- Saucepan
- Lemon Zester
- Lemon Juicer
- Small or Medium Jar
Ingredients:
- 4 large egg yolks
- ⅔ cup sugar
- ⅓ cup lemon juice, about 3 lemons
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cubed
Instructions:
- In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Whisk constantly as the lemon curd cooks to avoid any curdling. It will take about 10-15 minutes to thicken.
- Once thick, remove from the heat and mix in the cubed butter until completely melted and combined.*The lemon curd will continue to thicken as it cools.
- Scrape the curd into a heat-safe bowl, cover with plastic wrap, and place in the refrigerator to cool completely.
This truly is the easiest lemon curd recipe I have ever made! It's perfect to pair with all of your favorite spring and summertime treats.