Introduction

Lemon curd is a bright, tangy spread that’s perfect for adding a burst of citrus flavor to your favorite desserts. Smooth and creamy, it pairs wonderfully with toast, scones, or as a filling for cakes and tarts.

Ingredients

1/2 cup fresh lemon juice (about 2-3 lemons)
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, cut into small pieces

Instructions

Step 1: In a heatproof bowl, whisk together the lemon juice, eggs, and sugar until well combined.
Step 2: Place the bowl over a pot of simmering water (double boiler), making sure the bottom does not touch the water.
Step 3: Cook the mixture gently, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
Step 4: Remove from heat and immediately whisk in the butter, one piece at a time, until fully incorporated and smooth.
Step 5: Let the lemon curd cool to room temperature, then transfer to a clean jar or container and refrigerate until chilled.

Tips & Variations

Use fresh lemons for the best flavor and avoid bottled lemon juice.
Stir continuously while cooking to prevent the eggs from scrambling.
For a richer texture, add a small pinch of salt or a teaspoon of lemon zest.
Try using lime or orange juice as a variation for different citrus flavors.

Storage

Store lemon curd in an airtight container in the refrigerator for up to 1 week. Reheat gently in a warm water bath or briefly in the microwave, stirring frequently to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon curd without eggs?

Traditional lemon curd requires eggs for thickening, but you can find egg-free recipes using cornstarch or other thickeners as substitutes.

Why is my lemon curd runny?

If your lemon curd is runny, it may not have cooked long enough to thicken. Continue cooking gently, stirring constantly until it coats the back of a spoon to achieve the right consistency.

Creamy Lemon Curd Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This classic lemon curd recipe yields a silky, tangy spread made from fresh lemon juice, eggs, sugar, and butter. Perfect for spreading on toast, dolloping on desserts, or using as a filling, this lemon curd is gently cooked until thick and creamy.

Author: Elias
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 1 cup 1x
Category: Spread
Method: Stovetop
Cuisine: British

Ingredients

Scale

Ingredients

1/2 cup fresh lemon juice (about 3–4 lemons)
3 large eggs
3/4 cup granulated sugar
6 tablespoons unsalted butter, cut into small pieces

Instructions

Prepare ingredients: Squeeze the lemons to extract fresh juice and measure out the sugar, eggs, and butter for easy access during cooking.
Combine lemon juice, eggs, and sugar: In a heatproof bowl, whisk together the lemon juice, eggs, and sugar until well blended and slightly frothy.
Cook lemon curd gently: Place the bowl over a pot of simmering water (double boiler method) making sure the bowl does not touch the water. Stir constantly with a wooden spoon or heat-resistant spatula until the mixture thickens and reaches about 170°F (77°C). This usually takes about 10 minutes. The curd should coat the back of the spoon.
Incorporate butter: Remove the bowl from heat. Stir in the butter pieces one at a time until fully melted and the curd is smooth and glossy.
Cool and store: Pour the lemon curd into a clean container. Cover and let cool to room temperature, then refrigerate. The curd will thicken further once chilled.

Notes

Use fresh lemons for the best flavor.
Cooking over low heat or using a double boiler prevents curdling.
Store lemon curd in an airtight container in the refrigerator for up to 2 weeks.
Lemon curd can be frozen for up to 3 months; thaw overnight in the refrigerator before use.
Use a thermometer to avoid overheating and curdling the eggs.

Keywords: lemon curd, lemon spread, citrus curd, homemade lemon curd, lemon dessert topping, lemon filling