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Homemade Lemon Curd

This luscious and tangy Homemade Lemon Curd is what citrus dreams are made of and incredibly easy to make. This recipe uses simple pantry ingredients ideal for serving as a spread for cookies, scones, English muffins or used as a filling for cakes and pies. The bright citrus flavor and fresh lemon zest give it just enough kick to balance the sweetness.

Homemade Lemon Curd

Easy Homemade Lemon Curd Recipe

Lemon is usually thought of as a spring and summer flavor eaten during warm weather. I often think of it as a bite of sunshine on a rainy day. Being a lover of all things lemon in every season lemon curd is a fantastic way to enjoy the flavor of citrus with little effort. Making lemon curd is not only easier than you may think but, it’s also versatile. Slather it on a freshly baked blueberry scone with whipped cream or creme fraiche or elevate a simple piece of pound cake with a generous dollop and a sprinkle of fresh berries for a truly satisfying no fuss treat. It’s also delicious on muffins and tasty when used in place of jam on toast.

Homemade Lemon Curd

How to Make the BEST Homemade Lemon Curd Recipe

  • Ingredients you’ll need to make Homemade Lemon Curd: Fresh lemon juice, lemon zest, granulated sugar, butter and large eggs.
  • Kitchen tools you’ll need: One medium bowl, hand mixer, measuring cups and spoons, medium size heavy bottomed saucepan and whisk.
  • To make lemon curd, use fresh lemon juice only for the best flavor. Lemon juice in a bottle is often made from concentrate and includes water.
  • Lemon zest will still be visible in the lemon curd after cooking. If this bothers you, you can press the curd through a fine mesh sieve for a completely smooth curd.
  • You can use lemon curd as a filling for pies, doughnuts,  scones, dolloped onto pieces of pound cake slathered between the layers of a layer cake or as a cupcake filling.
  • Lemon curd also makes an amazing homemade gift for teachers, friends and neighbors. Fill decorative mason jars with freshly made lemon curd and cover the top with a piece of burlap. Tie the jar with a pretty bow and it becomes a homemade gift that really showcases your thoughtfulness. Its the sort of lemon filled goodness that’s sure to be unforgettable.
  • Store Lemon Curd chilled in the refrigerator in a mason jar or airtight container for up to one week.

Homemade Lemon Curd

More Lemon Dessert Recipes to Make

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how to make Homemade Lemon Curd
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5 from 2 votes

Homemade Lemon Curd

Prep Time10 minutes
Cook Time12 minutes
Chill time2 hours
Total Time2 hours 22 minutes
Course: Dessert, Sauce
Cuisine: American
Keyword: homemade-lemon-curd, lemon-curd-recipe
Servings: 3 cups
Calories: 669kcal
Author: Melissa Sperka


  • 1 cup granulated sugar
  • 3 medium lemons finely zested with a microplane
  • 1/2 cup salted butter softened
  • 4 large eggs plus one egg yolk (Room temperature)
  • 3/4 cup fresh lemon juice


  • In a medium-size mixing bowl mix together the sugar and lemon zest until fully combined.
  • Use a whisk or electric mixer on low speed to cream the butter with the lemon sugar.
  • Add the whole eggs and yolk one at a time beating well after each addition.
  • Add the lemon juice. Mix well.
  • Pour into a heavy bottomed saucepan. Simmer over medium-low heat until thickened to a pudding consistency about 10-12 minutes, stirring constantly to prevent scorching. Adjust the temp down, if needed.
  • Cool then store chilled in a mason jar or air tight container for up to 1 week.


For a completely smooth lemon curd strain through a fine mesh sieve to remove lemon zest.


Serving: 1cup | Calories: 669kcal | Carbohydrates: 81g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 368mg | Potassium: 314mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1333IU | Vitamin C: 81mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Thank you for posting the measurements for the lemon juice. Old recipes call for the zest and juice of so many lemons but those people never saw the variety of lemon sizes as they grow on a tree.

  2. You said I could add gelitan to firm it up for a pie filling. Approx how much would I add for this recipe?

    1. I have a recipe for a lemon tart showing you how to turn this into a pie filling that I’ll be sharing soon. Stay tuned.

  3. Hello, I am not sure if the above was asking about freezing the lemon curd. I so, and I hope so, please reply.
    Thank you.Carol

  4. this is really good on top of fruit, berries, sponge cake, ice cream, and plain cheese cake. did I mention that it’s really good?!?!

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