Lemon curd from scratch takes about 20 minutes and is not difficult. Buy it jarred and it lasts six months in a cupboard; make it fresh and it lasts two weeks in the fridge. Flavor is not comparable. The food processor step here, blitzing the sugar with lemon zest before creaming it with butter, is worth doing. It distributes the zest oil through the sugar evenly, which means the lemon flavor in the finished curd is more consistent and more aromatic. Cook it low and slow. Do not walk away from it and do not rush the heat up. Scorched curd is not fixable.
How to Make Creamy Homemade Lemon Curd
Pulse the zest into the sugar
Process the lemon zest and sugar together until finely ground. The sugar draws out the volatile oils from the zest and distributes them evenly. Skipping this step gives you curd that is sweet and tart but lacks the deep lemon aroma.
Keep the heat low
Cook the curd mixture over low heat, stirring constantly. You are aiming for 170 degrees F. High heat scrambles the egg yolks and leaves you with sweetened lemon scrambled eggs. Use a thermometer if you have one. 
Strain for a smooth result
Push the hot curd through a fine-mesh sieve into a clean bowl or jar. This removes any bits of cooked egg and any remaining zest fibers. Press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.
Creamy Homemade Lemon Curd
- Total Time: 30 minutes
- Yield: Makes 2 cups 1x
- Diet: Omnivore
Description
Sweet and tangy, this creamy lemon curd is perfect for spreading on toast or using in your favorite baked goods. A simple recipe with big flavor!
Ingredients
- 3 lemons
- 1.5 cups (355 ml) sugar
- 0.5 cups (118 ml) unsalted butter, room temperature
- 5 large egg yolks
- 0.5 cups (118 ml) lemon juice
- pinch of salt
Instructions
- Zest the lemons, avoiding the white pith.
- Add the sugar and lemon zest to a food processor; pulse until finely ground.
- In a medium glass bowl, cream the butter and lemon sugar until fluffy.
- Add the eggs one at a time, beating until combined. Add the lemon juice and salt; beat until combined.
- Pour the mixture into a medium saucepan and cook over low heat until thickened and reaches 170°F (77°C), about 20 minutes. Check the temperature with a candy thermometer.
- Remove from heat, cool, and refrigerate.
Notes
- Use a double boiler or bain-marie for gentler heating and reduced risk of curdling.
- For a smoother curd, strain the mixture through a fine-mesh sieve after cooking.
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 20
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 50
Frequently Asked Questions
Can I use whole eggs instead of just yolks?
You can, but the curd will set slightly differently. Whole eggs produce a lighter, less silky texture. Yolks alone give you that rich, velvety consistency this recipe is built around.
How long does homemade lemon curd last in the fridge?
Stored in a clean, airtight jar, it keeps well for about two weeks in the refrigerator. You can also freeze it for up to three months.
Why does the recipe say to cook on low heat?
Egg yolks curdle if they get too hot too fast. Low heat with steady stirring lets the curd thicken gradually and stay smooth. The candy thermometer helps you catch the 170 degree sweet spot.
