Homemade Lemon Curd Recipe

Here’s a comprehensive homemade lemon curd recipe with detailed instructions that would make a lovely and delicious family meal.

Yields: Approximately 1 ½ cups
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes


  • 4 large egg yolks
  • ¾ cup granulated sugar
  • 1 teaspoon finely grated lemon zest (zest from approximately 1 large lemon)
  • ⅓ cup freshly squeezed lemon juice (juice from about 2-3 lemons)
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces and chilled


  • Medium saucepan (preferably non-reactive like stainless steel)
  • Whisk
  • Fine mesh sieve
  • Heat-proof bowl
  • Rubber spatula or wooden spoon


Whisk the Eggs, Sugar, Zest, and Juice: In the saucepan, whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt until completely smooth and combined.

Gentle Heat: Place the saucepan over low heat. Cook, stirring constantly with the whisk, until the mixture starts to thicken (approximately 10-15 minutes). It’s crucial to stir constantly to prevent scrambling the eggs.

Testing Thickness: Dip a spoon into the curd. If it coats the back of the spoon and leaves a clear trail when you run your finger through it, the curd is ready.

Remove from Heat and Add Butter: Immediately remove the pan from heat and stir in the cold butter one piece at a time, waiting for each piece to melt completely before adding the next.

Strain for Smoothness: Pour the mixture through a fine-mesh strainer placed over a heat-proof bowl. This removes any bits of cooked egg or zest for an incredibly silky texture.

Cover and Chill: Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3-4 hours before using. The curd will thicken even more as it chills.


Fresh Is Best: Use fresh, juicy lemons for the brightest flavor.

Double Boiler Optional: For extra caution against scrambling the eggs, set the heatproof bowl over a pot of gently simmering water to create a double boiler effect.

Store Well: Lemon curd will keep in an airtight jar in the refrigerator for up to 2 weeks.

Serving Suggestions

  • Spread on toast, scones, or biscuits.
  • Dollop on yogurt or ice cream.
  • Fill tarts or cupcakes.
  • Use as a base for lemon meringue pie


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