I still remember the first time I tasted real lemon curd. Not the store-bought kind that sits on shelves forever—but fresh, homemade, silky lemon curd with that perfect balance of tart and sweet.
I was in my aunt’s tiny kitchen, and she handed me a spoonful straight from the saucepan. It was warm, glossy, and bold.
It didn’t need anything else—no bread, no pastry. Just that spoonful was enough to make me pause. I knew I had to learn how to make it myself.
Making lemon curd isn’t fancy. It doesn’t need complicated tools or chef-level skills. You don’t even need much time.
But what you do need is patience, good lemons, and the willingness to stand by the stove for a few minutes. That’s it. The reward?
A thick, rich spread that’s full of sharp lemon flavor, smooth like pudding, and glossy enough to catch the light.
This recipe is the one I’ve tweaked, tested, and passed on over the years.
It gives you that same gorgeous yellow swirl you see in the bowl above—firm enough to pipe, soft enough to spread, with a texture that melts on your tongue.
I’ve written every step in a way that even someone completely new to cooking can follow without feeling overwhelmed.
Want to know the secret? It’s in the timing, the stirring, and using ingredients that speak for themselves.
Next, I’ll show you exactly how to make it—no fluff, no confusion. Just real instructions that get real results. Sound good?
Silky Lemon Curd Recipe
Ingredients (yields about 1¼ cups):
- 3 large egg yolks (room temperature)
- 2 large whole eggs (room temperature)
- 150g (¾ cup) fine granulated sugar
- 120ml (½ cup) freshly squeezed lemon juice (from about 3–4 lemons, strained)
- 1 tablespoon finely grated lemon zest (from unwaxed lemons)
- 100g (7 tablespoons) unsalted butter, cubed and softened to room temperature
- Pinch of salt
Instructions
- Use a non-reactive saucepan (stainless steel or enamel-coated), a fine mesh strainer, a silicone whisk or spatula, and a heatproof bowl for straining. Avoid aluminum, which can react with the acid.
- In the saucepan (do not heat yet), whisk together the egg yolks, whole eggs, and sugar for about 30 seconds until fully blended and pale. This dissolves the sugar and helps create a smooth base.
- Stir in the freshly squeezed lemon juice and lemon zest. Whisk again briefly to combine. The mixture will be loose and slightly frothy.
- Set the saucepan over low heat and begin stirring constantly with a heatproof silicone spatula or whisk, making sure to scrape the bottom and sides of the pan constantly to prevent curdling. Patience is key—this will take 8–12 minutes.
- The mixture will start to thicken noticeably. It’s ready when it coats the back of a spoon, and you can run a finger through it and leave a clean line. Temperature should reach 75–80°C (170–175°F). Do not boil.
- Once thickened, remove from heat and pour through a fine mesh strainer into a clean heatproof bowl. This ensures an ultra-smooth curd, free of zest or bits of egg.
- While the curd is still warm, add the cubed butter one piece at a time, stirring after each addition until fully melted and emulsified. This step gives the curd its glossy, velvety finish.
- Your curd should be creamy, shiny, and hold gentle peaks—just like the one piped in the image. It will continue to thicken as it cools.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate. It will keep well in an airtight container in the fridge for up to 10 days.
What Is Lemon Curd?
Lemon curd is a soft, spreadable cream made from lemon juice, eggs, sugar, and butter. It’s cooked gently until thick and smooth. The texture is like a thick pudding or custard, and the taste is sweet and tangy. It’s often used in tarts, cakes, or simply on toast
How Do You Make Lemon Curd From Scratch?
If you want smooth, thick, and tasty lemon curd, follow these tips:
- Use fresh lemons only: Freshly squeezed juice and zest give the best flavor and color. Avoid bottled juice.
- Stir constantly on low heat: This keeps the eggs from scrambling and ensures a creamy texture.
- Use a non-reactive pan: Stainless steel or ceramic is best. Avoid aluminum—it can give a metallic taste.
- Strain while warm: After cooking, strain the curd to remove zest and any cooked egg bits.
- Add butter off the heat: Stir in soft butter at the end for extra creaminess and shine.
- Use room temperature ingredients: This helps everything blend smoothly without shocking the eggs.
Why Is My Lemon Curd Not Thickening?
If your lemon curd isn’t getting thick, a few things might be going wrong:
- Heat too low: It needs gentle heat, but not too low. The eggs must cook enough to thicken the mix.
- Not cooked long enough: It usually takes 8–12 minutes. Keep stirring until it coats the back of a spoon.
- Too much lemon juice or butter: Too much liquid can stop it from thickening.
- Wrong egg ratio: Using only whole eggs may result in a thinner texture. Yolks help it firm up.
Can I Make Lemon Curd Without Butter?
Yes, you can make lemon curd without butter. The curd will still thicken and taste good, but:
- Texture will be lighter: Butter adds richness and smoothness. Without it, curd will be sharper and a bit thinner.
- Use oil as an option: A small amount of neutral oil can help add smoothness, though the flavor changes slightly.
Does Lemon Curd Need To Be Refrigerated?
Yes, always refrigerate lemon curd.
- It contains eggs and butter: Leaving it out can spoil it quickly.
- Refrigerate as soon as it cools: Cover the surface with wrap to avoid a skin forming.
- Lasts 7–10 days in the fridge: Always store in a sealed jar.
Can I Use Bottled Lemon Juice For Lemon Curd?
You can, but it’s not recommended.
- Fresh juice gives better taste: Bottled juice can taste dull or slightly bitter.
- No zest in bottled juice: Fresh zest adds flavor and aroma you can’t get from a bottle.
- Only use bottled in emergencies: And make sure it’s 100% pure juice without preservatives.
How Do I Fix Runny Lemon Curd?
If your curd turned out too thin, try these fixes:
- Cook it a little longer: Put it back on low heat and stir until it thickens.
- Add more egg yolk: Whisk in an extra yolk and cook gently.
- Use cornstarch as a last resort: Mix 1 teaspoon cornstarch with cold water, add to the curd, and cook gently while stirring.
Why Does My Lemon Curd Taste Eggy?
If it smells or tastes like eggs, something went wrong during cooking:
- Heat was too high: The eggs may have overcooked or scrambled.
- Didn’t strain it: Egg bits can stay behind if not strained properly.
- Too many eggs: Using whole eggs only can cause an egg-heavy flavor.
Can I Use Whole Eggs Instead Of Just Yolks?
Yes, but with a few notes:
- Whole eggs make it lighter: The texture is less rich than curd made with yolks.
- May take longer to thicken: Yolks thicken faster and better.
- Balance the recipe: If using whole eggs, consider reducing the liquid slightly.
How Do You Make Lemon Curd Without Curdling The Eggs?
Egg curdling is the biggest risk—these tips help prevent it:
- Cook on low heat only: High heat will scramble the eggs.
- Stir non-stop: Keep it moving so the heat doesn’t settle on one spot.
- Use a heatproof bowl over simmering water (double boiler): This gives gentler, even heating.
- Strain the final curd: It removes any tiny bits of cooked egg for a silky finish.
Why Does My Lemon Curd Have Lumps?
Lumpy curd usually means some egg cooked too fast:
- Heat was too high: Lower heat next time and go slower.
- Didn’t stir enough: Constant stirring keeps it smooth.
- Didn’t strain after cooking: Always strain warm curd to catch lumps.
How Do I Make Lemon Curd Extra Smooth?
If you want lemon curd with a velvety texture, follow this:
- Strain it while still warm: Use a fine mesh sieve to remove any solids.
- Add butter slowly: Stir in softened butter after cooking to help it emulsify.
- Whisk, don’t beat: Gentle whisking keeps it light and lump-free.
- Use only yolks for richness: Yolks alone create the smoothest finish.
Can I Freeze Lemon Curd?
Yes, lemon curd freezes well and keeps its texture.
- Use airtight containers: Store in small jars or freezer-safe bags.
- Leave space at the top: It expands a little when frozen.
- Freeze for up to 3 months: Thaw in the fridge overnight before using. Stir after thawing.
Is Lemon Curd Gluten-Free?
Yes, lemon curd is naturally gluten-free.
- No flour or wheat needed: Traditional recipes use eggs and lemon juice to thicken.
- Check your add-ins: Only use pure ingredients like sugar, lemon, eggs, and butter.
- Always read labels: If using store-bought butter or sugar, confirm they have no hidden additives.
What’s The Best Way To Store Lemon Curd?
To keep it fresh and safe:
- Use clean, airtight glass jars: Always sterilize before filling.
- Refrigerate right after cooling: Don’t leave it at room temperature.
- Keep surface covered: Press plastic wrap against the curd to stop skin from forming.
- Use clean spoons: Each time you scoop to prevent bacteria.