Lemon Curd

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Lemon curd is such an easy thing to make and delicious on just about everything! It’s sweet, tart and so much better when it’s homemade!

Lemon CurdEasy homemade lemon curd

How to use lemon curd

Lemon curd is a tasty addition to many things. It’s great for dipping shortbread cookies in, adding to yogurt or pancakes, or baking with. I’ve used it in multiple cakes, including a Lemon Cake with Lemon Bavarian Cream and a Lemon Mascarpone Layer Cake. It’s great as a filling in these Lemon Meringue Cupcakes. And it’s awesome on this Lemon Meringue Cheesecake and Mini Lemon Raspberry Cheesecakes. The possibilities are endless!

And if you’re going to have lemon curd, it should definitely be homemade! It always makes me sad when I hear of someone using store-bought lemon curd. There’s nothing wrong with it, but it just isn’t the same. It doesn’t have nearly the same flavor. If you’ve never made it before, you seriously have to try it. You will never buy it pre-made again.

How to make easy lemon curd

So now that you’re convinced of how you have to make this lemon curd, let’s talk about what goes into making it. It’s only 5 ingredients and two of them come from lemons, so it’s really like 4. Lemon juice, lemon zest, sugar, egg yolks and some butter – that’s it!

Naturally the lemon juice and lemon zest give the lemon curd it’s tart, lemony flavor. The sugar adds the sweet element. The egg yolks thicken the mixture and are what really adds that extra pop of flavor, in my opinion. No whole eggs here, just the yolks. They really accentuate the lemon, making this the BEST lemon curd. The butter also adds a little flavor.

lemon curd in sealed jarfavorite lemon curd

All the ingredients are cooked over a double boiler. You could also place a metal bowl over a pot of simmering water if you don’t have a double boiler (which is what I do). The reason for this method of cooking is so that you don’t cook the eggs too quickly and end up with scrambled eggs. That would not be good.

You want to heat the mixture until it’s nice and thickened. You can eyeball it and see that it’s done when it coats the back of a spoon, or use a thermometer to see when it reaches 160 degrees. I personally like the thermometer. It helps to make sure that it’s hot enough for the eggs to be safe to eat, but not so hot that it ends up too thick.

The final lemon curd is pure heaven. While I tend to use it in desserts, it’s truly a task to not just eat it all with a spoon. And it’s so easy to make, you can whip it together whenever you feel like a nice lemony treat! Time to go grab a bunch of lemons!

Best lemon curd recipe

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Easy Lemon Curd on spoon

Lemon Curd

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes, plus cooling time
  • Yield: 3/4 cup 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This lemon curd is such an easy thing to make and delicious on just about everything! It’s sweet, tart and so much better when it’s homemade!



  • 1/4 cup (60ml) fresh lemon juice (about 12 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) salted butter


1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

Keywords: Lemon curd


collage of lemon curd

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Recipe rating

  1. Sherry Talcott

    Love this recipe site! I was wondering if this Lemon Curd can be used in a Lemon Meringue pie, and also as a filling between layers of cakes?? I’ve never had this before and it sounds so yummy! Keep up the great work …… love your recipes!! Sincerely, Sherry

    1. Lindsay

      I would think it could be fine in lemon meringue pie and it definitely can be a filling between cake layers. If you look at the section “How to use lemon curd” underneath the second photo, I link to several recipes where I use it. I hope that helps! Thanks!

      1. Karen

        I grew up eating Birthday Cakes from Bakery that had lemon filling inside between layers, buttercream topping !! So good, this is what I am going to make! Thank you, looks so good & sounds easy!!

  2. Lynne Grabowski

    Delicious!! I have taken this and made lemon mousse, too. For those lemonheads…like me..this recipe is a must!!! BTW…I love all your recipes, and the beautiful pictures to accompany the recipes!!!❤️

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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