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Homemade Lemon Curd Recipe: Creamy, Tangy, Sweet, & Foolproof
We crashed out making lemon curd. Honestly, sometimes we wonder how we even got here—but we move. For everyone else, this recipe is straightforward. For us? Full clumsy mode.
But let us tell you—when it hits, it hits. This creamy, zesty, sunshine-in-a-jar curd is worth every whisk. With just five ingredients and 15 minutes on the stove, it’s the kind of recipe that makes you feel fancy even if you’re still wearing your house socks.
Why You’ll Love This Homemade Lemon Curd
- Quick & Easy: Comes together in under 20 minutes.
- 5 Ingredients Only: Egg yolks, sugar, lemon zest, lemon juice, and salted butter. That’s it.
- Ridiculously Versatile: Use it on pavlovas, Eton Mess, pancakes, toast, yogurt, or eat it straight off the spoon—we don’t judge.
Ingredient Highlights
- Egg Yolks: Adds richness. Want it thicker? Replace 2 yolks with a whole egg.
- Fresh Lemon Juice & Zest: Brightens everything it touches.
- Butter: Melts in like magic for that smooth, velvety finish.
Step-by-Step Lemon Curd Success
Here’s how easy it is:
- Double Boiler Method: Place ingredients (egg yolks, sugar, lemon zest, lemon juice, salt) in a heatproof bowl over simmering water.
- Constant Whisking: Keep whisking until the mixture thickens to a hollandaise-like consistency—about 10 minutes.
- Butter Whisking: Remove from heat and whisk in butter, one piece at a time, until smooth and glossy.
- Cooling: Let it chill and thicken in the fridge, then enjoy!
Moody Tips for Maximum Citrus Power
- Strain It: If you’re texture-sensitive, strain for ultra-smooth results.
- Freezing: Make extra and freeze it—lemon curd keeps beautifully for up to 3–6 months.
- Thickness Control: Use whole eggs for a thicker curd, or yolks only for or a lighter texture.
What to Serve It With (Besides a Spoon)
Our favourite move? Dollop it on a Pavlova or Eton Mess and let it ooze dramatically. But it’s equally divine on scones, swirled into yogurt, smeared onto pancakes or as Granola topping. (Midnight snackers, we see you.) Trust us—these combos are nothing short of magical. But honestly? It’s delicious on just about anything or even straight from the spoon (we won’t tell!).
Final Zesty Thoughts
âś°âś°âś°âś°âś° star MUST TRY
This lemon curd is a little drama, a little sunshine, and a whole lot of delicious. Yes, we had to put a bit of skin in the game (literally) but it’s so worth it. One jar barely lasted a week in the fridge. Perfect for when you’re feeling lazy but still want to impress. It’s the citrusy boost every moody kitchen deserves and a must-have in your culinary arsenal. .
Now grab that whisk, chef-core bestie.
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Easy Homemade Lemon Curd
Equipment
- 1 Pot
- 1 Bowl heatproof; metal or glass
- 1 Whisk electric or hand
Ingredients
- 4 egg yolks, large eggs; for thicker lemon curd, see Note on eggs
- 2/3 cup granulated sugar, 134g
- 1 tbsp lemon zest, about 1 lemon
- 1/3 cup fresh lemon juice, 80ml; about 2–3 lemons
- 1/8 tsp salt
- 6 tbsp unsalted butter, 85g; softened to room temperature and cut into 6 pieces
Instructions
- Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
- Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl. The curd will continue to thicken as it cools.
- Refrigerate the curd for up to about 10 days.
Notes
Tips for making this recipe:
- Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
- Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
- No Double Boiler? Create a Bain Marie, if you do not own a double boiler, you can place a heatproof bowl over a pot of simmering water and whisk. WEAR OVEN MITTS!!
- To Strain or Not To Strain: I strain the lemon curd. But I’ve also not strained it as well. The zest is very tiny and has been cooked, so you can hardly detect its texture.
- Freezing Instructions: For longer storage, you can freeze the curd up to 3–6 months. Thaw in the refrigerator overnight before enjoying.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
More Pavlova-Eton Mess toppings to try…
