Desserts/ Freezer Friendly/ Recipe

Lemon Curd

May 13, 2017 (Last Updated: April 7, 2019)

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Homemade Lemon Curd

Homemade lemon curd in a small white bowl.

When life gives you lemons…make lemon curd, or fresh squeezed lemonade! Why do lemons have such a bad rap anyway? We tend to call things that are no good a lemon. Nobody wants a car that’s a lemon. 

Maybe it’s because they are so sour….and this is true, but lemons are also quite versatile. How many foods can you use in desserts, beverages, main dishes and salad dressings?

Fresh squeezed lemons

I think lemons are a good thing and since I had a huge bowl of fresh lemons, I decided to make lemon curd. Lemon curd has such intense lemon flavor. My mouth waters just thinking about it!

It’s time to start think about lemons as a good thing!

What is lemon curd?

A curd is a sweet spread usually made with citrus fruit. It is often served with scones as a condiment and is used as a jam. Curds are also used as a filling in sweet desserts. 

What ingredients do I need to make lemon curd?

  • 2 whole eggs
  • 2 egg yolks
  • sugar
  • lemon zest
  • lemon juice
  • butter

Homemade lemon curd is perfect in a small white bowl on a white board.

When making curd, you do want to plan ahead a bit. You want it to fully chill before eating. This takes a good couple of hours. Don’t skimp on the chilling time. The lemony flavors are so much better when the curd is chilled.

The color of your curd may be lighter than my vibrant yellow curd. I used fresh eggs from my chickens. Right now their yolks are a deep dark yellow color.

I used this lemon curd as a filling in my Lemon Cupcakes topped with Lemon Buttercream Frosting! It would also be great in these lemon curd bars.

Homemade Lemon Curd in a small white bowl

4.5 from 2 votes
Bowl of homemade lemon curd.
Lemon Curd
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Homemade lemon curd

Course: Dessert
Cuisine: American
Keyword: lemon curd, lemon desserts, lemon recipes
Servings: 1 cup
Calories: 738 kcal
Author: Kathy
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 lemons zested
  • 2 lemons juiced
  • 1/4 cup butter Sliced into chunks
  1. In a metal bowl or in the top of a double boiler, combine all eggs, egg yolks, sugar, lemon zest, and lemon juice.

  2. Place bowl over pan with a few inches of water. Do not let bottom of pan touch water. 

  3. Turn heat to high, add butter slices and begin stirring with a whisk. Continue stirring to avoid burning. 

  4. Cook until mixture becomes thick and coats the back of a spoon.

  5. Remove from heat. Pour mixture into a very fine sieve. Use a spatula to push mixture through sieve.

  6. Let cool a few minutes. Cover with plastic wrap making certain plastic wrap is directly touching the lemon curd. This helps avoid a skin forming on the surface.

  7. Cool in refrigerator for a least 2 hours. 

Recipe Notes

Can be made without a double boiler. Use a lower heat to help avoid scorching.

Once cooled, curd can be frozen and used later.


Nutrition Facts
Lemon Curd
Amount Per Serving (16 tablespoon)
Calories 738 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 32g200%
Cholesterol 520mg173%
Sodium 427mg19%
Potassium 101mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 52g58%
Protein 6g12%
Vitamin A 1935IU39%
Vitamin C 38.7mg47%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    Pamela (BrooklynFarmGirl)
    May 19, 2017 at 10:15 am

    This lemon curd looks amazing,it would be such a great cupcake filling 🙂

    • Reply
      May 19, 2017 at 7:34 pm

      Yep! Super great in cupcakes!

  • Reply
    stacey @ The Sugar Coated Cottage
    May 19, 2017 at 7:03 am

    I agree, lemons do get a bad rep! This lemon curd is amazing, I can imagine eating this with a dozen different things but it would be good all by itself! Take care.

    • Reply
      May 19, 2017 at 7:34 pm

      I know….I love to just sneak a spoonful!

  • Reply
    May 18, 2017 at 2:02 pm

    What a great spring recipe Kathy – looks delicious! I can eat lemon curd with just about anything – cookies, cake, pie, ice cream…or with a spoon! Hope all is well my friend.

    • Reply
      May 18, 2017 at 8:35 pm

      I’ve been known to eat it with a spoon from time to time! 🙂

  • Reply
    Anne Murphy
    May 17, 2017 at 2:04 pm

    Lemon curd is such a wonderful balance of tart and sweet! I’ve always loved using it in all kinds of recipes, but it’s good just on toast!

    • Reply
      May 18, 2017 at 4:45 am

      I love the sweet/tart combination.

  • Reply
    May 17, 2017 at 1:30 pm

    I love a good lemon curd! But man it’s been so long since I’ve had any! Must change that – this looks fantastic!

    • Reply
      May 18, 2017 at 4:45 am

      Yep…you’d better make some soon!

  • Reply
    Nicoletta @sugarlovespices
    May 17, 2017 at 9:04 am

    I love lemons! In my baking but also in cooking and in drinks! I have yet to make lemon curd, which differs from my go-to Italian lemon cream (crema) from having butter. Now I want to try making it! P.s. Yes, usually the color is not that deep yellow, even with organic free range eggs bought at the Farmers Market…

    • Reply
      May 18, 2017 at 4:50 am

      Lemons are such a great ingredient! I’d love to try your recipe for lemon crema!

  • Reply
    Anu - My Ginger Garlic Kitchen
    May 17, 2017 at 2:31 am

    I love I love lemon curd but I don’t know why I haven’t made it at home. And this one looks so refreshing and delish. Thanks for the lovely recipe, I will have to give it a go.

    • Reply
      May 18, 2017 at 4:55 am

      I love the tartness of lemon curd! It is so delicious.

  • Reply
    May 16, 2017 at 5:14 pm

    One of my favorite breakfasts is toast + honey + lemon curd. I’ve never made it myself, though – I’ll have to try this out!
    Curious, you mentioned that you can use lemon curd in beverages. I’ve never considered that! Do you have any suggestions to start?

    • Reply
      May 16, 2017 at 6:09 pm

      That sounds like a great way to start the day. I’ve never used lemon curd in beverages….just lemons! Lemons are very versatile and can be used in so many different ways.

  • Reply
    Elaine @ Dishes Delish
    May 16, 2017 at 11:08 am

    5 stars
    I love lemon curd and your recipe looks delicious!

  • Reply
    Rachelle @ Beer Girl Cooks
    May 16, 2017 at 8:52 am

    Your lemon curd looks so bright and vibrant! I wish I had my own chickens for such pretty eggs. A lemon tree would be nice too!

    • Reply
      May 18, 2017 at 5:11 am

      I so wish I had a lemon tree!

  • Reply
    Dawn - Girl Heart Food
    May 16, 2017 at 4:17 am

    Haha! Right? Funny things lemons get a bad rap because I just love them. I just made lemon curd the other weekend. It’s something I regularly make and could honestly eat straight up with a spoon. I’m always amazed of the colour every time I make it! Yours looks fantastic 🙂

  • Reply
    May 16, 2017 at 2:26 am

    I love homemade lemon curd, so good on just about everything!

  • Reply
    Mary Ann | The Beach House Kitchen
    May 15, 2017 at 3:04 pm

    I love a good lemon curd Kathy! Love to use it as a filling in cake or slathered on scones.

  • Reply
    David @ Spiced
    May 15, 2017 at 5:54 am

    Oh man, I love a good lemon curd! One of my favorite ways to use it is with a coconut cake. 🙂 And lemon-flavored treats are so perfect for this time of the year! Yum!!

  • Reply
    Amy (Savory Moments)
    May 15, 2017 at 5:03 am

    I love lemon curd! It’s so delicious and good on scones with tea.

  • Reply
    May 14, 2017 at 7:22 pm

    That looks good. Though around here with the price of lemons its cheaper to buy a bottle of lemon curd at the store! Your recipe does make it sound pretty easy. The only thing I’d use lemon curd for is lemon meringue pie, and well my meringue always looks grey and ugly so I’ve kind of ditched that one too!

  • Reply
    Jess @ Sweetest Menu
    May 13, 2017 at 11:40 pm

    Oooh I love love love lemon curd! Yours looks spectacular, so thick and glossy!

    • Reply
      May 14, 2017 at 7:39 am

      Thanks, Jess!

  • Reply
    May 13, 2017 at 11:25 pm

    4 stars
    I love lemon curd. My mom used to make one, but it was more transparent than your version. The ingredients were very similar, though. I used to spoon it into miniature graham cracker crusts and top it with whipped cream. It was delicious. My mom would get mad because I would use all of her batch of lemon curd in my little tarts. She, of course, would make more….

    • Reply
      May 14, 2017 at 8:58 am

      That sounds like a perfect way to use and eat lemon curd!

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