Homemade Lemon Curd

When homemade curd is simple and overwhelmingly delicious, you won’t ever have to get store-bought again!

This smooth, tangy, homemade lemon curd is rich, bright, and velvety—perfect for filling cookies, layering in cakes, swirling into yogurt, or spreading on toast. Made from simple ingredients and cooked gently over a double boiler, it delivers a bold citrus flavor and luscious texture every time.

I could eat a jar of this curd with a spoon. It’s so lemony and delicious and so much better than any store-bought version. I also posted my lemony Linzer cookies because the combination of tender, buttery vanilla shortbread with bright, tangy lemon curd is essential for every spring party. If you want a lot of this curd, the good news is it will still only take ten minutes to make with the same basic ingredients.. You can double or, my recommendation, triple it!

Why is homemade lemon curd so good?

Bright, tangy,

Smooth, rich,

Velvety, luscious,

Bold lemony curd!

What are the ingredients for lemon curd?

Egg yolks -these create the most velvety, soft, thick curd, and you can save the egg whites for another recipe.

Granulated sugar -sweetens the citrus perfectly and adds to the body of the curd.

Fresh lemon juice -flavors the curd with brightness, but you could swap it out with lime or orange.

Zest of 2 lemons -since we’re using both the zest and the juice, be sure to zest first.

Unsalted butter -cubed to mix into the warm curd mixture to create a velvety finish.

How do I set up a double boiler for the curd?

Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure the bottom doesn’t touch the water.

What do I put in the bowl first?

In the bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth.

How long do I cook the curd?

Cook the mixture over simmering water, whisking constantly for 8–10 minutes or until it thickens enough to coat the back of a spoon. Be patient and do not raise the heat—gentle cooking prevents curdling.

How do I add the butter?

Remove the bowl from heat and immediately whisk in the cubed butter until completely melted and the curd is silky smooth.

Do I need to strain the curd?

For a smoother curd, pour the curd through a fine mesh strainer into a clean bowl to remove zest and any cooked bits of egg.

How long do I chill curd?

Cover the surface with plastic wrap (touching the curd to prevent a skin from forming) and refrigerate until fully chilled and thickened, at least 2 hours.

How do I store curd?

Store in an airtight container in the fridge for up to 1 week.

What can I do with curd?

Use it to fill my lemony Linzer cookies, cakes, and tarts or as a spread on scones or other pastries. Swirl it into yogurt or buttercream for lemony icing. You can even dip strawberries in it, but I have to warn you how dangerous that is. Ha!

Can I make this ahead and freeze it?

You can prepare the lemon curd a day or two in advance. It thickens beautifully in the fridge. You can also freeze it for up to 3 months, and it will taste just as fresh as the day you made it.

Do you have more spreads and jams?

Greek Quince Preserves: Kydoni

Homemade “Kinder-Bueno” Sauce

Greek Cherry Spoon Sweet Preserves (Glyko Koutaliou)

Apricot Butter

Greek Cherry Spoon Sweet Preserves (Glyko Koutaliou)

Chocolate Hazelnut Spread (Homemade Nutella)

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