There’s something wildly satisfying about making your own lemon curd. Maybe it’s the way the citrus perfume fills the kitchen or how that first spoonful feels like sunshine melting on your tongue. Either way, this one’s a keeper. I first tried lemon curd because I had a fridge full of eggs and a few lemons that were giving me the eye. Now? I make it monthly—sometimes just to spread on toast, sometimes because I need a reminder that small joys still exist. If you’re hunting for sweet easy recipes, or need something that falls under easy dessert recipes or even easy snack recipes, this does the trick. Heck, I’d argue it could land under easy cooking recipes too—because if you can whisk, you’re halfway there. It’s glossy, buttery, tangy, and downright lovable. One bowl, one saucepan, zero drama. Whether you use it in tarts, drizzle it over pancakes, or eat it by the spoonful (guilty), this lemon curd will be your new best friend in the kitchen.

1) Key Takeaways
2) Easy Lemon Curd Recipe
3) Ingredients for Lemon Curd
4) How to Make Lemon Curd
5) Tips for Making Lemon Curd
6) Making Lemon Curd Ahead of Time
7) Storing Leftover Lemon Curd
8) Try these Desserts next!
9) Lemon Curd
10) Nutrition

1) Key Takeaways

What is lemon curd used for in desserts and baking?
How to make lemon curd from scratch at home?
How long does lemon curd last in the fridge?
What’s the best way to store homemade lemon curd?

2) Easy Lemon Curd Recipe

When I first made lemon curd, I was expecting a mess. I had visions of scrambled eggs and wasted lemons. Turns out, this sweet easy recipe is surprisingly forgiving. Once I saw the golden mixture coat the back of a spoon, I was hooked. This stuff isn’t just for fancy desserts. I spread it on toast, swirl it into yogurt, and eat it with a spoon like no one’s watching.

Lemon curd walks the line between dessert and comfort food. It’s tart without being sour, sweet but not too sugary, and creamy in a way that reminds me of summer picnics and late Sunday breakfasts. If you’re into easy dessert recipes or looking for something to level up your breakfast game, this one belongs in your recipe box. It fits squarely into sweet easy recipes without trying too hard.

The process doesn’t require fancy equipment. A saucepan, a whisk, a fine mesh strainer. You’re good to go. And if you’re worried about curdling, just keep stirring. This easy homemade recipe has saved me more times than I care to admit. Company coming over? Lemon curd. Need a food gift? Lemon curd. Midnight craving? You guessed it. Lemon curd.

3) Ingredients for Lemon Curd

3 large eggs: These hold everything together. Whisked gently, they give the curd its body and silky smooth texture. Try not to skip the whisking. It matters.

1/2 cup freshly squeezed lemon juice (about 2 to 3 lemons): Use fresh. Don’t grab the bottled stuff. The flavor difference is huge. I usually go for the lemons that feel heavy—they’re juicier.

2 teaspoons lemon zest: This is where the real lemon flavor lives. It’s bold, bright, and adds depth to the curd. I zest before I juice. Trust me, it’s easier that way.

3/4 cup granulated sugar: This balances the tartness. I’ve tried cutting the sugar, and while it works, it changes the texture. Keep it simple. The ratio here just works.

6 tablespoons unsalted butter, cut into pieces: This goes in last, off the heat. It brings everything together, makes it glossy, and rounds out the flavor. Don’t skip this step.

4) How to Make Lemon Curd

Step 1: Crack the eggs into a bowl. Add the lemon juice, zest, and sugar. Whisk it until everything looks smooth. It’ll be a bit foamy, that’s okay.

Step 2: Pour the mixture into a saucepan. Low heat is key here. Medium-low at most. Stir slowly but constantly with a rubber spatula. Get into those corners. That’s where trouble likes to hide.

Step 3: Keep stirring. Around the 8 to 10-minute mark, the curd thickens. It’ll coat the back of your spatula. When that happens, pull it off the heat.

Step 4: Now, add the butter. One piece at a time. Stir until it melts completely before adding the next. The curd gets glossy and smooth. Almost like lemon pudding, but better.

Step 5: Strain the curd through a fine mesh sieve into a clean bowl. This step removes the zest and any egg bits. You’ll be left with the smoothest lemon curd you’ve ever tasted.

Step 6: Let it cool at room temperature. Then transfer it to a glass jar or container and chill. It thickens more in the fridge and keeps well for days.

5) Tips for Making Lemon Curd

Fresh lemons matter. I’ve tried making this with bottled juice in a pinch, and it never tastes quite right. Fresh juice and zest give it the kick it needs.

Use a rubber spatula, not a metal spoon. It helps you scrape the bottom of the pan better and won’t overheat the mixture. And always stir. The moment you stop, it might turn into lemony scrambled eggs. That’s not what we want here.

Straining the curd isn’t optional. It’s the difference between good and great. It takes 20 seconds and makes your lemon curd look and feel professionally made. Bonus: you won’t find zest stuck in your teeth later.

6) Making Lemon Curd Ahead of Time

Lemon curd is one of those sweet easy recipes you can absolutely make ahead. It keeps its bright flavor and smooth texture for a good week in the fridge. I’ve made it on a Tuesday, then used it the following Sunday in a tart. Still perfect.

Let it cool completely before you store it. Warm curd sealed in a jar will sweat, which waters it down. We want rich, not runny. Let it breathe a bit before chilling.

If you want to freeze it, you can. Just use a freezer-safe container and leave room for expansion. Thaw it slowly in the fridge when you’re ready. Still tastes just as good.

7) Storing Leftover Lemon Curd

I keep mine in an old jam jar. It’s airtight and looks cute in the fridge. Lemon curd will stay fresh for up to 7 to 10 days. That’s if it lasts that long.

Always use a clean spoon. Double dipping adds bacteria, and no one wants to see their beautiful curd go south before its time. Treat it like gold. Use it often. Use it well.

Want to warm it up? Place the jar in warm water for a few minutes. Don’t microwave it—it ruins the texture. Let it gently come to temp. Works like a charm.

8) Try these Desserts next!

9) Lemon Curd