Homemade Lemon Curd
Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.
This recipe calls for finely grated lemon zest. I suggest using a really good grater and not just a block grater. I love using my microplane grater, it get the zest so that it is fine and fluffy which allows it to incorporate into the curd better without affecting the smooth texture.
Homemade Lemon Curd
Yields: 2 Cups
Ingredients:
1 Cup Fresh Lemon Juice
1 Tbsp finely grated lemon zest
1 Cup Sugar
4 large Eggs
1/2 Cup butter, cubed
Directions:
Combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.
Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.
Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.
Stir in the butter, one cube at a time, until smooth.
Store in an airtight container in the fridge for up to one week.

Homemade Lemon Curd
Ingredients
- 1 Cup Fresh Lemon Juice
- 1 Tbsp finely grated lemon zest
- 1 Cup Sugar
- 4 large Eggs
- 1/2 Cup butter, cubed
Instructions
- Combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.
- Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.
- Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
- Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.
- Stir in the butter, one cube at a time, until smooth.
- Store in an airtight container in the fridge for up to one week.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
I love lemon curd, in fact anything lemon, I can’t believe how easy this is to make, I thought it was a lot harder to make
now this is something to try! I don’t think I’ve ever made anything like it.
I have been wanting to try making this, thanks for the recipe. Going to pick up what I need to make it.
What a yummy dessert this is. I have never had lemon curd before but I do love lemon flared desserts.
It’s what Lemon Meringue pie filling is.. except homemade and way more delicious.
I absolutely love lemon desserts! Tis something I haven’t tried yet…but will now!
I’ve made lemon curd before but with a slightly different recipe. Yours looks so light and fluffy I’ll have to give it a try!
I have never had this but i can tell you i will be making it real soon.
I haven’t have Lemon Curb since I was a child. This looks so good and easy to make! I can wait to make some!
Elizabeth, beautiful curd! I love lemon curd — on scones for afternoon tea or used in so many other ways.
I’ve never heard of this before but it looks delicious and I’d love it in tarts or toast