This lemon curd recipe is rich, smooth and tangy. You’ll love this lemony addition to scones, crumpets, pancakes, desserts, yogurt and more!

Small Jar of Homemade Lemon Curd on Silver Tray

Occasionally, I purchase large bags of lemons, believing I’ll drink lemon water like crazy. It’s supposed to be healthy, so they say. But after the first 3 or 4 are gone, I come to realize I have far too many lemons to get through the entire lot, so I start thinking about ways to use them up.

That’s when the not-so-healthy part kicks in and I ~~am forced to~~ whip up a batch of homemade lemon curd. I can’t help myself. It’s just so darn tasty!

Small Antique Silver Spoon in Jar of Lemon Curd on Daisy Plate

What Can You do with Lemon Curd?

Lemon curd is traditionally served with tea, where it’s spread on scones, crumpets, biscuits or other baked goods.

Besides that, it’s scrumptious over pancakes, as a quick dessert idea with strawberries and whipped cream (maybe some angel food cake), or as a filling for basic tarts with a little fresh fruit. I also like it with plain Greek yogurt or in a parfait.

You can also fold it into a bit of whipped cream to use as a filling for cream puffs. So very delicious!

Honestly, I’d be happy eating spoonfuls of it out of the jar! It may have happened…

Small Jar of Lemon Curd on Silver Tray with Scone on Plate Beside

If you tend to love anything citrus like I do, you must give this recipe a try. It’s lemony, of course, and a bit more tart than sweet.

Homemade Lemon Curd in Glass Jar with Vintage Spoon

That’s how I prefer it. You? And, of course, it’s so much better when it’s homemade!

Small Jar of Homemade Lemon Curd on Striped Blue Tea Towel

Don’t hate me if the jar calls your name from the fridge! I mean, who can resist that sunshiny yellow colour? At least it’s a small batch.

Open Jar of Lemon Curd with Small Silver Spoon

How to Make Lemon Curd

Ingredients

unsalted butter
granulated sugar
lemon zest
freshly squeezed lemon juice
large egg

Full measurements and details are in the recipe card at the bottom of the post.

Instructions

Place butter into a heavy bottomed saucepan over very low heat until it just melts. Turn off the heat and set to the side.
Measure the sugar into a medium-sized bowl and zest the lemon(s) into it. Add the lemon juice and stir.
Separate the egg, dropping the yolk into the warm (not hot) butter and the white into the sugar mixture. Whisk the yolk and butter together until well combined.
Next, whisk the sugar mixture until well combined. Transfer into the pot with the butter and whisk it all together.
Place the saucepan back onto low heat and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the saucepan regularly. Keep whisking until the curd thickens enough to coat the back of a spoon (a candy thermometer should reach about 170°F). Do not bring to a boil. (It will thicken as it cools.)
Immediately pour through a strainer into a jar (200 mL). Store in the refrigerator up to 2 weeks (if it lasts that long!).

Recipe Revisions and Notes

If you use a fine zester like a microplane, I find there’s no need to strain the lemon curd, especially if you remove the thick parts of the egg white before cooking.
The richness of lemon curd colour usually depends on intensity of egg yolk and lemon.
This makes a small batch (about ¾ cup), but the recipe can easily be doubled, tripled, etc.
Feeling generous? Make an extra jar to give as a gift!

Be sure to pin this lemon curd recipe for later!

More Lemon Recipes to Try

Be sure to check out all of my lemon recipes!