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Homemade Lemon Curd Recipe - The perfect spread for scones, crumpets and more! Satori Design for Living
5 from 1 vote

Homemade Lemon Curd

A rich, smooth and tangy lemon curd recipe that's the perfect complement to scones, crumpets, pancakes, desserts, yogurt and more!

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/4 cup unsalted butter
  • 1/3 cup + 1 TB. sugar
  • 1-2 lemons zested
  • 1/4 cup lemon juice
  • 1 large egg separated


  1. Place butter into a heavy bottomed saucepan over very low heat until it just melts. Turn off the heat and set to the side.
  2. Measure the sugar into a medium-sized bowl and zest the lemon(s) into it. Add the lemon juice and stir.
  3. Separate the egg, dropping the yolk into the warm (not hot) butter and the white into the sugar mixture.
  4. Whisk the yolk and butter together until well combined.
  5. Next, whisk the sugar mixture until well combined. Transfer into the pot with the butter and whisk it all together.
  6. 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.)

  7. Immediately pour through a strainer into a jar (200 ml). Store in the refrigerator up to 2 weeks (if it lasts that long!).

Recipe 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. This makes a small batch (about 3/4 cup), but the recipe can easily be doubled. Make an extra jar to give as a gift.