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Homemade Lemon Curd

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    1-2/3 cups


  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup lemon juice (about 2 lemons)
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest


  • In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Homemade Lemon Curd Tips

Can you use bottled lemon juice?

You’ll what the brightest, puckery-est lemon flavor in your curd, so avoid using bottled lemon juice here. Always use juice squeezed from fresh lemons when <a href=””making lemon curd for pure lemon flavor.

Why did my lemon curd turn green?

Yikes! If your lemon curd turns green, it’s likely had a reaction something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd and could even cause a slightly metallic aftertaste.

How long does homemade lemon curd last?

Homemade lemon curd will last in the refrigerator for 1-2 weeks.

Can you freeze lemon curd?

Yes! You can freeze lemon curd for up to a year in plastic freezer bags or mason jars. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
2 tablespoons: 110 calories, 5g fat (3g saturated fat), 52mg cholesterol, 45mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.


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  • quiltpinky1
    Feb 12, 2021

    Delicious lemon curd!! Made to have with scones and was a resounding success! A keeper for sure!

  • Patty
    Nov 19, 2020

    Made this beautiful curd to fill strawberry & Lemon Hamantashen cookies. Other than straining twice went by recipe. It's bright, lemony, not too sweet & works well being baked too!

  • Jackie
    Oct 27, 2020

    I'v loved lemon curd since i was a kid & always wanted to make it. Thank you

  • Victoria
    Aug 11, 2020

    Can you use honey instead of sugar and if not could you tell me how many carbs there is. Thank you vicky. P.S love everything Lemon

  • Juniper12
    May 26, 2020

    Very easy to make, family loved it! You have this recipe on your small batch canning section but no directions for canning it.... Would love to make a batch.

  • Pam
    Apr 12, 2020

    Came out perfect. This will be the filling for my Easter dinner carrot cake. So easy to make. Followed directions exactly as written. Thank you.

  • Deborah
    Mar 31, 2020

    No comment left

  • Amy
    Mar 29, 2020

    TIP: Whisk the eggs and sugar together before adding the lemon juice. The lemon juice will cause the egg yolks to coagulate too quickly and you will end up with a bunch of cooked egg in your custard. If you do, just strain the mixture into the bowl before cooling.

  • glenpop1
    Mar 18, 2020

    Can this curd be used for lemon meringue pie ?

  • Liz
    Mar 2, 2020

    I just stumbled upon this and I was looking for a lemon curd to make so I gave it a go and I LOVED IT but next time I will cut back on the amount of sugar I used so simply to make less them 10 minutes anyway it was delicious