Homemade Lemon Curd
Silky, bright homemade lemon curd made with fresh lemon juice, eggs, sugar, and butter. Ready in minutes and perfect for cakes, tarts, chia pudding, and layered desserts.
Ingredients
Method
- In a small saucepan (off heat), whisk together the egg yolks, whole egg, sugar (and honey if using), lemon juice, lemon zest, and salt until smooth.
- Place over medium-low heat and cook, stirring constantly, for 5–8 minutes until the mixture thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Do not allow it to boil.
- Remove from heat and stir in the butter cubes until fully melted and smooth.
- Strain through a fine sieve into a clean jar or bowl for a silky texture.
- Press plastic wrap directly onto the surface and refrigerate for at least 2 hours until fully set.
Notes
- Keep the heat low and stir constantly to prevent scrambling.
- Lemon curd thickens further as it cools.
- Store in the refrigerator up to 10 days.
- Freeze up to 3 months and thaw overnight in the fridge before using.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.