Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!

This delicious recipe has been generously shared by one of our great cooks, Carina.
Lemon Curd is such a lovely thing! Often used in baking as a cake filling, or simply spread on some buttered toast for breakfast, this is a very versatile and scrumptious spread.
Carina has used this Lemon Curd recipe with many other things she has made, such as with her Lemon Scones, and her Celebration Coconut Cake
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Recipe by Carina Duclos
Prep Time
10 minutes
Cook Time
15 minutes
Yield
Makes about ¾ cup / 180 ml
Ingredients
Zest of 2 lemons
Juice of 2 lemons, strained
6 Tablespoons Regular sugar
2 Large Whole eggs PLUS 3 large Egg Yolks
¼ cup or 60 g Unsalted Butter
Instructions
1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan.

Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.

2. Remove from the heat, and using a rubber spatula, push the curd through a medium-mesh sieve into a clean, dry bowl.
3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent skin from forming.
Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.
4. Refrigerate until well chilled, about 3 hours or up to 5 days.
Check out our delicious orange or clementine curd recipe too. Its absolutely delicious!
If you'd like to make a cake using this lovely lemon curd, try our Lemon Upside Down Cake. So tasty!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Homemade Lemon Curd
Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!
Ingredients
- Zest of 2 lemons
- Juice of 2 lemons, strained
- 6 Tablespoons Regular sugar
- 2 Large Whole eggs PLUS 3 large Egg Yolks
- ¼ cup or 60 g Unsalted Butter
Instructions
- In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan. Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.
- Remove from the heat, and using a rubber spatula, push the curd through a medium mesh sieve into a clean, dry bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.
- Refrigerate until well chilled, about 3 hours or up to 5 days.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 52mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 4g
Nutrition information isn’t always accurate
Delicious Cake Recipes Using Lemons
Here's a great selection of cake recipes using lemons so pucker up and enjoy!
Easy Sticky Lemon Cake. An easy classic homemade cake recipe bursting with lemon. Soft, moist sponge with a sticky sweet glaze makes this a perfect cake for any occasion
Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.
Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.
Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Lemon Spoon Cake. A wonderful soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting!
Deliciously refreshing lemon upside-down cake recipe, fluffy lemon sponge with a layer of sharp lemon curd to give a great combination. A great family-sized cake recipe, perfect for afternoon tea or a party.
Lemon Drizzle Raspberry Ripple Cake. An easy, soft, moist and great tasting cake, perfect with a cup of tea!
Lemon and Poppy Seed Loaf! This is truly a delightful cake. The flavours are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake.
a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Blueberry and Lemon Cheesecake, A delicious VERY EASY No Bake dessert with a lovely flavor combination.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
BEA
says:I’m confused, I love your recipes but the lemon curd is not clear. The butter, do I use ½ c or 60 g? A ½ c butter equals 113 g. Please clarify. Thanks!
Lovefoodies
says:Hi Bea, thanks for bringing this to my attention. It is 60g butter, roughly 1/4 cup. For some reason the ingredients didn’t transfer correctly over. I’ve amended now so it’s correct. Sorry for any confusion and thanks again for alerting me!
natling
says:made my own lemon curd using your recipe!
all went well, and super delish! its like ‘lemon kaya’ ( lemon egg jam)
next step:
your steamed lemon pudding
cindy
says:This is fantastic!
Rebecca J. Thomas
says:print friendly button only gives the title of the recipe
lovefoodies
says:Hi Rebecca, I just double checked the button and it seems to be working fine. Did you try scrolling down a little? there is a small space before you see the recipe so you need to scroll. If you still cant get it, let me know and I will see if I can send you the recipe direct. My email is lovefoodies@gmail.com if you are still having problems.
mary
Cindy Riggs
says:I have been trying to print this recipe and am having trouble. Can you help.
lovefoodies
says:Hi Cindy, thanks for telling me of this problem. It does appear there is a technical problem at the moment with using the ‘print’ button you see on the page. I am trying to fix this soonest for everyone. In the mean time, please select the page you wish to print, and using your mouse, ‘right click’, and then select PRINT. You will get a preview window pop up. and select the relevant page(s) you wish to print. In the case of Lemon curd, it would be Page 2 Only. I am working hard to fix the problem, but I hope this will tide you over in the mean time.
Thank you for raising the issue to my attention.
Mary
lovefoodies
says:Hi Cindy, I have fixed the problem and also added a GREEN PRINT button to the far right side of the screen so you can print friendly! thank you for your patience.
Linda Wojes Dudley
says:Ask and you shall receive! Thank you for posting this recipe I requested for the lemon curd for the Coconut Cake. I’ve been looking for such a cake recipe, with either a lemon or pineapple filling. Soo happy-thank you again
lovefoodies
says:Wonderful! Glad I could help Linda :)