Name: Homemade Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 175 ml lemon juice; 3 teaspoons lemon zest; 165 g butter; 3/4 cup caster sugar or granulated sugar ((165g)); 3 eggs; 2 egg yolks, (extra)

If you have a couple of lemons, you’re more than halfway to making your very own Homemade Lemon Curd! I can promise that it’s so much better than store-bought. Even better, it only takes a handful of ingredients, about 10 minutes and some whisking! I have made lemon curd so many times but I felt it finally deserved its own dedicated post here on the blog!

I was recently gifted some beautiful home-grown lemons from my gorgeous friend Natalie and just knew I wanted to make lemon curd to go with fresh scones (spoiler alert – recipe coming soon!) Whether you’re filling cakes and cookies, swirling it through yoghurt or dolloping it onto scones like me, lemon curd is a fantastic recipe to have in your repertoire. And if you have a lemon tree, it’s a must try!

What is lemon curd?

A curd is a creamy preserve made with sugar, butter, eggs and some kind of fruit juice. Generally citrus is common, but other tart fruit like passionfruit, pineapple, cranberry or raspberries can also be used. The result is a silky smooth spread that is sweet and so full of flavour. Lemon curd is probably the most famous in the curd family and for good reason! It’s absolutely delicious and so versatile in the kitchen. You can use have it with breakfast or dessert, or package it up as a lovely homemade gift. I have a bunch of ideas below for ways to use your beautiful homemade lemon curd.

If you look online, you’ll find a bunch of different methods to make lemon curd, from the stovetop to the microwave, the Instant Pot to a double boiler. I personally think this method is nice and simple, as long as you keep an eye on it and just keep on whisking! You will need a silicone whisk, plus a stainless steel or enamel pot to make any curd as metal whisks and cookware can react with the eggs and give the curd a metallic taste.

First you’ll whisk the lemon juice and zest, butter and sugar together in the saucepan until the butter has melted and sugar is dissolved. Then whisk up the eggs and yolks in another bowl and continue to whisk some more, while you slowly pour the lemon mixture into the bowl. This is called tempering the eggs. Then you’ll add the entire mixture back into the saucepan and continue to whisk for another 6-7 minutes until the curd thickens. Make sure to get right into the corners of the pan so the eggs don’t scramble! If you do have a mishap, don’t worry. You can strain the curd through a fine-mesh sieve. I won’t tell anyone!

Because of the eggs and butter, curd must be stored in the fridge and will last about 3 weeks. It also freezes well in a freezer-safe, air-tight container (not a glass jar!). Just thaw it out in the fridge overnight and give it a really good stir before using.

How to use homemade lemon curd?

My favourite way to eat lemon curd (apart from just spooning it out of the jar) is to spread it generously on scones, toast, waffles or pancakes. It’s so delish!
Swirl it through No Churn Ice Cream. Then serve it with your favourite pie, crumble or other fruit dessert. Seriously so yum.
Switch out the blood orange for lemon in this recipe and make cute Thumbprint Crinkle Cookies!
Spoon lemon curd into mini tart shells or meringue nests and decorate with your favourite berries
Use it to fill layer cakes, cupcakes or doughnuts with a burst of lemon flavour
Layer lemon curd in trifles or with mousse or cheesecake jars for easy no-bake desserts
Lemon curd for breakfast? Yes please! Stir it through yoghurt or dollop on top of warm oats. It would be especially yum with blueberries too.
Make a delicious lemon curd cheesecake! Swirl the curd over the top with a chopstick or skewer for a gorgeous pattern.
Lemon Curd Tiramisu – two of my absolute favourite things. I say yes please!!
Make a Lemon and Earl Grey Ice Cream Float! This is seriously such a fun drink-that-doubles-as-dessert
Any other delicious ideas? Drop them in the comments below!

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!