Homemade Lemon Curd (4 Ingredients!)
Dec 20, 2025, Updated Jan 08, 2026
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
I almost always have a jar of my homemade lemon curd sitting in the fridge. It’s sweet, zesty and made with just four simple ingredients. Perfect drizzled over ice cream, spooned onto a freshly baked cake or used to make my lemon curd meringue roulade.
Why you’ll love this lemon curd!
Making homemade lemon curd could not be easier! Especially when you use my recipe. Unlike other recipes, it requires no special equipment or skill (like a double boiler method). And I can guarantee that you will not be left with scrambled eggs!
This homemade lemon curd is sweet, tangy and does not even compare to store-bought! It’s sunshine in a jar and is perfect when drizzled onto toast, ice cream and of course, my lemon curd meringue roulade. I also love to jazz up a simple lemon cake with some dollops of lemon curd.
The best part? It’s a great way to use up any left-over egg yolks you may have from a previous recipe. And you know how much a love a zero waste recipe.
Ingredients for Homemade Lemon Curd
My homemade lemon curd only requires 4 simple ingredients that you most likely already have on hand!
- Lemons: I use the lemon juice and zest in my lemon curd for that extra zesty flavour.
- Eggs: We only need the egg yolks for lemon curd so be sure to save the egg whites and use them in my meringue roulade or to make an egg white omelette with!
- Butter: Butter is what makes the lemon curd extra creamy! Unsalted or salted butter will work here.
- Sugar: Use fine sugar such as caster sugar.
A full list of ingredients can be found in the recipe card below.
How To Make Lemon Curd
Just throw everything into a saucepan and cook low and slow until you have a custard-like consistency! Follow my easy steps on how to make lemon curd below:
Step 1: In a large bowl, combine the egg yolks, lemon zest and sugar. Whisk by hand or with an electric mixer until pale and smooth but not frothy. In a medium saucepan on a low heat, melt the butter. Once melted and foaming, add the lemon juice and stir through. Add the egg yolk and sugar mixture to the pan and stir constantly for 7 – 10 minutes with a spatula until it thickens and turns a deep yellow colour.
Step 2: Remove from the heat and allow to cool. Transfer to a sterilised jar and pop into the fridge. Store for up to 2 weeks
FAQ’s
Homemade lemon curd will keep for up to 2 weeks when stored in a clean, airtight jar in the fridge.
Yes. Lemon curd freezes well for up to 3 months. Thaw overnight in the fridge and stir well before using.
Lemon curd thickens as it cools. If it still seems runny once cold, it likely needed a little more cooking time on gentle heat.
This usually happens if the heat is too high. Always cook lemon curd low and slow, stirring constantly.
Yes. The curd is ready when it coats the back of a spoon and holds a clear line when you run your finger through it.
What to Use Lemon Curd For
- Drizzled over ice cream or gelato
- Spooned onto freshly baked cakes or loaf cakes
- Used as a filling for lemon curd meringue roulade
- Swirled through whipped cream or yoghurt
- Spread onto freshly baked focaccia (focaccia can be sweet too!)
- Layered into pavlova, tarts or my no-bake cheesecake
- Served with pancakes or a slice of warm banana bread.
How To STore
- Allow the lemon curd to cool completely before storing
- Transfer to a clean, airtight jar or container
- Store in the fridge for up to 2 weeks
- Always use a clean spoon to keep it fresh for longer
- To freeze: Spoon into freezer-safe containers and freeze up to 3 months.
More Sweets for The Sweet Tooth!
If you make this homemade lemon curd , please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Homemade Lemon Curd
Ingredients
Lemon Curd
- 6 egg yolks
- 3/4 cup sugar
- 8 tbsp butter, unsalted
- 1/2 cup lemon juice
- 2 tbsp lemon zest
Instructions
Lemon Curd
- Whisk: In a large bowl, combine the egg yolks, lemon zest and sugar. Whisk by hand or with an electric mixer until pale and smooth but not frothy.
- Thicken: In a medium saucepan on a low heat, melt the butter. Once melted and foaming, add the lemon juice and stir through. Add the egg yolk and sugar mixture to the pan and stir constantly for 7 – 10 minutes with a spatula until it thickens and turns a deep yellow colour. You should be able to coat the back of a spoon with the lemon curd. This tells us it's at the perfect consistency.
- Cool: Remove from the heat and allow to cool. Transfer to a sterilised jar and pop into the fridge. Store for up to 2 weeks!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Great recipe! Lemon Curd was delicious and so easy to make.
Thanks for sharing.
Thank you for such a lovely review!