Homemade Lemon Curd - NumsTheWord

Homemade Lemon Curd

The most amazing lemon curd you’ll ever eat. Smooth, creamy and oh so good! 6 ingredients, 25 minutes and you have a tasty treat that will make you happy!


Homemade Lemon Curd Regular

 As I was sitting down to write this post, my daughter sits next to me and says, “Is that the yummy lemon sauce you make mommy?”

Why yes, yes it is! 

So here’s the story of the curd.  I make the curd {smell’s divine}  I chill the curd.  I prepare the curd for photos and offer each of my children a spoon dipped in curd. 

My 1 year old LOVES it immediately.  My 4 year old, watches the 1 year old with great curiosity – will he die, will it poison him?  Will he shutter and shriek and gasp from air from it’s horrid flavor? 

No.  In fact, he asked for more.  And not in a polite way, but in an urgent you MUST GIVE ME MORE kind of way. 

So my 4 year old sees this {world’s pickiest eater} and decides she’ll take the smallest of tastes.  She then falls in LOVE with it and joins her brother in BEGGING for more! 

Now imagine her doing EVERYTHING in her power to get another {ok, like 4th} taste of it and my trying to shoo her away so I can take a photo of it. 

Well she wasn’t giving up.  So imagine me holding the curd and running from the kitchen to the front entry way, to the living room, to the dining room, back to the kitchen and literally looping my house in an effort to keep her from sticking her fingers in my perfect lemon curd.

After about 5 or 6 loops around with my 1 year old watching, not sure what to think and my 4 year old determined to tackle me and take the curd all while laughing, I finally give up and make a deal with her.

I’ll give her ONE more spoon full if she’ll let me take some pictures of it.

We agree and call a truce.  HOWEVER, every time I whipped it out for making something with it, I would discover her sticking her fingers in it for a quick taste! 

As you can see, this was the most eventful, exercise inducing, delicious treat we’ve had in a long time.  Both my kids LOVED it and we adults thought it was especially yummy!

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homemade lemon curd long


Homemade Lemon Curd

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 quart of curd


  • 3 lemons, zested
  • 3/4 cup freshly squeezed lemon juice
  • 1 1/4 cup white sugar
  • 5 large eggs
  • Pinch of salt
  • 3/4 Cup Butter (1 1/2 sticks of butter cut into 1 Tablespoon sections = 12 Tablespoons total)


  1. Tip: Zest lemons before juicing. This is MUCH easier to do!
  2. In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
  3. Place saucepan on burner and turn to medium heat.
  4. Whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes.
  5. After 15 minutes, remove from heat and add butter, 2 tablespoons at a time, whisking until melted and mixed in.
  6. Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.
  7. Chill curd for 3 hours or overnight. Curd will continue to thicken as it cools.


Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container.


Recipe Adapted from Project Foodie


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66 thoughts on “Homemade Lemon Curd

  1. What a fun post ( I love when kids want more of something in an urgent way) and a fabulous recipe! I can’t wait to try it out!

    • Hi Melissa! You can store it in any kind of glass jar with a lid or any tupperware type container with a lid. It will store for up to 2 weeks in the fridge. I’ve updated the recipe to reflect this! I hope you enjoy it!

    • Hi Linda! I’m sorry but I cannot print the recipe for you. Where the recipe is on the website, right next to the name (on the recipe part) it should say to the right of it PRINT. Click on that and your computer and printer should then work together to print it for you! Thanks for stopping by! I hope that helps!

    • Hi Lindsey, That is a great question! I would think so but did a quick Google Search to see if you could (because of the egg content) and the answer is YES! However after canning you’ll still want to use it within 3-4 months. Here is a helpful chart I found

      Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
      Process Time at Altitudes of
      Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
      Hot Half-pints 15 min 20 25

      Original chart found on National Center for Food Preparation

    • You can absolutely use oranges!! I’ve used this recipe with both Limes for lime curd Lime curd as well as raspberries for raspberry curd and both turned out FANTASTIC!! I also tried it with strawberries but that was blah. I would not recommend strawberries. Oranges however I would 100% recommend!

  2. Thanks so much for this yummy recipe, I’ve just made it and my whole house smells amazing! Just wondering if I end up not using it up in time (unlikely but you never know!) have you had any luck freezing this? Many thanks x

    • Hi Gabriella! Sorry to not respond right away. We were doing some website stuff and I wasn’t allowed to do ANYTHING on the website for a while and am now just getting to comments. I’ve never tried freezing it. If you do freeze it, let me know how it turns out!

    • Hi Monica! I am so excited that you are interested in lemon curd! A few of my favorite ways to use lemon curd (aside from eating it by itself!) is to layer it with whipped cream for a tasty and easy dessert, use it as a filling for cupcakes or as a filling between layers of a cake. It’s also tasty in thumbprint cookies! It also makes a GREAT gift! If you do try it, let me know how you used it! Enjoy!

  3. Hi! This might sound like a silly question, but I was hoping you might answer so I can try this later tonight- I am making some candied lemon peels. If I want to use the peels for that and then the lemon fruit/juice to make curd, does it severely negatively impact the flavor/consistency to leave out the zest?

    • Candied lemon peels? YUMMY! I’ve done candied orange peels and they were tasty! The lemon zest does add quite a bit of flavor to the curd. However you can make it without the zest, it just wont be as flavorful. If you do make it without the zest, let me know how it turns out! I’ve never tried that myself and can’t wait to hear what your thoughts are!

  4. I have been looking for this recipe for ages. I can’t wait to try it. I would like to find a recipe foe biscuit pudding. Thanks .

    • Hi Melvin! I’m so glad you’ve found a recipe for Homemade Lemon Curd. I have made this MULTIPLE times and absolutely LOVE it. I’m not familiar with Biscuit pudding. Does it go by another name?

  5. I am SO excited to make this! My son came home from Christmas and surprised me with Sunshine Yellow Lemons straight from the tree in Phoenix. They smell like little bursts of sunshine! I have picked them before, while visiting there and another time had him send me some. I made several things, including a lemon orange hummus, which was delightful spread on crisps, and have been hunting a new recipe. :0)

    • I am 100% jealous! I used to have a meyer lemon tree and it was amazing! Nothing beats fresh lemons for sure! Well give this lemon curd a try and then open yourself up to a million possibilities on how to use it! Yum Yum!

    • Hi Shirley! I have made this with lemon juice from the bottle and it comes out bitter. Don’t worry about the zest. Follow the directions as given WITH the zest. After it cooks, you’ll see that you run the mixture through a fine mesh sleeve and filter out the zest. So all you’re left with is creamy ZEST FREE curd. 🙂 Trust me, you wont regret it!

  6. Hello! I love everything lemon!! I have a question, my apologies. Would that be salted or unsalted butter?? I love to cook but I know that baking is a science. Thank you for a yummy recipe, can’t wait to try..

    • Gloria, not a silly question at all! And I love questions so never hesitate. Honestly, it wont matter. I know all the professionals out there swear by unsalted butter for some things and salted for others, but I have never been able to tell the difference when I’ve cooked or baked with it. The salt amount is so minimal. So I use salted for EVERYTHING. And I’ve never had an issue. So I say use whatever you have in the fridge! Just make sure it’s real butter! Thank you so much for your comment! I hope you like it as much as we do!

  7. I just made this today. Fabulous recipe. Made it exactly as the recipe stated. Thank you so much for sharing. I am using it as the filling in a lemon chiffon cake.

    • Anita your cake sounds absolutely delicious! I’m so glad you loved it! I’ve actually got some curd in my fridge that I’ve been snacking on because it’s so good! Thank you so much for your fabulous review!

    • Oh man Chellie! The list is endless but a few of my favorite ways are: Lemon Curd Mousse (on this website) or No Bake Lemon Curd Cheesecake (on this website). You can also use it in thumb print cookies instead of jam and bake according to your and in lemon bars. For Lemon Bars make your crust as directed then just pour your curd on top of your crust. Bake according to your lemon bar directions, chill and enjoy. I have a tasty version of Coconut Lime Bars on this site which uses Lime Curd of which you can substitute for Lemon Curd. I also like to use it as a filling for cakes and cupcakes. I hope this helps give you a few tasty ideas!

  8. This recipe gets Five Stars from me! So easy, so tasty! Tis the season for all things lemon. Summer is coming. I’m pinning this on my Pinterest. My daughter loves it (I’m secretly eating it now!…So yummy!) She’s back for another spoonful. “It’s soooo good!”

    • Pauline, well you’ve just made my day! What a fabulous compliment! Sounds like you and your daughter have great taste in good food! so glad you loved it. I suspect it will be a repeat recipe in your family as it is in ours!

  9. Hi Janelle,

    I’m going to be making this tomorrow (I want to put it in a lemon bundt cake!) and I was wondering if you had an idea of how many tsp/tsbp the zest of three lemons is? I live in India and the size of the lemons here is considerably smaller than in the US/UK.

    Thanks very much in advance 🙂 x

    • Hi Niyati! 1 lemon zested = approximately 1 teaspoon of lemon zest. So I would go with 3 teaspoons of lemon zest. Adding this to a lemon bundt cake sounds like a divine idea! Thank you so much for your comment! Let me know how it turns out!

  10. Janelle, as soon as I get a few more lemons I am going to try this. I have been making lemon curd for years – some in double boilers and more recently I have done it in the microwave and it turns out very well. However, I love the sound of your recipe and it sounds so smooth and sounds like it makes a little more than mine. I use it at Christmas especially when I have an open house and sell sewing and baking. I make delicious shortbread tarts and put the lemon curd in them. They go like hot cakes. Thanks for the “new” recipe.

  11. Hi Janelle,

    I want to use this as the filling for a lemon merangue pie. Does it lend itself to that or would it be too rich?


    • Hi Patticia! Yes the curd “should” work well in a Lemon Meringue Pie. I’ve never tried it myself (though it’s on my list for next time I make lemon curd) but I would whip up the curd as usual, pour into pre-baked pie crust. Whip up your Meringue and place on curd then bake! If you try it before I do, then let me know how it turned out!

  12. Hello Janelle, recipe calls for 5 eggs… would that be whole eggs or egg yolk only? please clarify! would love to try making this but don’t want to put time and ingredient
    in something that will end up in trash bin due to type error.

    Thanks, Janelle

    • Hi Melissa! No! Cold, or room temperature doesn’t matter. I’ve done both. It melts right into the curd so you are good either way! I hope you love it!

  13. I love love anything lemon and want to make this right away!! I do not own a mess strainer. Will is taste ok if it’s not strained?

    • Lori, you don’t have to strain it but it will be chunky if you don’t. Trust me, you WANT to strain it. You can get a cheap mesh strainer at goodwill or walmart and it will be well worth the investment!

  14. Hi. I see were every one loves the curd. An english friend gave me her reicpe . In hers you cook it over a double boiler. It doesen’t get scorched. I have used pianeapple juice in there taste grand. Or mix the orange & pineapple yum. . Also if you cant find juice I have used the real. Lemon juice add a pinch more juice. If you are in a hot spot you can had 3-5 tblsp of the frozen or unfrozen concentrate.

  15. My daughter made this lemon curd tonight and it turned out great! So easy too! Placed in mason jars and added a pretty ribbon. Makes a wonderful gift for lemon lovers.

    • Sue I’m so glad to hear you loved it! Make sure to give a few suggestions on how to use it. If they’ve never had lemon curd they might be confused on what to do with it. 🙂 Thanks for your comment! You’ve made my day!

  16. Hi I was wondering if you woukd let me know the equivalent of a cup measure (as in oz) please. I would love to make this delicious lemon curd recipe . Thank you.

  17. This sounds like what I need to go on peach cobbler. I have made a lemon sauce almost like this but this sounds better. Poured over warm peach cobbler…delicious.

  18. I am making a layered lemon cake with lemon buttercream and a homemade raspberry compote for in between the 4 layers. Would substituting lemon curd for 2 of the layers be a lemon overload? Just need an opinion from an experienced baker.

    • A lot of that will depend on what lemon cake you are using and what lemon frosting you are using. If you are using my lemon buttercream frosting, which is a mild lemon frosting and a mild lemon cake, then go for it. But if you are using a VERY lemon cake then it might be too much. So if your cake and frosting are VERY lemon then I’d say don’t do it. Keep full raspberry compote. However if the lemon cake and frosting is mild then go for it! It will give you that needed lemon punch! 🙂 Hope this helps!

  19. Dear Janelle I feel I have a crazy question but if you don’t ask you don’t learn right? Anyways CD you use the curd for a lemon pie? TIA

    • Hi Teresa! Not a crazy question at all. A lemon curd pie will probably be a bit overwhelming to the senses to be honest. I would go more with a lemon curd tart with a whipped topping or lemon hand pies or lemon bars but pies are deeper and harder to pack that much punch. I have a great recipe for no bake lemon cheesecake on this site too which uses lemon curd you can try. If you do go with a pie, do mini muffin tin pies vs a full pie. Or if you do try it, then let me know how it turns out!

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