Gourmet Made Deliciously Simple

Homemade Lemon Curd

Silky smooth and creamy, this simple homemade lemon curd is the winner! And it’s unbelievably easy to make.

Silky smooth and creamy, this simple homemade lemon curd is the winner! And it's unbelievably easy to make.

Three of my all time favorites are chocolate (surprise!), caramel and lemons. Among many, many other things, of course. But these three are the top of the top. I mean my blog is practically flooded with chocolate recipes. My caramel rolls are my favorite sweet breakfast. And my lemon recipe collection is growing…

Last year, while working through 35 pounds of lemons, I learned how to make lemon curd. And I’ve been obsessed with this homemade sweet deliciousness ever since! My new motto in life is “When life hands you lemons, make lemon curd!” Seriously, your life will instantly become sweeter, not bitter!

So what is lemon curd anyway? Well, it’s a custard-like sauce, almost like a pudding, but better. You can certainly purchase jarred version from the store, but be prepared to pay a hefty price!

Silky smooth and creamy, this simple homemade lemon curd is the winner! And it's unbelievably easy to make.

And did I mention it’s super easy to make your homemade version without breaking the bank? Seriously, in less than 10 minutes you’ll have your first taste of this deliciously smooth, creamy lemon curd.

There are many lemon curd recipes out there online, and you will notice, many of them require whole eggs as well as egg yolks. However, unless I have plans for egg whites, I don’t like to separate eggs just to use egg yolks. So I tried making lemon curd with whole eggs only. To my surprise, it turned out just as delicious!

The only trick in making lemon curd is to cook it just long enough for lusciously smooth and creamy texture. If cooked too long, the curd becomes too thick and loses its creaminess. To be precise, you can use candy thermometer and cook until the mixture reaches 170°F (75°C). Or, if you don’t have a candy thermometer, here is a little trick: run a spatula along the bottom of the pan. If the mixture creates a trail and quickly fills it, it’s ready. You don’t want to have a trail that stays. Make sense?

Homemade lemon curd- step by step photo tutorial

How to use lemon curd?

The possibilities are endless, and I actually have a few fun recipes in the workings right now. Stay tuned.

Silky smooth and creamy, this simple homemade lemon curd is the winner! And it's unbelievably easy to make.

Have a sweet weekend, my friend! And thank you for reading.

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Homemade Lemon Curd

Silky smooth and creamy, this simple homemade lemon curd is the winner! And it’s unbelievably easy to make.

Yield: about 2 cups

Prep Time:5 min

Cook Time:10 min

Total Time:15 min


  • 3 large eggs
  • 1 cup (200gr) sugar
  • 1 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 5 tablespoons (70gr) unsalted butter, cubed and softened

Helpful Equipment:
Microplane zester


  1. In a medium saucepan, whisk together eggs, sugar, lemon juice and lemon zest for a minute. Over medium heat, cook the mixture, whisking constantly, until the mixture reaches 170°F (75°C), 5-10 minutes. If you don’t have a candy thermometer, here is another way to check for doneness. Run a spatula along the bottom of the pan, if the mixture creates a trail and quickly fills it, it’s ready. (If the trail stays, it’s overcooked, remove from heat asap!)
  2. Remove from heat and stir in butter. Place a mesh sieve over a bowl and run the curd through it. It makes the curd silky smooth! Cover with plastic wrap, so it touches the curd. Cool completely.
  3. Store the curd in airtight container in the refridgerator for up to 1 week. Or freeze it for up to 2 months.

For step-by-step photos and additional notes, read the post above.


All images and text ©Shinee D. for Sweet & Savory by Shinee


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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  1. It looks so luscious…  I love lemon curd with lemon scones…I’ve tried so many recipies for lemon curd and they all come out pretty good except for the “eggy” after taste. Is there a trick to loose that after taste?  

    • Hhmmm, I’ve never noticed that egg-y aftertaste, Lola. Do you remember if the recipes you’ve tried before had more eggs than mine? Also most lemon curd recipes use egg yolks only, which may contribute to that aftertaste. I’d suggest try my recipe with whole eggs, and see if it’s what you’re looking for. Let me know how it turns out, if you try it. Thanks!

  2. This was really easy and tasted very good. I doubled it and made hand pies. They were great!

  3. I had lemon curd once on a cruise and it was just delightful, it really made me like lemon flavored things more. I wish I knew what you were doing with 35 pounds of lemons though LOL

    • Haha that was a bit overwhelming amount of lemons, to be honest, Carmella. But I didn’t waste a single one. We had lots of lemon meringue pies, lemonade and, of course, lemon curd. 🙂

  4. Thank you so much for your recipe, I will give it a try. Mine is similar with a couple of differences. I use one more whole egg and 1/4 cup corn starch. Mine comes out a bit grainy and I think that it might be the corn starch. I have had a problem with cooking it too long or not long enough which makes it to thick or too runny. I love the idea of using a thermometer, takes the guess out. Do you think it will be thick/firm enough for a lemon tart?
     PS: Meyer Lemons are fabulous for lemon curd!

    • Hi, Rosann! I just recently learned that cornstarch does give grainy texture to the mixture when combined with an acidic juice. Try using tapioca starch in place of cornstarch. But this curd isn’t thick enough for tart, but tapioca starch will help. And yeah, dying to try meyer lemon. Can you believe I’ve never tried it? We don’t have that around here. 🙁

  5. Shinee,

    I am so excited to make this recipe and then the lemon raspberry tartlets!  I just had two questions….

    The picture shows using a strainer to remove any lumps. Is this also to remove the lemon zest as well?  Would the zest give it a bitter taste if left in?  Just curious ????

    • Oops, forgot to mention that step in the recipe. Thanks for asking, Elizabeth. Straining removes the lumps, if any, and makes it even more silky smooth. If you zest the lemon on microplane, it should be pretty tiny abd it pretty much disintegrates in the curd. Also make sure to zest just the outer layer of skin, which shouldn’t make the curd bitter. If you go too far into white part of the skin, then yeah it’ll get bitter. Hope you enjoy the curt and tartlets!! Let me know. 🙂

  6. This looks incredible! Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you tonight at 7 pm.. Happy Monday! Lou Lou Girls

  7. This looks great! I love lemon curd but haven’t made it often as I only had a recipe that used the yolks and didn’t want to waste the whites so will give this a go! Found you via the Wednesday Round Up.

  8. So pretty!  I love a bright yellow.

    I have a link party going on this weekend, I’d love to have you join:


    Thanks, Bobi

  9. I love anything lemon this would be great with scones. Pinned for later.

  10. I had no idea a curd was this easy to make. I’m seeing so many possibilities now!
    Visiting from Create.Link.Inspire and for sure sharing this!

    • Yes, ridiculously easy! Don’t be surprised to see ton of recipes on my blog with lemon curd this summer. Because I’m going crazy with it over here! 🙂 Thank you for sharing, Stephanie!

  11. This lemon curd looks luscious! I can just eat it all up by the spoonful!

  12. Yum! Your lemon curd looks so good! I love that it uses the entire egg. In the past, I saved the egg whites to make macarons and I always seem to forget to use it!

    • I know what you mean, Ashley. I have to be in the mood for macarons to make them, so it usually doesn’t strike when I’m in mood for lemon curd. 🙂

  13. This looks absolutely delicious! Thanks for sharing at the Say G’day party Pinned all and look forward to seeing you next Saturday!

  14. Your lemon curd looks so bright and fresh!!!  Love the flavor of homemade lemon curd, and yours is just so simple and great!

  15. there is not much better than homemade lemon curd – and yours is such a gorgeous bright color!!

  16. I tried making lemon curd last week and the bottom of the pan ending up burning. Oops! This however, looks super delicious. 🙂

  17. I am obsessed with lemon curd on toast- My family friend brought some back from London for my mum but I stole it. I should probably make her this now….

    • Haha, you’re too funny. You do owe it to you mom, but I’m sure she will enjoy the homemade version from son much better. 🙂 Thanks, Arman!

  18. I adore lemon curd! And I might even have a pretty similar recipe coming up next week… Lol. But I don’t think you can ever have too many lemon curd recipes! This is gorgeous!

  19. This is perfect timing for me…my lemon tree is dropping lemons left and right, and we need to clear the tree. I can see juicing (and lemon curd) in my future!

  20. You know what? I have never made lemon curd before! And lemons are SO cheap right now, it’s almost like this is meant to be! 

  21. Mmm!! This lemon curd looks fantastic, Shinee! I just want to grab the jar out of my screen and eat it by the spoonful! I recently enjoyed it with cream as a filling for my strawberry shortcakes and it was a great combo. I love how you used it in a cheesecake bar – that sounds divine! 🙂

  22. This is one of my favorite things. Now I want to make some. And some cake to go with it.

  23. I just want to grab a spoon out of that jar and take a bite! This looks so tart and delicious 🙂

  24. I love lemon curd and yours looks delicious (as do the beautiful little bows around the jars)! I’ve never made lemon curd with whole eggs, it’s good to know that it tastes just as great with the whites. I don’t like to separate eggs either cause I never know what to do with the whites other than whip up mountains of meringue…

  25. One of my all time favs as well, this looks incredible!

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