Creamiest Lemon Curd
If you’re looking for a smooth, rich, and tangy lemon curd, this recipe delivers a luxuriously creamy spread you can use in countless ways. Enjoy it as a bright breakfast topping on scones, toast, or muffins, or turn it into a bakery-style filling for cakes, tarts, and macarons. With its vibrant lemon flavor and silky texture, it’s a classic you’ll want to keep on hand.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup butter, at room temperature and cut into pieces
How to Make Lemon Curd
- In a medium saucepan, whisk the eggs and sugar until fully blended and smooth.
- Stir in the fresh lemon juice and lemon zest until evenly combined.
- Add the butter pieces, then cook on low heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 10 minutes).
- Take the pan off the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or zest.
- Cover the surface directly with plastic wrap (press it onto the curd) to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until chilled and set.
Serving Ideas
- Spread on scones, toast, or muffins
- Use as a filling for layer cakes, tarts, and macarons
This homemade lemon curd is creamy, bold, and beautifully citrusy—an easy recipe that quickly becomes a kitchen favorite.
