This makes the best tasting fresh lemon curd ever. The texture is wonderfully smooth with fresh lemon flavor—delicious on scones, layered in cakes, or eaten by the spoonful. Makes about 2 cups of fresh lemon curd that you can keep in the refrigerator or can (instructions provided).
Homemade Fresh Lemon Curd
I came up with this fresh lemon curd recipe after making a batch of my easy scones and wishing I had something citrusy and delicious to spread on top. With a few fresh lemons on hand, I started experimenting until I landed on this version—silky smooth, perfectly sweet-tart, and bursting with real lemon flavor.
It’s now a go-to in our kitchen, especially when we want something a little extra with breakfast or dessert. I recently made my peanut butter thumbprint cookies and instead of using my regular raspberry jam, I filled them with lemon curd – and wow, they were amazing! And seriously, can we talk about how good lemon curd is on top of vanilla ice cream?! Dream come true!
If you’re more of a lime girl (or boy) then try my lime curd next! Enjoy!
How to Make Lemon Curd
Cream and Mix: In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice and zest until fully combined.
Note: Many recipes direct you to crack the eggs directly into the saucepan but this can sometimes result in egg curdles in your curd – yuck! I’ve tested this method many times, and it works beautifully: mixing the eggs with the butter and sugar first—just like when baking a cake—ensures they blend smoothly and don’t scramble when you heat the curd on the stove.
Cook on Stovetop: Pour the mixture into a saucepan and cook over medium heat, stirring constantly with a spatula or whisk.
Thicken and Cool: Continue stirring until the curd thickens. Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely—the curd will thicken as it cools.
Store: Once cooled, transfer to a mason jar or airtight container. Store in the refrigerator for up to 1 month.
Storing and Freezing Lemon Curd
Store your lemon curd in an airtight container in the refrigerator—it will stay fresh for up to 1 month. If you’d like to keep it longer, transfer the curd to freezer-safe containers, leaving about 1/2 inch of space at the top to allow for expansion, and freeze. When you’re ready to use it, thaw the curd in the fridge for 24 hours. I’ve tested frozen curd alongside a fresh batch, and there’s not much noticeable difference in texture or flavor. If freezing, it’s best to use within 6 months.
How to Can Lemon Curd
To can lemon curd, first wash and rinse pint canning jars, keeping them hot until ready to fill. Preheat water in the canner to 180°F and prepare the canning lids.
Fill the jars with hot, strained curd, leaving 1/2 inch of headspace. Eliminate any air bubbles and adjust the headspace if necessary. Wipe the jar rims with a clean, damp paper towel, then apply the two-piece metal canning lids.
Process in the boiling water canner. For altitudes below 1,000 feet, process for 15 minutes. At altitudes between 1,000 and 6,000 feet, the process time is 20 minutes. Above 6,000 feet, process for 25 minutes. Let jars cool for 12-24 hours, then check for seals.
For optimal quality, store scanned lemon curd in a cool, dark place, away from light. Use the lemon curd within 3 to 4 months. Discard if you notice any browning or separation, as these are signs of spoilage.
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10 Minute Fresh Lemon Curd Made From Scratch
PrintIngredients
- 1/2 cup white sugar
- 1/2 cup butter softened
- 3 eggs
- 3/4 cup fresh lemon juice this is about 3-4 large lemons
- 1 tablespoon grated lemon zest
Instructions
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition until the mixture becomes very fluffy.
- Mix in the fresh lemon juice and lemon zest until fully combined.
- Pour the mixture into a medium sized saucepan and cook over medium heat, stirring constantly with a spatula or whisk. Continue stirring for about 6 minutes, or until the lemon curd thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and immediately transfer the curd to a large bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- The lemon curd will thicken more as it cools. If you're planning to use it all at once, just place the covered bowl directly in the refrigerator. If you’ll be using it a little at a time, transfer it to a clean mason jar or airtight container. Store in the fridge for up to 1 month. Want to preserve it longer? Check out my post with full canning instructions.
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