Some things don’t need reinventing — just a little attention and the right ingredients.
Lemon curd made from scratch is exactly that.
It’s bright and sharp, smooth and sweet, with a texture that melts into whatever you spoon it over. There’s nothing showy about it — just a soft kind of richness that makes toast feel special and plain yoghurt taste like dessert.
This version is simple, familiar, and worth making properly. No extras. No shortcuts. Just slow stirring and a little patience.
It’s one of those things you keep in a jar at the back of the fridge… until it disappears, one spoonful at a time.
Why You’ll Love This Recipe
- Once you’ve made it, you won’t buy it again – And you’ll wonder why you ever did.
- It’s surprisingly simple – Just a few ingredients, a pan, and a little patience. That’s all it takes.
- The flavour is balanced – Bright but not too sharp, sweet but never cloying. The lemons speak, not shout.
- It feels like a treat – Whether you spread it on toast or tuck it into a tart, it brings a quiet kind of joy.
- It keeps well – A small jar in the fridge, ready to spoon over yoghurt or into cakes throughout the week.
Ingredients Used to Make Lemon curd from Scratch
To make this lemon curd, you’ll need just a few essentials.
Start with fresh lemons — you’ll be using both the zest and the juice. The flavour comes from the fruit itself, so freshly squeezed juice is key.
Egg yolks give the curd richness and that signature silky texture. Granulated sugar brings balance and a gentle sweetness. A touch of cornflour is optional — it helps thicken the curd slightly more, which is useful if you’re using it as a filling.
And finally, unsalted butter. Stirred in at the end, it softens the acidity and gives the curd a creamy, melt-in feel.
🍋 How to Make Lemon Curd from Scratch
Start by setting up a double boiler. Fill a saucepan with a little water and bring it to a gentle simmer over medium heat. Place a heatproof, non-reactive bowl (like stainless steel or glass) over the pan, making sure the bottom of the bowl doesn’t touch the water.
Next, zest your lemons using a fine microplane, then juice them. You’ll need about half a cup of fresh lemon juice — and it’s worth squeezing it fresh for the brightness it brings.
In the bowl, combine the egg yolks, sugar, and lemon zest. If you’re using cornflour to thicken the curd further, add it now. Whisk everything together until smooth.
Slowly pour in the lemon juice while whisking gently, just until the mixture is fully combined.
Now place the bowl over the simmering water. Stir slowly and continuously with a spatula — you don’t need to whisk vigorously, just keep things moving. The curd will start to thicken gradually. You’ll know it’s ready when it coats the back of a spoon and you can run a finger through it without the curd running back. This can take up to 20 minutes, depending on the heat.
Take the bowl off the heat. Add the cold butter, a few pieces at a time, whisking until it melts and disappears into the curd. If the curd cools too much during this step, simply place the bowl back over the warm water for a moment or two to finish melting the butter.
Once the butter is fully incorporated, pass the curd through a fine sieve into a clean jar. This step removes any bits of zest or cooked egg, giving you a smooth, glossy finish.
Let it cool slightly, then seal the jar and refrigerate. The curd will continue to thicken as it chills.
Helpful Tips and Trick to Make Lemon Curd From Scratch:
- Use a gentle heat – Lemon curd doesn’t like to rush. Keep the flame low, stir slowly, and let the texture build with time. It’s more about watching than whisking.
- Whisk before the lemon goes in – Mix the eggs and sugar first. It’s a small thing, but it helps keep the curd smooth and stops the lemon from splitting the eggs too early.
- Stay close – Things can shift quickly once the curd begins to thicken. Don’t be tempted to step away — this one rewards your attention.
- Butter goes in last, and cold – Add it off the heat, in pieces. It melts gently into the curd and gives it that soft, glossy finish.
- Strain it if you want it extra smooth – Especially useful if you’re using it for cakes or tarts. It’s not essential, but it makes a difference.
Commonly Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is best here. Bottled versions often taste dull and lack that clean citrus brightness. It’s worth the extra squeeze.
Do I really need to use a double boiler?
It helps. Gentle, indirect heat gives you more control and helps avoid scrambling the eggs. If you’re confident, you can use a heavy-based pan directly on low heat — just keep stirring and don’t walk away.
Why did my curd turn out lumpy or grainy?
Usually from the heat being too high or stirring too little. Straining the curd at the end will help smooth things out — and it’s especially useful if you want a refined finish for tarts or cakes.
Do I have to strain the lemon curd?
Not always. If it looks smooth and you’ve stirred carefully, you can skip it. But straining catches any bits of cooked egg or zest, and gives the curd a silky texture. It’s a small step that makes a big difference.
How long does lemon curd keep?
Up to 10 days in a sealed jar in the fridge. You can also freeze it — just leave a bit of space at the top to allow for expansion.
If you tried this recipe or any other recipe on our blog please let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!
Ingredients
method
(Use a stainless steel or glass bowl)
(You’ll need about ½ cup lemon juice from 3 large lemons)
(4 large egg yolks, ¾ cup granulated sugar, 1 tbsp cornflour if using)
(from step 2)
(This may take around 20 minutes)
(½ cup unsalted butter, cut into pieces)