Homemade Lemon Curd

Enjoy this deliciously easy recipe for Homemade Lemon Curd for your muffins, scones, toast, baking, and more. It can be a part of your breakfast or dessert. Which is to say, the perfect amount of tart vs. sweet is found right here in only 30 minutes.

Homemade Lemon Curd

Homemade Lemon Curd is super easy to make from scratch and can be used in place of jelly, jam, and many times, pudding. Serve it with some vanilla ice cream and some juicy blueberries.

I love baking with lemon curd, like in my Lemon Butter Almond Cake. It has that smooth creamy texture in the center, almost like a jelly-filled doughnut.

A spread or baking filler flavored with fresh lemons.

Making Homemade Lemon Curd

Use as a cake filler.

In a small saucepan, whisk together the granulated sugar, cornstarch, egg yolks, and water. Whisk until thoroughly blended.

Heat over low heat, stirring constantly, until the mixture begins to thicken.

Once it starts to thicken, cook for about 1 minute more is all, then remove it from the heat.

Don’t let it start to boil, because it’ll be like scrambling eggs, and scrambled eggs are lumpy.

For the record, I’m not a scrambled egg hater at all, but this recipe is for curd, which should be smooth and creamy.

All right then, stir in the fresh lemon juice and lemon rind and refrigerate for about 20 minutes, or until it cools to room temperature.

Stir it once while it’s cooling.

At this point, it’s ready to be served or used, especially if you’re baking with it, such as in my Lemon Butter Almond Cake I mentioned earlier.

Homemade Lemon Curd

Use as a spread.

The difference between using it as a spread vs. using it as a filler is that the spread is a little thinner in consistency.

So, to use as a spread, the cornstarch needs to be reduced by half (use 1 tablespoon instead of 2).

Otherwise, everything else in the recipe is the same.

The cornstarch, as you probably know, is a thickening agent.

Otherwise, seal the top with clear plastic wrap by literally laying the wrap right on top of the curd.

This helps to keep the air off of it. I’m not sure why I do this, Mom probably told me to.

Clear plastic wrap resting directly on a spread perfect for adding extra tart-sweet flavor on any dessert.

Also, make sure the container is air tight, then place it in the refrigerator.

You can also freeze it for another time, just make sure it’s in something that completely seals.

Pretty easy, right?

This would be delicious inside cupcakes, too. Take a baked cupcake, core the center out, and fill the center with lemon curd, then frost.

Kind of wishing I had one right now!

Bright yellow spread flavored with fresh lemons.

Loving everything lemon?

Check out these amazing recipes using lemons:

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5 from 1 vote

Homemade Lemon Curd

An easy recipe for a tart lemon curd; use as a filling or as a spread.
Prep Time10 minutes
Chill time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: filling, fresh lemon, quick and easy, spread
Servings: 12
Calories: 41kcal
Author: Sweet Ordeal


  • 1/4 cup granulated sugar
  • 2 Tbsp. cornstarch (see Notes below)
  • 3 egg yolks
  • 3/4 cup cold water
  • 3 Tbsp. lemon juice
  • 1 Tbsp. lemon rind, grated


  • In small saucepan, whisk together sugar, cornstarch, yolks, and water until will mixed and there are no lumps.
  • Heat over low heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute more, then remove from heat.
  • Stir in lemon juice and rind. Refrigerate uncovered approx. 20 minutes until room temperature. Stir once while cooling. Enjoy!


The 2 tablespoons of cornstarch in the recipe is used for when the lemon curd is used as a filling when baking something like a cake.
If using the lemon curd as a spread, I recommend using 1 tablespoon or less, depending on how thick you like it.


Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 3mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Homemade Lemon Curd

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Smooth and creamy yellow spread flavored with fresh lemons.Homemade Lemon CurdCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

5 from 1 vote (1 rating without comment)

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