Homemade Lemon Curd

Pro tips

• Whisk constantly over medium-low heat to cook the eggs gently and evenly without scrambling or curdling.
• Add butter off the heat after the mixture reaches temperature to prevent it from melting too quickly and breaking the emulsion.
• Strain the finished curd through a fine sieve to remove any cooked egg bits for a silky, smooth texture.
• Let the curd cool before transferring to jars so the butter sets properly and the texture becomes spreadable.

Substitutions

• Lemon → Lime, orange, or grapefruit (adjust sugar if using sweeter citrus)
• Butter → Ghee (same quantity, for a richer flavor)

Storage & make-ahead

Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw at room temperature before serving.

How do I prevent the eggs from scrambling when making lemon curd?

Keep the heat low to medium and whisk constantly. The mixture should reach 160°F (71°C) to pasteurize the eggs safely without curdling them.

Can I make lemon curd without egg yolks?

The recipe uses both whole eggs and extra yolks for richness and proper texture. Using fewer yolks will result in a thinner, less luxurious curd.

How long does homemade lemon curd keep?

Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Why is my lemon curd grainy or lumpy?

This happens when eggs cook too fast or unevenly. Whisk constantly over gentle heat and strain through a fine sieve if needed before cooling.

Can I use bottled lemon juice instead of fresh?

Fresh juice delivers better flavor and texture. Bottled juice contains additives that may affect the curd's consistency and taste.