Do you love all things lemon? If you do this post is for you! Here I’ll show you how to make a delicious lemon curd that I guarantee you will love.

Open jar of lemon curd and a spoonful of curd sitting on a wood board with lemons in the background.

I’m convinced that Lemon Curd should be a staple in everyone’s refrigerator.  It’s the ideal thing to have on hand when rustling up a last minute dessert or treat to serve unexpected guests.  It’s so delicious, so velvety, and so versatile that I’m sure you’re bound to love all of its lemony goodness.  It’s so rich and creamy, tart yet sweet – I could eat spoonfuls of it right out of the jar. Did I just admit that?

Where Did Lemon Curd Come From?

We can thank the English for this delicious, bright yellow curd.  Lemon Curd was first mentioned in print in 1844, however “Lemon Cheese”, its alternate (and more British) name is mentioned twenty years earlier than that.

What do you do with lemon curd?

Lemon Curd was made as an alternative to jams and jellies. But since it’s shelf life is only a few weeks it is not considered a true preserve.

  • It tastes delicious spread on toast or pound cake.
  • The lemon curd’s cool satiny texture makes it the perfect filling for cakes, cookies, and tarts.
  • You can swirl it into greek yogurt or whipped cream for a light creamy treat.
  • It’s sweet/tart flavor makes it a perfect counter for spicy gingerbread.
  • Spread it on blueberry muffins or scones for a super yummy treat.

You can easily see why Lemon Curd is so versatile, and why it compliments so many different things. And that’s just scratching the surface. I plan on doing some recipe posts using lemon curd as one of the ingredients.

Open jar of lemon curd with a spoon on a wooden board.

What do I need to make Lemon Curd?

  • eggs
  • sugar
  • lemons – juice + zest
  • butter

Important to know…

Lemon Curd is made by gently cooking together lemon juice, lemon zest, sugar butter, and eggs creating a thick, smooth finished product.  Some recipes call for using the whole egg while others call for only using the egg yolks.  I prefer the latter of the two.  When you use the whole eggs, you get a lighter colored curd with a more custard-like texture.  When you use just the egg yolks, you will get a slightly darker, translucent curd.  Either way, you’ll get that vibrant lemon flavor that lemon curd is famous for.  The one step you don’t want to skip is straining the egg yolks. This step removes any unsightly concretions that often adhere to egg yolks and can cause lumps in your lemon curd.  To do this, you’ll place the egg yolks in a small sieve and stir to break the yolk membranes.  Then pour in the lemon juice as you stir the entire mixture through the strainer.  Doing this will prevent you from having to strain your curd after it’s made.

Open jar of lemon curd and a spoonful of curd sitting on a wood board with lemons in the background.

Love all things citrus?

After you make this, try lime curd, orange curd, or even grapefruit curd.  Lime curd is next on my list.

Love all things lemon? Try these >>>

Whole Lemon Bars
Lemon Hand Pies
Brazilian Lemonade

Do you already love and use lemon curd? If so, you know I’d love for you to tell me your favorite ways to use it in the comments.

Pin graphic of an opened jar of lemon curd
Open jar of lemon curd and a spoonful of curd sitting on a wood board with lemons in the background.

Lemon Curd

Serving Up Southern
3 from 2 votes


  • 6 large egg yolks
  • 1 cup sugar
  • Grated peel of one lemon
  • 1 cup fresh lemon juice (4-5 lemons)
  • 1/2 cup unsalted butter, cut into eight pieces


  • Place egg yolks in a small sieve set over a saucepan. Stir the yolk membranes to break, then add the lemon juice as you stir the entire mixture through the sieve.
  • Add the sugar, lemon peel, and lemon juice and whisk just until combined.
  • Cook over medium heat stirring constantly with a wooden spoon, making sure to stir down the sides of the pan. Cook until the mixture coats the back of the wooden spoon about 10 minutes give or take.
  • Remove from heat and add butter one piece at a time, stirring after each addition to assure a smooth texture.
  • This freezes well.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

Have you tried this recipe?Tag @servingupsouthern and hashtag it #servingupsouthern

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  1. 5 stars
    Serious yum, Kim! I fell in love with lemon curd at one of my friends’ homes when we first began the Victorian Tea Society back in the 1990’s in Riverside County, California. I just tossed a too-old store bought lemon curd so I should make your recipe now. ;) I have fresh eggs, too, which would be perfect! If I had seen your recipe I would have made it for when a couple of friends came to tea.

    Thanks for a great recipe and for the tips on straining the curd. That’s one thing I DON’T have in my kitchen, a small berry sieve. Will have to pick one up.

    Happy spring to you,
    Barb :)

  2. Kim, this looks so yummy! I was first introduced to lemon curd through ‘my lady’ whom I cared for for 18 years. She made it and her church sold it at their annual bazaar. Her name for it was Lemon Butter but it is the same ingredients you have. I absolutely love the stuff – even if just on a spoon while I stand at the fridge ;)

  3. 1 star
    WAY too much lemon juice! Even our children didn’t want to finish it or said it burned their throats. We’ll be going back to a former recipe that only uses 1/4 cup.

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