Easy Homemade Lemon Curd Recipe (Great for Gifting!)

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This easy Homemade Lemon Curd Recipe is delicious as a toast topper or as a key ingredient in a dessert. Perhaps an even lovelier idea would be to pop it into a pretty jar and to present it as a homemade gift for a special birthday or the holidays. It is simple yet satisfying to make, combining sugar, lemons, butter, and eggs.

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Homemade Lemon Curd Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

Lemon curd is a thick conserve made from lemons, butter, eggs, and sugar, and for me, is a really decadent treat!

Sure, it’s easy to just go and buy it from a store, but you don’t know lemon curd until you make it yourself!

This homemade lemon curd recipe is used in our Lemon Curd Cake which is just perfect for afternoon tea.

And if you love lemon-flavored desserts, then this creamy, buttery-like spread is a delight! It goes well on toast, on bread, on muffins, on crumpets, on scones, on biscuits, on top of cakes, or even rippled through vanilla ice cream – delicious!

How to Make Homemade Lemon Curd

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

  • Fresh ProduceLemons.
  • DairyUnsalted Butter, Large Eggs + Egg Yolks.
  • White Sugar

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Lemon Curd Recipe

More Recipes Using Lemons

One of the hero ingredients in this dish is lemons, so here are some more recipes using the same:

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More Preserve Recipes

Looking for more preserves to make? Check these recipes out next:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

Lemon Curd Recipe

Recipe Tips

  • Store in sterilized jars and it will keep in the fridge for up to 2 weeks.

How Do I Make Lemon Curd?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Homemade Lemon Curd Recipe

Homemade Lemon Curd

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy Homemade Lemon Curd Recipe is a delicious as a toast topper, as a key ingredient in a dessert, or as an edible gift. Makes 6 (6-oz) jars.


  • 2 cups white sugar
  • 6 large lemons, zested
  • 1 cup Unsalted butter, softened
  • 8 large eggs
  • 2 large egg yolks
  • 1½ cups fresh squeezed lemon juice


  1. Using a medium bowl, beat together the sugar, lemon zest, and butter until combined and creamy.
  2. Beat in the eggs, one at a time until combined and smooth.
  3. Beat in the egg yolks one at a time until combined and smooth.
  4. Beat in the lemon juice until combined.
  5. Pour the mixture into a large saucepan over medium to high heat and allow the mixture to simmer
  6. Stir constantly for about 10 - 15 minutes or until the mixture starts to thicken to a pudding like consistency.
  7. Remove and strain through a mesh strainer or cheesecloth.
  8. Spoon the lemon curd into sterilized 6-oz jars and allow to cool completely before placing the lids on and placing into the fridge.

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