Lemon Curd

This tasty homemade lemon curd is quick and easy to make. You only need six ingredients to make it right from scratch. You can use this lemon curd as an addition to so many sweet treats to either enhance their flavours, or accentuate a lemon dessert such a pies, tarts, cakes, and even cupcakes such as my Lemon Meringue Cupcakes, Lemon Swiss Meringue Buttercream and Lemon Raspberry Swiss Meringue Buttercream Cupcakes.

Watch my Lemon Curd step by step recipe Video below.

Easy to make homemade Lemon Curd.

Lemon Curd

  • Servings: Yields 1 metric cup
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Easy to make Lemon Curd.

Author: Katherine Walton


-110 grams (1 metric cup) of caster sugar

-40 grains (1/4 metric cup) cornflour

-125 ml (1/2 metric cup) of tap water

-65 ml (1/4 metric cup) freshly squeezed lemon juice

-1 teaspoon lemon rind

-30 grams unsalted butter at room temperature

-1 egg yolk lightly whisked at room temperature


  1. Add caster sugar, cornflour, water and lemon juice to small pan. Stir ingredients with a metal spoon until all well combined.
  2. Cook over medium heat, stirring with a metal spoon constantly. Do not let mixture stick to the bottom of the pan or burn.
  3. Mixture will begin to thicken up after a few minutes.
  4. Continue to stir until mixture thickens and becomes smooth.
  5. Add the butter and whisked egg yolk and cook for three minutes until all well combined.
  6. Do not let the curd stick to the pan or burn. Continue to stir through.
  7. Add the lemon rind and stir through until smooth and well combined.
  8. Pour into a glass or ceramic bowl and cover with cling wrap or seal with a lid and refrigerate immediately.
  9. The lemon curd will harden once in the fridge. You may bring it to room temperature before use.
  10. Lemon curd should be kept refrigerated and will last for up to 5 days.


How much frosting does this recipe make?

This recipe yields 1 metric cups of lemon curd.

How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.

How to separate egg whites from egg yolks?

It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature. 

What is caster sugar and can I substitute it in this recipe?

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar. You may replace the caster sugar with standard granulated white sugar in this recipe as in this lemon curd recipe, the sugar is dissolved in liquid.

What is cornflour and can substitute it in this recipe?

Cornflour is made from corn, which makes it wheat free and gluten free. It is used as a thickener in common dishes such as sauces and gravies. In some countries it is also known as cornstarch, for which you may substitute it with in this recipe.

How to store and what is the shelf life of this Lemon Curd?

This Lemon Curd can be kept refrigerated for up to 5 days. The lemon curd will harden in the fridge, therefore you may bring to room temperature before use.

Don’t forget to leave me a comment if you have any questions. Enjoy!



    1. Hi 😃, let me know how you go when you try it. Yes you don’t need that many eggs. In fact you can easily make one without any eggs at all. I have been creating a few recipes without eggs and lemon curd is one of them. So I’ll be posting a completely egg free recipe version one as well.


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