The good news is this delicious Lemon Curd recipe is vegetarian, gluten-free, and nut-free. With some substitutions, it can be keto, dairy-free, and sugar-free.
Lemon Curd is a delicious and creamy dessert spread, or in some countries it’s called ‘Lemon Jam’. Lemon curd is based on four principal ingredients: sugar, butter, eggs, and fresh lemons, which are responsible for giving its zesty, tangy, and slightly sweet flavor. Because it has the consistency of soft butter, people may refer to it as lemon butter.
Lemon curd has a delightful and distinctive flavor that combines the lemons’ bright and tangy taste with a rich, creamy, and slightly sweet undertone. The lemon juice provides a zesty and tart kick that balances the sweetness of the sugar. The level of sweetness can vary depending on how much sugar is used.
Given how easy it is to make, we urge you to start making it, especially if you’ve never made it before. It’s so easy you’ll be blown away!
What’s To Love?
💕 You’ll never buy store brands again. Store brands are convenient, but homemade lemon curd tastes much nicer!
💕 While lemon curd is tangy due to the lemon juice, it’s also sweetened, giving a pleasant balance between tartness and sweetness.
💕 Adding butter and eggs to lemon curd gives it a smooth and creamy texture. The butter adds a rich, velvety quality that complements the tartness of the lemons.
💕 It is the perfect treat to satisfy your sweet tooth.
💕 It offers a deep, satisfying taste that lemon lovers adore.
💕 No fancy kitchen equipment is needed.
Have you already tried Lemon Curd? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Sugar — use golden caster sugar; there’s no need to use pectin.
- Eggs — use medium to large eggs at room temperature.
- Butter — use regular unsalted butter for best results
- Lemons — use unwaxed lemons.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — use dairy-free butter.
- Lemons — alternatives to lemons are limes; use the same quantity to achieve the best outcome.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ from traditional lemon curd, particularly if you’re substituting many ingredients.
If you have made the Lemon Curd with any customizations, we’d love to hear about it; please message us in the comments.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the Lemon Curd that have zero impact on blood sugar. Removing refined sugar reduces the carbohydrates to 1g per serving.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 4-5 scoops, but taste before as your cooking.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: We have tried and tested the sugar substitutes, and all have worked perfectly.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Instructions – Overview
Lemon Curd is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Zest the lemons to get some lemon zest, avoiding the bitter white pith. Set the zest aside. Juice the lemons to obtain about 1 cup of lemon juice. Strain the juice to remove any seeds or pulp.
▶︎ Whisk together the lemon juice, lemon zest, sugar, eggs, and the single full egg in a heatproof bowl until well combined. Then, place the bowl over a pot of simmering water (double boiler) and cook the mixture, stirring constantly, until it thickens. This can take about 8-10 minutes. The curd is ready when it coats the back of a spoon and holds a line when you run your finger across it.
▶︎ Remove the bowl from the heat and stir in the cubed butter, a few pieces at a time, until it is fully incorporated. Then, let the lemon curd cool to room temperature before transferring to sterilized jars.
▶︎ Place a disc of parchment paper on top of the curd—this is optional. Then, wipe the jar rims to ensure they are clean, and place the lids on the jars. Refrigerate before serving.
NOTE: The cooking process involves constantly stirring and watching the curd thicken into a smooth and velvety consistency. The lemon curd will thicken without any cornstarch or other flour. To make it extra creamy, use dairy butter; organic grass-fed is even better if you can get your hands on it.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Lemon Curd? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Jam Jars— to store the jam.
- Mixing Bowl— to combine the cornflour, sugar, and yolk.
- Saucepan— to cook the jam.
- Citrus Juicer— to juice the lemons.
- Chopping Board – to prepare the lemons.
- Egg Separator – to separate the egg yolk from the white.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales – to measure the ingredients accurately.
- Parchment Paper – to add discs on the top of the cooked jam.
If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your lemon curd. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Homemade vs. Commercial
▶︎ Homemade lemon curd often has a special quality that commercial products might lack. The care and attention put into making the curd can contribute to its overall appeal and deliciousness. Making curd from scratch can also be a rewarding and creative process, giving you a sense of accomplishment.
▶︎ Homemade lemon curd allows room for experimentation with unique flavor combinations that might not be available in commercial options.
▶︎ Since you’re making the lemon curd yourself, you can avoid or minimize the use of artificial preservatives, which can be a healthier choice.
▶︎ You can control the texture of homemade lemon curd to your liking, resulting in a thicker consistency according to your preference.
Sterilizing Jam Jars
Before you start, you’ll need to sterilize the jars. Pour boiling water into the jars and lids and let them sit until you’re ready to use them. Because they’ll be very hot, use a cloth or kitchen tongs to hold the jar and lid when removing the water.
NOTE: If the jars and lids aren’t dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel, as they can carry germs.
For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Lemon curd is frequently eaten with other delicious foods, but it can also be eaten alone when a sweet tooth craving comes on. Here are some suggestions and our favorite go-to’s for what to eat with it:

▶︎ Spread on scones or cookies. It can be used as a filling for tarts, cakes, cupcakes, and pastries. We have used it in our Limoncello Trifle.
▶︎ Top with Vanilla Ice Cream or Coconut Yogurt and give it a little stir to create a swirl effect. It’s a great presentation especially for kiddies.
▶︎ It’s a delicious addition to spread over pancakes and waffles.
▶︎ Spread it on toast, have a lemon curd sandwich, spread it over our Boozy Lemon Cake, or try it on our Keto Bread Loaf.
NOTE: Whatever you decide to eat it with, it will taste great!
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Lemon Curd!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Ingredients
- 250 grams Lemon Juice - (4-5 medium unwaxed lemons)
- 200 grams Golden Caster Sugar - or your favorite
- 3 large Egg Yolks
- 1 large Whole Egg
- 120 grams Butter - or dairy-free
- Lemon Zest
Instructions
- Zest the lemons to get some lemon zest, avoiding the bitter white pith. Set the zest aside.
- Juice the lemons to obtain about 250g of lemon juice, then strain to remove any seeds or pulp.
- Whisk together the lemon juice, lemon zest, sugar, eggs, and the single full egg in a heatproof bowl until well combined.
- Add the butter.
- Place the bowl over a pot of simmering water (double boiler) and cook the mixture, stirring constantly, until it thickens. This can take about 8-10 minutes. The curd is ready when it coats the back of a spoon and holds a line when you run your finger across it.
- Remove the bowl from the heat and stir in the cubed butter, a few pieces at a time, until it is fully incorporated.
- Let the lemon curd cool to room temperature before jarring. This is approximately one hour.
- Transfer the lemon curd to sterilized jars.
- Place a disc of parchment paper on top of the curd – optional.
- Wipe the jar rims to ensure they are clean, then place the lids on the jars.
Note: The lemon curd can be made ahead of time, and without canning, they’ll keep it in the fridge in an airtight container for about 2-3 days. - Refrigerate and enjoy your lemon curd.
Sterilizing Jars
- Put the jars in a boiling water bath for 10-15 minutes to seal and cool.
- Carefully remove the jars from the water bath and place them on a clean towel. Allow them to cool completely.
Note: If the jars and lids aren’t dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel. - Once the lemon curd is cooked, pour into the jars.
- Place a disc of parchment paper on top of the jam, then lid the jars.
Canning
- Process the sealed jars in a boiling water bath for 10-15 minutes.
- Remove the jars from the water bath when slightly cooled. Place them on a clean towel to cool. You may hear the lids pop as they seal.
- After the jars have cooled, press down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, refrigerate the jar and use it within a few weeks.
- Store the sealed jars in a cool, dark place. Label the jars with the date and type of jam.
Note: You can expect about two years of shelf life when stored in a cool, dry place.
Notes
- For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
- It can be made ahead of time, and without canning, it can be kept in the fridge in an airtight container for about 2-3 days. When canning and storing in a cool, dry place, you can expect about two years of shelf life.
- For the best flavor, use freshly squeezed lemon juice, not bottled lemon juice. Fresh lemons have more vibrant and natural citrus flavors.
- Always zest the lemons just before juicing them. Zesting after juicing can be difficult and may taste bitter due to the white pith included.
- Strain the lemon juice to remove any seeds or pulp. This ensures a smooth and seed-free curd.
- Keep the water in the double boiler at a gentle simmer, not a rolling boil. High heat can cause the eggs to cook too quickly and lead to lumps.
- When adding butter to the cooked curd, do it gradually and whisk until fully incorporated. This creates a velvety texture.
- Let the lemon curd cool to room temperature before transferring it to the refrigerator. Cover the surface with plastic wrap to prevent skin from forming.
- Homemade lemon curd should be made with unwaxed lemons, preferably organic. Buy lemons with brightly colored yellow skins and smooth, firm, plump, large, and heavy skin. At all costs, never buy lemons with blemishes, squishy skin, or wrinkles. Before you zest the lemons, wash them thoroughly with soap and water to ensure they’re clean.
- When zesting the lemons, do not remove the pith, as it will taste bitter. Once you have removed the outer rind, cut them in half across the middle, not top to bottom. You are now ready to squeeze the lemons by hand or use a citrus juicer.
- The cooking process involves constantly stirring and watching the curd thicken into a smooth and velvety consistency. The lemon curd will thicken without any cornstarch or other flour. To make it extra creamy, use dairy butter; organic grass-fed is even better if you can find it.
- The servings for this recipe are based on an average because it’s difficult to be exact. We have, therefore, rounded the serving quantity to 20.
- Use fresh or even organic ingredients for a better taste.
- Butter: Use dairy-free butter as an alternative to dairy.
- Lemons: Alternatives to lemons are limes; both are equally delicious. Use the same quantity to achieve the best outcome.
- Sugar: Removing refined sugar reduces the carbohydrates to 1g per serving. Check out our recommended sugar substitutes.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Lemon Curd every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

have you already tried this Deliciously Zesty Lemon Curd? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
This turned out so tasty. There’s only me so I froze some in portion sizes as you suggested in your faqs. I’m actually doing a no-sugar diet, not necessarily keto, but just staying off the darn sugar which is difficult for me. So, I rushed to buy that yummy sweetener because the reviews looked good on Amazon, I’d never heard of it until I saw your recipe on FB. Anyway I added 3 scoops and it tasted as if it was normal sugar. Really good for anyone looking for alternative like I was. Thx a million Sharon
Hi Loxley, ty for commenting about the sugar you used, this will help others too. We’re glad it turned out well. 🥳