Homemade Lemon Curd Recipe – Perfect for Cookies, Tarts & More

If you’ve never made lemon curd from scratch, this is your sign. It’s easier than you think, and the result is a silky, smooth curd that’s bursting with zesty flavour. It’s the perfect match for our Bake It by Giovannellis Vanilla Shortbread Cookies, but also incredible layered into a tart, swirled through buttercream, or simply spread onto toast for a delicious breakfast.

This is a recipe from my baking series on Ashley's Place, which you may not know is my page & website for all things cooking, baking, groceries etc so if you aren't already head over and follow me on there too @_ashleysplace_ . Here's my go-to method for the best homemade lemon curd.

🍋 Ingredients

• 40g unsalted butter (you can use salted if that’s all you have on hand)
• 100g lemon juice (about 2 medium lemons)
• 115g caster sugar
• 2 whole eggs
• 2 tsp finely grated lemon zest (around 1–1.5 lemons)

👩🍳 Method

1. Prep your ingredients
   Start by measuring everything out. Zest your lemons first, being careful to only get the outer yellow layer, not the white pith underneath, as it’s quite bitter. Then juice the lemons, and measure remaining ingredients.
2. Warm the lemon mixture
   In a small saucepan over low heat, add the lemon juice, zest, and butter. Let it slowly melt and warm through you don’t want it bubbling or boiling, just gently warmed until the butter is melted and combined.
3. Whisk the eggs and sugar
   While this is heating, in a separate bowl, whisk the eggs and caster sugar together until light in colour and slightly thickened. Only add the sugar and eggs together when you are ready to mix them, as the sugar can start to “cook” the eggs if left untouched. It's not anything to stress about just best to do it when your ready to mix which is why I recommend to weigh everything first. 
4. Temper the eggs
   Once the eggs are whisked and the lemon juice/butter is ready start to slowly pour the warm lemon mixture into the egg mixture, whisking continuously. Add a little at a time, this step is super important because it stops the eggs from curdling. We’re gently bringing up the temperature of the eggs so they don’t scramble when added to heat.
5. Cook the curd
   Once fully combined, pour everything back into the saucepan. Keep the heat low and stir constantly with a whisk. This part takes around 5-8 minutes, but it can feel like nothing’s happening at first. Then, all of a sudden, it will start to thicken. When it reaches a custard-like consistency and coats the back of a spoon, it’s done! I use my small burner for this on the stove as well as the big one gets too hot. 
6. Cool & store
   Pour the lemon curd into a bowl and cover it immediately with cling wrap (plastic wrap), press it directly onto the surface of the curd so it doesn’t form a skin. This is a tip I always use for curds and custards, and I learnt it during my training in Italy. Pop it into the fridge overnight to cool and set.

💡 Tips & Uses

• Your lemon curd will keep well in an airtight container in the fridge for 7 to 14 days.
• It’s perfect for sandwiching between shortbread cookies or dolloping on top, filling tart shells (more recipes for this on Ashley's Place, spooning into cakes or cupcakes, or simply spreading on toast or crumpets.
• You’ll have more than enough from this batch to use for cookies and have a little left over for breakfast the next morning (trust me, it’s worth it!).

Want to Make Our Lemon & Poppyseed Shortbread?

This lemon curd is featured in our Lemon & Poppyseed Shortbread Cookies recipe (part of our Baking Creations As Chosen by You weekly series!). If you haven’t tried it yet, it's such a lovely zesty twist on classic shortbread.

Tap here to grab your Shortbread Cookie Baking Mix and get baking at home.