Sunshine in a Jar: Homemade Lemon Curd

There’s something about lemon curd that feels like pure sunshine. Maybe it’s the bright yellow colour or the sweet-tart burst of citrusy goodness. Either way, this silky-smooth spread is a true kitchen treasure—perfect for slathering on toast, swirling into yogurt, filling cakes, or just sneaking spoonfuls straight from the jar (no judgment here!).

Making lemon curd from scratch is surprisingly simple, and once you try it, you’ll never go back to store-bought. All you need are a handful of ingredients: fresh lemons, eggs, sugar, butter, and a pinch of salt. The magic happens when these ingredients gently cook together, thickening into a rich, luscious curd that’s equal parts tangy and sweet.

The Basics of Lemon Curd

Before we dive into the recipe, let’s talk about a few key tips for success:
🍋 Use fresh lemons – Since lemon curd is all about that zesty citrus flavour, fresh-squeezed juice and zest are non-negotiable. Avoid bottled juice—it just won’t have the same brightness.
🥚 Low and slow is the way to go – Cooking the curd over low heat prevents it from curdling. Whisking constantly ensures a silky-smooth texture.
🧈 Butter makes it luxurious – Once the curd is cooked, stirring in butter gives it that irresistible, melt-in-your-mouth richness.

Practical Tips & Recipe Notes!

1. Plastic wrap trick: Placing a piece of plastic wrap directly on top of the jar (so it is touching the top of the curd) will prevent skin from forming on top. 
2. Smooth curd: Strain through a fine-mesh sieve if you want to remove zest and any bits of cooked egg.

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📖 Recipe

Ingredients

• 4 yolks
• 135g sugar
• 1 tbsp lemon zest (about 1 big lemon)
• 80ml freshly squeezed lemon juice
• ⅛ tsp salt
• 85g unsalted butter (room temperature)

Instructions

1. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and salt.
2. Place the bowl over a saucepan of simmering water (a double boiler setup).
3. Stir constantly with a whisk or spatula until the mixture thickens (about 10–15 minutes). It should coat the back of a spoon.
4. Remove from heat and stir in the butter until smooth.
5. Pour into a clean jar and cover with cling wrap until it cools (about 60 minutes).
6. Store in the fridge for up to 10 days.

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Final Thoughts

Once your lemon curd is ready, the possibilities are endless! Spread it on scones, fill tart shells, drizzle over pancakes, or mix it into whipped cream for a dreamy dessert topping.

This recipe is a little bit of springtime in a jar—bright, fresh, and full of joy.

Happy cooking! 🍋