Easy Lemon Curd

Why You’ll Love This Recipe

Easy Lemon Curd is a bright, zesty spread that delivers a perfect balance of sweetness and tartness. It’s silky, smooth, and incredibly versatile—ideal for spreading on toast, filling cakes, topping scones, or swirling into yogurt. With just a few basic ingredients and simple steps, you can create a homemade lemon curd that’s fresher and tastier than anything store-bought.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh lemon juicelemon zestgranulated sugareggsyolksunsalted butter

directions

In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, whole eggs, and egg yolks until fully combined.

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon—about 10-15 minutes. Do not let it boil.

Once thickened, remove from heat and stir in the butter, one piece at a time, until fully melted and smooth.

Strain the curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.

Let it cool slightly, then transfer to a jar or airtight container.

Refrigerate until fully chilled and set.

Servings and timing

This recipe yields approximately 1½ cups of lemon curd.Preparation time: 10 minutesCooking time: 10-15 minutesCooling time: 1 hourTotal time: 1 hour 25 minutes

Variations

Add a splash of vanilla extract for a subtle twist.

Use Meyer lemons for a sweeter, floral flavor.

Mix in a bit of orange zest and juice for a citrus blend.

For a thicker curd, reduce the lemon juice slightly.

storage/reheating

Store lemon curd in an airtight container in the refrigerator for up to 2 weeks.For longer storage, freeze for up to 3 months—thaw overnight in the refrigerator.Do not reheat lemon curd directly—use it cold or allow it to come to room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor and acidity balance.

Why did my curd curdle?

Cooking over too high heat or not stirring constantly can cause curdling. Always use gentle, even heat.

Can I make it in the microwave?

Yes, but it requires careful intervals and stirring to prevent curdling.

Is it safe to eat raw eggs in curd?

The curd is cooked long enough to safely pasteurize the eggs.

Can I use only yolks?

Yes, using only yolks will give you a richer, thicker curd—reduce cooking time slightly.

Can I double the recipe?

Absolutely, but use a larger saucepan and stir continuously to avoid overcooking.

Why strain the curd?

Straining removes zest and any bits of scrambled egg, resulting in a silky smooth texture.

Can I use salted butter?

Yes, but reduce any added salt and note it may slightly affect the flavor.

Can I use a double boiler?

Yes, it helps reduce the risk of curdling, especially for beginners.

What can I use lemon curd for?

Spread it on toast, fill cupcakes, layer in cakes, top pancakes or waffles, or swirl into yogurt or ice cream.

Conclusion

Easy Lemon Curd is a deliciously tangy, smooth, and sweet treat that elevates both simple breakfasts and elegant desserts. With just a handful of ingredients and minimal effort, you’ll have a luscious homemade curd that’s far superior to store-bought versions. Give it a try—you’ll want to keep a jar in your fridge at all times.

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