A simple, tangy, and sweet homemade lemon curd that’s perfect for spreading on toast, filling cakes, or topping desserts.

Units Scale

Cook Mode Prevent your screen from going dark

In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
Place the saucepan over medium-low heat and add the butter.
Whisk constantly until the butter is melted and the mixture thickens, about 10 minutes. Do not let it boil.
Once thickened, remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove zest and any cooked egg bits.
Let the lemon curd cool slightly, then cover and refrigerate. It will thicken further as it chills.