Easy Lemon Curd

Why You’ll Love This Recipe

Easy Lemon Curd is a silky, tangy-sweet spread bursting with bright citrus flavor. With just a few simple ingredients and minimal effort, you can whip up a versatile topping that elevates toast, scones, cakes, or even yogurt. It’s smooth, glossy, and intensely lemony—perfect for any citrus lover looking for a quick homemade treat.

ingredients

this Recipe

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

fresh lemon juicelemon zestsugareggsegg yolksunsalted butter (cut into pieces)salt (optional, to balance sweetness)

directions

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

Place the saucepan over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.

Cook the mixture slowly until it thickens and coats the back of the spoon, about 8–10 minutes. Do not let it boil.

Once thickened, remove from heat and stir in the butter pieces until fully melted and incorporated.

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

Let cool slightly, then transfer to jars or containers and refrigerate until chilled.

Servings and timing

This recipe yields about 1 ½ cups of lemon curd.
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooling time: 1 hour
Total time: 1 hour 15 minutes

Variations

Add a splash of vanilla extract for extra depth.
Use lime or orange juice for a different citrus twist.
Stir in a bit of fresh thyme or rosemary for herbal flavor.
Mix with whipped cream for a light lemon mousse.

storage/reheating

Store in an airtight jar in the refrigerator for up to 1 week.
Freeze for up to 3 months; thaw in the refrigerator before using.
Do not reheat—enjoy chilled or at room temperature.

FAQs

Why strain the lemon curd?

To ensure it’s ultra-smooth by removing zest and any curdled egg.

Can I make it with bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor.

Is lemon curd the same as lemon pudding?

No, lemon curd is richer and tangier, made without milk.

Can I double the recipe?

Yes, but stir constantly and cook slowly to avoid curdling.

What if it’s too thin?

It may need a few more minutes of cooking—thickness sets more as it cools.

Why did mine taste eggy?

Cook on low heat and strain well to avoid overcooking the eggs.

Can I make it dairy-free?

Yes, use a vegan butter substitute.

Is it safe to eat raw eggs?

The eggs are fully cooked in this recipe, making it safe to eat.

Can I use only yolks?

Yes, for a richer texture, but reduce cooking time slightly.

What can I use it for?

Spread on toast, fill cakes, tarts, or serve with yogurt and berries.

Conclusion

Easy Lemon Curd is a vibrant, homemade delight that adds a burst of sunshine to any dish. Whether used as a filling, topping, or spooned straight from the jar, its bright citrus flavor and luscious texture make it a kitchen staple you’ll return to again and again.

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