Easy Lemon Curd

Why You’ll Love This Recipe

Easy Lemon Curd is a bright, tangy, and creamy spread that brings a burst of citrus flavor to everything from toast and scones to cakes and tarts. With just a few ingredients and minimal cooking time, this homemade lemon curd is far superior to store-bought versions, making it a must-have for lemon lovers.

ingredients

this Recipe

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

fresh lemon juicelemon zestgranulated sugarsaltunsalted buttereggs

directions

In a medium saucepan, combine the lemon juice, lemon zest, sugar, and a pinch of salt.

Place the pan over medium heat and stir until the sugar dissolves completely.

In a separate bowl, whisk the eggs until well blended.

Slowly pour a small amount of the hot lemon mixture into the eggs, whisking constantly to temper them.

Gradually add the egg mixture back into the saucepan, whisking continuously.

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.

Remove from heat and add the butter, stirring until fully melted and incorporated.

Strain the curd through a fine mesh sieve to remove zest and any cooked egg bits for a silky smooth texture.

Let cool completely, then transfer to a jar or container and refrigerate.

Servings and timing

This recipe yields about 1 ½ cups of lemon curd.
Preparation time: 10 minutes
Cooking time: 10 minutes
Cooling time: 30 minutes
Total time: 50 minutes

Variations

Use Meyer lemons for a sweeter, floral twist.

Add a teaspoon of vanilla extract for added depth.

Mix in a splash of orange juice for a citrus blend.

Fold into whipped cream for a lemon mousse.

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 before using.
Do not reheat on the stove; allow to come to room temperature naturally.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Why is my lemon curd lumpy?

It may have overheated. Always cook on medium and stir constantly.

Can I use only egg yolks?

Yes, using just yolks will make the curd richer and thicker.

How do I know when it’s done?

It should coat the back of a spoon and leave a clear line when you run your finger through it.

Do I have to strain the curd?

Straining ensures a smooth, velvety finish but is optional.

Can I use margarine instead of butter?

Butter is preferred for flavor and texture, but margarine can be used if necessary.

Can I double the recipe?

Yes, but use a larger pan and stir constantly to avoid curdling.

Is it safe to eat raw eggs in lemon curd?

The eggs are fully cooked during the thickening process, making it safe to eat.

Can I use lemon curd in baking?

Absolutely—it’s perfect in tarts, cakes, and as a filling.

Is lemon curd gluten-free?

Yes, this recipe is naturally gluten-free.

Conclusion

Easy Lemon Curd is a zesty, luscious addition to your homemade spread collection. Whether slathered on a scone or used as a tart filling, its fresh flavor and creamy texture make it a versatile favorite. Quick to prepare and easy to store, it’s an essential recipe for citrus lovers and dessert fans alike.

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