This easy lemon curd is a delicious, tangy spread made from fresh lemons, sugar, butter, and eggs. Perfect for toast, cakes, and desserts, this easy recipe will quickly become a favorite.
This lemon curd is perfect for use in my lemon curd cookies, alongside these blueberry lemon scones and this lemon curd Dutch baby. Also, try my passionfruit curd and blueberry curd.
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⭐️ Why this recipe works
- Fast and Easy: It takes less than 20 minutes to make.
- Versatile: Perfect for desserts, afternoon teas, and brunches on toast for an indulgent breakfast.
- Rich Flavor: The homemade version is far superior to store-bought varieties.
🧾 Ingredient notes
- Fresh lemons: Provides the essential tart and zesty flavor.
- Lemon zest: Adds an extra burst of lemon flavor.
- Lemon juice: The primary acidic component, essential for the tanginess.
- Granulated sugar: Sweetens the curd and balances the tartness.
- Unsalted butter: Adds richness and smoothness.
- Egg yolks: Thicken the curd and give it a creamy texture.
- Whole eggs: Help with thickening and provide a smooth consistency.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Lemon curd recipe step-by-step
- Zest and Juice the Lemons: Use a microplane to zest the lemons and then juice them. Strain the juice to remove any seeds and pulp.
- Whisk Egg Yolks and Sugar: In a saucepan, whisk together the egg yolks, whole eggs, and sugar until smooth.
- Add Lemon Juice and Zest: Gradually whisk in the lemon juice and zest into the egg mixture.
- Cook the Mixture: Place the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or silicone spatula until the mixture thickens and coats the back of the spoon.
- Add Butter: Remove from heat and stir in the butter pieces until fully melted and incorporated.
- Strain the Curd: Strain the lemon curd through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest.
- Cool and Store: Let the curd cool to room temperature before transferring to jars. Store in the fridge.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Consistent Stirring: Stir the mixture constantly while cooking to prevent the eggs from curdling.
- Low Heat: Cook on medium-low heat to ensure the curd thickens slowly and evenly.
- Butter Temperature: Add room-temperature butter for smoother incorporation.
- Strain for Smoothness: Always strain the curd to ensure a silky texture.
🍯 Storing leftover lemon curd
- Fridge: Store in an airtight jar for up to one week.
- Freezer: For up to 3 months in a freezer-safe container.
- Thaw: No reheating is necessary; it is best served cold.
📖 Substitutions and variations
- Substitute lime juice and zest for a lime curd.
- Use orange juice and zest for a milder, sweeter curd.
- Add a teaspoon of cornstarch if you prefer a thicker consistency.
❓Recipe FAQ's
Yes, lemon curd freezes well for up to 3 months.
This can happen if the heat is too high or isn't stirred constantly. Always use medium-low heat and stir continuously.
Straining removes the lemon zest and any coagulated egg, resulting in a smoother curd. It's optional but recommended for a silky texture.
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Easy Lemon Curd Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice, about 4-5 lemons
- Zest from 3 lemons
- 4 large eggs
- 1 cup unsalted butter, cut into small cubes
Instructions
Prepping the Lemons
- To maximize juice extraction, microwave the lemons for 20 seconds. Let them cool for a moment, then roll them on the countertop to soften them up.
Zesting and Juicing
- Zest the lemons with a Microplane or zester, avoiding the white pith.
- Cut the lemons in half and juice them to get about 1 cup of lemon juice.
Mixing Ingredients
- In a mixing bowl, whisk together the lemon zest, lemon juice, and sugar until well combined.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Cooking the Curd
- Pour the mixture into a saucepan and place it over low heat.
- Add the cubed butter to the saucepan.
- Stir continuously with a wooden spoon, making sure to scrape the sides and bottom to prevent sticking.
- Continue cooking until the mixture thickens enough to coat the back of the spoon (approximately 10 minutes).
Cooling and Storing
- Remove from heat and pour into a glass jar or container.
- Let the curd cool to room temperature, then refrigerate.
Notes
- The key to a smooth curd is constant stirring. Make sure to scrape the sides and bottom of the pan to prevent sticking and burning.
- If your curd isn't setting, it may not have cooked long enough or at a high enough temperature. It will also thicken more as it cools.
- Lemon curd will keep in the refrigerator for up to 1 week or can be frozen for up to 2 months.
Enjoy your homemade lemon curd!
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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