Easy Lemon Curd Recipe

This easy lemon curd recipe is smooth, creamy, and packed with bright citrus flavor. Made with simple ingredients like fresh lemon juice, eggs, and butter, it’s perfect for spreading on toast, filling cakes, or adding to desserts. Ready in under 15 minutes on the stovetop, this homemade lemon curd is a must-have for lemon lovers. No special equipment required—just a saucepan and a whisk.

Ingredients

• 3 large eggs
• 1/2 cup granulated sugar
• Pinch of fine sea salt
• 1 tsp lemon zest (from 1 medium lemon)
• 1/2 cup fresh lemon juice (from about 3 lemons), strained
• 6 Tbsp unsalted butter, cut into small pieces
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan (about 2-quart capacity), whisk together the eggs, sugar, lemon zest, and salt. Continue whisking until the mixture is smooth, slightly frothy, and pale in color.
2. Gradually whisk in the lemon juice until fully incorporated.
3. Add the butter and place the saucepan over low heat. Cook the mixture, whisking constantly, until the butter melts and the curd thickens—this takes about 7 to 9 minutes.
4. The lemon curd will begin to thicken between 160–170°F. Once it starts to bubble gently, allow it to simmer briefly, then remove it from heat when it reaches about 175–180°F. The curd is done when it coats the back of a spoon and holds a clear line when you run your finger through it.
5. Strain the curd through a fine mesh sieve into a bowl to remove any solids. Stir the curd in the sieve with a whisk to help it pass through faster.
6. Stir in the vanilla extract. Let the curd cool to room temperature, then cover and refrigerate. It will continue to thicken as it chills and can be stored for up to one week.

---

Tips

• Constant whisking is key to a smooth curd—don’t walk away.
• Use fresh lemon juice for the brightest flavor; bottled juice won’t taste the same.
• Straining removes zest and any bits of cooked egg, giving you a silky result.
• Use a thermometer for the most reliable results.

Variations and Substitutions

• Citrus swap: Try lime, orange, or grapefruit juice for different flavors.
• Dairy-free version: Replace butter with dairy-free margarine or coconut oil.
• Extra tartness: Add a bit more lemon zest if you love a bold citrus punch.
• Sweeter option: Use up to 3/4 cup sugar for a milder, sweeter curd.

FAQs

Can I freeze lemon curd?
Yes. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before using.

Why strain the curd?
To remove any bits of cooked egg and zest, ensuring a smooth, creamy texture.

Can I double the recipe?
Absolutely—just use a larger saucepan and whisk constantly to prevent curdling.

Serving Suggestions

• Spread on toast, scones, or muffins
• Swirl into yogurt or oatmeal
• Use as a cake filling or tart base
• Drizzle over pancakes, waffles, or ice cream

Why You’ll Love This Recipe

This lemon curd is tangy, smooth, and perfectly balanced—not too sweet, not too tart. It’s quick to make, uses simple ingredients, and is incredibly versatile. Whether you’re using it in desserts or just enjoying a spoonful straight from the jar, it’s sure to brighten your day.