This easy lemon curd recipe takes 10 minutes to make and has only 5 ingredients, so whip up a batch of this sweet dessert filling today!
Lemon curd is such a delicious sweet spread, perfect for your brunch table or for topping and filling a variety of desserts.
Plus, homemade lemon curd is so much better than the store bought kind! And, it’s super simple to make. It only uses 5 ingredients and takes less than 15 minutes to make!
Ingredients
- Lemons: Lemon curd is not just for lemons! You can use any citrus you want. Oranges, limes, and grapefruits all works beautifully. You’ll want about 1/4 cup juice and 2 tbsp zest.
- Eggs: The eggs yolks are what thickens the curd and the egg whites make it lighter and more spreadable.
- Butter: This recipe calls for unsalted butter, but you can use salted or unsalted. Just omit any added salt if using salted butter.
How to make
Step 1: Make Lemon Sugar (optional)
Mix Zest and Sugar: If desired, rub the lemon zest into the granulated sugar. This is an Instagram and Tiktok hack, that makes for a stronger lemon flavor in the curd.
Step 2: Cook
Whisk Eggs and Sugar: In a saucepan, mix or whisk the egg, egg yolks, and sugar until it is a pale yellow.
Add Lemon Juice: Mix in the lemon juice and zest (if not mixed with sugar previously).
Cook: Cook over medium heat, stirring constantly, about 5-7 minutes until it starts to thicken. When it’s done it will bubble up and it leave nice thick coat on the back of the whisk or spatula.
Add Butter: Once it’s thickened, remove from heat and add the butter one tablespoon at a time. You want to make sure it’s fully incorporated before adding the next.
Step 3: Strain and Chill
Strain: While it’s still warm, strain through a fine mesh sieve. This is optional, but will remove any lingering zest or overcooked egg and makes for a perfect smooth lemon curd.
Chill: Cover by pressing plastic wrap directly on top of the lemon curd. Let cool, and then refrigerate until ready to use. The curd will thicken as it cools.
Tips and tricks
- Try to only zest the yellow parts of the lemon. The white part can be bitter.
- Make sure to continuously stir the lemon egg mixture as it cooks. The constant stirring helps ensure the egg whites don’t separate and cook.
- Straining out the lemon zest is optional. I personally prefer a perfectly smooth curd, so I like to strain it, but you don’t mind the zest you can skip this step.
- The recipe makes about 1 cup lemon curd and can be doubled or tripled as needed.
FAQ
It’s super easy to alter the consistency of your curd by changing egg yolk to whole egg ratio.
More yolks makes a very sturdy curd, which is great for filling cookies and tarts. Whole eggs make a more spreadable curd, great for brunch and topping muffins and scones. So, if you want it thicker and sturdier, use egg yolks instead of whole eggs.
Meringues! Use them in any meringue based dish such as French macarons, pavlovas, marshmallow frosting, and Swiss meringue buttercream. Even some marshmallow recipes call for egg whites.
You can also do baked goods like angel food cake and white cake and cupcakes.
Yes, this lemon curd recipe is very freezer friendly!
Lemon curd can sit out a few hours for serving. But, anything longer than that the lemon curd or lemon curd filled desserts should be stored in an airtight container/tightly covered in the refrigerator until ready to serve or use.
Using lemon curd
Lemon curd is super versatile! The most common ways to use it are as a topping or a filling:
- Topping: This recipe is a great topping for muffins, scones, croissants, yogurt and other brunch staples. It’s also makes a delicious dessert topping for cheesecake, panna cotta, and pavlova.
- Filling: My favorite way to use this recipe is for dessert fillings. Cakes, cupcakes, tarts, and macarons and other sandwich cookies. Delicious!
Storing and making ahead
This recipe will last up to two weeks in the fridge or up to 3 months in the freezer. When ready to use, let defrost in the fridge and come to room temperature right before using.
Looking for More Lemon Recipes? Check these out!
Easy Lemon Curd
Equipment
- Saucepan
- Whisk or Fork
INGREDIENTS
- 3 egg yolks
- 2 whole egg
- ½ cup sugar
- Zest of two lemons about 2 tablespoons
- Juice of two lemons about 1/4 cup
- 3 tbsp butter salted or unsalted
- pinch of salt optional, if using unsalted butter
Instructions
- Mix or whisk egg yolk, egg, and sugar in heavy bottomed saucepan until light and pale.
- Add lemon juice and zest
- Stirring constantly, cook over medium heat until thick and bubbling, about 5-7 minutes
- It should be thick enough to coat the back of a spoon
- Remove from heat and stir in butter one tablespoon at a time
- While still warm, strain through a mesh sieve
- Let cool and then cover and refrigerate until ready to use. It will thicken as it cools.
Notes
- Try to only zest the yellow parts of the lemon. The white part can be bitter.
- Make sure to continuously stir the lemon curd mix as it cooks. The constant stirring helps ensure the egg whites don’t separate and cook.
- Straining out the lemon zest is optional. I personally prefer a perfectly smooth curd, so I like to strain it, but you don’t mind the zest you can skip this step.
- This recipe makes about 1 cup of lemon curd and can be doubled or tripled as needed.
- This recipe will last up to two weeks in the fridge or up to 3 months in the freezer.
Patricia says
i’ve always wanted to try making lemon curd and this recipe was perfect! i followed the instructions exactly and it turned out perfect. I used the curd in a lemon cheesecake mousse that was amazing thanks to this perfect lemon curd. Thank you! Patty in AZ
Debbie says
I love lemon anything and I always keep lemon curd on hand . This is such a simple recipe , Thanks so much!
Sam | Ahead of Thyme says
Yum, this lemon curd looks perfect! This is such a good recipe to have on hand, and so great that you can freeze it for up to 3 months. You have convinced me to make some this weekend!
Paula Montenegro says
Just what I need to fill some cupcakes! Love how easy your recipe is. Thanks for sharing!
Eden says
Used this bird in lemon meringue pie. It is ABSOLUTELY perfect! Excellent balance of sweetness and tart lemony flavor.
Kelly Anthony says
What a great recipe to have on hand. I could eat lemon curd on almost anything!
Anna says
I always have a jar of lemon curd in my fridge, we use it on almost anything 🙂 Love spreading it on toast or using it in baking recipes. Your version has such a perfect, silky smooth texture and looks utterly delicious!