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5 from 16 votes

Easy Lemon Curd

This easy lemon curd recipe takes 10 minutes to make and has only 4 ingredients, so whip up a batch of this sweet dessert filling today! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: condiment
Cuisine: American
Servings: 8
Calories: 123kcal


  • Saucepan
  • Whisk or Fork
  • Fine Mesh Strainer or Cheesecloth (optional)


  • 3 egg yolks
  • 2 whole egg
  • ½ cup sugar
  • Zest of two lemons about 1/4 cup
  • Juice of two lemons about 2 tablespoons
  • 3 tbsp butter
  • pinch of salt optional, if using unsalted butter


  • 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.


  • Zest the lemon them juice it! This seems very obviously, but it's very easy to forget.
  • 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.   


Serving: 2tbsp | Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 56mg | Potassium: 23mg | Sugar: 13g | Vitamin A: 288IU | Calcium: 16mg | Iron: 1mg