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This easy Lemon Curd recipe is super simple to make and tastes so delicious! A smooth and creamy lemon spread that makes a great filling for cakes and tastes heavenly spread on scones, muffins, or bread.
This fool-proof Lemon Curd recipe takes less than 10 minutes to make and uses ingredients you already have at home! Made with lemons, butter, sugar, and eggs, this simple lemony spread is not only a great breakfast addition for lemon lovers but also a perfect filling for baked goods like cakes and cookies!
My Raspberry Lemon Curd Cupcakes are a perfect example! They are filled with lemon curd which makes them so yummy and bursting with lemon flavor. In this recipe, I add a spoon of lemony goodness before baking so the lemon curd will be a surprise after the first bite.
But this easy lemon spread tastes also great spread on toast, muffins, or scones! A perfect addition to an Afternoon Tea Party or to your next brunch with friends.
How to make lemon curd from scratch
Making lemon curd at home is really simple. You won’t ever need to buy lemon curd at the store again! This recipe is fool-proof, takes less than 10 minutes, and makes about 1 1/2 cups lemon curd.
You’ll need a 2-quart saucepan, a whisk, a fine mesh strainer (if you want to strain the lemon zest after cooking), and a clean glass jar with an airtight lid to store the lemon curd. The eggs and butter need to be at room temperature so the curd will be easier to whisk together and smooth.
Whisk all the ingredients together in the saucepan over low-medium heat until the curd is thick enough to hold marks of the whisk. This will take about 6-8 minutes. You need to keep stirring continuously but after a few minutes, you’ll be rewarded with a smooth and silky lemon curd. The hardest part about this recipe is to let it cool, and not just eat it warm, out of the bowl, with a spoon.
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Easy Lemon Curd Recipe
Ingredients
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest, finely grated
- 2 large eggs, room temperature
- 1/4 cup butter, room temperature
Instructions
- In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
- Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
- Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
- The curd keeps fresh in the refrigerator for about 1 week.
Notes
- If your lemon curd curdles, strain it through a fine-mesh sieve.
- I use a Microplane Zester to finely grate the lemon zest so I don't have to strain the curd after cooking.
Nutrition
If you like this recipe, you might also like this Easy Lemon Raspberry Cake:
It’s that easy? Wow now I really have to try it :)
Is it possible to add less sugar?
I would not reduce the amount of sugar in this recipe otherwise it might not work.
I just wanted to let y’all know I just had the memory of a recipe of a grilled lemom lemonade pop into my head, I thought it would be interesting to see how the grilled flavor and carmalized sugar flavors added to the curd. I’ll let you know if it was a success or not worth the effort. I’m always curious to see how to take flavors a little deeper or richer. I’m still making the recipe according to the recipe also for comparison. I’m excited to see how it will alter the flavor! Food geek here!
My first time making lemon curd. It’s an awesome recipe Using it today to make little lemon blueberry tarts for dessert tonight to share with friends. I’ll use this recipe a lot, thank you Julia.
Can you can it ? Or does it have to be consumed within how many days?
Sorry, I have no canning experience so I’m not sure.
I know it’s a year later and you no doubt have already found your answer but if anyone else is wondering, yes it can be canned.
I’m trying to find any information on canning sugar free lemon curd. I would think it would be same as with sugar, but I wanted to be sure before I did it! Do you know?
67gr granulated sugar
80ml lemon juice
57gr butter
I used Meyer lemons and followed the recipe. Delicious!! I was surprised how easy and quick it was. Superb recipe!
I just want to make sure that you, in fact, use the whole egg? I just thought typically lemon curd uses egg yolk only. Just making sure :)
Thanks!
Yes, you use the whole egg in this recipe :-)
Sweet! I was thinking the same thing I’ve never seen a lemon curd recipe use the whole egg before, so glad I don’t have to separate the little devils. Love when my questions are answered in the comments already.
I love this! I can just eat it with a spoon. It was so simple to make. I will add this to my list of go to sweets! Thank you
So glad I found this. I want to can it for gifts.
This looks great. I’ve been dreaming of lemon curd..it’s like it was meant to make!
Thank you, Heather! Lemon Curd is so versatile and delicious. Just had some on a slice of rustic bread – so good!!