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My easy Lemon Curd recipe is a total game changer for anyone who loves that perfectly tart and sweet citrus flavor but hates wasting egg whites! This silky smooth curd is made from scratch using just 5 simple ingredients! It tastes so much better than anything you can find at the store and is the perfect topping for everything from pavlova to morning toast (or a spoon!)
I spent most of my life thinking I didn’t like lemon (what a waste!) And then one day I gave lemon curd a chance and, well, love at first bite. I’ve made this recipe so many times I’ve lost count – so you know it works! If you’ve never made homemade lemon curd, you should. It’s so much tastier than the store bought from the jar. Plus, store-bought is sometimes hard to find and it’s expensive. This recipe is easy to make, silky smooth and has a huge burst of lemon flavor!
The biggest difference between my recipe and others you’ll find online is that I use whole eggs instead of just yolks. Traditional recipes leave you with a bowl of egg whites you probably won’t use; my method uses the entire egg to create a curd that is just as rich and creamy but much easier to make. Whether you are a beginner or a seasoned baker, this is the most reliable, no-waste lemon curd you will ever try.
This whole-egg lemon curd recipe yields approximately 2 cups and is made using only 5 ingredients: fresh lemons, sugar, whole eggs, butter, and a pinch of salt. It thickens on the stovetop in about 4-5 minutes and is stabilized by the proteins in the whole eggs. The recipe is freezer-friendly too!
5 Ingredient Lemon Curd Recipe
- Using whole eggs instead of just yolks provides the same luxurious, silky texture while ensuring you don’t have leftover whites. This makes the process faster and more cost-effective for home bakers.
- It’s important to use fresh lemon juice. Bottled lemon juice often has a bitter aftertaste and lacks the vibrant citrus burst of fresh. It can give your curd an unpleasant aftertaste, so fresh is best.
- Lemon zest is where so much of the lemon flavor actually lives. Zest your lemon using a microplane or the small side of a box grater; only use the yellow parts, not the white, which is bitter. Learn how to zest lemons.
- The ingredient list is rounded out with granulated sugar (for sweetness) and unsalted butter to give your final curd a richer flavor.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Expert Tips
- This recipe is like making a custard, but instead you’re making curd. I like to think of this as a cross between jam and lemon custard. It’s got a consistency that’s between the two and a flavor that’s unparalleled.
- Even when whisked thoroughly, small bits of cooked egg can occasionally appear during the thickening process. For a professional-grade, silky result, always pour your finished curd through a fine-mesh strainer into its storage jar to catch any tiny imperfections.
- Because lemon juice is highly acidic, always use a non-reactive saucepan (like stainless steel or enamel-coated) and a wooden spoon or silicone whisk. Using an aluminum or unlined copper pan can cause a chemical reaction that gives the curd a metallic aftertaste.
- Lemon Curd is a simple recipe made with just a few ingredients and it goes great on toast, in fillings for desserts, or on a spoon. You can use this curd to make things like lemon tarts or fillings for lemon cupcakes or lemon pastry.
Easy Lemon Curd Recipe
Recipe Video
Ingredients
- 3 large large eggs
- ¾ cup (150g) granulated sugar
- Pinch of salt
- ½ cup (119ml) fresh lemon juice
- Zest of 1 large lemon
- 4 tablespoons (57g) unsalted butter diced
Instructions
- Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
- Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
- Remove from heat and strain into jar(s). Makes just shy of 2 cups.
Recipe Notes
- Store in a covered container in the refrigerator, about 1 week. You can also store in the freezer.
- Always use fresh lemons for lemon curd!! They taste the best.
Recipe Nutrition
How to make lemon curd
1. It’s really important that you whisk all the ingredients together first, before turning it onto the heat. You don’t want the eggs to scramble! Stir lemon juice and zest with eggs and sugar.
2. Then, like when you’re making pudding or a cream sauce, you cook and stir constantly until the mixture thickens. It’ll bubble and coat the back of a spoon and that’s how you know it’s done.
3. Now, because we are using whole eggs, we have to make sure that none of the egg whites cooked. This is why I always strain my curd using a fine mesh strainer. It takes out any lumps or chunks and gives a nice silky lemon curd. At this point, the curd is a bit thin but don’t worry: it will thicken as it cools.
How to use Lemon Curd
There are so many ways to use this recipe! Enjoy it over ice cream, as a topping on angel food cake or pound cake. Serve it with croissants, scones, or waffles, add a dollop on crepes or over yogurt. You can even flavor whipped cream with it! Or make these recipes:
- Lemon Tarts
- Lemon no bake dessert
- No Bake Lemon Cheesecake
- Lemon Cake Roll
- Lemon Cupcakes
- Lemon Mini Cheesecakes
- Fill my lemon cake with it!
FAQ
Did you cook it long enough? It should boil and coat the back of a spoon and be very thick. Let it cool. Once it cools and chills it will thicken. Make sure to use fresh lemon juice so the pectin can work its magic.
First, make sure it’s been cooked long enough. It should be thick and coat the back of the spoon (thicker than heavy whipping cream) so if it’s still runny, make sure to cook it longer. If you’ve let it cool and it’s still thin, warm it back up over low heat and add a bit of cornstarch slurry (cornstarch mixed with cold water) and cook until it thickens.
Make sure it doesn’t bubble or it could break. Cook it at a low temperature!
I’ve kept this up to a week in the refrigerator as long as it’s in an airtight container.
No – lemon curd is more tart while pudding is sweeter and creamier.
I don’t recommend it. As it cools the mixture thickens and you don’t want it to cool too fast.
For the best flavor, always use fresh-squeezed lemon juice. Bottled juice often has a bitter aftertaste and lacks the vibrant citrus burst of fresh lemons.
Lumps can occur if the heat is too high or if the mixture isn’t stirred constantly. To fix this, simply pass the curd through a fine-mesh strainer while it is still warm.
Yes! This unique method uses whole eggs so you don’t have to worry about wasting leftover whites.
My go to for curd!
That’s great! Thank, Linda!
Wonderful recipe
Glad you like it!
Very delicious. How can I make it thicker?
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