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My easy Lemon Curd recipe is the perfect easy curd! Just a few ingredients and you can make it from scratch. It tastes so much better than from the store. I’ve been making this recipe for years and it’s always silky smooth and perfectly tart and sweet.

Tall jar of lemon curd with spoon resting on top


Why you’ll LOVE this recipe

If you’ve never made homemade lemon curd, you should. It’s so much tastier than the kind from the jar. Plus, store-bought is sometimes hard to find and it’s expensive.

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.

All lemon curd recipes are basically similar, with similar ingredients. However, my lemon curd recipe has one big difference: I use whole eggs.

Most recipes for lemon curd that you see will call for just egg yolks. I hate using yolks and not whites because I always forget to use the whites for something. They end up going to waste which kills me because eggs aren’t cheap. So I developed a lemon curd recipe with whole eggs to eliminate waste.

How to make Lemon Curd Video

lemons, a bowl of sugar, a bowl of eggs, a bowl of butter and a wood bowl of salt on counter.

Just 5 Ingredients

  • Fresh lemon juice: it’s important to juice it yourself
  • Lemon zest: learn how to zest lemons
  • Granulated Sugar: for sweet
  • Whole Eggs
  • Unsalted Butter

Click to see the recipe card below for full ingredients & instructions!

How to make lemon curd

ingredients in lemon curd in saucepan.

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!

process of cooking lemon curd until it thickens in saucepan.

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.

lemon curd in strainer over bowl.

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.

It’s 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.

Tall jar of lemon curd.

Tip From Dorothy

Expert Tips

  • Always strain your curd with a fine mesh sieve after cooking to ensure it’s silky smooth.
  • Always use fresh lemon juice and lemon curd to get the best lemon flavor.
  • Cool to room temperature before closing your jar or covering a bowl with a piece of plastic wrap and chilling until it’s completely cold.

Commonly asked questions

My curd didn’t set, what happened?

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.

How do you store it?

Store this in a jar or other airtight container for up to a week in the refrigerator.

Can you freeze lemon curd?

Store in the freezer – I like freezing it in plastic containers. Just thaw in the refrigerator.

How do you fix lemon curd that doesn’t thicken?

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.

What temperature do you cook lemon curd at?

Make sure it doesn’t bubble or it could break. Cook it at a low temperature!

Tall jar of lemon curd with spoon resting on top

Easy Lemon Curd Recipe

4.84 from 175 votes
This easy lemon curd recipe is perfect for breakfast or dessert! It’s easy and comes together in under 10 minutes.
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Yield 16 servings
Serving Size 1 serving

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
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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 Video

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

Serving: 1serving | Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 12mg | Potassium: 19mg | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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:



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.84 from 175 votes (76 ratings without comment)

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221 Comments

  1. I’m not going to say it was easy it was manageable. I am a complete newbie at making curd so I needed more instructions. Watch the video first. I was confused about the temperature settings since it says low for both. Also, I could not figure out how thick it was supposed to be during the first step, lastly, I think the butter was supposed to be room temperature. One more thing putting it in the jar was the hardest part and I had all these little white balls in it. I didn’t taste it yet but it smelled good and I’m only using it in a cake so it should be good.

  2. I used these recipe with limes that I had in the fridge. Absolutely delicious!! Can’t wait to see what I’ll bake to fill them in!!

  3. After having been given a bag of newly picked lemons, I have made 5 batches of this so far. Always try to follow the original recipe the first time and comment on that. After making it twice as written I made the rest with the following adjustments. I did separate the egg yolk as it made it much easier to strain. The recipe makes a scant 1 cup, not 2. I really liked the ease and the flavor of this recipe. Will definitely use again. Going to try to freeze some.