Easy Lemon Curd

This 4-ingredient lemon curd has the perfect balance of sweetness & tartness! Use it as a filling, spread, or topping in various desserts & snacks. 🍋

Lemon Curd Ingredients

To make fresh lemon curd, you’ll need the following ingredients:

• You’ll need the juice and zest from two fresh lemons. The tartness is perfectly balanced out by the granulated sugar.
• Whole eggs, egg yolks, and unsalted butter are used, which makes this simple lemon curd thick and creamy.

For the full list of ingredients and measurements, see the recipe card below.

How To Make Easy Lemon Curd

Step 1: In saucepan, mix together eggs, egg yolks, sugar, lemon juice, and zest until combined. Add in butter.

Step 2: Cook on low heat, stirring constantly. The butter will melt and the curd should slowly thicken. Once it’s thick enough to coat the back of a spoon, immediately take off heat.

Step 3: Strain lemon curd through a fine mesh strainer into a heat-proof bowl.

Step 4: Cover lemon curd with cling wrap to avoid skin from forming on top. Chill in fridge for at least 1 hour before using. Enjoy!

For full instructions, see the recipe card below.

Storage

Store lemon curd in an airtight container in the fridge for up to 2 weeks.

You can also store it in an airtight freezer-safe container in the freezer for up to 1 year. Make sure there’s enough space in the container, especially if it is glass. This is because the curd will expand while freezing and can crack the container. I prefer to freeze lemon curd in freezer-safe baggies and let it thaw overnight in the fridge.

📖 Recipe

Easy Lemon Curd Recipe

Bianca Fernandez

This 4-ingredient lemon curd has the perfect balance of sweetness & tartness! Use it as a filling, spread, or as a topping.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 1 cup

Equipment

• ▢
  Kitchen scale/measuring cups
• ▢
  saucepan
• ▢
  silicone spatula or whisk
• ▢
  spoon,
• ▢
  fine mesh sieve
• ▢
  heat-proof bowl
• ▢
  cling wrap

Ingredients 

1x2x3x

• ▢ 2 tbsp (12 g) lemon zest from 2 medium lemons
• ▢ 4 tbsp (60 g) lemon juice from 2 medium lemons
• ▢ 2 (2) eggs
• ▢ 2 (2) egg yolks
• ▢ ½ cup (100 g) granulated sugar
• ▢ ¼ cup (56.75 g) unsalted butter cut into tablespoons

Instructions 

• In a saucepan, mix 2 tbsp lemon zest, 4 tbsp lemon juice, 2 eggs, 2 egg yolks, and ½ cup granulated sugar with a silicone spatula or whisk until smooth. Add ¼ cup unsalted butter slices on top.
• Turn heat to low and continuously mix until butter is melted. Keep stirring on low heat, making sure to scrape the bottom and sides of pan, until lemon curd thickens and can coat the back of a spoon. Immediately take pan off heat.
• Pass lemon curd through a fine mesh sieve into a heat-proof bowl. Cover with cling wrap (to avoid a skin from forming) and chill in the fridge for 1 hour.
• Remove cling wrap and lemon curd is ready to use!

Notes

• Tip: Cook on low heat while constantly stirring to avoid making lemon scrambled eggs!
• Storage: Store lemon curd in an airtight container in the fridge for up to 2 weeks, or freezer for up to 1 year. Make sure to leave enough space in the container if freezing, since the liquid will expand and can break the container. I like to use freezer-safe baggies and thaw the curd in the fridge overnight. 

Show Nutritional Information Hide Nutritional Information

Serving: 1 batch lemon curdCalories: 1053kcalCarbohydrates: 108gProtein: 18gFat: 64gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 838mgSodium: 151mgPotassium: 257mgFiber: 1gSugar: 102gVitamin A: 2422IUVitamin C: 39mgCalcium: 130mgIron: 3mg

The nutritional information is an estimated value per serving.

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