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. 🍋

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Lemon curd in glass serving cup.

Why You’ll Love This Recipe 🍋

  • It’s only 4 ingredients—you may already have everything you’ll need!
  • You won’t need a double boiler. This recipe is made right in the saucepan, instead of using the double boiler method. I learned this cooking method years ago when I made Hermine’s lemon curd cake from GBBO. I’ve adapted that recipe since then, and have routinely been making it over the past 4 years!
  • There are endless uses for lemon curd. Use it as a filling for macarons, cakes, cupcakes, or in lemon thumbprint cookies. Spread it on toast or pancakes. Mix it in with some vanilla yogurt. Or enjoy it by the spoonful!


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

Labeled lemon curd ingredients on a wooden backdrop.

Ingredient Notes

  • 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.

Step-By-Step Instructions

Saucepan with lemon curd ingredients and wooden spatula.

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

Finished lemon curd in saucepan; metal spoon has layer of lemon curd on it.

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.

Straining lemon curd through fine mesh sieve.

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

Lemon curd in white ramekin.

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.


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.

I really hope you enjoy this easy lemon curd recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.

📖 Recipe

Lemon curd in glass serving cup.

Easy Lemon Curd Recipe

Bites by Bianca
This 4-ingredient lemon curd has the perfect balance of sweetness & tartness! Use it as a filling, spread, or as a topping.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 1 cup
Calories 1053 kcal


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


  • 2 tbsp lemon zest from 2 medium lemons
  • 4 tbsp lemon juice from 2 medium lemons
  • 2 eggs
  • 2 egg yolks
  • ½ cup granulated sugar
  • ¼ cup unsalted butter cut into tablespoons


  • 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!


  • 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. 


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
Keyword cookie, curd, lemon, lemon curd
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