Introduction

Remember those bright, sunny days that just made you feel good from the inside out? This Easy Lemon Curd recipe is exactly like that feeling, bottled up and ready to spread on anything. It’s one of those magical recipes that tastes like it took hours of fancy work, but in reality, it comes together faster than you can say “lemonade!” It’s perfect for those moments when you want to impress yourself (and anyone lucky enough to share it with you!) without breaking a sweat.

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up in under 30 minutes!
Easy: No complicated techniques here, just simple whisking and heating.
Giftable: Package it up in cute jars, tie a ribbon, and you’ve got a thoughtful, homemade gift.
Crowd-pleasing: Who doesn’t love the tangy sweetness of lemon? It’s a guaranteed hit!

Ingredients

Gather these simple ingredients, and let’s get started on creating some sunshine!

½ cup unsalted butter: Make sure it’s unsalted so you can control the saltiness. Cut into cubes, it will melt in beautifully.
1 ¼ cups granulated sugar: The sweetness balances the tartness of the lemons perfectly.
3 large eggs, room temperature: Room temperature eggs incorporate more smoothly, giving you a velvety texture.
1 egg yolk, room temperature: This little guy is the secret to extra richness and that gorgeous glossy finish.
1 cup fresh lemon juice: This is where the magic happens! Freshly squeezed is non-negotiable for the best flavor.
Zest of 3 lemons: Don’t skip this! The zest holds all those wonderful aromatic oils that give lemon its incredible fragrance and punch.

How to Make It

Ready to create some culinary magic? Follow these simple steps, and you’ll have glorious lemon curd in no time!

Zest and Zestify: In a medium saucepan (before you even turn on the heat!), whisk together your granulated sugar and the lemon zest. Rubbing the zest into the sugar with your fingers releases those amazing fragrant oils, making your curd extra zesty!
Lemon Love: Pour in your freshly squeezed lemon juice and whisk it all together until it’s nicely combined.
Egg-cellent Addition: Now, add your room temperature eggs and egg yolk to the saucepan. Whisk everything together vigorously until it’s super smooth. You want to make sure there are no streaks of egg white left.
Gentle Heat: Place your saucepan over medium-low heat. This is key! We want to gently cook the eggs, not scramble them.
Whisk Your Way to Thick: Cook the mixture, stirring constantly with a whisk or a rubber spatula. Keep stirring! You’re looking for the mixture to thicken enough to coat the back of your spoon. This usually takes about 8-10 minutes. The most important rule here: DO NOT LET IT BOIL! Boiling can curdle your eggs, and nobody wants that.
Off the Heat: Once you’ve reached that perfect coating consistency, immediately remove the saucepan from the heat.
Buttery Bliss: Add your unsalted butter, one tablespoon at a time. Whisk continuously after each addition until the butter is completely melted and incorporated. You’ll see the curd transform into a smooth, glossy, and utterly irresistible creation.
Strain for Silky Smoothness: For the silkiest, smoothest curd, strain it through a fine-mesh sieve into a clean bowl or your storage jars. This catches any little bits of cooked egg or zest that you don’t want.
Wrap it Up: To prevent a skin from forming on top as it cools, press a piece of plastic wrap directly onto the surface of the lemon curd. This is my favorite trick for a perfectly smooth finish!
Cool Down and Chill Out: Let your beautiful lemon curd cool completely at room temperature. Once it’s no longer warm, transfer it to the refrigerator to chill for at least 2 hours. This allows the flavors to meld and the curd to set up perfectly.

Substitutions & Additions

This recipe is fantastic as is, but you can totally play around with it! Here are a few ideas:

Lime Curd: Swap the lemon juice and zest for fresh lime juice and zest for a delightful tangy twist.
Orange Curd: Use fresh orange juice and zest for a sweeter, less tart curd.
Berries: Gently fold in a handful of fresh raspberries or blueberries after straining for a pretty swirl and extra flavor.
Boozy Kick: For an adult treat, add a tablespoon or two of limoncello or Grand Marnier after you remove the curd from the heat and before straining.

Tips for Success

A few little pointers to make your lemon curd journey even smoother:

Patience with Heat: Remember, low and slow is the way to go. Resist the urge to crank up the heat, or you risk scrambling your eggs.
Constant Stirring: This is non-negotiable! Stirring prevents the eggs from cooking unevenly and ensures a smooth texture.
Room Temperature is Key: Make sure your eggs and egg yolk are at room temperature. This helps them emulsify better with the other ingredients. If you forget, you can place your eggs in a bowl of warm (not hot!) water for about 5-10 minutes.
Prep Ahead: You can zest and juice your lemons a day in advance to save time when you’re ready to make the curd.

How to Store It

Your sunshine creation deserves to be savored! Once your lemon curd is completely chilled:

Store it in an airtight container or jar in the refrigerator.
It will stay wonderfully fresh for about 1 to 2 weeks.
I love keeping a jar in the fridge for those spontaneous moments when I need a burst of brightness!

FAQs

Got questions? We’ve got answers!

Q: My lemon curd feels a bit lumpy. What did I do wrong?
A: This usually happens if the mixture boiled or the eggs weren’t whisked enough at the beginning. Straining it through a fine-mesh sieve should help, but it’s best to avoid boiling altogether by using low heat and constant stirring.
Q: Can I make this lemon curd without eggs?
A: While this recipe relies on eggs for its classic texture and richness, you could experiment with vegan alternatives like cornstarch or agar-agar to thicken plant-based milk and butter, though the flavor and texture will be different.
Q: How long does it take for the curd to set?
A: It needs at least 2 hours in the refrigerator to fully set. For the best flavor and texture, I often let it chill overnight.

Easy Lemon Curd

This easy lemon curd recipe is a bright, sunny, and tangy spread that's perfect for any occasion. It comes together quickly and tastes like it took hours to make, making it an ideal treat for yourself or a thoughtful homemade gift.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings 10 servings

Equipment

Medium saucepan
Whisk
Rubber spatula
Fine-mesh sieve
Clean bowl
storage jars
Plastic wrap

Ingredients

Main ingredients

0.5 cup unsalted butter cut into cubes
1.25 cups granulated sugar
3 large eggs room temperature
1 egg yolk room temperature
1 cup fresh lemon juice freshly squeezed
3 lemons zest of

Instructions

In a medium saucepan (before you even turn on the heat!), whisk together your granulated sugar and the lemon zest. Rubbing the zest into the sugar with your fingers releases those amazing fragrant oils, making your curd extra zesty!
Pour in your freshly squeezed lemon juice and whisk it all together until it's nicely combined.
Now, add your room temperature eggs and egg yolk to the saucepan. Whisk everything together vigorously until it's super smooth. You want to make sure there are no streaks of egg white left.
Place your saucepan over medium-low heat. This is key! We want to gently cook the eggs, not scramble them.
Cook the mixture, stirring constantly with a whisk or a rubber spatula. Keep stirring! You're looking for the mixture to thicken enough to coat the back of your spoon. This usually takes about 8-10 minutes. The most important rule here: DO NOT LET IT BOIL! Boiling can curdle your eggs, and nobody wants that.
Once you've reached that perfect coating consistency, immediately remove the saucepan from the heat.
Add your unsalted butter, one tablespoon at a time. Whisk continuously after each addition until the butter is completely melted and incorporated. You'll see the curd transform into a smooth, glossy, and utterly irresistible creation.
For the silkiest, smoothest curd, strain it through a fine-mesh sieve into a clean bowl or your storage jars. This catches any little bits of cooked egg or zest that you don't want.
To prevent a skin from forming on top as it cools, press a piece of plastic wrap directly onto the surface of the lemon curd. This is my favorite trick for a perfectly smooth finish!
Let your beautiful lemon curd cool completely at room temperature. Once it's no longer warm, transfer it to the refrigerator to chill for at least 2 hours. This allows the flavors to meld and the curd to set up perfectly.

Notes

Store in an airtight container or jar in the refrigerator for 1 to 2 weeks. For the silkiest texture, strain through a fine-mesh sieve. To prevent a skin from forming, press plastic wrap directly onto the surface while cooling.