This Easy Lemon Curd recipe takes only 10 minutes and 6 ingredients to prepare. This is a great dessert to have on hand as a topping or sauce. I love pairing mine with my no-churn vanilla bean ice cream and easy raspberry sauce to make a fancy ice-cream sundae.
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If you've never tried it, this citrus curd is a creamy dessert topping. It's a cross between a spread and a custard, prepared with freshly squeezed lemon juice, sugar, eggs, and butter. Once prepared, it can be used to fill tarts, cakes, cookies, and even donuts. Enjoy it on toast for breakfast or on a bowl of plain yogurt to add flavor.
Although I love it all year round, the best time to make it is during spring. For Easter dinner, it pairs perfectly with my roast leg of goat, spicy masala smashed potatoes, and green beans almondine.
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Why you'll love this easy lemon curd recipe
- Quick & Easy - This one-pot cooking process requires only 6 ingredients and 10 minutes of active cooking time.
- No preservatives - Unlike store-bought lemon curd, this has no preservatives or additives.
- This is an excellent recipe for batching - It requires little effort to double or triple this recipe, and with its long shelf life, the curd can be stored for months.
- Makes a great gift—This citrus curd, packaged in a cute jar, makes a great gift for family and friends.
Ingredient notes for an easy lemon curd recipe
- Egg Yolks -The egg yolks help to thicken the curd.
- Sugar - This provides flavor and due to its lack of water content, gives the sauce some structure.
- Lemon Zest - Zest contains essential oils and as such, helps to intensify the lemon flavor. It should always be added.
- Lemon Juice - Always use fresh juice. Bottled lemon juice lacks flavor intensity, has additives and preservatives that make it taste different, and has less pectin. Pectin helps the curd thicken and is an essential ingredient.
- Salt - A pinch of salt balances the flavor, and I always add it to my desserts.
- Butter - Last but not least, butter helps make the lemon curd creamy, and as it cools, the butter solidifies and helps it set.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Try a different fruit curd - While lemon is the most common and popular curd, the juice of any fruit, such as lime, orange, grapefruit, passion fruit, and cranberry, can be used.
- Add cornstarch - A tablespoon of cornstarch added to this mixture at the end helps make the curd more glossy. Try the recipe this way.
- Add a whole egg - Adding a whole egg makes the curd less dense. Cook the curd on very low heat to prevent the whites from scrambling.
Step-by-step instructions
First Step - Place the lemon juice, zest, salt, and butter in a double boiler.
Second Step - Once the butter melts, add powdered sugar and mix until it dissolves.
Third Step - Next, slowly add the egg yolks and stir constantly, until the mixture thickens.
Fourth Step - Once the curd coats the back of your spoon and you can run a line through the center, it's time to jar and cool it.
Expert Tips
- Cook on low heat - Cook your mixture on low heat, preferably using a double boiler, and whisk constantly to ensure a thick and creamy curd.
- Strain the curd if the egg curdles - If your egg curdles, use a fine mesh strainer and press the thickened sauce through it for a smooth and silky texture.
- Cover with plastic wrap - Once ready, leave the curd on the counter and cover it with plastic wrap. Ensure the wrap touches the surface to prevent a film from forming.
Recipe FAQS
Store the lemon curd in the fridge for up to 4 weeks in a sterilized glass jar. To freeze it, place it in an airtight container for up to 3 months. Defrost in the fridge overnight before serving.
Some great ways to enjoy this recipe are with scones, cookies, on toast, cheesecake, cake filling, tart filling, with some berries, or as part of a parfait.
Make sure not to cook the curd in an aluminum pan. This tends to give it a metallic taste.
Other chilled desserts you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Easy Lemon Curd Recipe
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Ingredients
- 6 egg yolks
- ⅔ cups powdered sugar
- 2 lemon zest (see notes)
- ½ cup lemon juice (see notes)
- ½ teaspoon salt
- 6 tablespoon butter
Instructions
- Cut the butter into slices and set aside
- Zest the 2 lemons and set zest aside
- Juice the lemons and place the juice, zest and butter in your double boiler.
- When the butter starts to melt, add the powdered sugar and stir till it dissolves.
- Slowly start pouring in the egg yolks, whisking vigorously and continuously till the mixture thickens. (see notes)
- Spoon the mixture into sterilized jars, cover and cool to room temperature before refrigeration.
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