Easy Lemon Curd Recipe (5 Ingredients)
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This Easy Lemon Curd Recipe (5 Ingredients) is silky, bright, and perfectly balanced with just the right amount of sweetness and tang. It comes together effortlessly on the stovetop in one pot, making it feel both foolproof and impressive. Ready in just 10 minutes, it’s the kind of homemade staple you’ll want to spread on everything from toast and scones to cakes and pastries.
Use this to make my Italian Lemon Tiramisu.
Quick Look: Easy Lemon Curd Recipe (5 Ingredients)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 10 people
- Dietary Info: Vegetarian, gluten-free
- Method: One-pot stovetop cooking with continuous whisking and gentle heat until thickened
- Technique: Slow tempering of eggs over medium heat while whisking constantly to prevent curdling; finished off heat with butter
- Flavor & Texture: Bright, tangy, and sweet with a silky, custard-like texture
The Best Lemon Curd (So Easy!)
A classic lemon curd that’s tart, sweet, and smooth with a fresh lemon flavor! This is a true lemon lover’s delight. You’ll love this simple recipe:
- Easy One-Pot Method: This recipe is made in a single pot, simplifying the cooking process and reducing cleanup time.
- Few Ingredients: With only a handful of basic ingredients—eggs, sugar, lemons, and butter—you can create a delicious and rich dessert.
- Bursting with Flavor: Freshly squeezed lemon juice and zest give the curd a vibrant, tangy flavor that’s both refreshing and satisfying.
- Velvety Texture: The perfect balance of eggs and butter creates a smooth, creamy consistency that melts in your mouth.
- Versatile Use: Perfect as a creamy spread on toast, a filling for cakes and pastries, a topping for pancakes and waffles, or even stirred into yogurt.
- Make-Ahead Friendly: This can be prepared in advance and stored in the refrigerator for up to a week, making it convenient for quick use.
You’ll also love these Lemon Bars, Frozen Lemon Dessert, and Lemon Cake.
Made With Amore,
Table of Contents
Simple Ingredients
This easy lemon curd is one anyone can make with only a few key ingredients.
- Whole Eggs: Provide the rich, creamy base for the curd, helping it thicken and set properly.
- Sea Salt: Enhances the flavors and balances the sweetness.
- Granulated Sugar: Adds sweetness to the curd, balancing the tartness of the lemons.
- Fresh Lemon Juice and Zest: Adds intense lemon flavor and fragrance.
- Unsalted Butter: Adds smoothness and richness, giving the curd a velvety texture.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Lemon Lavender: Infuse the curd with dried lavender flowers for a subtle floral note. Strain the flowers out before storing them.
- Lemon and Vanilla: Add a teaspoon of vanilla extract to the curd for a hint of vanilla that complements the lemon flavor. This Easy Lemon Loaf Cake has a similar flavor profile!
- Lemon and Ginger: Add freshly grated ginger or ground ginger to the curd for a spicy kick that pairs well with the tangy lemon. If you like ginger, you’ll like my Best Fresh Peach Pie Recipe ginger variation!
How to Make Lemon Curd
This recipe comes together in one pot and takes about 10 minutes to cook. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add all ingredients minus the butter to a pan (preferably nonmetallic).
- You’ll know when it’s done when it sticks to the back of a spoon.
- Cook until thick and then strain.
- Add butter and stir until glossy.
Easy Lemon Curd Recipe FAQs
Lemon curd is a creamy, tangy spread made from eggs, sugar, lemon juice, lemon zest, and butter. It’s cooked until thick and smooth and used as a filling or topping for desserts, pastries, and breakfast items.
Straining lemon curd is optional but recommended if you want a smoother texture and to remove any bits of cooked egg.
If your lemon curd is too thick, you can whisk in a small amount of lemon juice or water until it reaches the desired consistency.
Store in an airtight container in the refrigerator. It will keep for up to a week. For longer storage, freeze it for up to three months.
Serving Suggestions
Use this light and lemony lemon curd recipe as a spread for toast, a filling for Heavenly Angel Food Cake and pastries, a topping for German Pancakes, English muffins, Ricotta Pancakes, or waffles, or an Italian Almond Cake. You can even stir it into yogurt or ice cream! The most classic way to use this, though, is for my Lemon Tiramisu.
My Pro Tip
Recipe Tips
- Non-metal Dishes and Pots: When using lemons, the acidity of the lemon can react with the metal, sometimes giving the bright flavor a metallic aftertaste.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice for a more vibrant taste.
- Whisk Constantly: To prevent the eggs from curdling, continuously whisk the mixture while cooking.
- Cook Over Medium-Low Heat: Keep the heat moderate to avoid cooking the eggs too quickly, which can cause curdling.
- Strain the Curd: For a smooth texture, strain the lemon curd through a fine-mesh strainer to remove any bits of cooked egg or zest.
More Dessert Condiment Recipes
Easy Lemon Curd Recipe
Ingredients
- 6 large eggs, room temperature
- ¼ teaspoon sea salt
- ¾ cups granulated sugar
- 2 lemons, zested
- ⅔ cup lemon juice, freshly squeezed, about 2 lemons
- ½ cup cold unsalted butter, cut into cubes
Instructions
- In a medium saucepan (preferably nonmetallic), whisk together the eggs, sea salt, sugar, lemon zest, and lemon juice until well combined.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon, about 10 minutes. Be careful not to let the mixture boil.
- Once thickened, strain the curd through a fine mesh strainer or cheesecloth to remove the zest.
- Add back to the hot saucepan (not on the heat), stir in the butter, and keep stirring until smooth, glossy, and combined.
- Pour the lemon curd into a glass bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and let it cool completely. Refrigerate until ready to use.
Notes
- Non-metal Dishes and Pots: When using lemons, the acidity of the lemon can react with the metal, sometimes giving the bright flavor a metallic aftertaste.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice for a more vibrant taste.
- Whisk Constantly: To prevent the eggs from curdling, continuously whisk the mixture while cooking.
- Cook Over Medium-Low Heat: Keep the heat moderate to avoid cooking the eggs too quickly, which can cause curdling.
- Strain the Curd: For a smooth texture, strain the lemon curd through a fine-mesh strainer to remove any bits of cooked egg or zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This lemon curd is so easy to make and PERFECTLY sweet and lemony. A must-make! So versatile.