Easy Lemon Curd Recipe

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Dessert

Cuisine: American

Keyword: lemon curd, lemon curd recipe, lemon dessert

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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