The Easiest Lemon Curd Recipe
Introduction
This lemon curd recipe is wonderfully simple and quick to make, delivering bright, tangy flavor that’s perfect for spreading, filling, or topping your favorite desserts. With just a few ingredients, you can create a smooth, creamy curd that balances sweetness and citrus beautifully.
Ingredients
- 3 whole eggs
- 3 egg yolks
- 1 cup sugar
- 1 cup fresh lemon juice (from 5-6 lemons)
- 2 tablespoons butter
Instructions
- Step 1: In a saucepan, combine the eggs, egg yolks, and sugar, whisking until fully mixed. Slowly add the lemon juice to the mixture while continuing to whisk.
- Step 2: Place the saucepan over low heat and whisk constantly for 10 to 15 minutes, until the mixture thickens. Be careful not to let it get too hot to avoid curdling the eggs. Once thickened, remove from heat and whisk in the butter until smooth.
- Step 3: Allow the lemon curd to come to room temperature, then transfer to the refrigerator. It will set further as it chills and is ready to use when cold.
Tips & Variations
- Use fresh lemon juice for the best flavor; bottled juice can change the taste and acidity balance.
- If you prefer a zestier curd, add 1 teaspoon of finely grated lemon zest along with the lemon juice.
- For a dairy-free version, substitute butter with coconut oil at the same quantity.
- Whisk constantly to prevent lumps and ensure a smooth, creamy texture.
Storage
Store your lemon curd in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and gently stir before using. Reheat gently in a warm water bath if needed, but avoid overheating to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is ideal for a bright, natural flavor, you can use bottled lemon juice in a pinch. Just be aware it may slightly alter the taste and acidity of your curd.
Why did my lemon curd curdle?
Lemon curd can curdle if the heat is too high or if it cooks too quickly. Always cook it slowly over low heat and whisk constantly to prevent the eggs from scrambling.
PrintThe Easiest Lemon Curd Recipe
This is a simple and quick lemon curd recipe that produces a silky, tangy spread perfect for topping desserts, toast, or incorporating into baked goods. Made with fresh lemon juice, eggs, sugar, and butter, it requires only moderate stovetop heating and constant whisking to achieve a smooth, creamy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups 1x
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 3 whole eggs
- 3 egg yolks
- 1 cup granulated sugar
- 1 cup fresh lemon juice (from 5–6 lemons)
- 2 tablespoons unsalted butter
Instructions
- Combine eggs and sugar: In a saucepan, whisk together the 3 whole eggs, 3 egg yolks, and 1 cup of sugar until fully combined and smooth.
- Add lemon juice: Slowly pour in the 1 cup of fresh lemon juice while continuously whisking to ensure the mixture is uniform.
- Cook over low heat: Place the saucepan over low heat and continuously whisk the mixture for 10-15 minutes. Be careful to keep the temperature low to avoid curdling the eggs. The mixture will gradually thicken as it cooks.
- Finish with butter: Once thickened, remove the saucepan from the heat and whisk in 2 tablespoons of butter until melted and fully incorporated.
- Cool and refrigerate: Allow the lemon curd to cool to room temperature, then transfer it to the refrigerator to chill. It will continue to thicken as it cools and is ready to use when cold.
Notes
- Use fresh lemon juice for the best flavor and brightness.
- Constant whisking is important to prevent the eggs from curdling and to achieve a smooth texture.
- If the curd is too thick after chilling, you can gently warm it or whisk in a bit of lemon juice to loosen it.
- This lemon curd can be stored in an airtight container in the refrigerator for up to one week.
- Allow the butter to come to room temperature before adding for easier incorporation.
Keywords: lemon curd, easy lemon curd, lemon dessert topping, homemade lemon curd, lemon spread
