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The Easiest Lemon Curd Recipe

5 from 109 reviews

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.

Ingredients

Scale

Ingredients

  • 3 whole eggs
  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 cup fresh lemon juice (from 56 lemons)
  • 2 tablespoons unsalted butter

Instructions

  1. 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.
  2. Add lemon juice: Slowly pour in the 1 cup of fresh lemon juice while continuously whisking to ensure the mixture is uniform.
  3. 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.
  4. Finish with butter: Once thickened, remove the saucepan from the heat and whisk in 2 tablespoons of butter until melted and fully incorporated.
  5. 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