Lemon curd is one of those magical spreads that can transform any dessert into something extraordinary. Its bright, tangy flavor balances sweetness perfectly, making it ideal for tarts, cakes, scones, or even a simple spoonful on toast.

This Easy Lemon Curd recipe is designed to be quick, foolproof, and smooth. Whether you’re a beginner or a seasoned baker, you’ll love how effortlessly this curd comes together using simple ingredients.

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WHY YOU’LL LOVE THIS RECIPE

• Smooth & creamy: Perfect consistency every time.
• Tangy & sweet: Balanced flavor without bitterness.
• Versatile: Use as a filling, spread, or topping.
• Quick & simple: Ready in under 20 minutes.

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INGREDIENTS

Lemon Curd

• 1 cup fresh lemon juice (about 4–5 lemons)
• 1 tbsp lemon zest (from 1–2 lemons)
• ¾ cup granulated sugar
• 4 large eggs
• 6 tbsp unsalted butter, cut into small pieces
• Pinch of salt

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INSTRUCTIONS

1. Prep lemons

Zest and juice lemons. Strain juice to remove seeds and pulp for a smooth curd.

2. Mix eggs and sugar

In a medium heatproof bowl, whisk together eggs, sugar, and a pinch of salt until smooth.

3. Add lemon juice and zest

Gradually whisk in lemon juice and zest until well combined.

4. Cook curd over simmering water

Place the bowl over a pot of simmering water (double boiler method). Stir constantly with a whisk or silicone spatula to prevent curdling.

5. Add butter

Once mixture thickens slightly, add butter pieces a few at a time, stirring until fully incorporated.

6. Check consistency

Cook for 8–10 minutes until thick enough to coat the back of a spoon. Remember, curd will thicken more as it cools.

7. Strain for smoothness

Optional: Strain curd through a fine mesh sieve into a clean bowl to remove zest bits for an ultra-smooth texture.

8. Cool and store

Let curd cool to room temperature, then transfer to an airtight container. Refrigerate for up to 2 weeks.

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USES & SERVING IDEAS

• Spread on toast, muffins, or scones.
• Fill tarts, pies, or cupcakes.
• Swirl into yogurt or ice cream for a citrusy touch.
• Use as a layer in cakes for a bright, tart flavor.

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CHEF TIPS

• Always whisk continuously to prevent eggs from scrambling.
• Use fresh lemon juice for the best flavor.
• Adjust sugar to taste if your lemons are very tart.
• For a glossy finish, add butter at the end slowly.

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VARIATIONS

Lime Curd

Swap lemon juice and zest with lime for a tangy variation.

Orange Curd

Use fresh orange juice and zest for a sweeter, mellow citrus flavor.

Honey Lemon Curd

Replace part of the sugar with honey for floral sweetness.

Vegan Lemon Curd

Use coconut milk, cornstarch, and vegan butter to make a dairy-free version.

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STORAGE

• Refrigerate in an airtight container for up to 2 weeks.
• Freeze for up to 3 months; thaw in the fridge before use.
• Curd will thicken further as it cools.

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FINAL THOUGHTS

This Easy Lemon Curd is a bright, tangy, and versatile addition to any kitchen. It’s quick to make, smooth, and perfectly balanced in sweetness and tartness. Whether used as a dessert filling, spread, or topping, it elevates simple recipes into elegant, bakery-style creations.

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