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Easy Lemon Curd

Bright, tangy, and smooth lemon curd that’s quick to make and perfect for tarts, cakes, scones, or as a spread.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 cups
Course: Dessert, Spread
Cuisine: Bakery, European
Calories: 85
Ingredients Equipment Method Notes

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 salt

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan or double boiler
  • Fine mesh sieve
  • Spatula
  • Airtight container

Method
 

  1. Zest and juice lemons. Strain juice to remove seeds and pulp.
  2. Whisk eggs, sugar, and a pinch of salt in a heatproof bowl until smooth.
  3. Gradually whisk in lemon juice and zest until combined.
  4. Place bowl over simmering water (double boiler) and stir constantly.
  5. Once mixture thickens slightly, add butter pieces gradually, stirring until smooth.
  6. Cook 8–10 minutes until curd coats the back of a spoon.
  7. Optional: Strain through a fine mesh sieve for an ultra-smooth texture.
  8. Cool to room temperature, then transfer to an airtight container. Refrigerate up to 2 weeks.

Notes

Always whisk continuously to prevent eggs from scrambling. Adjust sugar for tartness preference. Curd thickens as it cools.