This from-scratch easy lemon curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 5 minutes! Lemon curd works so well on cakes, croissants, scones or even plain old toast! Make a big batch of this and store it in your refrigerator because you are going to want to put it on everything!
What is lemon curd?
Lemon curd is a delicious and rich spread that goes incredibly well with a variety of baked goods like cakes, croissants, scones, cookies etc. It even tastes divine on some plain old buttered toast.
My version is buttery and slightly sweet with an intense tart lemon flavor. It is highly addictive and I might or might not be known for eating it by the spoonful 😂🙈
How to make this easy lemon curd?
A lot of recipes for lemon curd ask for it to be cooked on a bain marie (bowl placed over a pot of simmering water). This process is to ensure that the eggs in the curd don’t get scrambled.
I find this step totally unnecessary! Follow my instructions exactly and you will have perfect lemon curd in about 5 minutes or less. Just remember to keep your heat on the lowest possible and stir continuously with a spatula or whisk. The curd goes from being runny to thick in matter of seconds so don’t walk away from it! If you like your lemon curd more sweet and less tart, increase the sugar to anywhere between 1/2 – 2/3 cup.
If you love the sound of this easy lemon curd recipe, check out my raspberry lemon ricotta cake recipe. It is so easy to make and I drizzled this lemon curd all over the cake for an extra boost of lemony goodness.
Best lemons to use in this lemon curd recipe:
Use fresh organic lemons if you can find them. Bottled lemon juice will not work in this recipe. Since you are using the zest and juice, organic lemons will work best here. If you can find Meyer lemons, that would be even better. The sweet and floral aroma of Meyer lemons works so well in this lemon curd.
Other citrus alternatives to use in this recipe:
You absolutely don’t have to make this recipe with lemons! The same recipe will work perfectly with other kinds of citrus as well. You could use limes, oranges, mandarins or even grapefruit. Depending on how sweet or sour your citrus is, you will need to adjust the amount of sweetness but the crux of the recipe remains the same! The world is your oyster 😄 Use what you can find easily, and let me know how it turns out ❤
Storage instructions for this lemon curd:
I love making a big batch of this recipe with Meyer lemons when they are in season and freezing it! Frozen lemon curd will stay good for up to 6 months. When you are ready to use the lemon curd, place it in the refrigerator overnight to thaw. Freezing does not compromise the texture of the curd once thawed.
Hot tip: Flash freeze the lemon curd in smaller portions (like an ice cube tray) before transferring to a freezer safe bag/box/box. This will help you pull out only how much you need while thawing!
This lemon curd recipe will also stay well in the refrigerator for a week if you only want to make a small batch.
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Easy Lemon Curd
- In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs. Do not put it over the heat yet. Whisk the ingredients together until smooth.
- Place the saucepan over low heat. Stir constantly with a whisk or spatula until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth. Take it off the heat.
- Strain the lemon curd through a fine-mesh strainer to catch any cooked bits of egg and the lemon zest. This will yield a very smooth lemon curd.
- Refrigerate the lemon curd for it to set completely and store in air tight containers. The curd keeps fresh in the refrigerator for about 1 week.
- If you like your lemon curd more sweet and less tart, increase the sugar to anywhere between 1/2 – 2/3 cup.
A Little Note & Thanks
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