I can’t wait for you to try my Easy Lemon Curd, a sweet and tart spread ready in 15 minutes that makes an irresistible topping for pancakes, scones, and cakes.
I love how a bright jar of lemon curd can lift any morning. I keep a simple Lemon Curd Recipe ready for when citrus season hits, and I always stir in extra lemon zest so it really sings.
The silk comes from the egg yolks, which make it feel almost indulgent, yet it’s surprisingly quick. Some days I make it ultra smooth, other days I let it set into a Thick Lemon Curd that you can dollop on scones.
It’s bold, a little tangy, and the kind of spread folks keep asking for more of.
Ingredients
- Eggs and extra yolks: Provide protein and thicken the curd, makes it silky and creamy.
- Granulated sugar: Sweetens and stabilizes texture, balances lemon sharpness but adds carbs.
- Fresh lemon juice: Provides bright acidity, lots of vitamin C and a tart citrus flavor.
- Lemon zest: Concentrated oils for big aroma, adds floral bitterness and vivid lemony punch.
- Unsalted butter: Supplies richness, smooth mouthfeel and healthy fats, helps set the curd.
- Pinch of salt: Enhances sweetness and brightness, cuts cloying edges and lifts flavors.
- Vanilla extract optional: Softens tartness, adds warm floral notes, tiny amount goes a long way.
Ingredient Quantities
- 3 large eggs plus 2 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) fresh lemon juice, about 2 or 3 lemons
- zest of 2 lemons (about 2 tbsp)
- 6 tablespoons (85 g) unsalted butter
- pinch of salt (about 1/8 tsp)
- 1/2 tsp vanilla extract optional
How to Make this
1. Gather everything: 3 large eggs plus 2 large egg yolks, 3/4 cup 150 g granulated sugar, 1/2 cup 120 ml fresh lemon juice (about 2 or 3 lemons), zest of 2 lemons (about 2 tbsp), 6 tablespoons 85 g unsalted butter, a pinch of salt about 1/8 tsp, and 1/2 tsp vanilla extract optional. Zest first then juice the lemons so you don’t waste any flavor.
2. In a medium heatproof bowl whisk the whole eggs and extra yolks with the sugar until smooth and a little lighter in color. This helps the curd be silky.
3. Stir in the lemon juice, lemon zest and the pinch of salt. Add the vanilla now if you are using it.
4. Set a small saucepan with about an inch of water to simmer. Place the bowl on top so it sits over the steam but does not touch the water, making a double boiler. Constant low heat is kinder to the eggs and less likely to scramble them.
5. Stir the mixture constantly with a wooden spoon or heatproof spatula while it warms. Keep scraping the bottom and sides so nothing sticks or cooks too fast. Don’t let it boil.
6. Cook until the curd thickens and coats the back of the spoon, or registers about 170 to 175 degrees F on an instant read thermometer. This usually takes 8 to 12 minutes depending on heat.
7. Remove from the heat and whisk in the butter, a few tablespoons at a time, until fully melted and glossy. If you see any tiny cooked bits strain the curd through a fine mesh sieve into a clean bowl for extra smoothness.
8. Press plastic wrap directly onto the surface of the curd to stop a skin from forming and cool to room temperature, then refrigerate. It will keep thickening as it chills.
9. Store in a jar in the fridge for up to two weeks, or freeze for longer. Use as a spread, filling, or spoon over yogurt pancakes or cake. If it gets too thick after chilling you can gently warm and whisk to loosen it again.
Equipment Needed
1. Medium heatproof mixing bowl (for whisking eggs and sugar)
2. Whisk, or a fork if you’re feeling lazy
3. Small saucepan for simmering an inch of water to make a double boiler
4. Wooden spoon or heatproof silicone spatula for constant stirring
5. Instant read thermometer, nice to have to hit about 170 to 175 F
6. Fine mesh sieve to strain out any cooked bits for extra smoothness
7. Microplane zester and a handheld citrus juicer or reamer
8. Measuring cups and spoons, or a kitchen scale for accuracy
9. Plastic wrap to press onto the curd surface and a jar or airtight container for storage
FAQ
Homemade Lemon Curd Recipe Substitutions and Variations
- Eggs: swap the 3 large eggs plus 2 yolks for 5 large whole eggs (about the same set but a little less rich and silky). If you need it egg free, try a cornstarch curd instead: whisk 3 tbsp cornstarch with 1/2 cup (120 ml) cold plant milk or water, mix into the lemon juice and sugar and cook till thick, you’ll get a slightly different texture but it works.
- Sugar: use coconut sugar 1:1 by weight (150 g) for a deeper, caramel note. Or use honey or maple syrup by weight (about 150 g) but warm gently and expect a looser, less glossy curd.
- Butter: replace the 6 tbsp (85 g) unsalted butter with an equal amount of vegan butter or solid coconut oil. Texture will be similar, coconut oil may add a faint coconut taste and be a bit softer when chilled.
- Lemon juice & zest: if you don’t have fresh lemons use 1/2 cup (120 ml) fresh lime juice for a different but tasty tartness, or bottled lemon juice 1:1 plus 1 tsp lemon extract or extra zest to boost flavor. Bottled juice is less bright, so add a bit more zest if you can.
Pro Tips
• Zest first, always. Use a microplane and only grate the yellow part so you dont get bitterness from the white pith. Zesting first also makes juicing easier since the fruit is intact.
• Keep the heat gentle and stir the whole time. A double boiler with a barely simmering pot and constant scraping prevents scrambled bits. If you have an instant read thermometer shoot for about 170 to 175 F but more than watching temp, pay attention to the texture when it coats the back of a spoon.
• Add the butter in small pieces off the heat and whisk until glossy, this helps the curd stay smooth and emulsified. If it looks grainy or split, strain it and then whisk or blitz briefly with an immersion blender to bring it back together.
• Chill fast and cover the surface. Plop the bowl in an ice bath to stop cooking, then press plastic wrap right on the curd so a skin doesnt form. To loosen a too-thick curd later warm gently over a double boiler or microwave in short bursts while whisking.
Homemade Lemon Curd Recipe
I can't wait for you to try my Easy Lemon Curd, a sweet and tart spread ready in 15 minutes that makes an irresistible topping for pancakes, scones, and cakes.
8
servings
195
kcal
Equipment: 1. Medium heatproof mixing bowl (for whisking eggs and sugar)
2. Whisk, or a fork if you’re feeling lazy
3. Small saucepan for simmering an inch of water to make a double boiler
4. Wooden spoon or heatproof silicone spatula for constant stirring
5. Instant read thermometer, nice to have to hit about 170 to 175 F
6. Fine mesh sieve to strain out any cooked bits for extra smoothness
7. Microplane zester and a handheld citrus juicer or reamer
8. Measuring cups and spoons, or a kitchen scale for accuracy
9. Plastic wrap to press onto the curd surface and a jar or airtight container for storage
Ingredients
-
3 large eggs plus 2 large egg yolks
-
3/4 cup (150 g) granulated sugar
-
1/2 cup (120 ml) fresh lemon juice, about 2 or 3 lemons
-
zest of 2 lemons (about 2 tbsp)
-
6 tablespoons (85 g) unsalted butter
-
pinch of salt (about 1/8 tsp)
-
1/2 tsp vanilla extract optional
Directions
- Gather everything: 3 large eggs plus 2 large egg yolks, 3/4 cup 150 g granulated sugar, 1/2 cup 120 ml fresh lemon juice (about 2 or 3 lemons), zest of 2 lemons (about 2 tbsp), 6 tablespoons 85 g unsalted butter, a pinch of salt about 1/8 tsp, and 1/2 tsp vanilla extract optional. Zest first then juice the lemons so you don’t waste any flavor.
- In a medium heatproof bowl whisk the whole eggs and extra yolks with the sugar until smooth and a little lighter in color. This helps the curd be silky.
- Stir in the lemon juice, lemon zest and the pinch of salt. Add the vanilla now if you are using it.
- Set a small saucepan with about an inch of water to simmer. Place the bowl on top so it sits over the steam but does not touch the water, making a double boiler. Constant low heat is kinder to the eggs and less likely to scramble them.
- Stir the mixture constantly with a wooden spoon or heatproof spatula while it warms. Keep scraping the bottom and sides so nothing sticks or cooks too fast. Don’t let it boil.
- Cook until the curd thickens and coats the back of the spoon, or registers about 170 to 175 degrees F on an instant read thermometer. This usually takes 8 to 12 minutes depending on heat.
- Remove from the heat and whisk in the butter, a few tablespoons at a time, until fully melted and glossy. If you see any tiny cooked bits strain the curd through a fine mesh sieve into a clean bowl for extra smoothness.
- Press plastic wrap directly onto the surface of the curd to stop a skin from forming and cool to room temperature, then refrigerate. It will keep thickening as it chills.
- Store in a jar in the fridge for up to two weeks, or freeze for longer. Use as a spread, filling, or spoon over yogurt pancakes or cake. If it gets too thick after chilling you can gently warm and whisk to loosen it again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 68g
- Total number of serves: 8
- Calories: 195kcal
- Fat: 13.6g
- Saturated Fat: 6.4g
- Trans Fat: 0.06g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.3g
- Cholesterol: 116mg
- Sodium: 80mg
- Potassium: 54mg
- Carbohydrates: 20.5g
- Fiber: 0.1g
- Sugar: 19.1g
- Protein: 3.2g
- Vitamin A: 150IU
- Vitamin C: 3.8mg
- Calcium: 38mg
- Iron: 0.8mg
