Name: Lemon Curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: British
Ingredients: 100 g (1 stick) unsalted butter; 2 eggs; 2 egg yolks; 150 g (1/2 cup plus 3 tablespoons) caster sugar (superfine sugar); 2 lemons, zest and juice

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An easy lemon curd recipe with just 4 ingredients which you can make in a few minutes. Perfect for using at breakfast or in cakes and desserts.

Lemon Curd

A very versatile condiment to have in your fridge is a homemade lemon curd. I love it simply spread on toast for breakfast, dolloped onto Plain Scones with some clotted cream, and used in a Lemon Curd Pavlova for maximum tang.

Lemon Curd Recipe

This is a very easy lemon curd recipe and uses only 4 ingredients.

It also takes a mere 10 minutes or so to make and keeps well in the fridge for up to 1 week or more.

How to Make Lemon Curd

Start by melting the butter in a small saucepan.

Meanwhile, whisk together the eggs, sugar, lemon zest and lemon juice.

Once the butter has melted, pour in the egg and lemon mixture. Continue whisking the mixture over medium heat for about 5 to 10 minutes, until the mixture has thickened nicely.

The lemon curd is ready once it coats the back of a spoon nicely, and if you draw a line through it with your finger, the line remains.

How to Use Lemon Curd

Here are some recipes using lemon curd:

Lemon Curd Tarts

Lemon Curd Pavlova

Madeleines with Lemon Curd

Lemon Curd

★★★★★

5 from 2 reviews

Author: Thanh | Eat, Little Bird
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 minutes
Yield: 375 ml (1.5 cups)
Category: Dessert
Method: Stove Top
Cuisine: British

An easy lemon curd recipe with just 4 ingredients which you can make in a few minutes. Perfect for using at breakfast or in cakes and desserts.

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Ingredients

100 g (1 stick) unsalted butter
2 eggs
2 egg yolks
150 g (1/2 cup plus 3 tablespoons) caster sugar (superfine sugar)
2 lemons, zest and juice

Instructions

Melt the butter in a small saucepan.
In a medium-sized bowl, whisk together the remaining ingredients.
Once the butter has melted, whisk in the lemon mixture.
Continue whisking the mixture over medium heat until the mixture has thickened.
Once the mixture starts to thicken, take it off the heat briefly while you check the consistency.
The lemon curd is ready when it coats the back of a spoon, and when you draw a line through it with your finger, the line remains.
Taste to see if you need to add more sugar or lemon juice as lemons can vary in size, sourness and sweetness.
Strain the lemon curd through a fine sieve into a bowl. This step removes any cooked egg solids from the curd, but it is optional.
The lemon curd will continue to thicken as it cools.
Store the lemon curd in a sterilised glass jar in the fridge.