Name: Lemon Curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 100 g unsalted butter; 2 eggs; 2 egg yolks; 150 g caster sugar ((superfine sugar)); 2 lemons (zested and juiced)

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.

lemon curd in glass jar with gold spoon with freshly cut lemons

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 in glass jar on marble board with fresh lemons

5 stars (2 reviews)

Lemon Curd

Thanh | Eat, Little Bird

Prep5

Cook10

Total15

Serves: 375 ml (1.5 cups)

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 (½ cup plus 3 tablespoons) caster sugar, (superfine sugar)
2 lemons, zested and juiced

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.

Kitchen Notes

OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.