Name: Homemade Lemon Curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large eggs; 2 large egg yolks; 1 cup (200g) caster/granulated sugar; 1/2 cup (120ml) fresh lemon juice (about 3 - 4 lemons); 1 tablespoon lemon zest (about 1 lemon); 1/2 cup (115g) unsalted butter (cubed)

Homemade Lemon Curd – This sweet, creamy, and zesty lemon curd is made from just 4 ingredients, and comes together on the stove in 10 minutes. Perfect for topping or filling cakes, or spreading on some scones or pancakes!

Why you’ll love this recipe

What is lemon curd? Lemon curd is a dessert spread made from lemons, eggs, sugar, and butter that originated in England. It is used for topping and filling desserts like cakes, trifles, pies, and tarts, and for spreading on sandwiches, toast, scones, and pancakes.

Much better than store-bought, this homemade lemon curd only requires 4 simple ingredients and 10 minutes to make. It’s buttery, creamy, sweet, and incredibly tangy.

Lemon lovers, you have to try this lemon curd. You’re gonna LOVE it!

Looking for more lemon treats? Check out my Lemon Crinkle Cookies, Easy Lemon Tart, and my Lemon Brownies.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this curd. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Large eggs: You’ll need 2 large eggs and 2 large egg yolks.
Caster/granulated sugar
Fresh lemon juice: From about 3 – 4 lemons.
Lemon zest: From about 1 lemon.
Unsalted butter: Cubed.

How to make Lemon Curd

To make this curd, simply whisk together the eggs, yolks, sugar, lemon juice, and zest in a medium saucepan.

Whisk over low-medium heat until the sugar has dissolved.

Add the butter, a couple of cubes at a time, whisking until each addition is melted and incorporated.

NOTE: Do not allow the curd to come to a bubble at any time.

Continue cooking (whisking constantly) until the curd has thickened to a pudding-like consistency.

Strain the curd through a fine mesh sieve to remove zest and any bits of egg.

Transfer the curd to a jar with an airtight lid, and leave uncovered to allow to cool to room temperature.

Once cooled, seal the jar and store in the fridge.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Homemade Lemon Curd is:

super quick and easy to make
made from only 4 simple ingredients
made in just 10 minutes
incredibly creamy, sweet, and zesty

How long will this lemon curd last? This curd will keep for up to a week in the fridge.

Can I freeze this lemon curd? Yes! For longer storage, you can freeze the curd for up to 3 – 6 months. Thaw overnight in the fridge.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

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