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Easy Lemon Curd

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Easy Lemon Curd

by | May 15, 2025 | 0 comments

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Lemon curd is a sweet and velvety spread made from lemon juice, sugar, eggs and butter. It is rich, custard-like and has an impossibly bright and tangy flavor. It is perfect for your morning toast, cakes and ice cream!

Prep Time30 min

Bake Time20 min

Wait Time45 min

Yields6-8 servings

Ingredients

Lemon Curd

  • 2 large eggs
  • 1/3 cup granulated sugar
  • pinch of fine sea salt
  • 1 tsp grated lemon zest
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 4 Tbsp unsalted butter, cubed

What to do

1. In a large saucepan, over low heat, whisk eggs, sugar, salt, lemon zest and juice. Whisk fast until mix is pale and frothy. Add butter and continue whisking.

2. Whisk constantly for about 5 minutes. You will notice the mixture begin to thicken. Continue mixing until curd reaches desired consistency. If you have a kitchen thermometer, I usually recommend removing curd from the heat when it reaches 160-165 degrees. 

3. Remove from heat and transfer curd to a bowl (see note below if you want super smooth curd). Cover with plastic wrap- make sure to touch the curd with the wrap- this prevents skin from forming! Let curd cool to room temperature. You can either refrigerate as is, or transfer to a jar and seal. Refrigerate until ready to use. Store in fridge for up to up to two weeks. For optimal freshness, use during the first week! You can also freeze in an airtight container for up to 3 months!

FAQ’s

About 1-2 weeks in the fridge. About 3 months in the freezer.

Yes! Using whole eggs will make a lighter curd, but equally delicious. You may want to strain the curd mixture after cooking, to remove any curdled egg white business.

This can happen if you cook the curd too fast or at too high of heat. We want medium to low heat when making this curd.

Helpful tips

Here are some important Pro tips by Maude

  • I like a little texture to my lemon curd. So I choose not to strain the curd after cooking. So the end result, you will taste some lemon zest bits. If you want a very smooth, no pulp curd, I recommend straining the mixture through a mesh sieve after it’s done cooking. Then cover and rest per instructions.
  • Use a silicone whisk while making this curd. If you use metal, because of the acidic lemon, your curd could have a metallic taste and that is no good! You can purchase a silicone whisk off of amazon. This is also a good whisk
  • Lemon curd is so versatile! You can put this curd on toast, muffins, cakes, cheesecakes, shoot even ice cream! Its a delicious sauce to have in your fridge during the spring and summer months! <3

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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