This lemon curd is so easy and made with one pot and a whisk — the perfect bright, citrusy addition to any dessert!
So every once in a while I get a craving for lemon curd that cannot be ignored.
I think lemon desserts just feel healthier when you’re eating them. It’s like, how can something that tastes like sunshine be bad for me? It just can’t.
So I was looking for a lemon curd recipe I’ve used in the past (on Pinterest, obviously, where one looks for everything). And I came across the recipe from Saveur that I had used the last time, and I came across my original pin in one of my Pinterest boards, and my notes were basically, “great recipe, though I changed it a bit.”
And so I decided that since the reason for this here blog was for me to have a place to document these “changes”, I had better figure out what I’d changed and create my own version here.
I did some research, scanning Pinterest for other lemon curd recipes, and I couldn’t believe how many steps they involved. Microwave versions that involved way more hassle than just stirring it up in a pot until thick, and others that just had way too many steps. I remembered that the recipe from Saveur had the simplest method, and so I started there.
I used whole eggs instead of just yolks because, well, I just hate having parts of things leftover in my fridge. Like that half open jar of tomato paste way in the back of your fridge. (I know, I know. You could freeze it! But do you? I know I don’t.)
And I halved the recipe because I know that if I make 4 cups of lemon curd, Imma eat 4 cups of lemon curd. With a spoon.
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Easy Lemon Curd
- 2/3 cup granulated sugar
- 2 tbsp lemon zest
- 5 eggs
- 3/4 cup fresh lemon juice
- 4 tbsp butter cubed
- In a medium pot, combine sugar, zest and eggs with a whisk. Add lemon juice and whisk until combined.
- Place over medium heat and cook, whisking constantly, until thickened (5-10 minutes).
- Remove from heat and stir in the butter. Press through a sieve into a bowl. Press plastic wrap onto the surface of the curd and refrigerate until chilled — at least 5-6 hours.
- Store in the fridge for up to 1-2 weeks.
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Jessica Mocelutu says
Just made the lemon curd to put on top of a cheesecake. It’s so delicious and super easy. I was worried the egg would curdle after seeing heaps of reviews on other recipe pages, but it turned out perfectly 😊 thank you! I’m making your no bake lemon cheesecake tomorrow
Ashley Fehr says
Thanks Jessica! I’m glad it turned out well!
Lizbeth P Price says
What kind of a sieve? Is a wire colander OK?
Ashley Fehr says
Something that is fine mesh that will catch the lumps but allow the lemon curd through
Brenda Wheeler says
This looks delicious! My hubby loves lemon desserts and I will definitely be making this for him, thanks for sharing! 🙂
Thanks Brenda! I’m a big lemon lover too!
Brenda Wheeler says
You’re most welcome and thank you for all the yummilicous recipes you share! 🙂
Natalie @ Tastes Lovely says
I love how easy this lemon curd recipe is! Pretty soon we are going to have more eggs that I know what to do with. This will be a great way to use them up!
Oh I LOVE eggs! I live for the day when having too many eggs is my problem! Lol
Ashlyn @ Belle of the Kitchen says
Ashley, your lemon curd is gorgy! I have never made lemon curd before; I think I’ve always thought it must be terribly complicated. I love how super easy your recipe is! OH, and I LOVE your new site look by the way! Your logo is perfect! 🙂
Thank you and thank you! I love the easy way of doing anything 🙂
Lemon curd is one of my favorite things ever, and I’ve never made it with whole eggs. Definitely need to try this!
Mine too! Thanks Marcie 🙂
Justine | Cooking and Beer says
I love recipes like this, Ashley! Lemon curd is such a staple that everyone needs in their life! Pinned!
Julie @ Julie's Eats & Treats says
I’ve officially never ate lemon curd… or made it and it sounds like I need to change this stat.
What?! You need to! It’s like lemon pudding…. yum!