Easy Lemon Curd

Prep Time 5 mins
Total Time 15 mins
Servings 32 tablespoons

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This lemon curd is so easy and made with one pot and a whisk — the perfect bright, citrusy addition to any dessert!

homemade lemon curd in glass mason jar with lemons all around
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So every once in a while I get a craving for lemon curd that cannot be ignored.

You, too?

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.

lemon curd in glass mason jar on grey towel with lemons around

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.)

spoon scooping lemon curd out of mason jar

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

5 from 1 vote
This Easy Lemon Curd is perfect for so many things: desserts, baked goods and breakfast!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cuisine American
Course Sauces and Condiments
Servings 32 tablespoons
Calories 40cal


  • 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.

Nutrition Information

Calories: 40cal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 22mg | Potassium: 15mg | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2.7mg | Calcium: 5mg | Iron: 0.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. 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

  2. Brenda Wheeler says

    This looks delicious! My hubby loves lemon desserts and I will definitely be making this for him, thanks for sharing! 🙂

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