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Easy Lemon Curd

written by Ashley Fehr

Updated May 17, 2024

5 from 1 vote
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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

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

written by Ashley Fehr

Easy Lemon Curd is smooth, tangy, and comes together in about 15 minutes with whole eggs, lemon juice, and a whisk. I love having a jar in the fridge for spreading on scones, layering into desserts, or sneaking by the spoonful!
lemon curd in a glass mason jar.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Sauces and Condiments
Cuisine: American
Servings: 32 tablespoons
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Ingredients 

  • ⅔ cup granulated sugar
  • 5 large whole eggs
  • 2 tablespoons lemon zest
  • ¾ cup fresh lemon juice
  • 4 tablespoons unsalted butter, (cubed)
US Customary – Metric

Instructions 

  • In a medium pot off the heat, combine sugar, eggs and zest 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.

Notes

Ingredients and Substitutions:
  • lemon: you can swap the zest and juice for orange, lime or grapefruit and it will work just as well!
  • eggs: if you prefer to only use yolks, you will need roughly double the amount or you can use 5-6 egg yolks and one tablespoon of corn starch.
 
*This recipe makes 2 cups of lemon curd.

Nutrition

Serving: 1tablespoon, 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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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Comments

  5. Sherri@The Well Floured Kitchen says

    I do love how easy this is! And it looks so amazing – I can definitely see myself eating the whole thing!

    Reply

  8. My Kitchen Craze says

    I feel like every time I come over to your blog you teach me new things. Love that!! I’ve never made or heard of curd until I started my blog about 2 years ago. Love that you used whole eggs. I feel you about the tomato paste. I always end of throwing it away because I didn’t freeze it. Darn it. I need to make this curd asap. It reminds me of laying in the sun on the beach. 🙂

    Reply

  11. Stacey @ Bake Eat Repeat says

    That lemon curd looks delicious Ashley! I’ve never made it with whole eggs, I’ll have to try that! Because it IS annoying to have stuff sitting in the fridge that you always forget to actually use before it’s no good!

    Reply

  14. Dorothy Dunton says

    Hi Ashley! I must admit I’ve never made lemon curd. I love it and I guess the reason I haven’t made it was the complexity of most recipes. Your recipe, however, is definitely in my “to do” list!

    Reply

  16. Joanie @ ZagLeft says

    It’s hard for me NOT to eat lemon curd straight from the jar with a spoon – I love it. This recipe sounds perfect – I love that you used the whole egg – I never end up using the leftover portion either 🙂

    Reply

  19. Gayle @ Pumpkin 'N Spice says

    I love how easy this lemon curd is to make, Ashley! For some reason, I’ve never thought to make my own before, but I bet it’s delicious. I could see myself putting this on just about anything, but especially just eating it with my spoon! Pinned!

    Reply
5 from 1 vote

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