Easy Lemon Curd Recipe

Okay, get ready for some lemon-y sunshine in a jar! This Easy Lemon Curd Recipe isn’t just a recipe; it’s a jar of pure happiness. It’s that bright, tangy, silky smooth stuff that makes you wanna lick the spoon clean. I’m not even kidding. It’s like sunshine for your tastebuds, and trust me, once you make it, you’ll be finding excuses to put it on everything. My husband, Mark, is obsessed with this stuff. I swear, one time I caught him eating it straight from the jar with a spoon while watching a football game. Didn’t even care! The kids love it too, although they mostly just smear it all over their faces and call it “lemon face paint.” It’s been a staple in our house for years, especially in the spring when the days get longer and we’re all craving something bright and zesty. We’ve even made it a tradition to make little lemon curd tarts every Easter! It’s just… good. You need it in your life, seriously.

Why You’ll Love This Easy Lemon Curd Recipe

• It’s ridiculously easy. Like, even I can’t mess it up, and that’s saying something.
• The taste! Oh my god, the taste. It’s like a lemon exploded in your mouth in the best way possible.
• You can put it on everything. Scones, toast, yogurt, ice cream… or, you know, just eat it with a spoon (I won’t judge).
• It makes you feel fancy, even if you’re wearing pajamas and haven’t showered in three days. (Again, no judgment here.)

How to Make It

Okay, so basically, you’re gonna whisk together sugar, lemon juice, lemon zest, and eggs in a saucepan. It’s kinda like making scrambled eggs, but sweeter and way more exciting. Then, you’re gonna cook it over medium heat, stirring constantly, until it thickens up. Now, this is the part where you gotta pay attention, because if you don’t stir enough, you’ll end up with sweet lemon scrambled eggs (not what we’re going for). Once it’s nice and thick, take it off the heat and stir in some butter. That’s what gives it that silky smooth texture. Then, just pour it into a jar, let it cool, and try not to eat it all in one sitting. Good luck with that, though. Seriously! Easy Lemon Curd Recipe

Ingredient Notes

• Lemons: Uh, duh. You need lemons. Zest them before you juice them, trust me. I’ve learned that the hard way. Also, fresh lemon juice is a must. Don’t even think about using that bottled stuff.
• Sugar: Plain ol’ granulated sugar works great. I’ve tried using honey before, and it’s okay, but it gives it a slightly different flavor. Not bad, just… different.
• Eggs: You need the yolks for richness. Don’t even think about skipping them. What are you, crazy?
• Butter: Unsalted butter is best so you can control the saltiness. But, hey, if all you have is salted, go for it. Just maybe skip adding any extra salt. Or don’t! I’m not the boss of you.

Recipe Steps:

1. Whisk together sugar, lemon juice, lemon zest, and eggs in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from heat and stir in butter.
4. Pour into a jar and let cool.

What to Serve It With

Okay, so you’ve made this amazing lemon curd…now what? Slather it on scones, duh! Or toast. Or English muffins. Or waffles. Or pancakes. You get the idea. You can also use it as a filling for tarts or cakes. Or, like I said, just eat it straight from the jar. I won’t tell.

Tips & Mistakes

• Don’t overcook it! If you do, it’ll get lumpy. No one wants lumpy lemon curd.
• Stir constantly! I know, it’s annoying, but it’s important. Trust me.
• Use a non-reactive saucepan. Aluminum can react with the lemon juice and give it a metallic taste. Blech.
• If you do end up with lumps, don’t panic! Just strain it through a fine-mesh sieve. No one will ever know.

Storage Tips

Keep your lemon curd in an airtight container in the fridge. It’ll last for about a week, but let’s be real, it’ll probably be gone way before that. I mean, if you eat it cold, right out of the fridge, for breakfast? Who am I to judge? I’ve been there. It’s basically sunshine in a jar, no matter what time of day.

Variations and Substitutions

Okay, so sometimes I get creative (or, you know, just lazy and use whatever I have on hand). You can try using different citrus fruits, like lime or grapefruit, for a fun twist. I once tried adding a little bit of vanilla extract, and it was actually pretty good. And, if you’re feeling really adventurous, you can try adding a pinch of cayenne pepper for a little kick. But honestly, the classic lemon version is my fave.

Frequently Asked Questions

Easy Lemon Curd Recipe

This homemade lemon curd is irresistibly tangy, perfectly sweet, and velvety smooth. It's the perfect accompaniment for scones, toast, or as a filling for your favorite tart.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 large eggs preferably organic
• ▢ 0.5 cup fresh lemon juice about 2 to 3 lemons
• ▢ 1 tablespoon lemon zest finely grated
• ▢ 0.75 cup sugar
• ▢ 0.5 cup unsalted butter cut into pieces
• ▢ 0.125 teaspoon salt

Instructions

Preparation Steps

• In a medium bowl, whisk together the eggs, sugar, and salt until smooth.
• Add lemon juice and zest, and whisk until fully combined.
• Transfer the mixture to a non-reactive saucepan and add the butter pieces.
• Cook over medium heat, stirring constantly, until the butter has melted and the curd thickens, about 8-10 minutes.
• Remove from heat and strain through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.
• Cover the curd with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.

Notes

This lemon curd can be stored in the refrigerator for up to 1 week in an airtight container.