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A jar of easy homemade lemon curd with fresh lemons and a whisk.

Easy Lemon Curd

Smooth, tangy, and buttery lemon curd — perfect for spreading on toast, filling cakes, or topping scones.
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Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup 120 ml fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • ½ cup 100 g granulated sugar
  • 3 large eggs
  • 6 tbsp 85 g unsalted butter, cube

Equipment

  • Medium saucepan
  • Whisk
  • Heatproof bowl
  • Measuring cups and spoons

Method
 

  1. In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until smooth.
  2. Place over medium-low heat and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Do not let it boil.
  3. Remove from heat and whisk in butter until melted and fully combined.
  4. Strain curd through a fine mesh sieve into a heatproof bowl to remove any bits of cooked egg or zest.
  5. Let cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming.
  6. Refrigerate until fully chilled.

Notes

Lemon curd will thicken further as it cools.
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
For a sweeter curd, increase sugar to ¾ cup (150 g).