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Easy Lemon Curd

Lemon curd recipe
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5 from 2 reviews

This lemon curd recipe makes the best citrusy spread and topping! Use it for scones, pancakes, cakes and more.

Ingredients

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  • 3 eggs
  • 1/2 cup granulated sugar
  • 6 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest, finely grated
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces

Instructions

  1. In a medium saucepan, whisk the eggs until smooth. Then whisk in the sugar, lemon juice, and lemon zest.
  2. Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F: measure with a food thermometer for most accurate results! Avoid simmering or overcooking, which will result in a lumpy texture.
  3. Immediately remove from the heat and whisk in the butter until the butter is melted.
  4. Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours. Store refrigerated for up to 1 month.