This easy lemon curd recipe is a favourite rich, sweet and tangy homemade lemon curd and you can get all the tips for how to make lemon curd right here.
Lemon is by far one of my favourite sweet flavours. Growing up, we had Lemon Meringue Pie regularly and I always loved those lemon sherbet hard lollies and still do.
Today also happens to be Sugar Salt Magic’s 3rd birthday.
Woohoo! Happy Birthday, Sugar Salt Magic.
What better way to celebrate than with all of my favourites in one, right? I went ahead and made a Lemon Meringue Cake (that’s right cake, not pie). That one will be revealed tomorrow but I thought it was important to drop in today with a quick tutorial on how to make easy lemon curd , from scratch in around 10 minutes.
How to make lemon curd
The part I love about making lemon curd (aside from the absolute deliciousness I’m about to have at the ready for every possible need) is that fact that it takes less than 15 minutes to make. Seriously!
Simply start by whisking together the eggs, egg yolks, sugar, lemon juice and lemon zest in a small saucepan and cook over low heat until the sugar dissolves.
The next step is to add the butter, a couple of cubes at a time and stir continuously until each has melted before adding more. Do this while still on the heat – my stove top is very dark so these photos are taken on my kitchen bench top where it is brighter.
Once all the butter is added and melted, cook for another 5-7 minutes until it thickens to the point of coating the back of the spoon or if you tip your saucepan to the side, then tip it back again, you will be left with a thick coating on the side of the pan.
How to store this Easy Lemon Curd
I use these Weck Jars to store my lemon curd. Lemon curd will keep for 3 months, in the fridge, unopened. Once opened, use within 2 weeks
Pretty simple huh? You must give this Easy Lemon Curd Recipe a try and keep an eye out tomorrow for my Lemon Meringue Cake tomorrow.
Have you tried this recipe?
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Easy Lemon Curd Recipe
This easy lemon curd recipe is a favourite rich, sweet and tangy curd made from scratch. Get all the tips for how to make lemon curd in this post.
- 2 large eggs
- 2 egg yolks
- 200 g / 1 cup caster (superfine) sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 150 g unsalted butter, cubed and cold
Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.
Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
Pour into sterilised conserve jars and store in the fridge.
- I use a standard Australia 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use these Weck Jars to store my lemon curd
- Lemon curd will keep for 3 months, in the fridge, unopened. Once opened, use within 2 weeks
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