Ready in just less than 10 minutes, this super easy lemon curd is so smooth and creamy. The preparation requires only a few minutes of work, but it tastes so much better than any store-bought version! Try this curd recipe with pancakes, waffles, or egg waffles.
I’m so late into this lemon curd wagon, but let me tell me, this homemade curd is surprisingly so easy to make. And ever since I made this recipe, I’ve been enjoying this curd daily!
You only need 4 ingredients to make this tangy, sweet, buttery curd.
- Lemon. You’ll need the juice and zest from fresh lemons. Try and use unwaxed lemons for the best flavor.
- Butter. Use a good quality of unsalted butter and don’t use butter substitutes
- Sugar. Granulated sugar will balance the tanginess of lemon
- Eggs. You will need 2 large yolks at room temperature. The yolk color will determine the final outcome of your lemon curd
How to make lemon curd
Easy enough because you will mix it all in a pot and cook for 7 minutes on low heat until the curd thickens. When done, you will need to strain this curd.
Can I make lemon curd in a microwave?
Yes, you can. Whisk everything in a large microwave-safe bowl. Be sure to let the butter melt and cool before you mix it. Cook in your microwave (high power) in 1-minute intervals, carefully stirring after each minute. Cook for 5 to 7 minutes, or until thickened enough to coat the back of a metal spoon (time will depend upon the power of your microwave). When done, strain the curd to remove any lumps and let it cool to room temperature.
Storing and Freezing
This lemon curd can be kept in the fridge for up to 10 days or in the freezer for 3 months. Just be sure to use an airtight container. To thaw, move the container from the freezer to a refrigerator about 24 hours before you want to use it.
What can I use lemon curd on?
This homemade lemon curd or lemon butter is a classic English custard. Great for filling cakes, pies, and cupcakes or using as a spread. So, when life gives you lemons…make lemon curd!
How to make lemon curd (Super Easy)
- 1/3 cup freshly squeezed lemon juice
- Lemon zest from 1 lemon
- 1/3 cup granulated sugar more if you prefer sweet
- 2 large yolks room temperature
- 4 tablespoons unsalted butter diced
- In a double-boiler or small saucepan, mix together lemon juice, lemon zest, sugar, egg yolks, and butter.
- Turn the stove on low heat and whisk until butter melts and the curd starts to thicken for about 7 minutes.
- Strain the curd through a fine-mesh sieve and into a container. Let it cool at room temperature and store it in the fridge.