Lemon Curd Recipe

Easy Lemon Curd Recipe

An easy lemon curd recipe you can make at home is always good to have in your repertoire. Perfect for toast, crumpets or even swirled into yoghurt, this one is tangy and sweet, and oh so delicious!

For the longest time, I thought any kind of curd was really laborious to make. Honestly, I believed it required hours of standing by a stove, slaving away stirring a mixture to heat it very carefully and slowly until it reached the right consistency. And then the result would be a tiny portion of curd only fit for a handful of servings.

Thank goodness I was wrong!

Now, in my search for the perfect curd recipe, I tried quite a few. Many of them called for only egg yolks and not egg whites. Whilst using up egg whites was never a problem, sometimes I just didn’t want to have to use them up. So I kept my search going and discovered a recipe that works using the whole egg, leaving no leftover ingredients.

Win-win, right? 😉

This lemon curd is absolutely divine! It is sharp and tangy and beautifully creamy and rich. And because you adjust the sweetness to your taste, it can be as sweet or not as you want.

This lemon curd is absolutely divine! It is sharp and tangy and beautifully creamy and rich. And because you adjust the sweetness to your taste, it can be as sweet or not as you want.

I love using this lemon curd on pancakes or toast, or when baking in making lemon drizzle cupcakes. They would even make a wonderful rich topping to my lemon drizzle cookies if you wanted an added extra for it!

Honestly, this lemon curd is so scrumptious, everyone will love it. So much so, I’ve given it as gratefully received gifts. This will receive so many compliments, it’s brilliant if you’re making up a homemade gift hamper!

Try this easy lemon curd out, you’ll be a convert. And you can thank me for it later 😉

Easy Lemon Curd

5 from 3 votes
Course: CondimentCuisine: UKDifficulty: Easy
Prep time


Cooking time


Total time



Easy peasy yummy scrummy lemony deliciousness!


  • 2-3 lemons, zest and juice

  • 50g (3 tbsp+2 tsp) unsalted butter

  • 80-100g (¼ cup+2 tbsp – ¼ cup+3 tbsp) sugar (I use granulated)

  • 2 large eggs


  • First sterilise your glass jar. I wash my jar well in soapy water, and rinse clean. Then pop in an oven preheated to 160C/320F for 10-15 minutes. Use immediately after sterilising.
  • Whilst your glass jar is sterilising, make the curd. Zest and juice your lemons into a large glass bowl, then add in the butter and sugar. Place the glass bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the glass bowl. Heat until the butter is melted and the sugar dissolved. Pull off the heat and set aside for a few minutes to cool slightly.
  • Crack your eggs into a small bowl and lightly beat to combine. Once your lemon mixture is cooled a little, whisk in the eggs to combine. Put your glass bowl back over the pan of simmering water and cook, whisking constantly. Your mixture will be runny at first, then will have a bit of white foamy streaks through it as you keep whisking. Eventually the white streaks will disappear and your curd will thicken. This whole process, once returned to the heat, takes me about 10 minutes.
  • Once your lemon curd is nearly ready, carefully remove your sterilising glass jar from the oven. Pour the lemon curd into your jar and put the lid on as tight as you can. As the curd cools, it will seal the jar so you can store this for a few months without it spoiling. Once opened, it will need to be refrigerated and used up within a week (if it lasts that long!)

Recipe Video


  • I like to sterilise my jars just before I use them, so I know they are completely clean and good to use. This recipe works perfectly when timing both together 🙂
  • Make sure your lemon mixture has cooled sufficiently before you add your eggs to it, or you will cook your eggs and end up with scrambled lemony eggs!
  • Remember your lemon curd will continue to cook and thicken as it cools, so take it off the heat before it gets really thick.

Leave a Comment

Your email address will not be published. Required fields are marked *