How to Make Lemon Curd ( Easy 4 Ingredient Recipe)
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Homemade Lemon Curd is, creamy, sweet, and tangy! This delicious citrusy spread can be slathered on scones, dolloped on pancakes, or used as a cake filling. You only need 4 ingredients and about 10 minutes to make the very best lemon curd.

Table of contents
If you are unfamiliar with Lemon curd, it is an amazing velvety dessert spread or topping with intense lemon flavor. You will find so many uses for it. One of my favorite ways to use it is as a filling between cake layers. I also love it drizzled over Lemon Olive Oil cake or layered in a trifle with pound cake or an Italian sweet bread called Pandoro.
Not only is it a wonderful topping, but it can also be used as an ingredient in many lemon desserts, such as lemon curd cheesecake, frosting, whipped cream, cookies, and lemon cake.
Sure, you can buy it at the grocery store, but it won’t be as good as this lemon curd recipe. When it is as easy as this to make fresh lemon curd at home, why would you buy it?

Ingredients
All you need to make this recipe are a handful of simple ingredients.
- Egg Yolks from large eggs will thicken the mixture.
- White Granulated Sugar provides sweetness to perfectly balance the tartness of the lemons.
- Cold Butter, which has been cut into small pieces, is what creates a creamy lemon curd.
- Fresh Lemons that have been zested and juiced. If you want the most intense tart lemon flavor, I recommend using fresh lemon juice rather than bottled lemon juice.

How to Make the Best Batch of Lemon Curd
- Add sugar, eggs, lemon zest, and juice to a small heavy saucepan and whisk until combined.
- Cook over medium-low heat, whisking constantly until the mixture starts to thicken.
- When the mixture coats the back of a spoon, remove the pan from the heat and whisk in the cold butter pieces. The lemon curd will continue to thicken as it cools.
- Transfer the mixture to a mason jar or a glass bowl and cover the surface of the curd with plastic wrap or a tight-fitting lid.
Cooking Tips
- It is best to start with room-temperature eggs so they blend evenly with the sugar.
- To avoid curdling the eggs, be sure to mix all of the ingredients before heating the pan.
- Don’t try to speed up the process by increasing the heat, or you may scramble the eggs.
- Whisk constantly until the mixture thickens to ensure no lumps form.
- Lemon zest provides the essential oils that give lemon curd its bright flavor. However, if you don’t like the texture, you can pass the curd through a fine mesh strainer before setting it to cool.

Storage and Freezing
The best way to store fresh lemon curd is in an airtight container in the refrigerator. I like to store mine in a small mason jar with a tight-fitting lid that stays fresh for several weeks.
If you need a longer storage solution, lemon curd freezes well and stays in the freezer for up to a year. Just make sure to thaw it overnight in the refrigerator before using it.
FAQ’s
If your lemon curd is too thin, you may just need to continue to cook it a bit longer. You can also make a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water and whisk it into the curd over medium-low heat.
If your lemon curd is thicker than you would like it to be, whisk in a teaspoon of fresh lemon juice at a time until you reach your desired consistency.
Other Recipes For Lemon Lovers
Lemon is an ingredient that compliments sweet and savory dishes alike, and I have recipes that cover both sides of the spectrum. For all my lemon-loving friends out there, I have some lemon recipes that you will love!
Fish and seafood like Easy Shrimp Oreganata and Salmon with Lemon Pepper, showcase the zingy flavor of lemon. Chicken also naturally pairs well with lemon. A couple of our favorites are Lemony Roasted Chicken and Pollo al Limone (Chicken Limone). On the sweeter side, Lemon Meringue Pie, Lemon Ricotta Cookies, Anginetti, and Lemon Pistachio Biscotti are all bursting with citrusy flavor.
I love to get your feedback, so if you try this Lemon Curd recipe or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram and Pinterest for more recipes your family will love!
Lemon Curd Recipe

How to Make Lemon Curd
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Ingredients
- 4 Egg Yolks
- ½ cup Sugar
- 6 tbsp Butter unsalted
- 1 tbsp Lemon Zest
- ⅓ cup Lemon Juice
Instructions
- Add sugar, eggs, lemon zest, and juice to a small heavy saucepan and whisk until combined.
- Cook over medium low heat whisking constantly until the mixture starts to thicken. About 5-6 minutes.
- When the mixture coats the back of a spoon, remove the pan from the heat and whisk in the cold butter pieces. The lemon curd will continue to thicken as it cools.
- Transfer the mixture to a mason jar or a glass bowl and cover the surface of the curd with a piece of plastic wrap.
Video

Notes
Cooking Tips:
- It is best to start with room temperature eggs so that they blend evenly with the sugar.
- To avoid curdling the eggs be sure to mix all of the ingredients before heating the pan.
- Don’t try to speed up the process by increasing the heat or you may scramble the eggs.
- Whisk constantly until the mixture thickens to ensure no lumps form.
- Lemon zest provides the essential oils that give the lemon curd its bright flavor. But if you don’t like the texture, you can pass the curd through a fine mesh strainer before setting it to cool.
This is so delicious….and so versatile in its use!