How to Make Lemon Curd (4 ingredient recipe!)
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This classic lemon curd is smooth, creamy, and bursting with bright, sweet-tart lemon flavor. Made with just four ingredients and a few minutes on the stove, it’s an easy way to add something special to desserts and breakfast treats.
This lemon curd is a classic for a reason. It’s smooth, creamy, and unapologetically rich, with that irresistible balance of bright lemon tang and buttery sweetness. Think of it as a citrusy cousin to jam — spoonable, glossy, and the kind of thing you “taste just once” and then somehow keep tasting until the jar is half gone.
The process is simple but precise, and I’ve tested it to make sure it turns out silky every time. Egg yolks, sugar, and fresh lemon juice are cooked gently until they thicken into a luscious, spoon-coating custard. Low and steady heat is key here; it keeps the curd smooth and prevents the eggs from scrambling. Once it’s off the heat, butter is stirred in, melting into the warm curd and giving it that signature richness and shine.
I love how versatile lemon curd is, and once you have a batch in the fridge, you’ll find a million ways to use it. It’s perfect dolloped onto scones, spooned over lemon pancakes or waffles, or swirled into yogurt. It’s what I use in my medieval strawberry tart, and it’s also the perfect topping for my lemon lavender cake. It feels special, a little luxurious, and always manages to steal the spotlight — even when it’s technically just the topping.
Do I need a double boiler?
A double boiler is the safest way to make lemon curd, as it provides gentle, even heat and prevents the eggs from scrambling. Cooking the curd directly over the burner—even on low—can cause it to overheat too quickly. If you don’t have a double boiler, you can easily improvise by setting a heat-safe bowl over a pot of simmering water. Another option is to hold the pot a few inches above the burner while whisking constantly. It takes a bit more effort, but it’s a method I’ve used successfully many times.
Storing and freezing instructions
Store: The best way to store lemon curd is in a clean glass jar in your fridge. I like to place a piece of parchment paper directly on the curd while it’s still hot. This helps prevent skin from forming on the surface. Another option is to peel the skin off. Once it’s cool, the skin won’t form again. This lemon curd recipe will last for about 2 weeks in your fridge.
Freeze: Lemon curd freezes very well. To freeze lemon curd, let it cool completely in the fridge. Then, transfer it to a freezer-safe container and store it in the freezer for up to a year. Let it thaw in your fridge for about 24 hours before using it.
Recipe FAQs
Do I need to use fresh lemon juice?
Fresh lemon juice always tastes best. And besides, for the best flavor, you’ll need to use lemon zest. However, you can use bottled lemon juice as a substitute in a pinch.
Can I use lime juice instead?
You sure can! Lime curd also tastes great.
Why Does My Lemon Curd Taste Metallic?
Sometimes, cooking lemon curd in a metal pot can give it a slight metallic aftertaste. If you’re sensitive to this, use a double boiler with a ceramic insert or set a heat-proof glass bowl over a pot to cook the curd.
Help, my lemon curd curdled!
If the heat is too high, you risk curdling the custard. If this happens, remove the pot from the heat immediately and strain the curd through a fine-mesh sieve, gently pushing the mixture through with the back of a spoon to remove any cooked egg bits. You can then return it to a clean pan and continue cooking it over a lower heat.
How to Make Lemon Curd (4 ingredient recipe!)
Ingredients
Instructions
- Add 2 inches of water to the bottom of a double boiler. Bring it to a boil then reduce the heat to medium-low.
- In the top pot of the double boiler (before you put it on the heat) add egg yolks, sugar, lemon zest, and lemon juice and whisk until it's smooth.5 egg yolks, 1 cup white sugar, 4 lemons
- Put the pot on top of the pot with the simmering water and whisk slowly but constantly for 8-10 minutes, until the lemon curd thickens. Remove from the pot from the heat and whisk in the butter – the heat from the lemon curd will melt the butter.½ cup butter
- Pour the lemon curd into a clean glass jar and place a piece of parchment paper directly on the surface of the curd – this will prevent a skin from forming. Once the curd is cool, you can remove it. Refrigerate the lemon curd for up to 10 days.
Video
Nutrition
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I had a bunch of lemons that needed juicing so thought I’d try your recipe. It turned out great! I served it over some ice cream and went back for seconds.
I have 2 large bowls of lemons and limes, we must plan something in the next week to make use of them …
Absolutely! Preserved lemons and limes, lime and lemon custard … oh there are so many yummy things we can make!
I’m sure this is delicious on coconut scones like you mentioned (I’ve got to try that.) I love a good lemon curd, especially in tarts!
Hey M,
I’ll be posting the recipe for the coconut scones soon. Next week if I’m on it 🙂 It was a basic scone recipe with lots of toasted coconut added to it 🙂
the consistency is perfect! I’ve never made lemon curd but it sounds like a good idea
Hey Beti,
You should definitely go ahead and give it a try. It is so easy and so delicious!