You got it! 🍋 This is a classic lemon curd recipe—silky, bright, perfectly tangy, and super easy. Great for toast, cakes, tarts, or just by-the-spoon (no judgment).
🍋 Classic Lemon Curd Recipe
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 6 tbsp unsalted butter, cut into pieces
- Pinch of salt
Instructions
1️⃣ Whisk
In a saucepan (off heat), whisk together:
- eggs
- sugar
- lemon zest
- lemon juice
- salt
2️⃣ Cook gently
Place over medium-low heat, stirring constantly with a whisk or silicone spatula.
Cook 8–10 minutes, until thick enough to coat the back of a spoon.
⚠️ Don’t let it boil or the eggs will scramble.
3️⃣ Add butter
Remove from heat.
Whisk in butter pieces until fully melted and smooth.
4️⃣ Strain (optional but recommended)
Strain through a fine mesh sieve for ultra-smooth curd.
5️⃣ Chill
Transfer to a jar or bowl.
Cover with plastic wrap directly on the surface.
Refrigerate at least 1 hour to set.
✨ Tips for Perfect Lemon Curd
✔️ Use fresh lemon juice (not bottled)
✔️ Low, steady heat is key
✔️ Stir constantly
✔️ If it gets lumpy, strain it—still delicious
🧁 Ways to Use Lemon Curd
- Fill cakes, cupcakes, or tarts
- Swirl into yogurt or cheesecake
- Spread on toast or scones
- Layer in parfaits or tiramisu
🧊 Storage
- Refrigerate up to 1 week
- Freeze up to 3 months
If you want:
- microwave lemon curd
- egg-free lemon curd
- low-sugar version
- or orange/lime curd
Just tell me! 🍋