Homemade Lemon Curd – Only 4 Ingredients and 15 Minutes

Okay. I need to be honest with you. Homemade Lemon Curd – Only 4 Ingredients and 15 Minutes. I used to buy lemon curd at the store—every single time. I thought making it at home was something only professional bakers do.

Then one day I ran out. The store was closed. I had lemons, eggs, butter, and sugar sitting right there in my kitchen. So I tried it.

It took me 15 minutes. And I will never buy it from a store again.

Homemade lemon curd is bright, silky, buttery, and tastes like real lemons — not like that weird artificial lemon flavor you get from a jar. You can spread it on toast in the morning. Spoon it over ice cream. Use it to fill a cake or tart. Or honestly — just eat it with a spoon straight from the pot. I have done that. No shame.

Four ingredients. Fifteen minutes. Let me show you.

What You Need

Just 4 things:

• 4 large egg yolks
• ½ cup fresh lemon juice (from about 3 lemons)
• 1 tablespoon lemon zest
• ¾ cup granulated sugar
• 4 tablespoons unsalted butter, cold, cut into small cubes

You also need:

• A small heavy saucepan
• A whisk
• A clean jar or container for storing

How to Make It – Every Step

Step 1. Zest your lemons first. Before you cut any lemon, zest it. Always zest before cutting. It is so much easier to zest a whole lemon than a cut one. Zest all your lemons over a small bowl and set aside.

Step 2. Juice the lemons. Now cut them and squeeze. You need half a cup of juice. That is about 3 medium lemons. Use fresh juice only. Please do not use bottled lemon juice here. The flavor is completely different and not in a good way.

Step 3. Mix everything except butter. In your saucepan — off the heat — add egg yolks, sugar, lemon juice, and lemon zest. Whisk everything together until smooth and combined. About 30 seconds.

Step 4. Cook on low heat — and do not walk away. Turn the heat to low. Start whisking. Keep whisking. This is not the time to check your phone. You need to stir constantly so the eggs do not scramble. Cook for about 8 to 10 minutes. The mixture will slowly go from thin and yellow to thick and glossy. You will see it change. It is kind of magical.

How do you know it is ready? Dip a spoon into the curd. Draw your finger across the back of the spoon. If the line stays clean and does not run — your curd is done.

Step 5. Take it off the heat. Add butter now. Remove the pan from heat immediately. Add your cold butter cubes one or two at a time. Whisk after each addition until completely melted. The cold butter makes the curd silky and smooth. This is the secret to that velvety texture.

Step 6. Pour into a jar. Pour the warm curd through a fine mesh strainer into a clean jar. The strainer catches any bits of zest or egg. You end up with a perfectly smooth, glossy curd.

Step 7. Cool and refrigerate. Press a piece of plastic wrap directly onto the surface of the curd. This stops a skin from forming on top. Let it cool at room temperature for 30 minutes. Then put it in the fridge. It will thicken even more as it cools.

Tips, Questions and Things I Wish Someone Told Me

My curd has lumps. What happened? The heat was too high and the eggs started to scramble. Next time keep the heat on low. But — good news. You can save it. Just pour the warm curd through a fine mesh strainer and press it through with a spoon. It will come out smooth.

Can I use whole eggs instead of just yolks? Yes. Some recipes use 2 whole eggs instead of 4 yolks. The result is a little lighter in color and slightly less rich. Both work great.

How long does lemon curd last in the fridge? Up to 2 weeks in a sealed jar. Make sure the jar is clean before you fill it.

Can I freeze lemon curd? Yes! Pour it into a freezer-safe container. Freeze up to 3 months. Thaw it overnight in the fridge. Give it a quick stir before using.

What can I do with lemon curd? So many things. Spread it on toast or scones. Spoon it over vanilla ice cream. Use it to fill a lemon tart or layer cake. Swirl it into yogurt. Dollop it on pancakes. Mix it into whipped cream for a lemon mousse. Once you have a jar in your fridge you will find reasons to use it every day.

My curd is too thin. Did I do something wrong? It might just need more time in the fridge. Lemon curd thickens a lot as it cools. If after a few hours it is still very thin, next time cook it a minute or two longer until it is thicker on the spoon.

How to Use This Lemon Curd — Ideas From My Kitchen

Once you make this you will want to put it on everything. Here are some recipes on my site where lemon curd fits perfectly:

• Lemon Tart — fill it with this curd instead of store-bought
• Lemon Cheesecake — swirl curd on top before serving
• Lemon Bars — same bright flavor, different texture
• Lemon Mousse — fold curd into whipped cream