Perfect for toast, cakes, cupcakes, pancakes, or eating by the spoon (no judgment!)
Lemon curd is creamy, zesty, and WAY easier to make than it seems. This version cooks fast and comes out smooth every time.
🍋 Ingredients
1/2 cup (100 g) sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest
4 tablespoons butter (cut into small pieces)
That’s it!
🍋 Instructions
1. Mix the Lemon Base
In a small pot, whisk together:
Sugar
Eggs
Lemon juice
Lemon zest
Whisk until smooth.
2. Cook Gently
Place the pot on medium-low heat.
Cook while stirring constantly (very important!) until the mixture thickens.
This takes 5–7 minutes.
It should look like a thick, glossy pudding.
3. Add the Butter
Remove from heat.
Add butter pieces and stir until melted and fully mixed.
The butter makes the lemon curd creamy and silky.
4. Cool It Down
Pour the lemon curd into a bowl.
Press plastic wrap gently on top to prevent a “skin” from forming.
Refrigerate for 30 minutes or until chilled.
It will get even thicker as it cools.
🍋 How to Use Lemon Curd
It’s AMAZING on:
Toast
Waffles
Pound cake
Cupcakes
Muffins
Yogurt
Fruit bowls
Pastry filling
Cake layers
Or just grab a spoon!
⭐ Tips for Perfect Lemon Curd
Cook low and slow so the eggs don’t scramble.
Keep whisking — it prevents lumps.
Strain it through a fine sieve if you want extra-smooth lemon curd.
Use fresh lemons for the best flavor.
Store up to 1 week in the fridge in a sealed container.
🍋 Fun Variations
Berry Lemon Curd
Blend 2 tablespoons mashed berries into the mixture after cooking.
Orange Curd
Swap lemon juice for orange juice for a sweeter, gentler flavor.
Honey Lemon Curd
Replace half the sugar with honey for a rich, smooth sweetness.