Easy Lemon Curd Recipe with 5 Ingredients

A deliciously tart and sweet Lemon curd recipe for your scones, cupcakes, and more with 5 ingredients.

I adore this easy lemon curd recipe. I have been making it for the last 7 years. It started when I owned a small tearoom and I served it each day with these cream scones. Besides Lemon Curd, you can also make Lime Curd.  If you love lemon recipes visit my favorite lemon recipe page

Delicious Lemon Curd Recipe

Lemon Curd in a glass jar

It’s pretty easy to make this curd, just a little time-consuming. You can serve it with scones, put it on cake, cookies, and fill cupcakes with it. There is endless fun you can have with lemon curd. It will last about 3 weeks refrigerated or you can even freeze it for later.

I like to jar it up and give it as gifts. I don’t have a picture here, but you can put a cute label on it and send it on its merry way. Your friends will love you for it.

Lemon Curd was brought over by the colonists from England, where it is known as lemon cheese or lemon butter. I found this recipe from Rose Beranbaum’s Cake Bible. There are many versions around, so experiment and find one that works for you.

Lemon Curd
 

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Lemon Curd Recipe
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Lemon Curd Recipe

A deliciously tart and sweet Lemon curd recipe for your scones, cupcakes and more with only 5 ingredients.
Course Side Dish
Cuisine American
Keyword Lemon, Lemon Curd
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 servings
Calories 73kcal
Author Candi Elm

Ingredients

  • 4 egg large yolks
  • 1/2 cup +2 TBS Sugar
  • 2 Lemons Juiced
  • 4 TBS Butter Unsalted
  • 2 tsp zest
  • pinch salt

Instructions

  • In a heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except for the lemon zest.
  • Cook over medium-low heat, stirring constantly until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour.
  • The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle.
  • You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.

Notes

The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir.
If you want to make this refined sugar free, you can substitute the sugar for erythritol. 

Nutrition

Serving: 1TBS | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 41mg | Potassium: 33mg | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 7.5mg | Calcium: 11mg | Iron: 0.3mg

Tips for making no fail Lemon Curd

The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir. I know you will enjoy this lemon curd recipe. Sign up above to receive future recipes, get tea party tips or follow along on Pinterest.

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16 Comments

  1. Lemon curd is delicious! My aunt makes it for us all the time, we love it so much. She also used the Cake Bible, but of course put her own spin on it. Thanks for sharing!
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  2. Oh god! I LOVE lemon curd! I never tried to make some but I think I will!
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  3. I have to try that – my little man LOVES lemon!
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  4. I love lemon curd, but I have to admit…..I never made it before. I am always worried about the curdle issue. I have to face my fear one of these days.
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  5. I love anything lemon, so can't wait to try this one!
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  6. Thank you for some other wonderful article.
    The place else may anyone get that type of info in such an ideal way
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  7. How have I never made this before??? I adore lemons and can’t get enough of them. This is such a great bonus to add on any sort of muffin or scone.

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