This Easy Lemon Curd recipe uses just one lemon and takes about 15 minutes to put together. For your efforts, you'll get a medium jar of lemon heaven!
Lemon curd is a sweet and zesty condiment that you can enjoy on a cracker or toast, or just spoon it straight from the jar. Add it to a shortcrust tart shell and – voila – lemon curd tartlets, an easy dessert.
It'll last for a few weeks when stored in the fridge – though I can't guarantee it will last that long once you've tasted it!
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Lemon cheese or curd?
Lemon curd has been popular with sweet tooths for centuries, and was often known as lemon cheese years ago.
Nana Ling's recipe, recorded in 1941 and which I've used here, names this recipe as "Lemon Cheese".
(A reminder to keep scrolling for the tested and tweaked version of this recipe below.)
There seems to be no real consensus on whether lemon cheese and lemon curd are the same thing, however most cooks seem to agree that they are at least so similar that it's not worth arguing about. My quick research through some historical newspapers puts me in the "no difference" camp. While there are many variations for both lemon cheese and lemon curd, there appears to be no standout difference between the two.
Ingredient notes
To make this condiment you'll need a medium sized jar, sterilised, and just four ingredients:
- eggs
- sugar
- butter
- fresh lemon juice.
Ingredient quantities are included in the recipe card at the end of this post.
Which lemons work best for curd?
You can use any type of lemon for this recipe, keeping in mind that Meyer lemons are sweeter than Eureka and Lisbon lemons. Whichever lemons you choose, you'll need a juicy lemon! A juicy lemon will be heavy for its size and the skin should be bright with no wrinkling.
How to make Lemon Curd
Start by whisking the eggs well in a medium saucepan. Next, juice the lemon and add to the saucepan along with the sugar and butter.
Place the saucepan over very low heat and stir with a whisk to dissolve sugar. Slowly increase the heat to bring the mixture to a simmer, continuing to stir.
Simmer gently for 3 minutes or until the mixture becomes glossy and thickens. Continue to stir briskly with the whisk and taking care not to burn throughout the cooking process.
TIPS:
- Low heat is key – curd needs to be cooked gently.
- If you heat too quickly, the egg may start to cook and you'll see strands of the cooked white. If this happens, take off heat, strain the mixture to remove the egg white and then return to cooking the curd.
- Your lemon curd will thicken a little more as it cools, so keep this in mind when cooking.
Once cooked, pour into a medium sized jar and secure with lid.
Serving and storage
Once it's cooled to room temperature, place curd in the fridge immediately and always store in the fridge.
You can store lemon curd for up to approximately 3 weeks in the fridge. You can freeze it for up to one year. Store in an airtight container and cover surface of curd with plastic food wrap before freezing.
Lemon curd is perfect to fill tart shells or as a topping for cupcakes, scones or cakes. Spread it on a crepe, layer it in a trifle or stir it into ice cream. Team it with berries or meringue or, alternatively, enjoy a spoonful straight from the jar!
More lemon recipes
Looking for more ways to enjoy lemons? Here are some of my other favourites:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Easy Lemon Curd Recipe
Equipment
- medium sized jar, sterilised
Ingredients
- 2 eggs (60 gram eggs)
- 1 cup sugar (210 grams)
- 1 teaspoon butter (5 grams)
- 1 lemon (juice only, approx ⅓ cup or 85ml)
Instructions
- Beat the eggs well in a medium saucepan.
- Juice the lemon and add to the saucepan along with the sugar and butter.
- Place the saucepan over very low heat and stir with a whisk to dissolve sugar. Slowly increase heat to bring the mixture to a simmer, continuing to stir.
- Simmer for about 3 minutes or until the mixture thickens, continuing to stir briskly with the whisk and taking care not to burn.
- Pour into a medium sized jar and secure with a lid.
- Allow to cool to room temperature and then store in fridge.
Notes
- Low heat is key – curd needs to be cooked gently.
- If you heat too quickly, the egg may start to cook and you'll see strands of the cooked white. If this happens, take off heat, strain the mixture to remove the egg white and then return to cooking the curd.
- Your lemon curd will thicken a little more as it cools, so keep this in mind when cooking.
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