Easy Lemon Curd

Lemon Curd is incredibly easy to make with only four ingredients in under 15 minutes. It’s fresh and tangy and wonderful spread on crumpets, stirred into porridge or yoghurt or sandwiched into the most delicious sponge cake.

homemade lemon curd in a jar on a wooden board

Lemon Curd is a deliciously homey affair but with a hugely punchy flavour which is a world away from the jars at the supermarket.

My mum has always been a huge fan of lemon curd and we would always have a pot of it in our fridge growing up. Not homemade but then my mum isn’t like that. These days whenever I make a pot I make sure to make an extra one for Mum.

lemons on a wooden board

If you have never had the pleasure Lemon Curd is like a tangy buttery lemon custard which can be enjoyed in so many different ways. It’s the jam for people who find jam too sweet. A grown up jam if you will, celebrating the gorgeous tartness of lemons.

What are the ingredients of Lemon Curd?

  • Lemons
  • Sugar
  • Butter
  • Eggs

lemon juice and zest in a bowl on a wooden board

How do you make Lemon Curd?

  1. Whisk together lemon juice and zest with sugar and butter over a medium heat until just boiling.Making homemade lemon curd in a saucepan
  2. Whisk the hot lemon mixture over beaten eggs until combined.Whisking homemade lemon curd in a bowl
  3. Set back over a heat and whisk until the curd is gently boiling and thickened.lemon curd in a saucepan
  4. Strain the curd to make extra smooth and store in the fridge to cool and set.homemade lemon curd in a jar on a wooden board

Pro Tips

  • To juice any citrus fruit my favourite tool is the Mexican Elbow. You can buy them in different sizes for limes, lemons or oranges. They are super quick and easy for juicing whilst leaving the pips behind.

  • For the most gorgeous golden yellow colour for your curd use very good eggs with orange yolks. I recommend Burford Browns.
  • When you are adding the hot lemon mixture over the beaten eggs go very slowly. You do not want the eggs to start scrambling. I usually start with a small splash of the hot liquid to temper the eggs whisking vigorously before pouring in the rest of the liquid in a steady stream.
  • If the eggs do scramble a little, don’t worry, you will be straining the curd at the end of the process so any small strings of cooked egg will be discarded.
  • If the egg completely scrambles then you may need to begin again.
  • I recommend pouring the hot lemon mixture into a jug so you can pour it into the eggs more carefully rather than direct from the saucepan.
  • Set the egg bowl on a damp cloth to steady it and avoid the bowl spinning around the work surface.
  • When you remove the finished lemon curd from the heat it will still be a little runny. This is normal, your curd will set and thicken further as it cools.
  • Lemon Curd will keep for up to 2 weeks in the fridge.

homemade lemon curd in a jar on a wooden board

How can you use Lemon Curd?

  • Spread over toast, crumpets or muffins.
  • Use as an alternative filling in a Victoria Sponge.
  • Stir into yoghurt and crumble over granola for a luxurious breakfast.
  • Filled into pre-baked mini pastry cases and topped with fruit and whipped cream for a cheat’s lemon tart.

Other citrus curd ideas

Just replace the lemon juice and zest with the same amount from these other citrus fruits for more delicious curd ideas:

  • Blood Orange Curd
  • Lime Curd
  • Grapefruit Curd

More recipes like this:

Seville Orange, Grapefruit and Rosemary Marmalade
Raspberry Coconut Jam
Apple Butter
Lemon Garlic and Thyme Infused Olive Oil
Whole Lemon Thyme Cake

I hope you give this Easy Lemon Curd a try. If you do make this recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Easy Lemon Curd

Lemon Curd is incredibly easy to make with only four ingredients in under 15 minutes. It’s fresh and tangy and wonderful spread on crumpets, stirred into porridge or yoghurt or sandwiched
into the most delicious sponge cake.
Prep Time5 mins
Cook Time10 mins
Course: Preserve
Cuisine: British
Servings: 10 servings
Calories: 149kcal

Ingredients

  • 3-4 lemons
  • 200 g caster sugar
  • 60 g unsalted butter
  • 3 eggs medium sized

Instructions

  • Zest 2 of the lemons, then juice them and another 1-2 more. You need to end up with 125ml fresh lemon juice.
  • Pour the lemon juice, lemon zest, caster sugar and butter into a medium saucepan. Turn the heat on and whisk everything together whilst bringing to a gentle boil.
  • Break the eggs into a medium sized mixing bowl. Lightly beat together then pour a splash of the hot lemon mixture into the beaten eggs, whisking vigorously to avoid the egg scrambling.
  • Gently pour the rest of the lemon mixture into the eggs in a steady stream whisking all the time until the eggs and lemon mixture is completely combined.
  • Pour it all back into the saucepan and bring to a boil, still whisking all the time. Continue whisking for 3-4 minutes until the mixture thickens.
  • Remove the lemon curd from the heat and strain so the curd is very smooth. Pour the curd into a jar and place in the fridge to cool and set for at least a couple of hours.

Notes

  • Makes 400g Lemon Curd.
  • I use medium eggs in this recipe.
  • For the most gorgeous golden yellow colour for your curd use very good eggs with orange yolks. I recommend Burford Browns.
  • When you are adding the hot lemon mixture over the beaten eggs go very slowly. You do not want the eggs to start scrambling. I usually start with a small splash of the hot liquid to temper the eggs whisking vigorously before pouring in the rest of the liquid in a steady stream.
  • If the eggs do scramble a little, don’t worry, you will be straining the curd at the end of the process so any small strings of cooked egg will be discarded.
  • If the egg completely scrambles then you may need to begin again.
  • I recommend pouring the hot lemon mixture into a jug so you can pour it into the eggs more carefully rather than direct from the saucepan.
  • Set the egg bowl on a damp cloth to steady it and avoid the bowl spinning around the work surface.
  • When you remove the finished lemon curd from the heat it will still be a little runny. This is normal, your curd will set and thicken further as it cools.
  • Lemon Curd will keep for up to 2 weeks in the fridge.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 20mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 228IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg

Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Technically I have recovered from the terrible cold/flu that I have had for the past two weeks but it has left me a complete wreck. Prior to that I was honestly answering that I was feeling great towards the end of this pregnancy. I was still able to walk a decent amount and look after Cole as normal, despite him being always exuberant to the extreme. However, now is a different story. Just two weeks of limited exercise due to feeling awful has seriously affected how much I can do now. The baby has grown an astronomical amount and my mobility is suffering, not to mention there is zero room in my body for food so my energy levels are non-existent.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Now is the time that I need to take it easy and I’ve no choice but to slow down. I will aim to get a blog post out each week but do forgive me if I can’t manage it. Having been blogging my recipes for nearly five years now it always surprises me how I haven’t learnt to speed up my process, even the simplest recipes take me an age to prepare, photograph and write about. I love every minute of it but just standing at the kitchen counter making a cup of tea seems to rob me of any energy for the next hour so doing anything more adventurous is a battle.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

This Vanilla Almond Cake was borne out of a desire to bake something simple and delicious for Mother’s Day this weekend. My mum, like me actually, prefers a more homely bake rather than the bells and whistles of a buttercreamed layer cake and so this cake I have developed with very much our own tastes in mind.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I absolutely love this cake and is definitely the one I would choose someone to bake for me. The sponge is fluffy and flavourful with ground almonds, vanilla extract and almond extract and the ingredients easy to get hold of. For this cake I just used a gluten-free flour blend (Doves Farm) instead of any fancy combos so it’s a really accessible recipe if you only want to make a quick trip to the supermarket.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I love lemon curd and would happily smother it over anything but it pairs particularly well in this icing drizzled over the top of the cake.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

So if you want to bake something nice for mum (or for yourself) this weekend may I humbly suggest this Vanilla Almond Cake with Lemon Curd Glaze, it’s a simple cake but such a treat. All you need is your feet up and a cup of tea in hand to enjoy.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 475kcal

Ingredients

  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream

Lemon Curd Glaze

  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd

Instructions

  • Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
  • Beat the sugar with the butter until light and fluffy.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla and almond extracts.
  • In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
  • Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
  • Pour the cake batter into the bundt tin and then place in the oven.
  • Bake for 50 minutes, then remove from the oven, run a palette knife between the cake and the bundt tin, then carefully invert onto a wire rack and cool completely before glazing.

Lemon Curd Glaze

  • Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.

Nutrition

Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 155mg | Potassium: 94mg | Fiber: 2g | Sugar: 39g | Vitamin A: 660IU | Calcium: 88mg | Iron: 1.5mg

SHOP THE RECIPE

I’ve owned the MasterClass Non-Stick Fluted Ring Cake Tin, 27 cm (10″) for years and it really is a good cake tin. I find the bundt cakes really easy to remove, it’s sturdy and has taken a bit of a battering in my kitchen. Some bundt tins are quite expensive but this is a good quality, well-priced tin that still makes your cakes look beautifully impressive. Especially good for a first-time bundt baker.

The links above are affiliate links so if you decide to buy your bundt tin using them then I will get a small commission from Amazon at no cost to you. It just goes a little way to paying for my blog expenses.