4-Ingredient Lemon Curd Recipe

Whole Egg Lemon Curd in a glass jar, fresh lemons beside it

My 4-ingredient lemon curd recipe makes a smooth, rich curd with a balance of sweetness and tang. It's ready in 15 minutes with no double boiler needed, and its creamy texture makes it an ideal topping for toast, pastries, or yogurt.

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 122kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

½ cup (½ cup) sugar
3 (3) eggs large
½ cup (½ cup) lemon juice
120 g (½ cup) butter unsalted

INSTRUCTIONS

Combine Ingredients Off Heat: In a medium saucepan, off the heat, add the sugar, lemon juice, and eggs. Stir well to combine.
Add Butter and Heat: Add the butter to the saucepan, then place the pan over medium heat.
Stir Continuously: Stir the mixture continuously over the heat until bubbles form and it thickens, a few minutes.
Strain for Smoothness: Take the pan off the heat and strain through a fine mesh strainer into a bowl.
Optional Blending: Blend with a stick blender for an extra-smooth consistency, if desired.
Cool and Refrigerate: Cover the surface with cling wrap, pressing it onto the curd, and refrigerate until cooled.
Final Stir and Store: Stir with a silicone spatula, transfer to a jar, and store in the refrigerator.
Shelf Life: The lemon curd will last for one week in the refrigerator.

NOTES

Whole Eggs for Zero Waste: this recipe uses whole eggs so there's no leftover whites to use up.
Continuous Stirring: constant stirring is key to preventing the eggs from scrambling.
Temperature Control: keep the heat at medium; if it heats too quickly, lower it.
Straining Is Key: don't skip it, it's what gives the curd its smooth finish.
Use Fresh Juice: fresh lemon or lime juice gives the best flavor.
Storage: store in a clean, airtight jar in the refrigerator for up to 1 week.

NUTRITION