This easy homemade lemon curd is smooth, creamy, and perfectly balanced between sweet and tangy. I make it when I want something bright and fresh that works as a spread, filling, or dessert topping. It comes together quickly and tastes far better than anything store-bought.
Why You’ll Love This Recipe
I love this recipe because it’s fast, reliable, and doesn’t require complicated techniques. I put everything together in one bowl, and within minutes I have a silky lemon curd that works for breakfast, desserts, or baking. The flavor is vibrant and fresh thanks to real lemons, and the texture turns out perfectly every time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup granulated sugar
3 large eggs
1 cup fresh lemon juice
Zest of 3 lemons
1/2 cup unsalted butter, melted and slightly cooled
Directions
I start by whisking the sugar and eggs together in a microwave-safe bowl until smooth. I then add the lemon juice, lemon zest, and melted butter, whisking until everything is fully combined.
I microwave the mixture for about 1 minute at a time, whisking well after each interval. As it begins to thicken, I shorten the intervals to 15–30 seconds and whisk frequently to keep the mixture smooth. I stop cooking once the curd is thick enough to coat the back of a spoon.
I pour the lemon curd into clean jars and let it cool at room temperature before refrigerating. It thickens more as it chills.
Servings And Timing
This recipe makes about 2 cups of lemon curd, which equals approximately 16 servings. The total preparation and cooking time is about 15 minutes, not including cooling time.
Variations
I sometimes switch things up by replacing the lemon juice and zest with lime or orange for a different citrus flavor. When I want a softer, sweeter taste, I add a small splash of vanilla extract. For a thicker curd, I slightly reduce the lemon juice.
Storage/Reheating
I store lemon curd in airtight containers in the refrigerator for up to 3 weeks. If I want to keep it longer, I freeze it after it has fully cooled, leaving space in the container for expansion. Frozen lemon curd keeps well for up to 1 year. I thaw it overnight in the refrigerator before using.
FAQs
Can I Make Lemon Curd Without A Microwave?
Yes, I can make it on the stovetop by cooking it gently over low heat and whisking constantly until thickened.
How Do I Know When Lemon Curd Is Ready?
I know it’s done when it coats the back of a spoon and a line drawn through it stays visible.
Why Does Lemon Curd Thicken More After Cooling?
The eggs and butter continue to set as the curd cools, which naturally thickens the mixture.
Can I Use Bottled Lemon Juice?
I prefer fresh lemon juice because it gives the best flavor, but bottled juice can work if needed.
What Can I Use Lemon Curd For?
I use lemon curd on toast, scones, pancakes, waffles, cheesecakes, tarts, and as a cake filling.
Conclusion
This easy lemon curd recipe is one I come back to again and again because it’s simple, quick, and incredibly flavorful. I love having a jar ready in the fridge for both everyday treats and special desserts, and once I started making it myself, I never felt the need to buy it again.
This easy homemade lemon curd is smooth, creamy, and perfectly balanced between sweet and tangy. It’s quick to make and far more vibrant than store‑bought versions, perfect as a spread, filling, or topping for desserts.
Total Time:15 minutes (plus cooling)
Yield:About 2 cups (approx. 16 servings)
Ingredients
1 cup granulated sugar
3 large eggs
1 cup fresh lemon juice (about 4–5 lemons)
Zest of 3 lemons
1/2 cup unsalted butter, melted and slightly cooled
Instructions
In a microwave‑safe bowl, whisk together the sugar and eggs until smooth.
Add fresh lemon juice, lemon zest, and melted butter. Whisk until fully combined.
Microwave the mixture on high for 1 minute. Remove and whisk thoroughly.
Continue microwaving in 15–30 second intervals, whisking well after each, until the curd thickens and coats the back of a spoon.
Once thickened, pour the lemon curd into clean jars and let cool at room temperature.
Refrigerate the curd; it will continue to thicken as it chills.
Notes
For a stovetop version, cook over low heat in a heatproof bowl set over simmering water, whisking constantly until thickened.
Add a splash of vanilla extract for a sweeter, rounder flavor.
Use lime or orange juice/zest instead of lemon for a different citrus curd.
Reduce the lemon juice slightly if you want a thicker curd.
If the curd seems grainy, strain it through a fine sieve before cooling.
