Easy Lemon Curd Recipe – On the stove or microwave!
This easy lemon curd recipe uses eggs to thicken it. The end result is a luscious, thick and smooth curd. Homemade citrus curd is the perfect addition to cakes, tarts, pancakes, yogurt, and ice cream.
This easy lemon curd recipe can be made in the microwave or on the stove.
My ideal lemon curd is tart and not too sweet. It needs to scream lemon. I also like it thick enough to spread lavishly over whatever I am jazzing up. Toast, pancakes, waffles, cakes, pie…
It’s wonderful over dolloped ice cream or swirled in yogurt too. Or in this divine mini lemon meringue tartlets.
Equipment
The curd can be made over a double boiler on the stove or in a microwave.
Stovetop – This uses a double boiling method. You will need a bain-marie (hot water bath) setup. You can create this with a heat-proof bowl balanced over a saucepan of boiling water.
Microwave – For the microwave lemon curd method you will need a microwave and a microwave-proof bowl.
Ingredients
The ingredients are simple in this homemade lemon curd recipe, there are only 5!
- Eggs – 3 large egg yolks and 1 large whole egg. These are the thickener in the curd. The remaining eggwhites that aren’t used in the curd can be frozen for future use (like in a pavlova.)
- Sugar – granulated white sugar brings the sweetness
- Lemon – is an obvious ingredient in easy lemon curd. Use regular lemons for the tartest lemon curd, or use Meyer lemons for a less tart version.
- Butter – This brings richness. Use salted or unsalted butter.
- Salt – This helps to balance all the flavors. If you’re using salted butter you can skip this.
Stove Top Method
Set up the water bath by filling a saucepan with about 4cm (2 inches) of water and bringing it to a simmer. Mix all the ingredients except the butter into a heatproof bowl and set this over the simmering water.
Whisk it together over the simmering water for around 12-15 minutes until it starts to thicken a bit. Don’t rush this step. When a metal spoon is dipped in, it should easily coat the back of the spoon.
Take it off the heat and whisk in the cold butter. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
If you accidentally took it off the heat too soon, and it doesn’t thicken even when in the fridge, it can be reheated over a water bath and cooked a bit longer.
Microwave lemon curd Method
This recipe can be an easy microwave lemon curd too. Microwaving the curd is much faster than on the stovetop however there is more of a risk of little bits of egg scrambling. This is because a microwave can heat things inconsistently. To remove any pieces of cooked egg, ensure the curd is passed through a sieve before storing.
In a microwave-proof bowl, whisk together the egg yolks, whole egg, and sugar until well combined. Whisk in the lemon juice and lemon zest.
Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes in total. This time may increase or decrease depending on your microwave strength.
Check that the curd is thick enough by dipping in a metal spoon. The curd should easily coat the back of the spoon.
Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
Variations
If you have an abundance of other citruses, such as limes, clementines, oranges, or grapefruit, you can use this recipe for those too!
Oranges, clementines, and other sweet citrus are best when made alongside some tart lemon juice as well to balance the sweetness.
Related recipes
Looking for other delicious lemon recipes? Try this lemon yogurt cake with rosemary or lemon white chocolate truffles.
Or, try these other breakfast recipes that also use fruit and jars! This vanilla quince jelly recipe is great on homemade bread. While this yogurt panna cotta recipe is a great way to start the day!
Easy Lemon Curd Recipe
An easy lemon curd that is smooth, tart and sweet.
Ingredients
- 3 large egg yolks
- 1 large whole egg
- 125ml (1/2 cup) lemon juice
- 2 Tbsp lemon zest
- 150g (3/4 cup) granulated sugar
- 100g cold butter, cubed
- 1/8 tsp salt (if using unsalted butter)
Instructions
Stove Top
- Set up the water bath by filling a saucepan with about 4cm (2 inches) of water and bringing it to a simmer. Mix all the ingredients except the butter into a heatproof bowl and set this over the simmering water.
- Whisk it together over the simmering water for around 12-15 minutes until it starts to thicken a bit. Don't rush this step. When a metal spoon is dipped in, it should easily coat the back of the spoon.
- Take it off the heat and whisk in the cold butter. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
- If you accidentally took it off the heat too soon, and it doesn't thicken even when in the fridge, it can be reheated over a water bath and cooked a bit longer.
Microwave
- In a microwave-proof bowl, whisk together the egg yolks, whole egg and sugar until well combined. Whisk in the lemon juice and lemon zest.
- Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes in total. This time may increase or decrease depending on your microwave strength. There may be little pieces of cooked egg but they will be sieved out later.
- Check that the curd is thick enough by dipping in a metal spoon. The curd should easily coat the back of the spoon.
- Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.
Notes
Freezing - Lemon curd can be frozen for up to three months.
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Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 183Total Fat: 19.9gSaturated Fat: 12.2gUnsaturated Fat: 0gCholesterol: 115mgSodium: 162mgCarbohydrates: 0.6gSugar: 0.3g
Lemon curd FAQ
Yes, they are the same. The names are interchangeable.
Yes lemon curd is gluten-free
Lemon curd should be refrigerated.
As filling in cakes or pies, spread on bread swirled in ice cream or in yoghurt.
It can store in the fridge for up to 10 days or be frozen for up to three months.
It has not been cooked enough.
Either put it back over the stove in a hot-water bath or microwave it for a little longer in 20-30 second increments, stirring each time.
Yes, lemon curd freezes very well. Freeze in an airtight container.
I just made this and it is delish, it goes awesome on your hot cross buns when they are toasted.
How many lemons did you use
I tried the microwave option and it was sooooo easy! 4 blasts at 40 seconds and it was done. Full of lemon flavour, and a thick and smooth texture – just how it should be!
Fabulous recipe, but I was disappointed with the amount of lemon curd that it produced. Merely 2 small jars, I had to make a second batch.
So happy you enjoyed it! Hah yeah, I end up making multiple batches too if I’ve got enough lemons!
It’s easy to find a Lemon Curd recipe that has great flavour – but sometimes they are a little too runny. This recipe produces the absolute perfect flavour and texture 😀
Yay so happy you loved it! 😄
I am always in search of the perfect lemon curd and I have found it.
Concise and easy directions for a delicious and tart curd with the perfect consistency.
Thanks SO much for sharing–it will live in my favorite dessert recipe file forever!
So easy and delicious! My microwave must be on the more powerful side so it was super quick.
How many jars will this recipe make? Or should I double the recipe to make 2 to 3 med jars.
Hey Karen it makes about a cup worth so I would make twice the amount for 2-3 med jars.