Simple Lemon Curd (3 Ingredient Recipe)
This simple homemade lemon curd uses just three ingredients and comes together in about 10 minutes. It’s smooth, bright, and perfectly tangy — ideal for spreading on toast, layering into cakes, or spooning over yogurt and berries.
Servings: 1 cup
Ingredients
- ½ cup fresh lemon juice about 2–3 lemons
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 tbsp butter optional
Instructions
Combine ingredients
- In a small saucepan, whisk together the lemon juice, sugar, and egg yolks until smooth. If using lemon zest, add it now.
Cook gently
- Place the saucepan over medium-low heat and cook while whisking constantly. The mixture will slowly begin to thicken as it heats.
Watch for thickening
- Continue whisking for about 6–10 minutes until the curd thickens enough to coat the back of a spoon. If you run your finger through the curd on the spoon, the line should hold.
Add butter (optional)
- Remove from heat and whisk in butter until smooth and glossy.
Strain
- Pour the lemon curd through a fine mesh sieve into a bowl to remove zest or any tiny egg bits.
Chill
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours until fully cooled and thickened.
Notes
Fresh lemon juice works best for this recipe and gives the curd its bright, fresh flavor.
Lemon curd will continue to thicken as it chills in the refrigerator.
If your curd seems too thin while cooking, continue whisking over low heat. It usually thickens quickly toward the end of cooking.