Easy Lemon Curd

This lemon curd is a SUNSHINE IN A JAR! Takes only less than 10 mins to make! Plus it's smooth, silky, sweet and tangy. Amazingly versatile! You can enjoy it as a spread or eat it just with a spoon like us lemon lovers! 😜

5 minutes
8 minutes
13 minutes


  • 1/3 cup (70 g) lemon juice
  • 1 Egg UK medium size (without shell=58g)
  • 2 Egg yolks (36 g)
  • 1/4 cup (56 g) Unsalted butter, cold
  • 1/2 cup + 1 tbsp (113 g) White granulated sugar
  • 1/2 tsp Vanilla extract
  • A pinch of salt


  1. Take fresh lemon juice and strain it to remove any pulp or seeds. Set aside.
  2. In a stainless steel bowl, combine the sugar, egg, egg yolks and salt then whisk vigorously for 2-3 minutes or until the mixture is thick and pale in colour.
  3. Now add lemon juice to the mixture, and whisk to combine.
  4. We will not cook this mixture directly on heat so we need a double boiler. To make a double boiler, simmer 1-2 inches of water in a small saucepan. Place the above stainless steel bowl on this saucepan, make sure, the water doesn’t touch the bottom of the bowl and the bowl should fit on top of the saucepan.
  5. At low heat, as the lemon curd cooks keep whisking it constantly. Constant whisking prevents the lemon curd from curdling.
  6. Cook for 6-8 minutes or until it becomes thick and more pale in colour. Once thickened, remove from the heat and transfer into a heat-safe bowl (non-metal). It should coat the spatula and leave a visible line when you run your finger through it and this line holds its shape. 
  7. If the curd is not thickened, continue to cook with constant whisking for more few minutes.
  8. Cut the cold butter into small cubes and add butter cubes and vanilla extract to the curd immediately, whisk continuously until butter is completely melted and combined.
  9. There is no need to pass through the strainer but if you see some bits of egg yolk, just pass through the strainer to get super smooth lemon curd.
  10. Cover the surface of the curd to prevent a film from forming over the top. Let it cool to room temperature.
  11. Transfer to an airtight jar and store in the fridge to cool completely before use.
  1. Air tight glass jars are the best to store it. Unopened jars can be stored in the fridge for up to two weeks.
  2. Once you opened the jar, it is good to use for up to a week.