This delicious lemon curd can be used in a variety of ways; in-between layers of a sponge cake, dolloped over muffins or poured into a tart shell.
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Easy Lemon Curd

Total Time 20 minutes


  • 1 cup (240ml) lemon juice, freshly squeezed
  • zest of 1 lemon
  • 3 large eggs
  • 1 egg yolk
  • 1/2 cup (115g) salted butter
  • 1 cup (200g) caster sugar


  • Combine all ingredients in a saucepan.
  • Heat on medium heat, stirring constantly, until mixture thickens.
  • The lemon curd will be ready when the mixture coats the back of a spoon.
  • When cooked, pour into a bowl and cover with cling wrap pressed onto the top of the curd and refrigerate until cold.
  • Instead of adding it to a bowl, pour the lemon curd into warm glass jars and seal.
  • Store in the fridge and consume within 2 weeks.