Easy 5-ingredient lemon curd

Don’t pay astronomical prices for pre-made lemon curd. All it takes are 5 ingredients and 10 minutes of your time!

Easy 5-ingredient lemon curd

A few weeks ago, my company had a cool opportunity. We were recognizing National Stroke Month and one of our company’s chefs was giving a cooking demo. In addition, they were offering 40 people a chance to watch the demo AND get a free meal prep kit for the cook-along. I was one of the lucky 40 that was selected.

In our kit, we had the ingredients for a one-pan meal. It contained fingerling potatoes, cabbage and carrots for a slaw and some beautiful salmon filets. I made the meal during lunchtime, and we had a delicious heart-healthy meal in about 40 minutes.

Easy 5-ingredient lemon curd

The kit came with a lemon to use on top of our fish. However, I have never been a big fan of squeezing lemon on top of my seafood (weird, I know). I saved the lemon for another use but wasn’t sure what to do with it. Finally, I settled on making lemon curd. It’s been a while since I made it last, so it was about time to make it again.

This lemon curd only uses 5 ingredients and comes together in about 10 minutes. And unlike other recipes, this one uses two whole eggs. In fact, you probably have all the ingredients on hand to make this right now. Why pay $5+ for a small jar of lemon curd at the store when you can make your own, right?

Easy 5-ingredient lemon curd

You can use this curd on top of muffins, scones, toast and many other breakfast items. You can use it as a filling in macarons, cake, pies and other treats. Or, you can eat it straight out of a spoon like me!

Husband’s rating: N/A (he did not try this on its own)
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Easy 5-ingredient lemon curd

This smooth and luxurious lemon curd is easy to make. It only takes 5 ingredients and also uses whole eggs (not just the yolks).
Prep Time2 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Keyword: Other
Servings: 0.5 cup
Author: Eva Bakes


  • cup granulated sugar
  • cup freshly squeezed lemon juice about the juice of 1 large lemon
  • zest from one lemon about 2 teaspoons
  • 2 large eggs room temperature
  • ¼ cup (½ stick or 4 Tablespoons) unsalted butter room temperature


  • In a small saucepan, mix together the sugar, lemon juice, lemon zest, and eggs.
  • Add in the butter and turn the stove on low heat. Continuously whisk until the butter is melted.
  • Turn the heat up to medium low and keep whisking until the curd starts to thicken and can coat the back of your spatula or spoon.
  • Strain the curd through a fine mesh sieve (to get rid of any cooked egg pieces) and into a container. Set a piece of plastic wrap on top and place it in the refrigerator to cool, at least 1 hour.
  • Remove the plastic wrap and replace it with a lid. Keep the curd in the refrigerator until ready to use.


Lemon curd should stay covered in the refrigerator and will last about 1 week.
Source: Plated Cravings

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