4 ingredient lemon curd
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Tangy, citrusy, and super easy to make, this 4 ingredient lemon curd is a classic and yet fantastic way to use up extra lemons I sometimes have on hand.
With bright flavors and a simple cooking process, it’s a yummy filling for tarts, cakes, and almost all of your dessert favorites.
I love spreading some of it over my toast too (and sometimes muffins)!

Super Simple Homemade Lemon Curd
I never knew what lemon curd was until I became an adult. When a friend asked me if I liked lemon curd, I replied… “lemon what now?” But because I love lemon anything, I wasn’t aware that I was missing out on this delicious lemon delicacy for decades now.
She made me a batch of hers and it was amazing. Delightful. Sunshine on a spoon. I was hooked. I’ve made it many times now and it’s one of the simplest things to make with a huge flavor payoff.
Oh, and it makes fantastic gifts!
Ingredients And Substitutions
Lemons: You’ll need both the juice and the zest of lemons for the recipe. I used about 4-5 lemons.
Egg yolks: Egg yolks lend the lemon curd a creamy, custardy texture and also give it that bright yellow color.
Butter: Butter adds that extra bit of richness to the lemon curd.
Sugar: And of course, some sugar to balance out the tanginess of the curd with some sweetness.

How to Make 4 Ingredient Lemon Curd Recipe
STEP 1: Prep Lemon Zest. – Remove 2 tsp of lemon zest and set it aside. Peel the lemon and extract a cup of its juice. Compost or throw away the seeds and pulp.


STEP 2: Begin To Mix. – In a bowl, combine sugar, egg yolks, and lemon zest and whisk well.

STEP 3: Thicken the Mixture. – Place this bowl in another larger bowl of boiling water (or double boiler) and continue whisking until the mixture thickens.
STEP 4: Add the Butter. – Remove from heat and add the butter.

STEP 5: Cool down. – Cover and allow this to come to room temperature. Store for up to 2 weeks and use for your favorite dessert recipes.

**** Check the bottom of this post for a printable recipe card that has all the exact ingredient amounts and directions to make this recipe perfect.
Tips & Variations for this Lemon Curd Recipe
- If you follow the recipe correctly, you shouldn’t need to use an additional thickener. If you really want to though, you can whisk a teaspoon of cornstarch into the mixture and let it cook for another few minutes.
- If you loved how easy it was to make this easy lemon curd, you can actually replicate the same recipe with other fruits too. Grapefruit, orange, and tangerine are some good citrus fruits you can consider.
- To add some extra flavor to this lemon curd, you can add in a few sprigs of mint while the mixture is in the boiling water, and then remove it once it has cooled down.
- The best way to find out if the lemon curd has cooked to perfection is to check it coats the back of a spoon nicely.
Serving
This citrusy and refreshing lemon curd can be the perfect filling for your 4 ingredient homemade tart shells.
I love pairing it with my scones and even just with some of my toasted 2 ingredient bread.
It also works wonderfully as a topping over pancakes, waffles and crepes, and you can use it as a filling for your summer cakes and muffins.
The lemon curd can also be great when topped on some cheesecake or trifles.
And if you love the bright, refreshing flavor of lemon, you might also want to try these 2 ingredient lemon bars.

Storage Ideas & Suggestions
This easy lemon curd can stay fresh for 2 weeks when refrigerated properly. I would recommend using a glass container to store it for best results.
And of course, if you want it to last longer than that, you can freeze it too!
Did you make this 4 ingredient lemon curd recipe? I’d love to hear what you thought about it by leaving a comment and a star rating below! If you have any questions about the recipe, please ask them below or feel free to send me an email at [email protected]. Have a fantastic day!
4 Ingredient Lemon Curd

This homemade lemon curd is a simple, flavorful spread made with fresh lemons, rich egg yolks, and creamy butter. It’s perfectly sweetened with just enough sugar to balance the tartness. Use it to fill tarts, spread on toast, or swirl into your favorite desserts for a zesty tang.
Ingredients
- 1 cup Lemon juice (4-5 fresh lemons or approximately 1 pound)
- 1-2 tsp Lemon zest (from the lemons)
- 4 Egg yolks, white discarded or saved for another recipe.
- 1/4 cup Butter, room temperature.
- 1/2 cup Sugar
Instructions
- Wash, dry, and peel the lemons. Remove the zest with a zester, grater or rasp. You will need 2 tsp. of zest.
- Roll each lemon against the table with pressure. Cut it in half and squeeze out the juice with a hand juicer. Discard any seeds. You will need 1 cup of juice.
- Pour the sugar into a bowl. Separate the yolks from the whites. Place the yolks and zest in the bowl. Lightly whisk the mixture with a
whisk. - Place the bowl over a pan of boiling water and steam the cream, stirring constantly, until thickened.
- Remove the bowl from the pan and introduce the diced butter. Whisk the butter in the lemon mixture until completely incorporated.
- Cover the bowl with clingfilm and cool to room temperature. Pour the lemon curd into a clean jar, cover with a lid, and transfer to the refrigerator.
Notes
To maximize the amount of juice from any citrus fruit, be sure it's at room temperature, and roll it on the countertop, putting pressure on the fruit like you're rolling dough.
The amount of lemons asked for in the recipe is approximate because some lemons are juicier than others. It's a safe bet to purchase a pound or, 4-5 large lemons.
Nutrition Information
Yield
24Serving Size
1 tablespoonAmount Per Serving Calories 44Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 36mgSodium 19mgCarbohydrates 5gFiber 0gSugar 4gProtein 1g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Can this recipe be jarred?
Thank you, Karen
Hi Karen! I’ve never canned lemon curd myself but according to the National Center of Food Preservation, you can safely waterbath it because of the high acid content due to the lemons. Please let me know how it worked out for you, I’d love to include that information the post!https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/lemon-curd-canned/