Easy Lemon Curd

This bright yellow lemon curd is tangy, delicious, quick to make, and only uses one pot!


  • 1/4 cup salted butter, room temperature
  • 3/4 cup white (granulated) sugar
  • 1/3 cup lemon juice (I heated up a lemon for 15 seconds in the microwave and got enough juice)
  • Rind of 1/2 lemon
  • 3 large eggs


  • Cream the butter and sugar together in a saucepan
  • Whisk in the eggs, 1 at a time
  • Add the lemon juice (and rind if desired) and combine
  • Turn the saucepan on low and slowly heat the mixture (do not let it come to a simmer) — whisking constantly — don’t heat too fast or the eggs will scramble
  • It will begin to thicken after about 5-10 minutes — allow it to thicken for a bit and then remove from the heat
  • If the egg has scrambled at all or you have bits of rind or pulp, strain it into a glass jar and store

Yields about 1.5 cups (a small jar)

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