Easiest Homemade Lemon Curd Recipe

Deliciously tangy lemon curd without the hassle. This recipe is super easy – no double boiler or strainer required!

I mentioned last year, when sharing my Lemon Brownie recipe, that our lemon trees have provided us with lots of lemons to use. This oversupply of lemons has given me the opportunity to practice making lemon curd. It was called lemon butter when I went to school, but whatever you call it it’s delicious!

I have made it a couple of times over the last few years. But I always get put off by the fiddly process. Common recipes call for heating over a double boiler or water bath and require straining off bits of cooked egg white. It always seems like too much effort!

That all changed a couple of months ago when I was reading the comments on one such lemon curd recipe. The person commenting suggested an entirely different way to make lemon curd. It sounded like a very simple method and the comment author said that straining was never necessary. I was intrigued and started searching online for any other mention of this miracle method of making lemon curd.

I came across a recipe at Fine Cooking (before it shut down) that shared the same idea, so I had to try it.

Easiest Method for Making Lemon Curd

This way of making lemon curd is a game changer! I’m no longer put off by fiddly methods because this one is so simple. It’s like the early stages of making a cake. You start by creaming the butter and sugar and then you add eggs. From there you just add lemon juice and then heat the mixture until it thickens. So simple!

The one thing you will notice is that the mixture curdles when the lemon juice is added. It looks terrible but it’s normal, once you start to heat the mixture it soon becomes smooth again.  

Once you’re happy that the curd is beginning to thicken you can add the lemon zest and you’re done! Simply pour it into jars or a heat proof container. Then all you have to do is wait until the curd has cooled enough to eat it!

I have made A LOT of lemon curd over the last few weeks. It goes great with lemon cheesecake, and I have also been enjoying it on plain scones with whipped cream!

Another great thing is that it doesn’t set hard in the freezer. So, you can make a big batch and put it in an airtight container in the freezer. When you want some just scoop it out and it soon thaws!

More Delicious Lemon Recipes

• Lemon Cake with Lemon Drizzle Topping
• Meyer Lemon Crinkle Cookies
• Low Cal Lemon Coconut Slice
• Sour Cream Lemon Muffins
• No Bake Lemon Coconut Squares

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