One Pot Lemon Curd Recipe

This lemon curd recipe is tangy, creamy, sweet and zesty. It is made from scratch and come together in one pot over the stove in 10 minute with just 5 ingredients, it makes for a delicious homemade treat.

When I made my lemon thumbprint cookie recipe, I shared a lemon curd recipe. While it is delicious and very yummy I must say this recipe is even better. Not just for its simplicity but also because of its flavor and taste which I think is superior to the previous recipe I have shared. Also this texture is perfect for anything, filling in cakes, piped over cupcakes, spread into tarts etc. With summer around the corner it only seemed fitting to make this simple and delicious recipe which can be enjoyed all through the season.

What is fruit curd?

Fruit curd is not fruit yogurt as many consider curd to be yogurt. Fruit curd is a dessert spread, filling or topping made with citrus fruits. Commonly you will find lemon, orange, grapefruit and lime curd. However you can find raspberry, blueberry, mango etc curds as well. They are all simple to make with fruit juice/puree, sugar, egg, butter. They are a delicious addition to your desserts.

What is lemon curd?

Lemon curd is a sweet and tart spread that is silky smooth. It is simple to make with a handful of ingredients, it takes only 10 minutes to make and this recipe uses only one pot over the stove. Most curd recipes use a double boiler etc to make it but this recipe is a fuss free version which works perfectly. It is tangy and the texture is perfect for any desert pairing.

How to make the perfect lemon curd?

The trick to making the perfect lemon curd is constantly whisking it. The egg is what cooks the mixture and thickens it up, hence if you stop whisking it will become lemon scrambled eggs. Also once it is cooked through, whisk in the butter and pour it into another container so it can stop cooking and cool down instantly. When storing always cover with cling wrap making sure it is in contact with the curd to avoid a skin from forming on top which is make the curd lumpy once cooled.

What is lemon curd made of?

Lemon curd is made with lemon zest, lemon juice, eggs, sugar, butter. A little pinch of salt and a drop of almond extract is worth it but not essential. While some recipes only use egg yolks and others use a combination this is totally dependent on the use of the curd. If you want it thicker omit the egg whites to give the curd more structure. Other recipes use corn flour as well to make the curd. Using freshly squeezed lemon juice is the only way ahead here, please do not use the bottle lemon juice – I would suggest not making it in that case.

What equipment is needed to make this one pot lemon curd?

To make this lemon curd we need a heavy bottom sauce pot, whisk and rubber spatula. The sauce pot ideally should be small in size but if you are using a medium one it will cook very fast so keep an eye on the heat and the overall temperature.

How to make this this one pot lemon curd?

Add the sugar into a heavy bottom sauce pot. Zest over the lemon and using your fingers rub the lemon zest into the sugar for a minute or until the sugar is a pale yellow color. Add the salt, egg yolk and whole eggs, whisk well. Add the lemon juice, butter and whisk again. Place on the stove, low to medium heat and whisk constantly. Cooking for 5-6 minutes until the mixture is thicker. Using a rubber spatula run it along the edge of the sauce pot to clean down the sides. Allow the mixture to bubble and cook for 30 seconds before taking it off the heat. Add the almond extract, whisk well until combined. Pass through a strainer to remove any lumps. Transfer to a container and cover with cling wrap (make sure it is in contact with the curd), allow to cool completely before using.

Serving this lemon curd?

The best way to serve this lemon curd is with your desserts, in your cakes, over cupcakes, in tarts, sandwiched between cookies etc. Pair it with my lemon sandwich cake, spread it over my crusty no knead sandwich bread, pipe it into the lemon hibiscus cake, serve it with vanilla ice cream, I would also serve it along side my no bake strawberry cheesecake or the strawberry ricotta cake. Alternatively serve it with greek yogurt (my homemade yogurt recipe is here), pair it with my scones for a delicious sweet breakfast as well.

How long will homemade lemon curd keep?

If the lemon curd is stored in an air tight container and in the fridge it can keep for a couple of weeks. If it is not cooked thoroughly I wouldn’t suggest storing it as the egg would not be safe from consumption. I would also suggest storing it with the cling wrap touching the curd (in contact) as we do not want it to form a skin while it is in the fridge.

Looking for more lemon inspired recipes?

Troubleshooting:

How to reduce the bitterness in lemon curd?

If your lemon curd is extremely bitter, add more sugar. This could happen as all lemons are not made equally. The sugar helps to cut the tartness from the lemons.

Why did my lemon curd not set?

The measurements were not accurate, you either added too much lemon juice or not enough egg to cook the mixture and allow it to thicken. Also, you could have not cooked the mixture enough meaning the egg has not had enough time to thicken the mixture.

What consistency should lemon curd be?

The lemon curd is done when it has thickened and is not runny and liquid anymore. The mixture should coat the back of a wooden spoon without the edges running easily.

What is the mistake for lemon curd?

Overcooking and under whisking the mixture will lead to a chunky and grainy curd. We want the temperature to be at 170 deg F ideally but cooking out the egg is important or else it will have that eggy flavor once it has cooled down.

What makes lemon curd thicker?

The eggs. Some recipes use corn starch/corn flour to make lemon curd or any curd. But essentially and traditionally the eggs or egg yolks in the curd are the thickening agent so I would always suggest using the best and freshest eggs you have on hand.

What happens if you cool lemon curd too long?

The longer you cool your lemon curd the thicker it will get. There is nothing wrong with it but if you are using it to set in a tart then you’d want to transfer it into the shell while still warm so it is more pourable and less spreadable.

How to tell if lemon curd is overcooked?

You know your lemon curd is overcooked if it becomes lumpy instead of being smooth, luscious and velvet smooth. Not to mention creamy and silky.

Why is my lemon curd bitter?

When you zest the lemons make sure you are only zesting the butter layer of the skin and not the white pith as that is the bitter part. Also make sure there are no seeds in the juice as well. Also measure out your sugar.

Why does my lemon curd taste like egg?

This could be for two reasons, either you have under cooked the mixture or overcooked the mixture. If you have not allowed the egg to cook fully the curd will not thicken and have a raw egg after taste. If you have overcooked the mixture the curd will have a basic eggy flavor when you eat it.

Why did my lemon curd turn green?

If you use any metal spoon to stir the lemon curd it could turn green as a chemical reaction.

Now that we have covered how to make this one pot lemon curd recipe , you can have a look at the recipe video on my socials but let’s get to it. If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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