baking Uncategorised

Easy and Tart Lemon Curd

Summer is approaching fast! One of my favorite flavors of all time and one that I crave particularly during summer. There’s nothing like the sweet, tangy, tartness of a citrus curd to bring another dimension of flavor to cake. This easy and tart lemon curd can be added to scones, toast, muffins, pastry tarts, doughnuts, and much more!

This curd can be refrigerated for up to 2 weeks in an airtight container.

I recommend a quick turnover to the stove top after adding the lemon juice.

It’s important to stir constantly while on the stovetop so that the curd doesn’t curdle or burn. Make sure to scrape the sides and bottom as you stir.

Children should always be supervised while cooking in the kitchen.

Adding the vanilla extract is optional but I like the extra flavor and balance it brings.

I have added cornstarch as an option but I personally do not use it. I think the curd is thick enough without it but if you want a really thick curd a little bit of cornstarch will help. Make sure to stir it in while the ingredients are cold.

Easy lemon curd

Prep Time 5 minutes
Course Dessert, Side Dish, Snack


  • 1/2 cup butter room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup lemon juice fresh is best
  • 1 tsp vanilla extract optional
  • 1/2 tbsp cornstarch if you want a thicker curd


  • In a medium-large bowl cream together the sugar and butter until fluffy.
  • Add the eggs and mix well again. If you desire a thick curd, mix in the cornstarch as well but it is not required.
  • Pour in the vanilla if desired and the lemon juice, mix well.
  • Immediately move to a small saucepan and cook over medium-low heat (just below boiling while stirring) for 10-12 minutes stirring constantly. Make sure to scrape the bottom and sides while stirring.
  • Once removed from heat cool completely before transferring to a glass container. Can be stored in the fridge for 1-2 weeks.
Keyword cake, curd, easy, lemon

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1 Comment

  1. […] I like to use a curd as the filling between layers. Typically, I use a lemon curd and the recipe can be found here. […]

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