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5-Minute, 5-Ingredient Lemon Curd

Christine Tizzard
We all know that everything is better with butter, but everything is also lovelier with lemon! Thankfully there is plenty of both in my 5-Minute, 5-Ingredient Lemon Curd.
Prep Time 5 mins
Cook Time 5 mins
Course Dessert, Sweet Sauces
Servings 1 cups


  • 3 large eggs
  • 1/2 cup honey or sugar
  • 1 Tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • Pinch sea salt
  • 6 Tbsp unsalted butter cut into cubes


  • In a medium-sized saucepot, whisk together the eggs, honey, lemon juice and salt. Place over medium heat and stir with a heatproof spatula, wooden spoon or whisk until the mixture starts steaming and thickens enough to coat the back of a spoon. Turn off the heat, whisk in lemon zest and butter cubes until melted, about a minute.
  • Transfer curd into a bowl to cool. You can place a reusable silicon mat/topper, cut parchment or a layer of plastic wrap on the surface of the curd as it cools to help prevent a skin from forming.
  • Serve warm or cold. Curd will thicken as it chills. Curd lasts up to 1 week in the fridge.


  • This may be self explanatory, but it is best to zest the lemon first, then juice.
  • Only zest the coloured rind of the citrus, never the white pith (which is very bitter).
  • Room-temperature lemons juice more easily than cold ones. Also, give your citrus a good roll with your hands before juicing.
  • YOU CAN FREEZE LEMON CURD?!? Yes, ¬†you can freeze lemon curd, just thaw and eat.
Keyword apple butter, citrus, dessert, egg recipes,, egg yolks, lemon, lemon curd, lemons