This easy lemon curd recipe uses just one lemon and takes about 15 minutes to put together. For that 15 minutes of effort you get a medium jar of lemon curd which can last for a week or two when stored in the fridge (though I guarantee it won’t last that long once you’ve tasted it).
You can enjoy it on a cracker or toast. Add it to a tart shell and – voila – lemon curd tart, a lovely, modern dessert.
Lemon curd has been popular with sweet tooths for centuries, though, and was often known as lemon cheese years ago.
Lemon cheese or lemon curd?
- There seems to be no real consensus on whether lemon cheese and lemon curd are the same thing, however most cooks seem to agree that they are at least so similar that it’s not worth arguing about.
- My quick research through some historical newspapers on Trove puts me in the “no difference” camp. While there are many variations for both lemon cheese and lemon curd, there appears to be no standout difference between the two.
- Both descriptions are a little misleading in any event, since the recipes create neither a a cheese or a curd!
- Lemon cheese or lemon curd? All I know for sure is that it tastes like a dream.
Nana Ling’s Easy Lemon Curd recipe
Keep scrolling for the tested and tweaked version.
1 medium jar
- 2 eggs
- 1 cup sugar
- 1 teaspoon butter
- 1 lemon (juice only)
- Beat the eggs well.
- Juice the lemon.
- Add beaten eggs, lemon juice and all other ingredients in a saucepan.
- Stirring at all times, bring to the boil and continue stirring for 5-10 minutes or until the mixture thickens. Take care not to burn.
- Pour into a medium sized jar with a lid and store in the fridge.