LEMON CURD!
One-Pot Wonder | Zesty | Tart & Sweet | 10-Minute Recipe
Citrus lovers… gather ‘round.
This one’s for you — the zest-obsessed, the curd-on-toast crew, the lemon spooners. If you’ve been searching for that perfect hit of tart, sweet, buttery goodness, this quick & easy one-pot lemon curd is about to become your go-to.
No double boiler. No thermometers. Just a saucepan, a whisk, and some serious sunshine-in-a-jar vibes.
Whether you're layering it into cakes, spooning it into tart shells, or sneakily eating it from the fridge (absolutely yes), this curd is bright, bold, and totally addictive.
Quick & Easy One-Pot Lemon Curd
Makes about 1 small Jar | Ready in 10 minutes
Ingredients:
Juice & zest of 3 lemons
100g caster sugar
60g unsalted butter
2 eggs
Method:
Pop everything into a saucepan — that’s the lemon zest and juice, sugar, butter, and eggs.
Stir continuously over low heat, whisking gently but constantly to stop it scrambling.
After around 5–7 minutes, it’ll start to thicken and turn glossy. You’re looking for a texture that coats the back of a spoon.
Take off the heat. Strain through a sieve if you want it extra smooth (optional).
Spoon into clean jars, let it cool, and store in the fridge.
Storage Tips:
Keeps in the fridge for up to 2 weeks
Freeze for up to 2 months (defrost overnight in the fridge)
Where to Use It:
Swirled into Greek yogurt
Tucked into these cookies
Layered between lemon and poppy seed cakes
Spread on crumpets, toast, or scones
Honestly? Just eat it off the spoon