If you love lemon curd, you are going to absolutely love this recipe. It’s so easy to make, incredibly delicious, and packed with the most pure, intense lemon flavor.
I love using this lemon curd as a filling inside my vanilla sponge cake, spreading it over sweet rolls, or even swirling it into yogurt for breakfast. It’s bright, tangy, and perfectly creamy.
Unlike traditional lemon curd, this recipe doesn’t use butter. Instead, I finish it with heavy cream, which gives it a silky-smooth texture without being too rich or overly buttery. It’s simply pure lemony goodness!
This curd is also amazing on my lemon ricotta cake, and the best part? It takes just five minutes to make. It’s so simple, yet so good, that you’ll want to keep a jar in your fridge at all times. And yes, it freezes beautifully, so you can always have some on hand.
For the freshest, most vibrant flavor, always use organic lemons and make sure they are ripe. Ripe lemons bring out that perfect balance of tartness and sweetness, without being too sharp or overpowering.
This lemon curd is light, creamy, and bursting with citrus flavor—a true kitchen staple you’ll want to make over and over again!
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