The perfect lemon cream for everything, ready in 10 minutes and addictive.

That sounds absolutely perfect! A Lemon Cream (Lemon Curd) that’s ready in 10 minutes and completely addictive is a cornerstone of great desserts. The key to making it quickly is relying on high heat and constant whisking to activate the eggs and thickeners without curdling.

This recipe for Quick & Creamy Lemon Curd provides that intensely tart, sweet, and velvety texture, perfect for spreading, filling, or topping everything!

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🍋 10-Minute Addictive Lemon Cream (Lemon Curd)

This recipe is fast, but requires continuous whisking to ensure a perfect, lump-free texture.

📋 Ingredients

Quantity	Ingredient	Notes
3 large	Egg Yolks	Gives the cream its rich color and velvety texture.
1 large	Whole Egg	For binding.
1/2 cup (100g)	Granulated Sugar	Adjust to your preferred sweetness level.
1/3 cup (80ml)	Fresh Lemon Juice	About 2-3 lemons. Do not use bottled juice!
1 Tbsp	Lemon Zest	Adds intense aroma and flavor (the secret!).
4 Tbsp (56g)	Unsalted Butter	Cut into 4 small pieces.
Pinch	Salt	Balances the sweetness and tartness.

🔪 Instructions (The 10-Minute Cook Time)

1. Combine and Whisk (2 Minutes)

1. In a heavy-bottomed saucepan, whisk together the egg yolks, whole egg, sugar, lemon juice, lemon zest, and salt until the mixture is uniform and the sugar starts to dissolve.

2. Cook and Thicken (7 Minutes)

1. Place the saucepan over medium-low heat. This step requires your full attention!
2. Whisk Constantly: Whisk the mixture continuously and slowly, making sure to scrape the bottom and sides of the pan. Do not let the mixture boil or stop stirring, or the eggs will scramble.
3. The Thickening Point: The cream is done when it thickens enough to coat the back of a spoon (the coating should not immediately run off when you draw a line across it with your finger). This usually happens when the temperature reaches $80^\circ\text{C}$ ($175^\circ\text{F}$).

3. Finish with Butter (1 Minute)

1. Remove from Heat: Immediately remove the pan from the stove once thickened.
2. Emulsify: Whisk in the cold butter, one piece at a time, until it is fully melted and incorporated. The butter makes the curd glossy and rich.

4. Strain and Chill

1. Strain (Recommended): Pour the hot lemon cream through a fine-mesh sieve into a clean bowl. This removes the zest and any tiny bits of cooked egg, ensuring a perfectly smooth, silky texture.
2. Cover and Chill: Place plastic wrap directly onto the surface of the curd (to prevent a skin from forming). Chill in the refrigerator for at least 3 hours, or until firm.

✨ Uses for Your Addictive Lemon Cream

• Pies & Tarts: The perfect filling for mini tarts or a full pie.
• Scones & Toast: Spread over morning toast or fresh scones.
• Yogurt & Parfaits: Layer with Greek yogurt and berries for a healthy dessert.
• Cake Filling: Spread between layers of sponge cake or use as a topping for cheesecake.

Enjoy your perfect, addictive lemon cream! What will you use it on first?