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A bowl of lemon curd garnished with lemon slices sits on a wooden surface next to whole and sliced lemons and a potted plant.

Lemon Curd Recipe

This Lemon Curd is smooth, bright, and full of fresh citrus flavor. It’s the kind of recipe that feels fancy but comes together with simple ingredients. I love keeping a jar in the fridge for quick desserts or breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course: Condiments, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 200 g granulated sugar
  • 2 lemons zested
  • 2 eggs large
  • 3 egg yolks large
  • 150 ml fresh lemon juice
  • ¼ teaspoon salt
  • 100 g unsalted butter cube, cold

Method
 

  1. Add the granulated sugar and lemon zest to a medium bowl. Rub them together with your fingertips for 1 to 2 minutes until the sugar becomes fragrant and slightly damp.
  2. Whisk in the eggs and egg yolks until smooth. Add the fresh lemon juice and salt, then whisk until fully combined.
  3. Pour the mixture into a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly with a silicone spatula.
  4. Continue cooking until the curd thickens to 170 to 175°F, or until it coats the back of a spoon and a finger drawn through it leaves a clean line.
  5. Remove the saucepan from the heat and whisk in the cold butter a few cubes at a time until completely melted and smooth.
  6. Pour the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or zest for an ultra-silky texture.
  7. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 to 3 hours, or until fully chilled and set.

Notes

  • Use fresh lemons. Freshly squeezed juice and zest give the curd its bright, natural flavor that bottled juice can’t match.
  • Rub the zest into the sugar. This step releases the lemon oils and deepens the citrus aroma before cooking.
  • Cook low and slow. Keep the heat on medium-low and stir constantly to prevent the eggs from curdling.
  • Watch for the right texture. The curd is ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.
  • Add butter gradually. Whisk in a few cubes at a time so it melts evenly and creates a smooth, glossy finish.
  • Strain for silkiness. Passing the curd through a fine-mesh sieve removes any bits of zest or cooked egg for a perfectly smooth texture.
  • Chill completely. Let the curd set in the fridge for at least 2–3 hours before serving for the best consistency.
  • Store properly. Keep the curd in an airtight container in the fridge for up to a week or freeze for up to two months.
  • Make ahead. Lemon curd holds up beautifully, so you can prepare it a few days in advance for easy desserts or breakfast spreads.
 
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