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A spoon in a jar filled with lemon curd with a few lemons in the background - square

Lemon Curd

Delicious lemon curd that can be used for many applications: in pies, dessert bars and cocktails!
Course Dessert
Cuisine Dessert
Keyword citrus curd, curd, lemon curd
Prep Time 10 minutes
Cook Time 10 minutes
Needs to set 1 hour 30 minutes
Total Time 20 minutes
Servings 32 tablespoons
Calories 75kcal


  • 4 lemons (3 of which you zest, juice all, mine yielded 1 cup of lemon juice)
  • 3 tablespoons lemon zest (zest the lemons and whatever it yields - use that amount)
  • 5 egg yolks
  • 1 cup sugar (same amount as the juice you use)
  • .5 cup butter (cut into pats)


  • In a sauce pan, add yolks and whisk until combined
  • Add sugar, lemon juice and zest
  • Turn the heat on medium and whisk all the contents together
  • Keep whisking until the lemon curd thickens, it takes about 10 minutes. Do not let it come to a boil
  • Check thickness by putting a tablespoon in the lemon curd. It should coat the back of the spoon
  • Remove from heat
  • Add 2 pats of butter at a time and mix until melted. Continue adding butter until it is all added and melted
  • Pour into glass container
  • Cover with plastic wrap and let sit on counter for ½ hour
  • Cover the jar and place in fridge and let it sit for at least an hour before eating or using
  • Spoon some in your mouth
  • Smile
  • Enjoy


I won't add the time it needs to set (on the counter or in the fridge) But if you need to know, add another 1.5 hours
Tips on Making Lemon Curd:
  • Be sure to wash your lemons before zesting.
  • To wash them, place the lemons in a bowl with three cups of water and 1 cup of white vinegar. After 10 minutes, remove the lemons and run them under cold water, using a brush to scrub the skin.
  • The way to pick a great lemon at the market is to first heft it in your hand.  The heavier lemons have more juice than the lighter ones.
  • When picking a lemon, smell it too.  The more lemon fragrance, the fresher the lemon.
  • Try to gauge the thickness of the rind.  The thinner the rind, the more juice it will yield.
  • Before juicing the lemon, roll it between your palm and a hard surface like a counter.  Doing this will help release the juice.
  • Use as much zest as three lemons yield.
  • Here's a tip on separating the yolks from the whites.  You can use a fancy egg separator or you can just crack the egg and use your hands.  I place the egg in my hand with my fingers just a tiny bit apart and let the whites drip into a bowl to save for another use.  I transfer the yolk back and forth between hands until all the whites have been separated.


Serving: 2tablespoons | Calories: 75kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 27mg | Potassium: 21mg | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 7.9mg | Calcium: 9mg | Iron: 0.2mg