How to Make Lemon Curd

Lemon Curd

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This lemon curd is smooth and velvety in texture and packs a tangy punch! It has only 5 simple ingredients and takes little effort to create an extra special topping or filling for desserts, like cakes, tarts, cookies, scones and pies.


Units Scale
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup fresh lemon juice (approx. 2 lemons)
  • 1 Tablespoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cubed


  1. In a heatproof bowl add egg yolks, sugar, lemon juice, lemon rind and salt, whisk to combine.
  2. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon (see image above).
  3. Once the mixture is thick, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and well incorporated.
  4. Use a fine sieve to strain the curd to remove any unwanted lemon rind.
  5. Pour the lemon curd into a glass jar or airtight container. Place a piece of plastic wrap directly on the surface and refrigerate until completely cooled and the lemon curd is thick enough to mound on a spoon (approx. 2-3 hours).


The lemon curd will thicken as it cools.

Homemade lemon curd will last 2 weeks stored in the refrigerator or 2 months in the freezer.


Keywords: Lemon Curd, Lemon, Sauce

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