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Lemon Curd

Lemon Curd Recipe

Sadie F
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Cooling 1 hr
Total Time 1 hr 15 mins
Course Dessert, Snacks
Cuisine American
Servings 1 cups
Calories 1399 kcal


  • 4 large egg yolks
  • cup granulated sugar
  • 1 tbsp lemon zest
  • cup fresh lemon juice
  • tsp salt
  • 6 tbsp unsalted butter softened, room temperature


  • You can use your boiler or the other method of a large saucepan with water in and a heatproof glass bowl over the saucepan.
  • Fill the bottom pot with 2 ½ tablespoon water (2 inches), place on high heat.
  • Once the water begins to boil reduce to low heat to keep the water simmering.
  • Place the egg yolks, sugar, lemon zest, lemon juice, and salt into the top part of your boiler or heatproof glass bowl.
  • Using a silicone whisk, whisk until all is blended then continue whisking as the curd begins to cook.
  • Continuously whisking to prevent the egg yolks from curdling.
  • Whisk and cook until the mixture becomes thick, same texture as Hollandaise sauce, 10 minutes.
  • If the curd isn't thickening turn up the heat and continue to whisk.
  • Removing the pan from the heat.
  • Cut the butter into 6 separate pieces, then whisk into the curd.
  • The butter will melt from the heat of the curd. Pour the curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd.
  • The curd will continue to thicken as it cools down.
  • Once cooled the plastic wrap can be removed.
  • Refrigerate the curd for up to 10 days.


Calories: 1399kcalCarbohydrates: 141gProtein: 23gFat: 86gSaturated Fat: 49gCholesterol: 838mgSodium: 552mgPotassium: 327mgFiber: 1gSugar: 136gVitamin A: 3080IUVitamin C: 39mgCalcium: 119mgIron: 3mg
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