A quick, easy recipe that results in a buttery smooth, sharply tart lemon curd.
Prep time: PT15M
Cook time: PT10M
Rating
5 stars (155 reviews)
Ingredients
6 large eggs
240g or 1 cup freshly squeezed lemon juice
200g or 1 cup granulated sugar
zest of 6-8 lemons
113g or ½ cup cold butter (unsalted)
¼ tsp fine sea salt
Steps
Place the sugar in a medium sized pot, and over it zest the lemons, avoiding the white pith.
Rub the sugar and zest together between your fingers, this helps release the oils.
Pour the lemon juice into the pot and gently stir it into the sugar.
In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
Pour the eggs into the sugar and whisk well. Set the pot over low heat.
Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it thickly coats a rubber spatula).
Slice the butter and set it in a bowl. Place a sieve over it.
Pour curd through the sieve into the butter to remove zest and any egg bits.
Stir very well until butter is thoroughly melted and you have a smooth mixture.
Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.
Reviews
Barbara on 2026-05-30 (5 stars): This was a second recipe for lemon curd - first one turned out way too runny (it was one only using yolks) but this one was PERFECT, so perfect I just made it a second time and it's delicious again. I love that it uses up the whole egg, and the curd comes out so nice and thick. I use it to make tiramisu with it and I had multiple requests to make more after I made it the first time. This will be my go-to recipe for it from now on.
Linda on 2026-05-21 (5 stars): I was thinking too thin but when cooled was perfect. I added the sugar and zest in the food processor and it released all the oils from the zest .love this recipe. I also used the immersion blender for the eggs to make sure I got them well blended.
david brosseau on 2026-05-21 (5 stars): loved your lemon curd and it's so simple
Patti on 2026-05-18 (5 stars): Fantastic results..beautiful texture!
NANCEE Wenning on 2026-05-16 (5 stars): I had lemons leftover from making limoncello. The recipe was easy and still tastes great without the zest. I'm sure the zest would have added to the flavor but it was a great way to use my rindless lemons.😋
Missy Lassalle on 2026-05-09 (5 stars): Wonderful recipe
Erin on 2026-05-02 (5 stars): Excellent!!!!
Melissa on 2026-04-30 (5 stars): Great recipe- easy and so delicious! Thanks for sharing!
Melissa on 2026-04-24 (5 stars): GREAT! I halved the recipe to use for cake filling- not eggy and perfect for my needs. Thank you!
Amber Afeman on 2026-04-18 (5 stars): I tried orange curd the first time, but all I had was one of those glass candy thermometers and I overcooked it. This time I was armed with a digital thermometer and this lemon recipe came out PERFECT. I made it to drizzle over a lemon-lime cake but it might not last that long! It’s sooo lemony and rich. I used 7 lemons. Love it!
Mika K on 2026-04-07 (5 stars): This is my second time making this recipe. First time I made half and didn't feel the need to strain ; this time I made the full amount and did strain. Love that it doesn't leave me with a bunch of egg whites.
Abigail on 2026-03-21 (5 stars): Amazing recipe!!! Have already made it a few times and will surely continue to use it. I was wondering if I could use the same recipe and swap the lemons for oranges? If anyone has happened to test it. Thanks!
SF on 2026-03-15 (5 stars): This turned out great!
Su Wilkinson on 2026-02-23 (5 stars): Yummy yummy !!! Easy to make and so so good !
Abigail Inbar on 2026-02-08 (5 stars): best lemon curd recipe ever!!
