Ingredients

• 1 cup (200g) granulated sugar
• 3 large eggs
• 3 large egg yolks
• ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
• 2 tablespoons finely grated lemon zest
• ½ cup (115g) unsalted butter, cut into small cubes
• Pinch of salt

Equipment

• Medium saucepan or double boiler
• Heatproof mixing bowl
• Whisk
• Fine-mesh strainer
• Rubber spatula
• Measuring cups and spoons
• Glass jar or airtight container

Instructions

Step 1: Prepare the Lemon Mixture

In a heatproof bowl, whisk together the granulated sugar, whole eggs, egg yolks, fresh lemon juice, lemon zest, and salt until smooth and fully combined.

Step 2: Cook the Curd

Pour the mixture into a medium saucepan or place the bowl over a saucepan of gently simmering water to create a double boiler.

Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10–15 minutes.

Do not allow the mixture to boil, as the eggs may curdle.

Step 3: Add the Butter

Remove the curd from the heat.

Add the butter one cube at a time, whisking until each piece is fully melted before adding the next.

Continue whisking until the curd is smooth, glossy, and silky.

Step 4: Strain the Curd

Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove the zest and any small bits of cooked egg.

Use the back of a spoon to press the curd through the strainer.

Step 5: Cool

Cover the surface of the curd directly with plastic wrap to prevent a skin from forming.

Allow it to cool to room temperature.

Transfer it to the refrigerator and chill for at least 1 hour, or until fully set.

The curd will continue to thicken as it cools.

Step 6: Serve

Spoon the chilled lemon curd into jars or serving bowls.

Use it immediately or store it in the refrigerator until needed.

Tips

• Use freshly squeezed lemon juice for the brightest flavor.
• Finely grate only the yellow part of the lemon zest to avoid bitterness.
• Cook over low to medium-low heat to prevent the eggs from scrambling.
• Whisk continuously while cooking for a perfectly smooth texture.
• Strain the curd for an ultra-silky finish.
• Chill completely before using as a cake or pastry filling.

Variations

Meyer Lemon Curd

Use Meyer lemons for a naturally sweeter and more floral flavor.

Lime Curd

Replace the lemon juice and zest with fresh lime juice and zest.

Orange Curd

Substitute fresh orange juice and zest for a sweeter citrus version.

Mixed Citrus Curd

Combine lemon, lime, and orange juices for a bright, complex flavor.

Vanilla Lemon Curd

Stir in 1 teaspoon pure vanilla extract after removing the curd from the heat for extra richness.

Storage

Refrigerator: Store in a clean, airtight glass jar for up to 2 weeks.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using and stir well if needed.

Serving Suggestions

Lemon Curd is delicious served with:

• Scones
• Biscuits
• Toast
• English muffins
• Pancakes
• Waffles
• Crepes
• Cheesecake
• Yogurt parfaits
• Vanilla ice cream
• Sponge cake
• Tart shells
• Cupcakes
• Macarons
• Pavlova

Nutrition (Per 2 Tablespoons)

• Calories: 105
• Carbohydrates: 13g
• Protein: 1g
• Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 20mg
• Sugar: 12g

Conclusion

Lemon Curd is a wonderfully smooth, tangy, and versatile homemade spread that brings a burst of fresh citrus flavor to countless desserts and breakfasts. With its silky texture and vibrant lemon taste, it’s perfect for filling cakes and pastries, topping pancakes, or simply enjoying on warm toast. Easy to prepare and made with fresh ingredients, this classic lemon curd is a delicious staple you’ll want to keep in your refrigerator year-round.