Name: Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 large eggs; 6 large egg yolks; 2 cups granulated sugar; 6 tablespoons cornstarch; 2 cups fresh lemon juice (from 10-12 lemons); 1 cup unsalted butter (cubed and at room temperature (16 tablespoons / 2 sticks))

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Smooth and creamy lemon curd only needs 5 ingredients! This deliciously tart spread is perfect for filling cakes or spooning on top of freshly baked scones.

A glass jar filled with yellow lemon curd sits on a table next to a spoon, eggs, lemon wedges, and a striped cloth in the background.

One way to instantly elevate a dessert (or breakfast!) is to add an incredible topping. I always like to go with something simple, flavorful, and matching the seasons.

In a few months that means strawberry coulis, but right now we’re going all in on lemon curd!

Full of fresh lemon flavor, curd is simple to make. You don’t need a fancy double boiler either, just a heatproof mixing bowl and a saucepan it can be set onto.

If you love lemon desserts, you’ve got to make this lemon curd!

Ingredients for lemon curd

Full list of ingredients including quantities is located in the recipe card.

Overhead view of bowls containing lemons, granulated sugar, cornstarch, eggs, and two sticks of butter, each labeled with text.

You’ll need:

Lemons
Large eggs (whole plus yolks)
Granulated sugar
Cornstarch
Unsalted butter, at room temperature

You’ll need to juice the lemons for this, so make sure you get ones that aren’t dried out! Both regular and Meyer lemons will work.

If you’re in a pinch you can use bottled lemon juice, but try to use the best quality juice you can find so the curd is still full of flavor. Don’t use lemonade!

Less waste tip! If you have some extra time, I recommend zesting the lemons before juicing and freeze it flat on a sheet of parchment. Transfer to a freezer bag or container and use as needed for other recipes. You can add a bit of the zest to the curd, but I’d only add 1-2 tablespoons, not the entire amount.

You’ll have egg whites left after making this recipe, so consider making a crisp pavlova for eating with the lemon curd!

An open glass jar filled with yellow ghee sits on a wooden surface next to a spoon and a striped cloth.

How to make this recipe

Juice your lemons first to ensure you have enough on hand before starting the curd. Before juicing, gently press down on the lemon while rolling on the counter. This will help break up the inner membranes and give you more juice!

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In a medium metal bowl, whisk together the whole eggs, egg yolks, and sugar until smooth.

Important! If you choose to halve the recipe, make sure to adjust the egg quantity to 2 whole eggs and 4 egg yolks.

In another bowl, whisk together the cornstarch and 1 cup of the lemon juice until smooth with no clumps. Whisk this, along with the rest of the lemon juice, into the egg mixture.

Fill a saucepan with 2 inches of water and set on the stove. Place the bowl on top—the bottom of the bowl should not touch the water.

Three bowls on a gray surface: one with a yellow mixture and whisk, one with a light liquid and whisk, and a measuring cup of pale yellow liquid beside a striped cloth.

A hand whisking a yellow mixture in a saucepan on an induction cooktop displaying the number 5.

Turn the heat to medium, and whisk the mixture every so often, until the water in the saucepan begins to simmer. Once simmering, whisk constantly to mix and thicken evenly for 10-15 minutes. Don’t let it get too hot, or your eggs can scramble.

When the curd is the consistency of pudding, remove from the heat. Add the butter, a few pieces at a time, whisking to melt and incorporate.

A hand uses a whisk to stir melted butter in a metal bowl; cubed butter pieces sit on a cutting board nearby.

A metal bowl filled with yellow custard covered with plastic wrap sits on a gray wooden surface next to a dark striped cloth.

Let the curd cool slightly, giving it a whisk every so often. If you are worried about any egg bits, you can strain the curd through a medium mesh strainer before storing.

You can transfer directly to jars or chill in the bowl. Make sure to press a piece of plastic wrap to the top of the curd before chilling so a skin doesn’t form. The curd will thicken more as it cools n the fridge. Once cool, use as you like!

A hand holds a spoonful of yellow lemon curd above an open glass jar on a wooden surface.

Storage tips

Store in an airtight container in the refrigerator. Homemade lemon curd will keep for about a week, so if you think you won’t be able to use all of it, consider halving the recipe and/or freezing it.

Freeze in 1-cup or smaller portions (a 2-tablespoon silicone tray is perfect for individual servings) and thaw in the refrigerator. It will have the best quality if used within 3 months, but the lemon curd should keep for 6 months or longer in the freezer.

Canning: According to the National Center for Home Food Preservation, lemon curd is safe to can using a water bath canner, but only using bottled lemon juice for standardized acidity. Process 8-ounce jars for 15 minutes, and use canned curd within 3 months. For longer storage, the freezer is recommended. Do not can other fruit curds.

A slice of pound cake topped with lemon curd sits on a white plate next to a fork, with eggs and a lemon in the background.

Dollop the lemon curd over pound cake, muffins, or a dutch baby pancake. You can even freeze lemon curd and enjoy it like ice cream!

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Lemon Curd

Creamy and tart lemon curd is easy to make and so delicious on your favorite desserts or breakfasts!

Author : Megan Myers

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Print Pin Recipe Review

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories per serving 121 kcal

Ingredients

5 large eggs
6 large egg yolks
2 cups granulated sugar
6 tablespoons cornstarch
2 cups fresh lemon juice, from 10-12 lemons
1 cup unsalted butter, cubed and at room temperature (16 tablespoons / 2 sticks)

Directions

In a medium-size metal bowl that can sit on top of a saucepan, whisk together the eggs, yolks, and sugar until smooth.
5 large eggs, 6 large egg yolks, 2 cups granulated sugar
In a separate bowl, whisk together the cornstarch with 1 cup of the lemon juice until smooth. Whisk the cornstarch mixture and remaining lemon juice into the egg mixture until smooth.
6 tablespoons cornstarch, 2 cups fresh lemon juice
Set the bowl on top of a saucepan filled with about 2 inches of water to create a double boiler, then turn the heat to medium. Whisk the mixture periodically until the water begins simmer, then continue whisking almost constantly until the curd thickens to the consistency of pudding, 10-15 minutes.
Remove the bowl from the heat and slowly whisk in the butter, a few pieces at at a time, until smooth.
1 cup unsalted butter
Allow to cool for a few minutes, whisking periodically, then press plastic wrap against the top of the curd to prevent a skin from forming. Place the bowl in the refrigerator to chill. The curd will continue to thicken as it cools.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for 3-6 months.

Notes

Makes about 4 1/2 cups
If you are halving the recipe, adjust the egg quantity to 2 large eggs and 4 large egg yolks.

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Nutrition

Calories: 121 kcalCarbohydrates: 14 gProtein: 1 gFat: 7 gSaturated Fat: 4 gCholesterol: 73 mgSodium: 12 mgPotassium: 29 mgFiber: 0.1 gSugar: 12 gIron: 0.2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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