This recipe for homemade lemon curd results in a spread that’s bright, tart, and impeccably smooth. Bonus: It requires only pantry staples, calling for nothing beyond lemons (the juice and zest), sugar, butter, and eggs. It’s also the simplest method we’ve ever seen. If you’d like to double down on its silkiness (and ensure you have no unincorporated bits of lemony cooked egg), place a fine-mesh strainer in a bowl and pour the hot curd through it, pressing on the mixture with a rubber scraper (don’t forget to scrape the underside). If any solid bits remain in the strainer, discard them.

This lemon curd recipe calls for whole eggs (as opposed to just egg yolks). Incorporating both yolks and whites results in a lighter texture and a brighter lemon flavor; using yolks only would turn out a thicker, richer curd with a more pronounced eggy flavor. If you don’t have a heavy-bottomed pot, consider making your lemon curd in a double boiler with a glass bowl set over simmering water. The method will take a little more time than this easy stovetop version, but it’s relatively foolproof.

Once you’ve let your lemon curd chill—a true test of patience!—it’s ready to be spread over scones or toast, swirled into yogurt or ice cream, layered onto meringue and topped with berries, dolloped on this brown butter Dutch baby, simply folded into whipped cream, or incorporated into one of these recipes. And when you’re ready to branch out, know that you can make curd from (almost) any fruit, including Meyer lemons, limes, grapefruit, passionfruit, and more.

Recipe information

Total Time
1¼ hours
Yield
Makes about 1⅓ cups

Ingredients

½ cup fresh lemon juice (from about 3 lemons) plus 2 tsp. finely grated lemon zest

½ cup (100 g) granulated sugar

3 large eggs

6 Tbsp. (3 oz.) unsalted butter, cut into small pieces

Preparation

Step 1
Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-quart heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Step 2
Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least 1 hour.
Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container.
Layer lemon curd with frozen yogurt for a swirly dream of an ice pop.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet.’ Head this way for lemon bars, cupcakes, and more of our favorite lemon desserts →

TagsDessert Sauce Condiment Lemon Citrus Fruit Egg Nut Free Gluten Free Easy Quick 5 Ingredients or Fewer Simmer Gourmet

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Reviews (157)

I have made this recipe many times. It is excellent and always yields high complements from guests. Once I made 8x the recipe for a large event, without issue. Straining is a given. It doesn’t matter if the stove is anywhere from low to medium. It makes no difference other than how long it takes to finish. The temperature of the curd when finished should be 190-200F, which is less subjective than looking for tracts from the whisk, which are never well defined when it is hot. I like to serve with scones or gingerbread cake.
- Don S.
- St. Louis, MO
- 12/21/2022
It’s easy and totally crowd pleaser! I added more lemon zest that recipe calls for. Served it w fresh seasonal berries! 😋
- PB
- Southampton, NY
- 5/17/2023
This Lemon Curd was a little difficult to make with the limited of time I had available, but..... WOW!!! Next time I'll make DOUBLE the number of layers to accomodate DOUBLE the amount of filling, making it a VERY special-occasion-cake.
- Anonymous
- Fraser Valley, near Vancouver
- 1/24/2001
This Lemon Curd was a little difficult to make with the limited of time I had available, but..... WOW!!! Next time I'll make DOUBLE the number of layers to accomodate DOUBLE the amount of filling, making it a VERY special-occasion-cake.
- Anonymous
- Fraser Valley, near Vancouver
- 1/24/2001
Wonderful- as kids, we used to use lemon curd with tons of stuff, but my fondest memory was spreading it on our morning toast. Mmmmm. This recipe was a cinch and turned out fabulous- the creamy texture and consistency was perfect. An easy "guest impressing" and versatile recipe!
- Stacey McHugh
- Chicago, IL USA
- 1/25/2001
Wonderful- as kids, we used to use lemon curd with tons of stuff, but my fondest memory was spreading it on our morning toast. Mmmmm. This recipe was a cinch and turned out fabulous- the creamy texture and consistency was perfect. An easy "guest impressing" and versatile recipe!
- Stacey McHugh
- Chicago, IL USA
- 1/25/2001
This was easy and delicious. The time it says it takes to cook is accurate!
- Heidi
- San Diego, CA
- 1/25/2001