Lemon Curd

5 from 7 votes

If you are a lemon lover, this luscious lemon curd will be a game-changer for all your lemon desserts.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Keyword: Lemon Curd Recipe

Servings: cups

Calories: 1238kcal

In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
Heat over medium-low, whisking at all times.
After cooking and whisking for five to eight minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but do not turn the heat above medium.
Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
Cool down the curd to room temperature, and then chill for at least one hour before using. Remove the plastic wrap after the curd has cooled.

The great lemon curd recipe is easy to double, and it keeps well in the freezer.
You can make the lemon curd by combining all of the ingredients (including the butter). This method takes longer for the curd to thicken, and also, we find the curd turns out creamier when whisking in the butter afterward like in this recipe.
You don’t need to temper the eggs with this easy lemon curd recipe. Heat slowly over medium-low and do not turn the temperature above medium heat at any time, or the eggs can curdle.
There may be some foam during the cooking process as the curd begins to thicken. This will go away when the butter is added.