Baking & Pastry > Custards & Creams (Stovetop) > Other Stovetop Creams > Lemon Curd Recipe

Classic Lemon Curd

This classic lemon curd recipe is vibrant, tangy, and intensely lemony. Perfect for spreading on toast, filling tarts, or using as a topping for scones. It's surprisingly easy to make at home!

Prep Time
10 minutes
Cook Time
10-15 minutes
Servings
About 1.5 cups
Ingredients
  • 1/2 cup Fresh Lemon Juice
  • 2 tablespoons Lemon Zest
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick), cut into cubes Unsalted Butter
  • 3 Large Eggs
  • 2 Large Egg Yolks

Prepare the Ingredients

Gather all your ingredients. Zest the lemons first, then juice them. Cube the butter and set aside. Having everything prepped and ready to go ensures a smooth and efficient cooking process.

Combine Ingredients in a Heatproof Bowl

In a heatproof bowl (stainless steel or glass) set over a simmering pot of water (double boiler), combine the lemon juice, lemon zest, sugar, and butter. Make sure the bowl doesn't touch the water.

Melt and Whisk

Gently heat the mixture, stirring occasionally, until the butter is completely melted. Once the butter is melted, whisk in the eggs and egg yolks until fully incorporated. The mixture will appear thin at this stage.

Cook Until Thickened

Continue cooking and whisking constantly. This is crucial to prevent the eggs from scrambling. The curd will gradually thicken. It's ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. This usually takes 10-15 minutes. The temperature should reach about 170-175°F (77-79°C).

Strain (Optional)

For an extra smooth curd, strain it through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg or zest.

Cool and Store

Transfer the lemon curd to sterilized jars or an airtight container. Let it cool completely at room temperature, then refrigerate. The curd will thicken further as it cools. It will keep in the refrigerator for up to 2 weeks.

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FAQ

  • Why is my lemon curd not thickening?

    Make sure you are cooking the curd long enough and at a low enough temperature. Too high of heat will scramble the eggs. Continue whisking patiently over the simmering water until it reaches the proper consistency. The proportions of ingredients can also impact the thickening. Ensure accurate measurements.
  • How do I sterilize jars?

    Wash jars and lids in hot, soapy water. Rinse well. Place the jars on a baking sheet and heat in a preheated oven at 250°F (120°C) for 10 minutes. Boil the lids in water for 10 minutes. Let cool slightly before filling.
  • Can I use a different citrus fruit?

    Yes! You can substitute the lemon juice and zest with other citrus fruits like lime, orange, or grapefruit. Keep in mind that the flavor will change accordingly.