how to make lemon curd

homemade lemon curd

This luscious homemade lemon curd is an addicting balance of sweet, tart and rich. Enjoy this silky spread on baked goods, fruit desserts, or straight from the jar.


  • 3 large eggs plus 2 yolks
  • 3/4 cup granulated sugar

  • 1/4 tsp kosher salt

  • 2 two-inch strips of lemon zest

  • 3/4 cup freshly squeezed lemon juice

  • 6 tbsp cold unsalted butter, cubed


  1. Fill a small saucepan with an inch of water and bring to a gentle simmer. Place the bowl over top, making sure the bottom of the bowl doesn’t touch the water. Cook mixture for 5- 6 minutes (see note*), or until thickened, whisking constantly. When ready, the curd will register 170°F on an instant read thermometer (don’t exceed 185°F), it will coat the back of a spoon and your finger will leave a clear path through the curd.

  2. Strain into a blender. Turn blender to low speed and add one piece of butter at a time, waiting until the butter is fully incorporated before adding the next one. Alternatively, strain into a bowl and whisk butter in by hand. Transfer lemon curd to a clean jar. Chill in the refrigerator for at least 2 hours to set and fully thicken.


*It will take more like 15 minutes if using a glass or ceramic bowl. Be patient and don’t crank the heat– slow and gentle heat is the key to preventing curdling.

Keywords: homemade lemon curd