Recipe

Crowd-Pleasing Lemon Curd

Silky, bright, and deeply buttery lemon curd you can whisk together on the stove in under 20 minutes. Perfect for scones, cakes, yogurt bowls, and straight-off-the-spoon moments.

By Matt Campbell

•

4.9

A glass jar filled with glossy lemon curd on a kitchen counter with fresh lemons and a whisk nearby

Jump to Recipe

Lemon curd is one of those magic tricks that feels fancy, tastes like sunshine, and somehow makes everything you put it on look like you planned your life. It is sweet, tart, rich from butter, and thick enough to swipe onto toast without sliding into your lap.

This version is my go-to because it is accessible and low drama. No double boiler required, no weird ingredients, no guesswork. You just whisk, gently heat, and stop the second it hits that silky, spoon-coating thickness. Then you taste it. You grin. You “accidentally” taste it again.

A small saucepan on the stove with lemon curd being whisked until thick and smooth

Why It Works

Bright flavor, balanced sweetness: Fresh lemon juice and zest bring the punch, while sugar keeps it plush instead of sharp.
Rich, savory-leaning depth: Butter and egg yolks add that almost custardy, restaurant-dessert vibe. It is sweet, but it tastes like more than sugar.
Reliable thickness without stress: Gentle heat plus constant whisking gets you a curd that sets beautifully in the fridge.
Strain for silk: One quick strain removes zest bits and any tiny eggy specks, giving you that glossy, spoonable finish.

Pairs Well With

Flaky biscuits or scones
Vanilla pound cake
Greek yogurt with berries
Pancakes or waffles

Storage Tips

How to Store Lemon Curd

Fridge: Store in a clean jar or airtight container. Press plastic wrap directly on the surface if you want to prevent a skin. Keep refrigerated for about 1 week (often 5 to 7 days).
Freezer: Lemon curd freezes surprisingly well. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and whisk to re-smooth.
Food safety note: This is egg and dairy based, so do not leave it at room temperature for long. Keep it cold, use clean utensils, and treat it like you would custard.

My favorite leftover move: Swirl a few spoonfuls into whipped cream and use it to top berries. It tastes like a shortcut lemon mousse.

Common Questions

Why did my lemon curd turn lumpy?

Usually it got a little too hot or the heat was uneven. No panic. Pull it off the heat immediately and whisk like you mean it. Then strain it through a fine-mesh sieve. It will still be delicious.

How do I know when it is done cooking?

Look for thickened curd that coats a spoon. If you swipe a finger through the coating on the spoon, the line should hold. (Safety note: do this after taking the pan off the heat, and let the spoon cool for a few seconds so you do not burn yourself.) If you have a thermometer, aim for about 170°F to 175°F. A few degrees on either side is fine. The big rule is do not boil.

Can I make it without zest?

Yes, but zest adds huge lemon aroma with zero extra liquid. If you skip it, the curd will taste flatter. This specific recipe is written to be strained at the end for the smoothest texture, whether you use zest or not.

Can I use bottled lemon juice?

You can, but fresh tastes brighter and less metallic. If bottled is what you have, use it and add zest from fresh lemons if possible.

Why does it taste “eggy”?

That usually means it cooked too hot. Next time, use lower heat and whisk constantly. Straining also helps.

Can I double the recipe?

Absolutely. Use a slightly larger saucepan and keep the heat gentle. It may take an extra couple minutes to thicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (heavy-bottomed helps)
Non-reactive is best: stainless steel or enameled (lemon and aluminum do not play nicely)
Whisk
Microplane or fine grater (for zest)
Fine-mesh sieve (for straining)
Heatproof bowl or measuring jug
Jar or airtight container for storage

I started making lemon curd because I wanted “one nice thing” in my fridge that could rescue a random Tuesday. Toast feels like a breakfast when you add lemon curd. Plain yogurt suddenly has plans. Even a store-bought pound cake gets a glow-up.

Also, there is something deeply satisfying about turning a handful of simple ingredients, eggs, sugar, lemons, and butter, into a glossy jar of citrus gold. It is the kind of kitchen chaos I enjoy: whisking, tasting, pretending I will stop at one spoonful, then not.

Crowd-Pleasing Lemon Curd

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings Makes about 1 1/2 cups

Ingredients

1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 cup granulated sugar
2 large eggs
3 large egg yolks
6 tablespoons unsalted butter, cut into pieces
Pinch of kosher salt
Optional: 1/2 teaspoon vanilla extract (adds a cozy bakery note)

Ingredient tip: Zest your lemons before you juice them, and aim for just the yellow part. The white pith is where bitterness likes to hide.

Instructions

Set up your station. Place a fine-mesh sieve over a heatproof bowl. This is where the finished curd will land for that ultra-smooth texture.
Whisk the base. In a medium saucepan off the heat, whisk together the sugar, eggs, egg yolks, and salt until smooth and slightly lighter in color. Once smooth, whisk in the lemon juice and lemon zest.
Cook gently. Set the saucepan over medium-low heat. Whisk constantly, scraping the bottom and corners. After a few minutes, it will go from foamy to glossy and start thickening.
Know the moment. When the curd coats the back of a spoon and holds a line when you swipe a finger through it, it is done. (Do the swipe test off heat, and give the spoon a moment to cool.) If using a thermometer, shoot for 170°F to 175°F. Do not let it boil.
Strain for silk. Immediately pour the curd through the sieve into your bowl. Use a spatula to help it along, then discard what is left in the sieve.
Butter it up. Keep the curd off the heat. While it is still warm, whisk in the butter a few pieces at a time until fully melted and glossy. If using vanilla, whisk it in now.
Chill. Press plastic wrap directly against the surface (optional but helps prevent a skin). Refrigerate until fully cooled and thick, at least 2 hours.
Use it everywhere. Spoon onto scones, swirl into yogurt, layer into cakes, or do the highly scientific “one spoonful while standing at the fridge” test.

A spoon lifting thick lemon curd from a bowl showing its smooth, glossy texture

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes