Lemon Curd

Name: Lemon Curd
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 45 min
Cuisine: Western
Ingredients: 3 tbsp caster sugar, or regular or granulated sugar; 1 tbsp lemon zest; ¼ cup lemon juice; 3 egg yolks, from the eggs used in the meringue; 50 g (3½ tbsp) unsalted butter, cut into 1 cm / 1/2-inch cubes; Pinch of salt

Glossy lemon curd draped from a spoon into a white bowl. — Smooth, golden lemon curd.

Bright, tangy lemon curd with a smooth, custardy texture. Stir it on the stove, then chill until thick and ready to spread or spoon.

By Cookin' KitchenOctober 2, 2026Updated October 19, 2026

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Total: 1 hour 45 minutes
Makes: 160 ml

Prep: 10 minutes
Cook: 5 minutes
Rest: 1 hour 30 minutes
Total: 1 hour 45 minutes
Makes: 160 ml

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Recipe

Lemon Curd

Bright, tangy lemon curd with a smooth, custardy texture. Stir it on the stove, then chill until thick and ready to spread or spoon.

Cookin' · https://cookin.club/recipes/lemon-curd

Prep: 10 minutes
Cook: 5 minutes
Rest: 1 hour 30 minutes
Total: 1 hour 45 minutes
Makes: 160 ml

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Ingredients

160 ml

For 160 ml

3 tbsp caster sugar, or regular or granulated sugar
1 tbsp lemon zest
¼ cup lemon juice
3 egg yolks, from the eggs used in the meringue
50 g (3½ tbsp) unsalted butter, cut into 1 cm / 1/2-inch cubes
Pinch of salt

Equipment

Small bowl
Small saucepan
Small whisk
Sieve

Instructions

Step 1: Rub the sugar and zest together with your fingers in a small bowl.
Tip: This brings out the lemon flavor.
Step 2: Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine. Add the lemon juice, butter, and salt, then mix. Set the pan over medium heat, or medium-low if your stove is strong.
Tip: Use a small whisk.
Step 3: Whisk every now and then as the butter melts, then whisk constantly but leisurely once it has melted. When you see the first bubble, about 3 to 4 minutes, whisk for 1 minute and remove the pan from the heat. The curd should have a custard-like consistency; if it does not, keep cooking.
Step 4: Pour into a small bowl, straining if you see little egg lumps. Immediately cover with cling wrap touching the surface. Cool on the counter for 30 minutes, then refrigerate for 1 hour before using.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw frozen curd overnight and mix well before using.

About this recipe

This stovetop lemon curd combines bright lemon flavor with a smooth, custardy texture. Rub the zest into the sugar before cooking to bring out the lemon flavor.