The Best Lemon Curd Recipe

Buttery and smooth, this lemon curd starts sweet and then hits you with sharp lemon. Easy to make (no tempering), this spread is great for cookies, cakes, and pies.  

– 6 large egg – 240 g freshly squeezed lemon juice, 1 cup – 220 g granulated sugar, 1 cup – zest of 6-8 lemon – 113 g butter, 1/2 cup unsalted – 1/4 tsp fine sea salt




Put the sugar in a pot and grate the lemons over it. It helps the oils come out when you rub the sugar and zest together between your fingers. 

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STEP  1 .

Add the lemon juice to the pot and mix it in slowly with the sugar. Put the salt and cracked eggs in a different bowl. 

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Use a fork to beat it really well and try to break up as many white bits as you can. Add the eggs to the sugar and mix them well with a whisk. 

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Put the pot on low heat. Stir the curd all the time while cooking until it gets thicker and an instant read thermometer reads 170 F (or until it coats a rubber spatula).  

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Put the butter in a bowl after cutting it up. Cover it with a sieve. Put the curd through a sieve into the butter to get rid of the zest and any egg bits.  

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Mix it around until the butter is completely melted. Put the curd in a container that won't let air in and put it in the fridge.  

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If you freeze it, it should last for a longer period of time than two weeks' time.  

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See Also

Chocolate Cheesecake with Hazelnut Oreo Crust Recipe