Go Back
Lemon Curd Recipe

Creamy Lemon Curd Recipe

Bright, velvety, and irresistibly tangy, this creamy lemon curd recipe transforms simple ingredients into a luxurious spread. You’ll love making it when you want a fresh, citrusy element for desserts, breakfasts, or elegant homemade gifts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 Serving
Ingredients Method Notes

Ingredients
  

Citrus Base
  • 3 large lemons (zest and ½ cup fresh juice)
  • 1 cup granulated sugar
Structure & Richness
  • 3 large eggs
  • 2 large egg yolks
Finishing
  • 6 tablespoons unsalted butter (cut into small cubes)
  • 1/8 teaspoon salt

Method
 

  1. Zest and juice fresh lemons, ensuring no seeds or pulp remain, so your base stays smooth and flavorful.
  2. Whisk eggs, egg yolks, and sugar together until well combined to create a stable, creamy foundation.
  3. Cook the mixture gently over a double boiler, stirring constantly until it thickens enough to coat a spoon evenly.
  4. Remove from heat and gradually stir in butter cubes until fully melted and incorporated for a silky finish.
  5. Strain the curd into a clean container to remove any solids, ensuring a smooth and refined texture.
  6. Cool at room temperature, then refrigerate until fully set and thickened before serving.

Notes

  • Always control the heat carefully during cooking because high temperatures can quickly turn your smooth mixture into scrambled eggs.
  • Straining the curd might seem optional, but it makes a noticeable difference in achieving that professional-quality texture.
  • Use fresh lemon juice instead of bottled for a brighter, more natural flavor that defines the recipe.
  • Stir continuously and gently to maintain even cooking and prevent lumps from forming.