A quick, easy recipe that results in a buttery smooth, sharply tart lemon curd.
Prep time: PT15M
Cook time: PT10M
Rating
5 stars (126 reviews)
Ingredients
6 large eggs
240g or 1 cup freshly squeezed lemon juice
200g or 1 cup granulated sugar
zest of 6-8 lemons
113g or ½ cup butter (unsalted)
¼ tsp fine sea salt
Steps
Place the sugar in a medium sized pot, and over it zest the lemons.
Rub the sugar and zest together between your fingers, this helps release the oils.
Pour the lemon juice into the pot and gently stir it into the sugar.
In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
Pour the eggs into the sugar and whisk well. Set the pot over low heat.
Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it coats a rubber spatula).
Slice the butter and set it in a bowl. Place a sieve over it.
Pour curd through the sieve into the butter to remove zest and any egg bits.
Stir until butter is thoroughly melted.
Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.
Reviews
Tatia Cokosky on 2025-11-09 (5 stars): I have a great lemon curd recipe that I've used for well over a decade. I am moving and already have the cookbook packed, so needed to find a good one to use. your recipe is superb! Just finished making it and couldn't stop picking the spoon lol. Great, easy to follow instructions. I love the consistency and flavor. I did use half lemons and half oranges for what im going to be making with it, and I'm sure all lemons will be just as good. Thank you for the recipe!
First Last on 2025-10-28 (5 stars): Love your recipe and attention to detail. I ended up using 4 whole eggs and 2 yolks to get more of a balance between thickness and richness. I stirred and whipped like my life depended on it. It was a lot of work but the taste is beyond compare. Thank you so much!
Lola on 2025-10-21 (5 stars): This is hands-down the best lemon curd recipe I’ve tried. Crystal-clear instructions, flawless texture, bright flavor—Michelin-level detail. Instant keeper.
Sabriyya Ocasio on 2025-10-16 (5 stars): I’ve made so many lemon curd recipes. They all had a metallic taste that drove me crazy. This is the first recipe with no metallic taste. It will be my go to recipe from now on. Excellent lemon curd!
Wayne Clark on 2025-10-03 (5 stars): I could have used a little riper lemons to get more zest but this batch turned out great!
Melissa G. on 2025-09-28 (5 stars): I very rarely comment on recipes but I just have to share my thoughts on this one.
Can confirm... this is THE BEST lemon curd! :) We love, love, love, lemon desserts and LOVE, LOVE, LOVE custards. Despite making a few different curd recipes over the years, we haven't been riding that lemon curd train that so many talk about. The thing is, we want to, so why haven't we made it a regular-ish thing in our home? Because the flavor was not the bright lemon we were after and we could always taste egg. We love eggs but that flavor doesn't belong here.
I have been baking at home for more than 20 years and I learned long ago that I couldn't trust any old recipe on the internet and, no hate, but in the early 2000's I had enough bad experiences to begin to distrust blogs in particular. All this to say, for many years I've had trusted sources. I won't mention names because I still love these sources but even their lemon curds tasted of egg.
This is my forever curd recipe. The flavor is so bright and fresh, it's not too sweet, and I can't taste the eggs. Hurray!! Now I can be part of that crowd that keeps it around and finds more every day uses for it. Thank you Sam!!
Christine Hussey on 2025-09-22 (5 stars): Beautiful 👌
Thank you so much for all your hard work.
A triple batch made - perfect
Miranda on 2025-09-21 (5 stars): So easy and so good! I've used this recipe a few times and the curd has come out delicious every time.
Kai on 2025-09-14 (5 stars): Worked perfectly.
Jonna appleby on 2025-08-09 (5 stars): This is the best curd recipe so far that I have tried . I used these fancy eggs from trader joe that have bright amber yolks and these mammoth lemons as big as my fists the result was a really balanced curd . 10 out of 10
Katrin on 2025-08-09 (5 stars): Till now strawberry jam was my absolut favorite. From now on it will be your lemon curd! Fantastic!
Katrin from Germany
Jill on 2025-07-29 (5 stars): I usually cut sugar in recipes bc I dont like things too sweet, and I do love tart lemon things. I thought I’d try this recipe as written, and holy hell I’m glad I did. It’s perfect as is. Will def make again!
