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Easy Lemon Curd

Makes 1¼ cups.

Author Cakewalk Kitchen


  • zest from 3 lemons
  • 3/4 cup fresh lemon juice - from about 3 to 4 lemons
  • 1 cup sugar
  • pinch kosher salt - about 1/8 teaspoon
  • 2 egg yolks
  • 2 eggs
  • 6 tablespoons unsalted butter - cut into one inch pieces


To make the lemon curd.

  1. Zest and then juice your lemons. Whisk the whole eggs and egg yolks in a medium bowl and set aside. Measure out the sugar, salt and butter.

  2. In a medium saucepan, add the lemon juice, zestsugar and the salt. Over a low flame, heat while stirring until the sugar has melted and it is just on the verge of coming to a boil. About 4 to 5 minutes. Remove from heat.

  3. Grab a whisk. Holding the pan with one hand, slowly drizzle about half of the hot lemon/ sugar mixture into the bowl of eggs, while rapidly whisking the eggs with the other hand. Now take the warmed egg/lemon mixture and whisk it back into the pan. This is called tempering the eggs.

  4. Heat over a low flame while continuously stirring with a wooden spoon. Try to keep it below a boil and take care not to let the bottom of the pan catch. The lemon curd will thicken in about 6 to 8 minutes. It's done when it can easily coat the back of a spoon. It will continue to thicken as it cools.

  5. Take the lemon curd off the heat and stir in one or two pats of butter at a time until it is melted. When all the butter has been melted and the curd is smooth, strain the curd with a fine mesh strainer into a bowl. Straining the curd is optional but it does remove any possible solids that may be there.

  6. Take a piece of plastic wrap and press down directly on top of the curd to cover. This prevents a "skin" from forming as it cools. Refrigerate the lemon curd for 2 to 3 hours until it is cold. It is now ready for use.

Recipe Notes

  • Always use fresh lemons to make lemon curd.
  • Zest the lemons before you cut them in half to  juice. If you forget, the lemon curd will still come out good without the zest. No worries.
  • Lemon Curd will keep well in the refrigerator for 5 to 7 days.