Here’s a classic, foolproof recipe for homemade lemon curd — silky, tart, and perfectly balanced. I have offered the double boiler method and the single-pot method as convenient alternatives. Lemon curd also makes a great filling for cakes, as a layer on cakes too or just to spread on toast.
Classic Lemon Curd (Double Boiler Method)
Equipment
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Medium heatproof bowl (glass or stainless steel)
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Medium saucepan (for the double boiler setup)
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Whisk
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Fine-mesh strainer (optional but recommended)
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Microplane or fine grater (for zesting the lemons)
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Juicer (or reamer, to extract juice)
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Heatproof spatula or spoon
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Clean jar or container (for storing the curd)
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Plastic wrap or lid
Timings
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Prep time: 10 minutes
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Cook time: 10 minutes
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Cooling time: about 1 hour
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Total time: ~1 hour 20 minutes
Ingredients
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3 large eggs
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¾ cup (150 g) granulated sugar
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½ cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
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1 tablespoon finely grated lemon zest
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¼ cup (60 g) unsalted butter, cut into small cubes
Preparation
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Whisk the base:
In a medium, heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest until smooth. -
Cook the curd:
Place the bowl over a saucepan of gently simmering water (double boiler style).
Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon — about 8–10 minutes.
(Don’t let it boil or the eggs might scramble.) -
Add the butter:
Remove from heat and whisk in the butter pieces a few at a time until smooth and glossy. -
Strain (optional):
For a perfectly silky curd, press it through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg. -
Cool and store:
Cover the surface with plastic wrap (touching the curd to prevent a skin from forming).
Chill for at least 1 hour before using.
Storage
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Keeps in the refrigerator for up to 2 weeks.
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Can be frozen for up to 3 months (thaw in the fridge overnight).
Serving ideas
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Spread on scones, toast, or pancakes
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Fill tart shells or layer cakes
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Swirl into yogurt or cheesecake
Classic Lemon Curd (Single-Pot Method)
Easy One-Saucepan Lemon Curd
Time
-
Prep time: 10 minutes
-
Cook time: 6–8 minutes
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Cooling time: about 1 hour
-
Total time: ~1 hour 20 minutes
Ingredients
-
3 large eggs
-
¾ cup (150 g) granulated sugar
-
½ cup (120 ml) freshly squeezed lemon juice (2–3 lemons)
-
1 tablespoon finely grated lemon zest
-
¼ cup (60 g) unsalted butter, cut into small cubes
Equipment
-
1 medium saucepan (non-reactive: stainless steel, not aluminum)
-
Whisk
-
Heatproof spatula
-
Fine-mesh strainer (optional)
-
Microplane or fine grater (for zest)
-
Juicer
-
Heatproof jar or bowl for storage
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Plastic wrap or lid
Preparation
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Combine ingredients:
In the saucepan (off the heat), whisk together the eggs, sugar, lemon juice, and zest until completely smooth. -
Add butter:
Add the butter cubes to the pan. -
Cook gently:
Place the saucepan over low heat.
Cook slowly, whisking constantly, until the butter melts and the mixture thickens — about 6–8 minutes.
Do not let it boil, or the eggs may curdle.
It’s ready when it coats the back of a spoon and holds a clear line when you swipe your finger through it. -
Strain (optional but ideal):
Pour the curd through a fine-mesh sieve into a clean bowl or jar to remove zest and any bits of cooked egg. -
Cool and store:
Press plastic wrap directly onto the surface of the curd to prevent a skin.
Let it cool to room temperature, then refrigerate until thickened (about 1 hour).
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