Lemon Curd Recipe
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Lemon Curd Recipe

Rich creamy lemon curd recipe, perfect for pancakes, toast, crepes, or ice cream!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Condiment
Cuisine: American


  • 1/2 cup unsalted butter, 1 stick
  • 2-3 lemons, zested
  • 1/2 cup lemon juice
  • 3/4 cup sugar
  • 2 large eggs, separated


  • Place the butter into a double boiler or heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it’s mostly melted turn off the heat.
  • Measure out the sugar into a medium bowl and zest a few lemons into it. Then squeeze about 1/2 cup of lemon juice into the lemon zest/ sugar mixture.
  • Separate the eggs, dropping the yolks into the pot of melted (but not hot) butter and the whites into the sugar mixture.
  • Whisk the yolks and butter together until well combined. Careful not to overcook you don't want to scramble the eggs! Then take the whisk to the sugar mixture until well combined. Pour the sugar mixture into the pot with the butter and whisk it all together.
  • Turn the heat back on to low and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the pan to make sure nothing burns. If you have an instant read thermometer, just get the temp up to 170 degrees and you should be golden. Otherwise, just keep stirring until the curd thickens enough to coat a spatula. Make sure you don’t over cook it!
  • As soon as it’s done, take it off the heat and pour through a mesh strainer*  into a glass jar. Store in the refrigerator for 1-2 weeks.


You don't have to strain the lemon curd but if you don't there might be a few pieces of lemon zest throughout. Straining the curd makes it completely smooth.