Lemon Curd

Total Time:
20 min
5 min
15 min

1 pint

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

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4.5 91
I like a lot of the other reviewers toyed with this recipe. Instead of using less sugar, I doubled the lemon juice to 2/3 cups. I also used 3 yolks and two whole eggs. I think straining is definitely key. It gives the curd a much nicer texture. I wish the recipe gave me a temperature to reach rather than the ambiguous "until thickened". Alton is usually more precise than that. item not reviewed by moderator and published
Delicious! But I wish it would have told me to put it through a sieve. The zest is a bit grainy for my taste. Had I read the reviews first, I would have strained out the zest before jarring. Besides the texture, this is amazing! The taste is impeccable! item not reviewed by moderator and published
Turned out perfectly the first time. Only used 2 lemons to make 1/3 cup of juice. Followed the advice of others and checked that my water was simmering/bubbling and the cook time was approx. 8 mins. item not reviewed by moderator and published
This is the best lemon curd recipe. Ever. It's so easy it's nearly foolproof and it tastes fantastic. It's silky, rich, and tart - just what you want in lemon curd. item not reviewed by moderator and published
I had never made lemon curd (translation: making lemon curd intimidated me!). This recipe was so easy to follow and the curd turned out perfectly! I served it alongside coconut macaroons as our Easter desert and received many compliments. item not reviewed by moderator and published
I was not familiar with lemon curd prior to following this recipe. I used 1/3 cup lemon juice (store bought) and no zest (because I didn't have any). The curd is sweet and lemony and spreads like soft butter. I have spread it on cinnamon toast, date nut bread and angel food cake. What do the British traditionally spread lemon curd on? I found this curd mellowed and the sweetness and tartness merged after 24 hours, covered in the fridge. It sets into a smooth, yellow, jell-like consistency and has a glossy sheen. Here's a tip: I have used a small electric coffee bean grinder to transform granulated sugar into powdered sugar and I have used it to grind lemon peel scrapings into lemon zest. The coffee bean grinder is small, requires little cupboard/counter space and is easy to clean. item not reviewed by moderator and published
Hands down THE best lemon curd recipe. And I've tried several. Perfect balance of tart and sweet. Put mixture through sieve before putting it in large jam jar to strain out zest and extra bits. Don't change a thing. item not reviewed by moderator and published
Great recipe! Of course most of them are almost exactly alike in ingredients as well as preparation. I made a batch of another recipe that uses whole eggs, the food processor, and adding the butter (already melted) before cooking into the mixture. You still have to whisk over boiling water till 170 degrees like this one, but once it's there you're finished. It's a good bit quicker than this one, but this one tastes a good bit better, and I feel it's definitely worth the trouble! Yum! item not reviewed by moderator and published
I love this recipe. I've probably made it a dozen times, and it's never failed. I do cook it for a little longer than the recipe approximates, but want to point out that it says "whisk until thickened" - which I do, and it's perfect every time :) Sweet, tart and rich, I put this on plain Greek yogurt for breakfast, and have recently been filling macarons with this awesome lemon curd. Yum! :D item not reviewed by moderator and published
I made this recipe 4 years ago for a party (served with shortbread cookies for dipping) and people are still talking about it. item not reviewed by moderator and published
Use a rasp for the lemon zest and it will virtually melt in to the curd - no straining required. item not reviewed by moderator and published

Not what you're looking for? Try:

Lemon Curd Pudding

Recipe courtesy of Paula Deen