This easy lemon curd recipe delivers a bright, tart, and silky spread with just a handful of staples—lemons, sugar, eggs, and butter. It’s one of the easiest cooking methods we’ve tested. It delivers a smooth, reliable result in just a few minutes.
First printed in gourmet More than 25 years ago, this version used whole eggs (rather than just yolks), giving the curd a lighter texture and bringing out the citrus flavor.
Serve warm on toast or spoon over blueberry scones or shortcakes; Cool it to layer in cakes, fill tarts, or toss in yogurt—or, as many readers admit, enjoy it straight from the spoon.
Tips for the best lemon curd
Cook carefully and pay attention to the doneness
Beat the curd over medium-low heat until it is thick enough to coat the back of a spoon and the first bubbles begin to appear. Don’t let it boil – higher heat can cause the eggs to break down. For precision, aim for around 170°F on an instant-read thermometer; Some chefs take it a little higher for a thicker set.
Should you strain lemon curd?
For the smoothest possible curd, strain the hot mixture through a fine-mesh sieve to remove the shell and any small pieces of cooked egg. You can skip this step if you don’t mind a slightly more rustic texture.
Whole eggs reduce waste and produce a curd with a lighter texture and brighter flavor—the extra fat in the yolk alone can dull the lemon’s brightness somewhat.
No water bath? No problem
This recipe is designed for direct heat on the stove. However, if you’re afraid of stirring, you can also cook the curd in a heatproof bowl over simmering water. It takes a few minutes longer, but offers more control.
Lemon curd is approx 1 week Store in an airtight container in the refrigerator and freeze well 2-3 months. Thaw in the fridge overnight, then whisk briefly to re-emulsify before using.
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