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the best lemon curd

The Best Lemon Curd

A quick, easy recipe that results in a buttery smooth, sharply tart lemon curd.
Prep Time 15 minutes
Cook Time 8 minutes


  • small pot
  • mesh sieve


  • 6 large eggs
  • 235 g freshly squeezed lemon juice, 1 cup
  • 220 g granulated sugar, 1 cup
  • zest of 6-8 lemons
  • 113 g butter, 1/2 cup unsalted
  • 1/4 tsp fine sea salt


  • Slice the butter and set it in a bowl. Place a sieve over it and set aside.
  • Place the sugar in a pot, and over it zest the lemons.
  • Rub the sugar and zest together between your fingers, this helps release the oils.
  • Pour the lemon juice into the pot and gently stir it into the sugar.
  • In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
  • Pour the eggs into the sugar and whisk well. Set the pot over low heat.
  • Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it coats a rubber spatula).
  • Pour curd through the sieve into the butter to remove zest and any egg bits.
  • Stir until butter is thoroughly melted.
  • Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.


Recipe makes 2 1/2 cups or 735g of lemon curd.