creamiest lemon curd

Here’s a recipe for the creamiest lemon curd:


  • 4 large eggs
  • 3/4 cup (150g) granulated sugar
  • Zest of 2 lemons
  • 1/2 cup (120ml) freshly squeezed lemon juice (from about 2-3 lemons)
  • 1/2 cup (115g) unsalted butter, cubed and at room temperature


  1. Prepare a Double Boiler: Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water. This creates a double boiler.
  2. Whisk Eggs and Sugar: In the heatproof bowl, whisk together the eggs and sugar until well combined and slightly thickened.
  3. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice until fully incorporated.
  4. Cook Over Heat: Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon, about 10-15 minutes.
  5. Incorporate Butter: Once thickened, remove the bowl from the heat. Gradually add the cubed butter, stirring until it melts completely and the mixture becomes smooth and creamy.
  6. Strain (Optional): For an extra-smooth curd, you can strain it through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg.
  7. Cool and Store: Let the lemon curd cool to room temperature, then transfer it to clean, airtight jars or containers. Store in the refrigerator for up to two weeks.

This lemon curd is perfect for spreading on toast, filling cakes and pastries, or enjoying straight from the spoon. Enjoy your creamy lemony goodness!

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