Lemon Curd – Silky, Bright, Foolproof

If you love a sweet-tart spread that tastes like sunshine and comes together in under 20 minutes of hands-on time, this lemon curd is your new best friend. It’s perfect for busy bakers, breakfast lovers, and anyone who wants a reliable, bakery-level result without fuss. Make it today because it transforms simple yogurt, scones, cakes, and pancakes into something special with almost no effort.

Total time: about 25–30 minutes, including chilling. Main flavors/textures: vibrant lemon, balanced sweetness, ultra-smooth, custardy, and glossy. Why this version works: gentle heat + constant whisking + precise ratios give a curd that sets thick without scrambling eggs and stays spreadable.

RECIPE HIGHLIGHTS BOX
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes (plus 1–2 hours chill for best texture)
Servings: 12 (about 1 1/2 cups)
Difficulty: Easy

Why You’ll Love This Lemon Curd Recipe

• Ready fast: cooks in about 10–12 minutes on the stovetop, sets as it cools.
• Dreamy texture: silky, spoonable, and glossy with a bright lemon pop—never gritty.
• Low-fuss method: made in one saucepan with a whisk; no double boiler required if you keep the heat low and steady.
• Family-friendly: not too tart for kids, but still lemon-forward for adults; great on toast, waffles, and as cake filling.

Main Ingredients

• Lemons (zest and juice): Provide the signature bright citrus flavor and natural pectin for slight thickening; use fresh lemons for best taste and aroma. Sub: Meyer lemons for sweeter, floral notes. Shopping tip: choose heavy, thin-skinned lemons—they’re juicier.
• Granulated sugar: Balances acidity and helps the curd set glossy and smooth. Sub: superfine sugar dissolves even faster; avoid coarse sugar which can feel gritty.
• Egg yolks (plus 1 whole egg): The yolks thicken and give that custardy richness, while one whole egg adds body and stability. Sub: all yolks for extra richness (add 1 extra yolk and reduce butter by 1 tablespoon for balance).
• Unsalted butter: Whisked in off heat for a silky, stable emulsion and mellowed acidity. Sub: salted butter works—reduce added salt to a tiny pinch or omit.
• Fine sea salt: Just a pinch to sharpen flavor and balance sweetness; it makes the lemon sing.

See the recipe card below for a complete ingredient list with exact measurements.

How to Make Lemon Curd

Zest and juice the lemons

• Use a microplane to zest only the yellow skin (avoid the bitter white pith) until you have 1 tablespoon zest. Juice to get 1/2 cup fresh lemon juice (strain seeds). Visual cue: zest is fine and fragrant, juice is pulp-free for ultra-smooth curd. Pro tip: roll lemons on the counter to release more juice.

2. Whisk eggs and sugar, then add lemon

• In a medium, heavy-bottomed saucepan off heat, whisk 4 egg yolks, 1 whole egg, and 3/4 cup sugar until pale and slightly thick, 30–60 seconds. Whisk in lemon juice, zest, and a pinch of salt until fully combined. Visual cue: mixture is uniform with tiny bubbles; no streaks of egg remain.

3. Cook low and slow

• Set the pan over low to medium-low heat. Cook, whisking constantly, 8–12 minutes until the curd thickens to nappe stage (it coats the back of a spoon). Temperature: 170–175°F. Visual cues: trails briefly hold when you whisk; bubbles may appear at the edges but do not boil. Tip: if you see steam plumes or vigorous bubbling, your heat is too high—lower immediately.

4. Finish with butter off heat

• Remove from heat and whisk in 6 tablespoons cold, diced unsalted butter, a few pieces at a time, until fully emulsified. Visual cue: curd turns glossy and silky. Tip: adding butter off heat prevents greasiness and keeps the curd bright.

5. Strain and chill

• Strain through a fine-mesh sieve into a clean bowl or jar to remove zest bits and any tiny curdled proteins for an ultra-smooth texture. Press plastic wrap directly on the surface to prevent a skin. Cool to room temp, then chill 1–2 hours until thickened. Success looks like: a smooth, spreadable curd that mounds softly on a spoon.

6. Serve and enjoy

• Use on scones, pancakes, yogurt, pavlova, cupcakes, or between cake layers. Pro tip: for piping into cupcakes, chill at least 2 hours for a firmer set.

Pro Tips for Perfect Results

• Keep heat gentle: aim for low to medium-low; curd should never boil. You’re targeting 170–175°F for safe thickening without scrambling.
• Whisk constantly: prevents hot spots and gives the smoothest texture. If your arm needs a break, briefly lift the pan off heat while whisking.
• Use a heavy-bottomed saucepan: it distributes heat evenly and protects the eggs.
• Strain every time: it’s the difference between “good” and pastry-shop smooth.
• Butter goes in off heat: this locks in a glossy finish and balanced flavor.

Storage and Reheating

• Fridge: Store in a clean, airtight jar up to 1 week. Press plastic wrap on the surface before lidding to prevent a skin.
• Freezer: Freeze up to 2 months. Thaw overnight in the fridge; whisk briefly to restore smoothness.
• Reheating: Usually not needed. If you must loosen it slightly, warm gently over a very low water bath or 5–10 seconds in the microwave, then whisk. Expect it to thin when warm and thicken again as it cools.
• Texture changes: After freezing, it may look slightly separated—just whisk to re-emulsify.

Recipe Variations

• Meyer lemon curd: Swap regular lemons for Meyer lemons; reduce sugar by 1–2 tablespoons if you prefer a tarter finish.
• Extra-tart version: Increase lemon juice to 2/3 cup and add 1 more tablespoon sugar to keep balance; cook 1–2 minutes longer to reach the same thickness.
• Dairy-free: Replace butter with 4 tablespoons refined coconut oil (neutral flavor) or a vegan butter stick; add a pinch more salt for balance.

Frequently Asked Questions

• Can I make this ahead? Yes—lemon curd keeps 1 week in the fridge and 2 months in the freezer. Make it a day ahead for the best set.
• What can I substitute for butter? Use refined coconut oil or a quality vegan butter; add it off heat just like butter. Expect a slightly different flavor and a firmer chill-set.
• How do I know when it’s done? The curd coats the back of a spoon and holds a clean line when you run a finger through it; an instant-read thermometer reads 170–175°F.
• Why didn’t mine turn out right? Common causes: heat too high (curdled eggs), not whisking constantly (lumps), or skipping the straining step (grainy texture). If it looks lumpy, strain immediately and whisk in 1–2 teaspoons cold water to smooth.

Final Thoughts

This lemon curd recipe is silky, bright, and truly foolproof—my kids ask for it on pancakes, and I love it dolloped on yogurt. If you keep the heat gentle and whisk the whole time, you’ll get perfect results every single batch. Give it a try this week and tell me what you pair it with first—scones, pancakes, or cupcakes? If you want it tailored to your exact pan size or citrus on hand, tell me what you’re using and I’ll adjust the quantities.

Lemon Curd – Silky, Bright, Foolproof

Course: Dessert, SpreadsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

120

kcal

Total time

25

minutes

1–2 hours chill for best texture

Bright, silky, and foolproof, this lemon curd comes together in about 25–30 minutes with simple pantry ingredients and fresh lemons.

Ingredients

• 4 large egg yolks

• 1 large whole egg

• 3/4 cup granulated sugar

• 1/2 cup fresh lemon juice (from about 3–4 lemons), strained

• 1 tablespoon finely grated lemon zest

• 1/8 teaspoon fine sea salt

• 6 tablespoons unsalted butter, cold and cubed

Directions

• Whisk base: Off heat, whisk egg yolks, whole egg, and sugar in a medium heavy saucepan until pale and slightly thick, 30–60 seconds. Whisk in lemon juice, zest, and salt.
• Cook gently: Place over low to medium-low heat. Whisk constantly until thickened to nappe, 8–12 minutes, 170–175°F. Do not boil.
• Finish with butter: Remove from heat. Whisk in cold butter, a few pieces at a time, until fully melted and glossy.
• Strain: Push curd through a fine-mesh sieve into a clean bowl or jar to remove any bits for an ultra-smooth texture.
• Chill: Press plastic wrap directly on the surface; cool to room temp, then refrigerate 1–2 hours until thick.
• Serve: Spread on scones, swirl into yogurt, pipe into cupcakes, or use as cake filling.

Notes

• Nutritional Information (per serving, approx.)
  Calories: 120
  Fat: 7 g
  Saturated Fat: 4 g
  Carbohydrates: 14 g
  Sugar: 13 g
  Protein: 2 g
  Sodium: 30 mg
• Serving Tips
  For cake filling: dam your cake layer with buttercream, spread 1/3–1/2 cup lemon curd inside, then top with the next layer.
  For brunch: spoon over Greek yogurt and add fresh berries and granola.