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+ servings
Spoon dripping lemon curd into glass jar

Lemon Curd

Author: Gail Ng
Easy homemade lemon curd that's sweet, tart, and luscious. You'll want to put it on everything or just attack it with a spoon. 
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yield 6 oz
Category Desserts
Cuisine American


  • 2 large eggs
  • 90 g granulated sugar
  • 2 tablespoons lemon juice (about ½ a lemon)
  • 50 g unsalted butter, softened and cubed


  • Whisk together the eggs and sugar in a small saucepan. Mix in lemon juice and heat on medium heat while stirring constantly.
  • The mixture will begin to thicken after 7-10 minutes. When it becomes opaque and custard-like, stir in the butter until it melts into the curd, one cube at a time.
  • When all the butter is combined, do a streak test by scraping a spatula across the pan through the curd. If the curd parts on both sides and slowly comes back together after 1 second, the lemon curd is ready. 
  • Push the curd through a fine mesh sieve to get rid of any pieces of cooked egg or lemon seeds that may have gotten in there for a super smooth curd. Transfer to a glass jar to cool completely before storing in the fridge.


Calories: 140kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 22mg | Potassium: 28mg | Fiber: 1g | Sugar: 15g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Keywords how to make lemon curd, lemon curd, lemon curd recipe, lemon filling
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