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Lemon Curd

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

  • Yield: Makes 1 1/2 cups
Lemon Curd

Source: Martha Stewart Living, January 2002


  • 3 large egg yolks, strained
  • Zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, cold, cut into pieces


  1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

  2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

  3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Cook's Note

Store refrigerated in an airtight container up to 2 days.

Reviews (16)

  • eringobraugh ea 28 Aug, 2015

    I love this recipe and was wondering if I could can it? Does anyone know?

  • alevinadresi 10 Nov, 2013

    just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?

  • dobsontotten 29 Mar, 2013

    I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...

  • schafer adele 30 Dec, 2012

    tasty lemon curd! My only complaint is that the recipe did not yield the stated amount of 1.5c. I recommend doubling the recipe if that is your desired amount.

  • AnneThrope 14 May, 2010

    One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.

  • LylithStarchild 12 Apr, 2010

    Yes, Bubental. You could freeze the lemon curd for up to a year.

  • calichef 12 Apr, 2010

    Lemon curd is delicious spooned over Fage or homemade plain yogurt. YUM!

  • Bubental 31 Mar, 2009

    could we also freez

  • Bubental 31 Mar, 2009

    could I also freeze this lemon curd?

  • Bubental 31 Mar, 2009

    could I also freeze this lemon curd?

  • Bubental 31 Mar, 2009

    could I also freeze this lemon curd?

  • Bubental 31 Mar, 2009

    could I also freeze this lemon curd?

  • pwinterton 10 Mar, 2009

    Try this with Meyer Lemons. Oh, it's heavenly!

  • mmsrjs 3 Aug, 2008


  • sadaddleriverjean 18 May, 2008

    Love the cake,love the curd, but it is a good idea that when you file this recipe, type the curd recipe doubled.

    jean wood

  • mangiarone 4 Apr, 2008

    Whipped up Heavy Whipping Cream and folded it with the cooled Lemon Curd. Then layered the lemony mixture between layers of white cake and fresh strawberries. Yummy! Next tIme I think I will make with layers of Lemon curd and the lemony whipped cream. Oh the lemony goodness! It was so hard not to eat it all with a spoon, and only limiting myself to licking the bowls, spoons, and pots! Why have I not discovered Lemon Curd sooner!?

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