Easy Lemon Curd

Prep Time:
20 mins
Total Time:
20 mins
2 cups

Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.


  • 1 cup sugar

  • 1 tablespoon finely grated lemon zest, plus ⅔ cup fresh lemon juice

  • 8 large egg yolks (egg whites reserved for another use)

  • ¼ teaspoon coarse salt

  • 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces


  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.


Cook's Notes

To store, refrigerate in an airtight container, up to 2 weeks.

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