Luscious, tangy lemon curd doesn't have to require constant babysitting on the stove - this easy lemon curd recipe is foolproof, silky, and delicious!

Easy Lemon Curd

Cook Time: 35 minutes
Time to set in refrigerator: 2 hours
Total Time: 30 minutes
Servings: 12 oz.
Author: Caroline Lindsey
Luscious, tangy lemon curd doesn't have to require constant babysitting on the stove - this easy lemon curd recipe is foolproof, silky, and delicious!
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Ingredients

  • 3/4 cup white granulated sugar
  • 1/2 cup fresh lemon juice about 2 large lemons
  • 1 tbsp lemon zest or however much you get from your lemons
  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup butter cut into small pieces

Instructions

Hands-off, perfectly smooth lemon curd (takes a little longer)

  • Bring about 2 inches of water to a simmer in a medium saucepan. Add the butter and sugar to a 2-cup Pyrex measuring cup, and sit the measuring cup in your saucepan with the water. 
  • Melt the butter and sugar together in the Pyrex while you zest and juice your lemons. When the butter mixture is melted, add the lemon juice and zest.
  • Whisk your eggs and egg yolks in a medium bowl and slowly add the lemon-butter mixture while whisking. Adding the hot liquid to the eggs rather than the other way around tempers the eggs, keeping them perfectly smooth so you don't make scrambled eggs!
  • After that, it's easy peasy! Put the whole mixture back in the Pyrex, set it in your simmering water, and cook for about 20 minutes or until it's thickened to a thin pudding consistency. You don't have to whisk constantly - just every couple minutes to make sure nothing is sticking to the bottom or sides. It's very hands-off.
  • Strain through a fine mesh sieve, if desired. This will remove the lemon zest as well as any bits of egg that didn't fully incorporate.
  • Refrigerate a couple hours or overnight, until cold and thick.

Faster results, constant whisking, but less smooth

  • Whisk together sugar, lemon juice, zest, eggs, and yolks in a small or medium non-reactive saucepan (don't use aluminum, or it will make your curd taste metallic). Add in butter pieces.
  • Heat over medium, whisking frequently, until butter is melted and curd thickens. This will take about 10-15 minutes. It may take a little while before you start to see a difference, but once it starts to thicken, it will thicken fairly quickly. Remove from heat when it coats the back of a spoon and has the consistency of a thin custard.
  • If desired, strain through a fine mesh sieve. This will remove the zest and any little bits of egg that may not have fully incorporated.
  • Chill in the refrigerator for a couple hours or until cold and thick.