Lemon curd in a mason jar.
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4.88 from 8 votes

Lemon Curd

This lemon curd recipe is easier to prepare at home than you might think, and the results taste incredible! Use this spread on pastries, biscuits, and as a filling in pies and cupcakes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Condiments, Dessert
Cuisine: American, British
Keyword: lemon curd
Servings: 54 (1-tablespoon) servings; approximately 3 cups total
Calories: 75kcal
Author: Jennifer Farley


  • 5 large eggs
  • 6 large egg yolks
  • 2 cups granulated sugar
  • 1/4 cup + 2 tablespoons cornstarch
  • 2 cups fresh squeezed lemon juice (approximately 10-12 lemons)
  • 8 ounces unsalted butter, cubed and at room temperature


  • In a medium heavy-bottom saucepan, whisk the eggs, yolks and sugar together until smooth. In a small or medium-sized bowl, whisk the cornstarch together with around half of the lemon juice until smooth (this is called a slurry and will prevent the cornstarch from clumping).
  • Whisk the slurry and remaining lemon juice into the egg mixture until smooth.
  • Turn the heat to medium and continue quickly whisking until thick, 10-15 minutes. Make sure the whisk hits the bottom of the pan to prevent burning. The curd is ready when it’s the consistency of pudding.
  • Remove from the heat and slowly whisk in the butter until smooth. Allow to cool for a few minutes, whisking periodically. 
  • Move the curd to a bowl, and then press plastic wrap against the top of the curd to prevent a skin from forming. Place in the refrigerator to chill. The curd will continue to thicken as it cools.
  • Store in an airtight container in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months (I recommend using a resealable freezer bag for this with as much air removed as possible). Thaw in the refrigerator.


Calories: 75kcal | Carbohydrates: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 8mg | Potassium: 18mg | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 3.5mg | Calcium: 7mg | Iron: 0.1mg