Creamiest Lemon Curd

Creamiest Lemon Curd


  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (approximately 4-5 lemons)
  • Zest of 2 lemons
  • 1/2 cup unsalted butter, cubed and at room temperature


  1. Prepare a Double Boiler:
    • Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (preferably stainless steel or glass) over the simmering water, ensuring it doesn’t touch the water.
  2. Mix Eggs and Sugar:
    • In the heatproof bowl, whisk together the eggs and sugar until well combined.
  3. Add Lemon Juice and Zest:
    • Gradually whisk in the fresh lemon juice and lemon zest into the egg-sugar mixture until fully incorporated.
  4. Cook the Mixture:
    • Continuously whisk the mixture while adding the cubed butter, one piece at a time. Whisk until the butter melts completely and the mixture thickens. This should take about 8-10 minutes. It’s crucial to keep whisking to prevent the eggs from scrambling.
  5. Check Consistency:
    • To test if the lemon curd is ready, dip a spoon into the mixture. It should coat the back of the spoon and remain separate when you run a finger through it.
  6. Strain and Cool:
    • Once done, remove the bowl from heat and strain the lemon curd through a fine-mesh sieve to remove any zest or lumps.
    • Allow the lemon curd to cool to room temperature before transferring it to a jar or airtight container.
  7. Chill and Store:
    • Refrigerate the lemon curd for at least 2-3 hours, or until it’s completely chilled and set. It will thicken further as it cools.


This recipe yields approximately 2 cups of creamy lemon curd.

Nutritional Information (per 2 tablespoon serving):

  • Calories: 110
  • Total Fat: 6g
    • Saturated Fat: 3.5g
  • Cholesterol: 55mg
  • Sodium: 15mg
  • Total Carbohydrates: 14g
    • Sugars: 13g
  • Protein: 1g

Enjoy this luscious and tangy Creamiest Lemon Curd! It’s perfect for spreading on toast, filling cakes, topping desserts, or simply enjoying by the spoonful.

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