Lemon Curd

Lemon Curd

  • Prep Time: 15
  • Total Time: 2 Hours 15 Minute
  • Yield: 24oz/3 Cups


Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 


  • 6oz Lemon Juice (approx. 3 large lemons)
  • 2 Tablespoons Lemon Zest
  • 4 Large Eggs + 2 Large Egg Yolks
  • 7oz Sugar
  • 2oz Unsalted Butter (cut into small cubes)
  • 1.5oz Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt


  1. In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
  2. In a nonreactive bowl mix together the eggs, egg yolks and sugar. Whisking until fully combined.
  3. Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
  4. Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
  5. Take off heat and immediately stir in butter cubes to bring temperature down. Once butter is fully combined add in heavy cream, vanilla extract and salt.
  6. Pour into container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin doest not form on top. Chill for at least 2 hours. Use within 3 days.


*Total Time includes Chill Time

*Recipe can be halved, I just love loads of lemon curd!