Use fresh, high-quality lemons for the best flavor. Meyer lemons will create a slightly sweeter, less tart curd. Sterilize your jars and lids before filling them with curd. This will help to extend the shelf life of the curd. Lemon curd can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Thaw frozen curd in the refrigerator overnight before using. For a richer flavor, use brown butter. To do this, melt the butter in a saucepan over medium heat. Continue cooking until the butter is golden brown and has a nutty aroma. Let the butter cool slightly before adding it to the recipe.
English Lemon Curd
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PREP TIME15 mins
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COOK TIME8 mins
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TOTAL TIME53 mins
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SERVING48 People
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VIEWS42
A burst of sunshine in a jar! This lemon curd is a tantalizing dance of tartness and sweetness, a velvety smooth indulgence perfect for brightening your morning toast, elevating your scones, or adding a zesty twist to your favorite desserts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol33 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium9 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a heavy-bottomed 2-quart saucepan, whisk together the lemon juice, eggs, softened butter, sugar, and lemon zest. (2 minutes)
02 Step
Recipe View Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or wooden spoon, ensuring you scrape the bottom and sides of the pan to prevent sticking. (8-10 minutes)
03 Step
Recipe View Continue cooking until the curd thickens enough to coat the back of a spoon and just begins to simmer. The mixture should reach about 170-175°F (77-79°C). Be patient and avoid high heat, which can cause the eggs to scramble. (5-7 minutes)
04 Step
Recipe View Remove the saucepan from the heat and immediately pour the lemon curd through a fine-mesh sieve into a clean bowl. This will remove any lumps or bits of cooked egg, resulting in an ultra-smooth curd. (3 minutes)
05 Step
Recipe View Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. (30 minutes)
06 Step
Recipe View Pour the cooled lemon curd into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly. (5 minutes)
07 Step
Recipe View Refrigerate the lemon curd for at least 2 hours to allow it to fully set. The curd will thicken further as it cools. (120 minutes)
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RECIPE REVIEWS
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Abdul Swaniawski
Jun 28, 2025I was a little nervous about making curd, but this recipe was so easy to follow. It turned out perfectly!
Joan Sawayn
May 22, 2025Great recipe. I used it as a filling for a lemon meringue pie, and it was a hit!
Pauline Roberts
Apr 17, 2025This lemon curd is dangerously good! I've been putting it on everything.
Astrid Doyle
Feb 11, 2025I added a splash of limoncello to mine for an extra kick. Delicious!
Jaida Fritsch
Jan 13, 2025This recipe is amazing! The curd is so smooth and flavorful. I'll never buy store-bought again!