lemon curd

Lemon Curd

Lemon curd makes a great filling for cakes or tarts. You can mix it with buttercream, drip cakes and more! Super easy to make and a great way to use those leftover egg yolks. 
Course Dessert
Cuisine American
Keyword lemon curd
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Calories 1537kcal
Author Elizabeth Marek


  • 8 oz lemon juice
  • zest 1 lemons
  • 6 oz sugar
  • 5 egg yolks
  • 1/4 tsp salt
  • 4 oz unsalted butter
  • 1 Tbsp cornstarch


  • In a large glass bowl or non reactive metal bowl whisk together the egg yolks, lemon juice, zest, sugar, cornstarch, and salt.
  • Bring about a ½” to 1” of water to a boil in a medium saucepan, place the bowl with the mixture on top so that the steam from the water will cook the curd mixture. 
  • Continuously whisk the mixture until the temperature reaches 170ºF-180ºF 
  • Removing the curd at 170º will yield a thinner consistency while removing at 180º will be thicker.
  • Immediately add butter in small pieces. Whisk until smooth. Strain mixture to remove any large pieces of zest or seeds. 
  • If using a metal bowl to cook the mixture, transfer to a glass bowl and cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd. 
  • Refrigerate until cool before serving. 
  • Store in the fridge for up to one week or freeze for up to a year


Calories: 1537kcal | Carbohydrates: 185g | Protein: 2g | Fat: 93g | Saturated Fat: 58g | Cholesterol: 298mg | Sodium: 600mg | Potassium: 233mg | Sugar: 175g | Vitamin A: 2905IU | Vitamin C: 87.8mg | Calcium: 41mg | Iron: 0.2mg