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 1537 kcal


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


  1. In a large glass bowl or non reactive metal bowl whisk together the egg yolks, lemon juice, zest, sugar, cornstarch, and salt.

  2. 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. 

  3. Continuously whisk the mixture until the temperature reaches 170ºF-180ºF 

  4. Removing the curd at 170º will yield a thinner consistency while removing at 180º will be thicker.

  5. Immediately add butter in small pieces. Whisk until smooth. Strain mixture to remove any large pieces of zest or seeds. 

  6. 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. 

  7. Refrigerate until cool before serving. 

  8. Store in the fridge for up to one week or freeze for up to a year

Nutrition Facts
Lemon Curd
Amount Per Serving
Calories 1537 Calories from Fat 837
% Daily Value*
Fat 93g143%
Saturated Fat 58g290%
Cholesterol 298mg99%
Sodium 600mg25%
Potassium 233mg7%
Carbohydrates 185g62%
Sugar 175g194%
Protein 2g4%
Vitamin A 2905IU58%
Vitamin C 87.8mg106%
Calcium 41mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.