Go Back

Lemon Curd

This buttery Lemon Curd has the perfect blend of sweetness and citrus. It is an easy recipe to make, and the taste is so delicious that you won't stop eating it. Enjoy the curd on scones, toast or just on a spoon! They make the perfect gift.
Course Dessert
Cuisine American
Keyword British Baking, Dessert, LemonCurd, Scones
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 12 minutes
Author Happy Happy Nester


  • 1 cup butter room temperature
  • 1 cup sugar
  • 3 eggs room temperature
  • 1/4 cup lemon juice
  • zest of 2 lemons


  • Get all your ingredients ready.
  • Thoroughly whisk eggs in a bowl.
  • Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
  • Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.
  • Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil the curd, or it will split, and you'll have scrambled egg bits in it.
    Stir with a spatula for 20 minutes.
  • After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow color to an opaque creamy color in the last 5 minutes. Also, it will thicken up quite nicely.
  • Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
  • This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.