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Luscious Lemon Curd

Servings 3 /4 cup


  • 3 large egg yolks
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 6 Tablespoons sugar
  • 4 Tablespoons unsalted butter cold, cut into pieces


  1. For the curd, combine yolks, zest, juice and sugar in a small saucepan.
  2. Whisk to combine. Set over medium heat and stir constantly, making sure to scrape sides and bottom of pan.
  3. Cook until mixture is thick enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove from heat. Add butter, one piece at a time, stirring until consistency is smooth.
  5. Transfer the mixture to a medium bowl. (Or, strain before storing, see note)
  6. Lay a sheet of plastic wrap directly on the surface to prevent a skin forming. Allow to cool then refrigerate. You can speed up this process by placing the bowl with the lemon curd in it into a larger bowl filled with ice. This recipe makes about 3/4 of a cup of lemon curd.

Recipe Notes

*If you want a very smooth curd, you can strain it before you store it. Just pour directly from the pan through a mesh strainer, stirring the curd while it's in the strainer to coax it through. This is a completely optional step. Sometimes I strain, sometimes I don't. Love it either way.

Lemon Curd Recipe from Martha Stewart