This easy lemon curd recipe delivers a bright, tart, and silky spread using just a handful of pantry staples—lemons, sugar, eggs, and butter. It’s one of the simplest stovetop methods we’ve tested, coming together in minutes with a smooth, reliable result.
First printed in Gourmet more than 25 years ago, this version uses whole eggs (rather than just yolks), giving the curd a lighter texture and letting the citrus flavor shine.
Serve it warm on toast or spoon it over blueberry scones or shortcakes; chill it to layer into cakes, fill tarts, or swirl into yogurt—or, as many readers admit, enjoy it straight from the spoon.
Tips for the best lemon curd
Cook gently and watch for doneness
Whisk the curd over medium-low heat until it thickens enough to coat the back of a spoon, and the first bubbles begin to appear. Don’t let it boil—higher heat can scramble the eggs. For precision, aim for about 170°F on an instant-read thermometer; some cooks take it slightly higher for a thicker set.
Should you strain lemon curd?
For the smoothest curd, pass the hot mixture through a fine-mesh sieve to remove zest and any tiny bits of cooked egg. You can skip this step if you don’t mind a slightly more rustic texture.
Why use whole eggs?
Whole eggs reduce waste and create a curd with a lighter texture and brighter flavor—the extra fat in yolks alone can mute some of the lemon’s brightness.
No double boiler? No problem
This recipe is designed for direct stovetop heat, but if you’re worried about scrambling, you can cook the curd in a heatproof bowl set over simmering water. It will take a few extra minutes, but it offers more control.
Store for later
Lemon curd keeps for about 1 week in an airtight container in the refrigerator and freezes well for 2–3 months. Thaw overnight in the refrigerator, then whisk briefly to re-emulsify before using.
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes about 1⅓ cups
Ingredients
Preparation
Step 1
Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-qt. heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Step 2
Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least 1 hour.
Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container.
Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our best lemon desserts →
Recipe notes
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