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+ servings
perfect lemon curd

Perfect Lemon Curd

Nosheen Babar
Creamy, tangy and sweet describes this Perfect Lemon Curd. The most versatile dessert topping for all your summer treats! Try it soon!
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine British
Servings 6 people
Calories 250 kcal


  • 6 egg yolks
  • cups sugar
  • 2 lemon zest (SEE NOTES)
  • ½ cup lemon juice (SEE NOTES)
  • ½ tsp salt
  • 6 tbsp butter


  • Cut the butter into slices and set aside
  • Zest the 2 lemons and set zest aside
  • Add the lemon juice, zest, sugar, salt and egg yolks to a double boiler and whisk
  • Stir constantly till the mixture thickens and coats the spoon (SEE NOTES)
  • Turn the stove off, add in the butter and stir till it melts
  • Spoon the mixture into the jars and cool


Lemon Zest: The lemon Zest adds a depth of flavor and gives the curd it's true citrusy smell. I leave mine in as it gets cooked and the bits don't bother me. If you prefer your curd smoother you can run it through a fine mesh strainer before bottling it to remove the bits.
Lemon Juice: Fresh squeezed lemon juice is a must when making curd. The bottled variety has preservatives that interfere with the taste and your results will be sub par.
Is Your Curd Ready: The best and timeless test to determine if your curd is ready is to see if the curd coats your spoon. Then run a finger down the back of the spoon and if the   line down the middle remains clear your custard is thick enough.


Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 225mgSodium: 303mgPotassium: 48mgFiber: 1gSugar: 23gVitamin A: 612IUVitamin C: 10mgCalcium: 31mgIron: 1mg
Keyword dessert sauce, dessert topping, lemon curd, lemon spread
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