Easy & Delicious Lemon Curd

Lemony, tart but sweet, lemon curd is very versatile. Try it with toast, on Dutch babies, in yogurt parfaits, in puff pastry, or as a mousse. Perfect for when you have some extra lemons and you are looking for an easy and delicious treat.


  • 6 eggs yolks
  • 1 cup (200 gr) granulated sugar
  • 1/2 cup (118 gr) of lemon juice (from fresh lemons)
  • 1 stick (113 gr) unsalted butter, cut into pieces


  1. Zest and juice the lemons; reserve the zest for other tasty recipes.
  2. In a saucepan, whisk together the egg yolks and sugar until well combined.
  3. Add the lemon juice and switch to a spatula to stir to combine.
  4. Gently heat the mixture over medium-low to low heat, stirring constantly until thick enough to coat the back of a spoon (make sure not to let it come to a boil). This will take about 10 to 15 minutes.
  5. Once the curd has thickened, remove it from heat and stir in the butter until melted (the residual heat in the pan will be sufficient).
  6. Pour curd into glass jars (you can also strain it first if you see any bits of cooked egg).
  7. Once cool, store it in the fridge (it will keep for several weeks) or freezer.