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Lemon Curd

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


A rich and velvety homemade lemon curd.


  • 5 egg yolks plus 1 whole egg
  • 125ml lemon juice (about 2 and 1/2 lemons)
  • zest from 2 organic lemons
  • 100g white granulated sugar (1/2 cup)
  • pinch of salt
  • 60g butter, cubed and chilled (1/4 cup)


  1. Combine egg yolks, egg, lemon juice, lemon zest, sugar and salt in a bowl. Whip until well combined.
  2. Transfer to a double boiler and cook (while continuously mixing!) over medium heat until the mixture reaches 70°C (160°F) or until it resembles the consistency of cheese sauce or sauce hollandaise. This should take about 10-15 min.
  3. Remove from heat and and add in the cubed butter, stir until it dissolves.
  4. Pour into a clean glass jar and cover the top of the curd with plastic wrap to avoid a skin from forming. Let it cool down to room temperatur and then store sealed tightly in the fridge.


This recipe yields a little under 2 cups of lemon curd.

Store in the fridge for up to 2 weeks.