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Slather on scones, biscuits, cheesecake, layer cake, pancakes, crepes... the possibilities are endless! | Vanilla And Bean

Easy Lemon Curd

Homemade lemon curd is so easy to make and whips up in no time. It freezes like a dream too so it's on the ready when you are! Slather it on pancakes, scones, biscuits, use it in a tart, ice cream, butter cream or lemon bars. Double or even triple this recipe to suit your needs! | Recipe yields 3/4 C (472g).
Course Condiment
Cuisine American, French
Keyword Easy Lemon Curd, Lemon Curd
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 244kcal
Author Traci York | Vanilla And Bean


  • 3/4 C Organic Cane Sugar 166g
  • Zest of 2 Lemons
  • 1/2 C Fresh Squeezed Lemon Juice 130g
  • 2 Large Organic Eggs straight from the farm if you can get them!
  • 1/2 C Unsalted Butter 114g


  • Set up a bain marie (AKA double boiler). If you have a double boiler, use it. If not, here's how you make a bain marie. Fill a medium pot of water 1/2 way and bring that water to a slow simmer (not boiling). You'll need to be able to fit a smaller pot into the larger pot with the curd ingredients in the smaller pot. The simmering water cooks the curd slowly and gently. You'll want the smaller pot stable as well because you'll be stirring.
  • Have ready a fine mesh strainer and a bowl for straining the curd into.
  • After the water is simmering, in the smaller pot off the heat, whisk the sugar, zest, and lemon juice together. Working quickly, add the eggs and whisk briskly until all the ingredients are incorporated. Add all the butter at once and set in the bain marie, bowl touching the water, continuing to whisk every minute or so for about 13-15 minutes or until the curd reaches 170F (77C). If you don't have a thermometer, you can cook it for about 15 minutes and notice how it thickens. Coat the back of a metal spoon with the curd and run your finger through it (let it cool a bit before you do this!). If the curd stays in place on the spoon and does not run.. it's ready!) You'll want to whisk enough to cook the curd evenly and throughly. You will probably see some cooked egg.. and a bit is okay because it will be strained out.
  • Strain the curd and discard the solids. Place a piece of plastic wrap directly on the surface of the curd and refrigerate. It will thicken as it cools.
  • Once cool, transfer to lidded storage jars. Refrigerate for up to one week or freeze for up to six months (it won't last that long!).


Adapted from Sweet Laurette's in Port Townsend, WA (sadly, Laurette closed her doors to this sweet cafe' in 2017). 


Calories: 244kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 23mg | Potassium: 49mg | Fiber: 1g | Sugar: 26g | Vitamin A: 552IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg