Classic Lemon Curd Recipe

This classic lemon curd recipe is made with just five ingredients for a perfect, zesty spread to elevate your desserts and breakfasts!

Course Condiment

Cuisine American

Prep Time 15

Cook Time 15

Chill Time 3

Total Time 3 30

Servings cup

Calories 1324kcal

Combine Ingredients in Bowl: In a medium-sized heat-proof mixing bowl, add all lemon curd ingredients. 
Prepare Double Boiler: Fill a pot with 1-2 inches of water and bring to a boil over high heat. Reduce to low to maintain a simmer. Place the bowl with the ingredients on top of the pot, ensuring the bowl does not touch the water. 
Cook the Mixture: Whisk ingredients together using a metal or silicone whisk. Continue whisking over simmering water for 10-14 minutes until mixture becomes thick. Whisk continuously to avoid the eggs curdling. 
Monitor Consistency: Whisk continuously until the curd thickens enough to coat the back of a wooden spoon. If it remains thin after 10 minutes, increase the heat slightly and keep whisking until it reaches the desired thickness.
Strain and Cool: Pour the lemon curd through a fine mesh sieve into a clean bowl, pressing with a spatula to remove solids. Cover with plastic wrap directly on the curd to prevent skinning and refrigerate for 2-3 hours until thickened.
Store: Pour into a glass jar or Tupperware container, with an airtight lid. Store in refrigerator for 1 week - 10 days.

Refrigeration: Store lemon curd in an airtight container or glass jar in the refrigerator for up to 2 weeks.

Freezing: Lemon curd can also be frozen for up to 3 months. Place it in an airtight container, leaving a little headspace for expansion. Thaw overnight to soften in the refrigerator before using.