This Lemon Curd recipe is super-easy to make on the stovetop, it’s full of bright flavor, and it is perfect for cakes, cupcakes, crepes, spread on bagels and more!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Additional Time 2 hourshours
Total Time 2 hourshours25 minutesminutes
Servings 8
Ingredients
2large eggs
2large egg yolks
1tablespoonlemon zest, about 1 lemon
⅔cup(160ml)fresh lemon juice, from about 2 lemons
¾cup(150g)granulated sugar
2teaspoonscornstarch, optional
2tablespoonsunsalted butter, optional
Instructions
Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.
When the curd has thickened, immediately remove it from the heat and stir in the butter.
Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.
Refrigerate for at least 2 hours or until set before serving.
Notes
The cornstarch and butter are completely optional! Cornstarch is used to ensure the curd thickens properly but it's absolutely not necessary. It will thicken without it.
Butter helps cut the acidity from the lemon juice as well as keep the curd soft and spreadable.
Make ahead tip
The curd can be stored in the refrigerator for up to 10 days.