1-800-656-4211
Blog
Extra-Smooth Lemon Curd Recipe | Epicurious
This easy lemon curd recipe delivers a bright, tart, and silky spread using just a handful of pantry staples—lemons, sugar, eggs, and butter. It’s one of the simplest stovetop methods we’ve tested, coming together in minutes with a smooth, reliable result.
First printed in Gourmet more than 25 years ago, this version uses whole eggs (rather than just yolks), giving the curd a lighter texture and letting the citrus flavor shine.
Serve it warm on toast or spoon it over blueberry scones or shortcakes; chill it to layer into cakes, fill tarts, or swirl into yogurt—or, as many readers admit, enjoy it straight from the spoon.
Tips for the best lemon curd
Cook gently and watch for doneness
Whisk the curd over medium-low heat until it thickens enough to coat the back of a spoon, and the first bubbles begin to appear. Don’t let it boil—higher heat can scramble the eggs. For precision, aim for about 170°F on an instant-read thermometer; some cooks take it slightly higher for a thicker set.
Should you strain lemon curd?
For the smoothest curd, pass the hot mixture through a fine-mesh sieve to remove zest and any tiny bits of cooked egg. You can skip this step if you don’t mind a slightly more rustic texture.
Whole eggs reduce waste and create a curd with a lighter texture and brighter flavor—the extra fat in yolks alone can mute some of the lemon’s brightness.
No double boiler? No problem
This recipe is designed for direct stovetop heat, but if you’re worried about scrambling, you can cook the curd in a heatproof bowl set over simmering water. It will take a few extra minutes, but it offers more control.
Lemon curd keeps for about 1 week in an airtight container in the refrigerator and freezes well for 2–3 months. Thaw overnight in the refrigerator, then whisk briefly to re-emulsify before using.
